“Kopapa knows fusion can still be fun. And rather fabulous.”

“From the sticky, ultimate-Toast-Topper filthiness of bone marrow mixed with Parmesan and squelched on  to toast, to the delicate, pungent pleasures of green and red endive spears filled with pork pâté, crisply frazzled shallots, gapi (Thai shrimp paste), mint and coriander, it’s all good.” – Metro, February 15, 2011. by Marina O’Loughlin. read more

“…the bungee jump of flavours and textures that is Peter Gordon’s cooking, Kopapa is unmissable” – Time Out London, by Guy Diamond. read more

“…blows apart the tasteful conventions, bringing together ingredients and techniques from around the world in revelatory combinations.” – The Independent, by Tracey MacLeod. read more

london-eating, by Richard Vines. read review

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