Behesht

Exceptional artistry at Quay For George Williams, head chef of The Fat Badger, culinary brilliance occasionally borders on the supernatural. He describes his experience at Quay as nothing short of phenomenal, suggesting that in another century, the chef’s mastery of technique might have been mistaken for witchcraft. This level of praise points to a dining experience that transcends simple sustenance, focusing instead on mind-blowing precision and sensory innovation. It is a rare endorsement of a restaurant that manages to challenge the palate while delivering an unforgettable narrative through its dishes. The crisp perfection of world-class pizza When it comes to the humble pie, Williams dismisses global competitors in favor of Crisp. He claims it is not merely the best in London, but the best in the world, effectively ruining all other pizzas for him. This bold assertion challenges the traditional dominance of New York and Naples, highlighting a local destination that has mastered the alchemy of dough, sauce, and heat. For those seeking a romantic atmosphere to pair with their exploration, he points toward Sessions Arts Club. It stands as the most evocative dining room in the city, perfectly positioned near Exmouth Market for an evening that flows seamlessly from fine dining to late-night bars. Authentic heat and unmatched value The London curry scene finds its pinnacle at Speedboat Bar, where the beef tendon and tongue curry reigns supreme. Williams pairs this with fried rice and an ice-cold beer for a quintessential sensory balance. For those seeking value without sacrificing soul, Behesht offers an outrageous deal on kebabs and rice. While the atmosphere is defined by heavy carpets that carry the lingering aroma of thousands of meals, the sheer quality and volume of the food make it a cult favorite. Conversely, Williams warns against the "ridiculous" tradition of afternoon tea, labeling it a tourist trap that disrupts the natural rhythm of dining. Fast food and Sunday staples Even a chef with a refined palate finds solace in consistent high-street staples. Williams surprisingly champions Joe & The Juice for its unique bread texture and spicy tuna sandwiches. On Sundays, he retreats to Royal China for what he considers the finest xiaolongbao in London. This appreciation for both high-end artistry and accessible, reliable flavors illustrates a modern culinary philosophy: excellence is found in the execution, whether it’s a Michelin-starred creation or a perfectly spiced chicken burger from a global chain.