The humble kebab gets a serious upgrade at Le Bab.
Declaring themselves a ‘kebab renaissance project’, Le Bab was conjured up by two lads who met and University and shared a ‘mutual fascination with the ancient gastronomy of kebabs’. Refreshingly different in their approach, Le Bab take the traditional, Middle Eastern kebab and transform it by using high quality produce and a mix of deep, seasonal flavours.
All the meat is cooked on a wood and charcoal fired robata, giving it a smokey taste and the other elements to each dish have been carefully considered, creating a delicate, moreish combination. We tried the Pork Shawarma, which was topped with grilled spring onion, roasted white broccoli puree, fennel pickle, small chunks of salty crackling and chermoula mayo. All wrapped in a flatbread, this mixture of earthy and sweet flavours was delicious. We also tried a corn fed chicken shish, with garlicky toum, honey and jersey royal crisps.
No trip to Le Bab would be complete without a portion of their famous Fondue Fries, an upmarket version of cheesy chips. If you’re feeling adventurous, you can order a pig’s head for £36 which comes with some of that amazing crackling.
You can find Le Bab on the very highest level of Kingly Court, Soho. It Does get busy pretty quickly so it's definitely worth booking.