I’ve been to Cuisson’s Pop Down before. Last time was in the vaults underneath Waterloo Station, where Andrada and I had a fabulous evening getting involved in our meal! So when I saw that they were popping down to Borough I had to take Laura to check it out:
Cuisson’s Pop Down, Borough Market
The chopsticks are a hint at the theme of this pop down experience from Cuisson
Immersive experience
The main thing that makes Pop Down a supper club with a difference is that the chefs plate up the food in front of you. This means that you can see how each dish is created from its component parts and even help out.
Chefs at work
Matt explaining the concept as David does the work lol!
To start
A reinvented prawn wonton with tomato and chilli
The menu was a fusion of Chinese/Japanese/Korean with a twist, so these prawn ‘wontons’ don’t look like your usual wontons! However they tasted great, with a punch of chili from the tomato sauce. The little touches like the seaweed powder and samphire finish off the dishes.
Fish dish
This is where people got the idea of getting involved in plating up the food.
They soon got Laura to work!
Laura was saucing up each plate of ceviche with the most amazing combination of yuzu (Japanese citrus fruit) and soy sauce.
Plating up more parts of the dish
Angie was adding radishes and a little wasabi to the dish.
I even got involved with the pickled daikon!
The final product:
The finished result!
I adored this fusion dish – this kind of cooking is right up my street.
Meat dishes
The interactive nature of the experience means that you can ask the chefs any questions, from the ingredients and sourcing to getting cooking tips.
Angie explaining the ingredients to a curious customer
Side salad – with the surprise of plums and sesame mixed in
One of our table mates, Victoria on the herb garnish
The finished glazed duck dish – so tasty with nuts and a coriander herb garnish, the duck cooked to perfection:
The finished duck dish that everyone had a hand in pulling together!
The duck was served with a side salad of cucumber, golden plums and apparently turnip, although I don’t recall that..
Close up of that glorious golden plums
The final meat dish was buta shoga yaki – a pork dish
Laura giving a thumbs up for the main!
Sharing plates of side vegetables, bean sprouts and pickled cabbage
Close up of the pork loin main, served with onigiri (rice balls)
The pork loin was beautiful, topped with crispy onions and watercress and garnished with more of that seaweed powder on the side and a beautiful sauce.
Dessert
And finally we come to the grand finale..
Finishing off the dessert
The deconstructed dessert, with coconut cream, kaffir lime curd and ginger biscuits, with fresh lime zest on top – very zingy and even Laura liked it (she doesn’t normally do dessert!)
Laura enjoyed the experience of getting involved in her food and we both liked sharing the long tables with different people. This is a very easy supper club to talk to everyone as you all get involved. I really recommend the experience, Angie the chef even remembered me from last year!
If you want to try out the experience you can check out the Cuisson website and book here: Pop Down Borough Market. If you are a Nudge member check out the perks online, I got a free cocktails at the start of the meal for being a member.
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