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Even though I had plans that night, there was no way I wouldn’t stop by the “Kebab Party” thrown by Meatsmith Little India. I mean, how often do you get to stuff your face on freshly-made, warm chickpea naan cradling different delicious fillings by Resident Chef Kurt Sombero and his Guest Chefs, right? (The correct answer is about once every 3 months but that isn’t the point here 😆).
Not that it was in any way a competition but I‘d say Chef Kurt’s “Butter Chicken” resonated strongest with me. Big, tender pieces of smoky grilled meat came smothered in a kickass curry gravy rich in Indian spices, and juxtaposed by cool, crisp pickled veg - what a mouthwatering combo. That’s irrefutable proof right there again of Chef Kurt’s knack for spinning palate-dancing flavours.
The Lokal’s Chef Darren Farr’s Vietnamese-inspired “Pork Banh Mi” leaned towards a lighter, cleaner taste profile with slices of the meat dressed in a pretty melange of fresh herbs and sauces. Keeping in line with Chef Darren’s style of cooking, he made everything from scratch too. I am glad I started with his creation as it allowed me to appreciate its flavours better.
The third was the “Sabab” by Japanese Chef Sho Naganuma. It featured a hefty piece of spice-rubbed, grilled mackerel. T’was a rather interesting mash-up of condiments on that naan but it was the smoky fish that I was drawn to the most.

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