Roka, Canary Wharf, The Bottomless Brunch

Last weekend I enjoyed my first ‘bottomless brunch’, at Canary Wharf’s outpost of Roka, the award winning Japanese restaurants of Rainer Becker.

I was joined by my brother Dan and two friends for a Saturday afternoon treat and Roka didn’t disappoint.

I wondered if the vibe would be a little stilted on a Saturday at Canary Wharf, but it was buzzy and the clientele was a mix of groups of friends like us, couples and even families with children.

The decor is super modern and slick with the central theme being around the robata grill, which is open plan in the centre of the restaurant, so diners can view and engage with the cooking process.

On arrival we had the option of a bellini or a bloody Mary, both divine, whilst we mulled over the menu for our mains.

For the remainder of the meal, we had the ‘bottomless’ wine which in our case was the white, Le Anfore, dry and crisp and fruity with notes of elder flower, but very drinkable. I noticed an entire wall of wine, so if I returned I’d be interested to delve into that a little more and see what wines would be paired with the various dishes.

Once mains were selected we were invited to try the selection of appetisers from the counter, an Aladdin’s cave of treasure, that you could re-visit as you wish.

The buffet at Roka

Soba, cold noodles, Roka

Roka's buffet selection included soba, cold noodles, sushi, salads, an array of hot meat dishes cooked on the robata grill and hot noodles and soups as well as some tempura vegetables and little bowls of Japanese savoury snacks such as fiery rice crackers, wasabi peas and some unusual crispy slithers of which I’m not sure what you would call them.

Standout dishes for me from the vast array available, included the sashimi salmon and tuna, super fresh and tender, the padron pepper tempura, which were a complete revelation and insanely good and the katsu pork (thinly sliced pork fried in panko breadcrumbs. The sticky and sweet glazed chicken wings and the tomato salad were also fantastic, and the rest of the group were raving about some sliced lamb which had been cooked in an aromatic, sticky marinade.

Just as we were nicely sated after the buffet, a very welcome surprise dish of pork gyoza arrived at the table. These were fantastic, soft in the main but with one crispy fried edge and with tender, flavourful, herby pork inside. They inspired me to cook dumplings myself on Sunday, Potstickers and some wontons, of which I’ll share the recipe soon.

Gyoza at Roka

For the mains, three of us chose the same meal, the grilled rib eye with spring onions. In fact, Dan and I shared one of these and one of the tiger prawn and vegetable tempura dishes, a kind of Japanese surf & turf.

We all opted for ‘rare’ for the steak and it was absolutely delicious and so well cooked, to the point it just melted in the mouth. It had been marinated in the most intoxicating combination of flavours and was pretty damn near perfection. 

Rib eye from the robata grill at Roka

The tempura was also fantastic, succulent, juicy and fresh prawns, just cooked and in a light as a feather, but packed full of flavour batter. So good. 

Prawn tempura at Roka

The waiter was very prompt at refilling our glasses as soon as they were even a little empty, so by the time we were through with the mains, we were beginning to feel a little tipsy.

The finale at Roka’s brunch, is the dessert platter which arrives in a stone bowl filled with crushed ice and was absolutely beautiful to behold.

Fantastic dessert platter, Roka

It included a selection of fresh fruit, lovely and light and refreshing after our meal.

Alongside the watermelon, grapes and pineapple,was a sensational chocolate, milky pudding which somehow managed to be both rich and light. This was topped with an amazing nut brittle, drizzled with a caramel sauce and with a little banana ice cream on the side. Literally to die for.

Also on the platter were a couple of green tea panna cottas dusted with matcha, which looked fantastic, and went down well around the table.

We opted for the cheaper brunch of a selection of three, which at £49.00 per person, offers good value.

If I had any complaint, it would be that some of the ‘hot’ food on the buffet was slightly lacking in warmth, but that is being pernickety.

We all enjoyed and I’m keen to return to Roka soon, especially to try their tasting menu, which sounds divine. In the meantime I’m going to be on the hunt for my next bottomless brunch.

For more reviews of Japanese restaurants in London please see below:

Kyoto

Koya

Kung Hei Fat Choy: Pork Potsticker Dumplings

Last week I attempted to make my first ever Chinese dumplings and just have to share the recipe. I used shop-bought wonton wrappers to trial the process and was thoroughly enamoured with the result, although I am told that making the wrappers by hand yields a better dumpling - will try that next time.

These were delicious with some homemade chilli oil but you could make a delicious quick dipping sauce with a 1:1:1 of soy sauce, sesame oil and minced ginger too.

Be sure to buy pork mince that still has some fat as the leaner kinds dry out too quickly.

These dumplings or 'potstickers' are so called due to the cooking process, of frying on one side then adding hot water and allowing them to steam through.

If you're celebrating Chinese New Year then Kung Hei Fat Choy or Happy New Year to you all. 

Pork Potsticker Dumplings

Here's how:

• 1 pack wonton or dumpling wrappers (can buy in any Asian supermarket) 
• 200g minced pork (not the leanest kind) 
• Bunch spring onions
• Bunch chives
• Handful coriander
• 1 large garlic clove
• 1 thunbnail of fresh ginger
• 1 tbsp soy sauce (light) 
• 1 tbsp Shaohsing wine
• 1 tbsp sesame oil
• 1 red chilli 
• 1 tsp Chinese Five Spice 
• 125ml hot water

Firstly in a bowl place the pork.

Now finely slice the spring onions, chives, chilli and coriander and add to the mix.

Mince the garlic and grate the ginger and add both to the pork mixture along with the soy, sesame oil, Shaohsing and five spice and mix well with a spoon or your hands.

Now place each of the wrappers onto a plate and place a heaped teaspoon full of the pork mixture onto each.

Get a cup with some cold water and use a pastry brush to dab each edge and then press down firmly with finger and thumb to close the dumpling.

Once all are prepared add a tbsp more sesame oil to a large pan and place on a medium heat till hot then place each dumpling inside, flat side down and allow to sizzle for two minutes. 

Pork Potsticker Dumplings

Now pour in the water ( 125ml) and place a lid on the pan (if you don't have a lid a plate or baking sheet with do) and allow to steam for 8 minutes. Enjoy!