If you’ve been out and about in Riyadh of late, there’s no way you could have missed the very pretty-in-pink spot that is EL&N London.
Dubbed the world’s moast Instagrammable café, the eatery is full of picture-perfect spots from the swing with wings outside to the neon signs and floral décor throughout. And it is easy to see why a few locations have already sprung up in the capital from the Riyadh Season pop-up to Riyadh Park Mall and The Zone – and even more across the world.
But there’s nothing that makes visitors to EL&N London more snap happy than the food, which is served with flair, and its just as tasty as it looks – trust us on this one.
To find out what makes the food so good (and oh-so-dreamy on camera), we spoke to Daniel Booth, the head of food for EL&N London, about one of their most unique dishes – the chicken and lotus pancakes.
Various locations. sa.elnlondon.com (011 455 1070).
The garnish
‘In usual EL&N fashion, garnish is everything, but most importantly it must add value to the concept. For this dish we use fresh thyme sprigs that release a very subtle aroma when hit with warm lotus sauce. Topped with a light dusting of icing sugar and, to finish, an overdose of delicate edible flowers, because why not!’
The chicken
‘To create our crispy fried chicken, the attention is in the detail. We use only the soft mini chicken tenders, their characteristically soft texture and delicate flesh are crucial to the dish. We marinade our chicken in our secret mix of spices, seasoning and Greek yoghurt to tenderise the meat before coating in a flour blend consisting mainly of corn flour. It means our chicken is suitable for guests with gluten intolerances and also is the secret to the crispy texture.’
The pancakes
‘Our American pancakes are light, fluffy and stacked high. With buttermilk, maple syrup for sweetness and aromas of Madagascan vanilla. These pancakes pair perfectly with the crispy salty chicken tenders.’
The warm Lotus sauce
‘I mean, what more needs to be said here – lashings of warm lightly spiced biscuit spread poured over the chicken and pancakes is the glue that holds this dish together. Its salty-sweet and sticky nature balances out the contrast between the chicken and pancakes.’
