We're helping you get to know some of the biggest disruptors in London food and drink, from the rogue chefs and the tastemakers to the trendsetters and the hospitality history redefiners. This week we catch up with Pavel Baranovs, head chef at Shoreditch restaurant UBA, who talks us through his yuzu obsession, and why going home after work is what it's all about.
Photo: Pavel Baranovs.
Tell us who you are and what you do.
I'm
the head chef at the
Uba restaurant in the lovely Hart Hotel.
Tell us more about UBA, and why people should visit.
It's a unique and inviting place in the heart of Shoreditch with a fresh concept and beautiful design. It's a cool place to unwind, enjoy a drink, and savour a variety of expertly crafted dishes from across Asia, each with its distinctive flavours.
If anyone is ordering just one dish at UBA, which one and why?
Oh, for sure,
our top picks are the mouthwatering bluefin tuna tataki and the
chicken karaage. We're thrilled to share that our tuna
is of the highest quality and completely sustainable. And as for
the chicken karaage, well, once you've had a taste, you'll be craving more with every
bite.
If you’re heading anywhere after a shift at Uba, where are you going and why?
Recently, I've been going straight home after work. I know it might sound a bit dull, but spending time with my family is so important to me, especially after long workdays. Being surrounded by my kids brings me so much joy and happiness.
Dishes worth taking pictures of at UBA in Shoreditch.
What are your thoughts on the London restaurant scene at the moment?
I'm feeling really optimistic about the London restaurant scene – there’s so many great places in the city, both old and new, catered to every taste and budget. One thing I think is changing is the way restaurants are approaching staffing and taking a more thoughtful approach to this, I also think a lot fine dining and casual restaurants are focusing on sustainable sourcing.
What does London’s restaurant scene have above other cities in the world?
London is an amazing place for food lovers. There are so many different cuisines and cultures all in one city. You could spend a whole month exploring restaurants and still only see a third of them. And by the time you come back, the menus will have changed, so your foodie adventure begins all over again.
Finally, if you could only use one ingredient for all of your dishes for the rest of time, which is it and why?
My favourite ingredient is yuzu. Its punchy, citrusy flavour goes so well with many dishes. When used in the right quantities, it's almost impossible to spoil a dish - it just complements it so nicely. Yuzu's unique flavour has been around for a long time, but lately more and more chefs are getting interested in Asian culture and experimenting with combining flavours.
For more great restaurants in London, check out our guide
