Ikoyi: A Journey Through Bold Heat with Recipes

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There’s also a series of candid and compelling essays in which Chan details his personal journey to becoming a chef, whether how he found particular inspiration in Chinese food amid his father’s insistence that he eat everything as a youngster, or a transcendent Sichuan hot pot in college that committed him to a life of spice. Standout dishes: Smoked Jollof rice and crab custard; fried Landes chicken and chicken offal hot sauce. I talk about outer space and death and these morbid, disturbing images in my head, which are part of the inspiration for the restaurant.

Born to a Canadian mother and Chinese father, Jeremy grew up between Hong Kong, Canada, and England, experiencing a diverse range of cuisines.

Trying to re-create a very technical recipe which is very labor intensive with obscure ingredients—they’re not going to be able to do it. There’s very artistic photography, but the recipes aren’t that clear and are presented in a way that’s almost useless to a reader other than being some kind of aesthetic or poetic inspiration around cookery.

He discusses developing (and eventually abandoning) the concept of a Nigerian restaurant with his childhood friend—and Ikoyi’s managing director and cofounder—Iré Hassan-Odukale (the restaurant is named for the neighborhood in Lagos where Hassan-Odukale grew up). Pour the resulting custard into a wide pan and cook gently, whisking and scraping the edges with a spatula until the mixture coats the back of a spoon. In the hands of a less erudite chef such an approach could easily have been tedious and self-indulgent, but Chan’s prose is as captivating as his food. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.Toast all the spices in a wide frying pan until fragrant, then blitz to a fine powder in a spice grinder.

This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold heat: his signature style. Along with the other recent triumph of “BAO” that I loved, I look forward to this new focus on chef-centric storytelling and artful presentations of the worlds greatest restaurants and cuisines. In a separate pan, heat the oil to 280°C (536°F) and then carefully pour it over the paste, stirring quickly. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers. Chan does a fine job of outlining how he and his Nigerian-born front of house counterpart Iré Hassan-Odukale came to launch Ikoyi (the bit about the pair’s early interactions with developers and property agents is particularly illuminating) and the story of the restaurant so far.

There’s something interesting about creating minimal food that’s condensed and concentrated but multilayered and complex at the same time.

I love that recipe: The kebab is made with amazing grazed sheep, and the farmer is creating a very sustainable, holistic way of farming sheep.In the essay on the plantain dish, I talk about Ridley Scott’s Alien, Mark Rothko, and how colors influence my sense of flavor and intensity. If he claims to be cooking Cantonese cuisine, then yeah, there might be an issue because he’s claiming something he’s never experienced and doesn’t know anything about.