Welcome to my website. I am the author of ‘Vietnamese – Simple Vietnamese Food To Cook At Home’. I am a photographer and film maker. You can book into my supper club, Vietnamese cooking classes, buy my book, check out my photography and lots more here.
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The car drove me from Hackney through to Mayfair and Bond Street. Christmas lights were already up, sparkling away in cold London town. We stood still in rush hour traffic and I marveled at all the designer shops as I window shopped in a black car. For a moment, I pretended to be wealthy, imagined myself top to toe in Armani and Mui Mui with Prada shoes and a Mulberry purse, smelling of Dior. But in actual fact, I was wearing clothes I made, in replica of my designer heros, made by a tailor in Saigon, fabric I bought from a market. I was on my way to a Laurent Perrier event at The GreenHouse, hidden in a residential mews of Mayfair.
I haven’t been to a blogger/ press event in ages. Been busy supper clubbing, teaching and being with people I know and like. It has been over 18 months since I first went to them, one of them being a Champagne Afternoon Tea at The Dorchester with Laurent Perrier. For the desire of the champagne, I went and what better than to a Michelin starred restaurant, for a five course meal from Head Chef Antonin Bonnet, worth £240/ head with champagne matching. Why the hell not?!
Each course was paired with a Laurent Perrier champagne: Ultra Brut, Millésimé 2002, Grand Cuvée – Grand Siècle, Demi-Sec and Cuvée Rosé. The meal was great! Everything was of course cooked very well and offered what fine dinning offers – mainly lobster! and that is just fine.
My companion, Ernest Yang Opoku and I couldn’t stop buttering the lovely selection of bread for our fair share of carbs to absorb at least 7 glasses of champagne. I would be happy if someone took me here for dinner (although I do wish fine dinning would explore more of the Eastern taste explosion avenue) but until I am all in Chanel, it will be a long time before it would be possible to return.
Apple Cider Marinated Mackerel, Horseradish Snow & Pickled Black Radish