Frankie takes to the streets....

Sometimes, when you want to get to the heart of some true, first-rate eatin’ you have to go right to the source, the mothership, the streets.

That’s right, street food for me is truly where all revolutionary platefuls begin. It’s where you can uncover some of the most inventive, bodacious dishes served by fellow food enthusiasts who are really passionate about the concoctions they create.

Thanks to the fantastic fellows behind The Kitchens at Leftbank, no longer do we have to trawl twitter feeds or clamour after the calendars of Artisan Markets to grab a portion of tasty street eats. A semi-permanent home for the latest pioneering and down-right delicious names served up in a takeaway tray.

With so many gloriously gluttonous options to choose from, I was hella pleased I had taken my appetite along for the ride as my fellow food-lover and I decided to create our own tapas selection from two of the vendors which were drawn to most.



Making our first orders at The Hip Hop Chip Shop, we excitedly ordered the Chilli Fish Dogg; a chilli-battered fish dogg, ordinarily served sandwiched on a sourdough baguette.

We had to forgo the sandwich due to lack of said baguette – however this was no issue for us and we happily accepted their proposal of a tortilla-wrapped version of the dogg which was hugged by brightly green mixed leaves and a delightfully sharp and spicy coleslaw.



Biting into the wrap, I revelled in the satisfying, flavoursome crunch from the batter and crisp lettuce leaves. Delivered like the classic fish goujon’s edgier cousin, the flaky white fish was fresh and light with a pleasant balance of tang and spices from the coleslaw.

The triple cooked skin-on chips we ordered alongside were a true testament to the glory that is the Maris Piper Potato. Crisp, fluffy and deliciously salty; these hunks of spud show the twee french fries that often populate our plates who the real mack daddy is as mounds of soft, steaming potato are uncovered with each bite of crunchy skin.



To enhance your chip encounter further, I urge you to indulge in a side of their sublime gravy. Brewed for 3 days (!!) this gloopy-concoction is a moist-making delight. Super thick in consistency and in abundance of rich and oaky flavours, this condiment adds to the bite of the thick and tender potato like a hearty-meat soup, gravy-lovers of the world rejoice!

For our second choice, we crossed over to the opposing Kitchen which housed Dim Sum Su amongst other lip-smacking food houses.

If unlike me, you do not have an extendible stomach, I would highly recommend you try Dim Sum Su’s Pork Belly Bao’s, if you are only making one order for the day.



Fluffy, milk-white, steamed Chinese buns are delivered boxed and wrapped in brown paper. Eye-rolling-ly delicious, the soft, doughy buns are stuffed with melt-in-the-mouth slow braised pork belly marinated in a softly sweet, sticky sauce and topped with pulsed peanuts which packed a delicious crunch.

A perfect handful in size, we savoured these little baby’s as we chomped heartily through the varying textures and delicious combination of meaty, sweetly nutty flavours.

Along with our Bao, we couldn’t resist ordering a portion of the pork, leek and mushroom dumplings. Made fresh right in front of your eyes, 5 of these plump, steamed wonders are presented with a drizzle of soy sauce and chopped spring onion.



Selecting my dumpling, I popped it into my mouth whole (I’ve been told this is the very best way to eat dumplings to really savour the flavour.) And I wasn’t disappointed. The salty taste of the pork is heightened by the subtle flavours from the leek and earthy mushrooms, a real treat for the taste buds. The dumplings hold their mouth-wateringly squidgy, light, thin dough texture perfectly, gently releasing its contents as you tear through the steamed parcel.

My only niggle would be that I would have liked slightly less soy sauce on the dumplings. The liberal drizzle made the dish slightly more salty than I would have preferred, however this is a personal preference and no doubt clever chefs behind Dim Sum Su will more than happily alter this to your taste buds should you order.

Suitably stuffed, our eyes were unable to resist following the various delectable selections pass by our bench (most notably the “swine fries” of Bangers and Bacon), as we made resolutions there and then to return when we were able to exhale with ease.

Possibly the only set back to The Kitchen’s set up is the lack of inside seating. This isn’t a huge inconvenience as the design is typically suited for lunch-time breaks and take outs, however just be aware that when you opt to grab yourself some chow, there may be a small wait to grab yourself a seat. But hey, if it’s not raining – you can bundle up and dine al fresco in the wonderfully grassy greens just outside.

It is easy to predict just how glorious the outdoor space will serve in the summer once the temperatures rise. I can already envision myself comfortably lay on the bursts of grassy platforms in a post-food haze, belly-pork Bao in hand.

Come summer of this year, The Kitchens will transform once again when one lucky vendor will be chosen to have permanent residence in Spinningfields. From a consumer point of view, I promise a win for the tastebuds regardless of who is crowned King of the Kitchens, but until then I sincerely urge you fill your boots with all delectable offerings pouring from the current street food vendors, you won’t regret it!

Follow Frankie on Twitter @FrankAboutFoods!

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Posted: Friday 4th March 2016
ID: 11402 - 1615