The stall, called Amen, is family run even the kids were helping out. My favourite dish was lentils and chickpeas with a fermented bread called injera, which looks like a pancake and is quite sharp, but when you have it with the rest of the food, which is quite spicy and sweet, it works beautifully.
My business partner Matt is obsessed with their chawanmushi, but the highlights for me were a savoury carrot dish that had somehow been transformed into something resembling gnocchi, and the carrot cake. They prepare the cake as normal then compress it and perform some other kind of culinary magic so it's like a biscuit it's like no other carrot cake you've ever tasted. It was finely executed yet comforting at the same time, and it was just the shot of culinary inspiration I needed.
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