"Watching Jeremy Chan and his staff working in their open kitchen at Ikoyi is like watching a choreographed dance."
"Chan describes his cooking style as 'spice-based cuisine,' founded on British micro-seasonality, avoiding the term 'fusion'."
"'When I started, I didn't have the skills to articulate my dreams as well as I do now when it came to the aesthetics of dishes.'"
"Ikoyi is not somewhere you pop in for a quick lunch. It is a commitment of both time and money."
Ikoyi, co-founded by Jeremy Chan, offers a unique dining experience highlighted by meticulous food preparation and a spice-based cuisine. Chan's approach focuses on British micro-seasonality, steering clear of the fusion label. The intricate service resembles a choreographed dance, underscoring the restaurant's commitment to high-quality, evolving dishes. Diners should expect a substantial investment of time and funds, as the culinary offerings emphasize both artistic presentation and exquisite flavors. Chan views food not just as nourishment but as art, striving for a balance of beauty and taste in every dish.
Read at CN Traveller
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