I love lists. Especially the kind that tells me where to go, what to try, and—since I’m there—lets me wander around the neighborhood, stumbling upon unexpected murals, conversations, encounters, and openings. This week, I added three new entries to an already lengthy pile: One task failed, one accomplished, one yet to attain. A good week, I’d say.

Mission unaccomplished: Went to Crystal Palace to stand in line at Chatsworth Bakehouse with the sole aim of having The Bhaji Butty with crispy bhajis, sweet date and tamarind chutney, toasted coconut yogurt, and shredded salad. But, as often pointed out on social media, the line was too long, and I had no time. On the way back, I spotted a Phlegm mural around Dulwich. Made my day.

Mission executed: Ate at Koya Ko. Christina Soteriou’s celeriac, aleppo chili oil, and preserved lemon miso yuba skewer udon, accompanied by a classic Namayasai green salad. This collaboration is available all February, exclusively at Koya Ko, Hackney. The salad is always there. You say just a salad? Eat it and we’ll talk.

Mission pending: Still on my list, a trip to Walthamstow, St. James Street to be exact. Need to try Twisted Green x Beaten by a Whisker sub. A sweet and smoky chipotle-glazed aubergine, a crunchy lime, coriander & jalapeño slaw, a creamy green salsa crema, and avocado, all sandwiched between two slabs of focaccia. And since I’ll be there, another spot from my list, not too far away: Gnarly Wines. Anyone in the neighborhood who’d like to show me more local spots?

Here’s a sneak peek at our tenth issue before you dive in:

The Place: A virtuoso crafting grab-and-go haute cuisine in biodegradable bowls.
The News: A new docuseries explores vegan and vegetarian culinary traditions worldwide, beginning with Thailand.
The Destination: Sail around the Aeolian Islands.
The Plate: Mexican Seul’s take on Korean Fried Cauli at Pretty Decent Brewery, Bow.

If you’re just joining us, here’s a link to our previous issues. Send me your questions about veganism at [email protected] so I can research, dig deeper, and come up with some mind-opening thoughts.

Hazal

Grab-and-go Haute Cuisine

Words by: Hazal Yılmaz

The person who misses that bowl like they miss a beloved friend; the person who follows that place and that chef around at Boxpark Shoreditch, London Fields and finally to Spitalfields; the person who orders exactly the same thing: Pad Thai with tofu and extra vegetables; the person who declares they could eat those ethereal noodles, puffy tofu, and crunchy bean sprouts every day for lunch, dinner, and all the bites in between. Is there a word that describes that person? Can we call them Pad Thai-obsessed, a tofu devotee, an okra enthusiast, or simply a King Cookdaily disciple?

There are a few places I crave so intensely when I’m out of town for a while, or, as in the case of King Cookdaily, when they close due to relocation. The other one was Pockets, as I wrote in my very first issue. I kept longing for the reopening like a fan glued to their computer, counting down the seconds to snag a ticket for an upcoming tour that goes on sale. I remember checking in with fellow aficionados: What happened to KCD? Have you heard when and where they’re reopening? Is KCD doing any pop-ups or pub residencies? And finally, after what felt like far too long, KCD reopened at Spitalfields, so I could get back to my pad thai routine, with occasional additions: The greenest curry sauce made with coconut water and a spinach blend: Infamous. Umami enriched chickn chopped salad: Lao Bowl.

King Cookdaily, as the name suggests, is a chef’s table. A classically trained chef who turned entrepreneur and became the talk of the town, before transitioning back into a dedicated master cook in the kitchen every day, kind of chef’s table, to be exact. Everything you eat is made instantly by the virtuoso himself, King Cookdaily, the son of a head chef at a famous hotel restaurant in the '70s, who also ran a pub kitchen in West London near Putney Bridge. He grew up in pubs, doing his homework, pouring sweet chili sauce, adding some garnish on plates, or peeling noodles for Pad See Ew. In later years, he went to a catering college, worked in market stalls, pub kitchens, one- or two-star Michelin restaurants, and apprenticed for two years in Spain with a French chef, before returning to London to cook for his fellow townies. In an interview, when asked how he became a vegan chef, he says: “It was the burnout. I started cooking at 16, jumping straight to work at 18, not stopping a solid 10 years. So all I knew was kitchen. I needed to reset, started going to the London Buddhist Centre, which is around the corner, in Bethnal Green, took up meditation, just going back to my Buddhist roots. My parents would take me to Laos every year, and my granddad was the head monk of a temple, so I always had that connection. I spoke to the elders at the London Buddhist Centre, and they gave me knowledge about being ethical. The first precept: abstain from taking a life. That kind of made sense to me, so I stopped eating meat and went on a vegetarian diet (in 2009). That lasted five years until I transitioned into going full vegan (in 2014). I haven’t looked back since.”

After almost two weeks since my last visit to King CookDaily, the cookery with flavours from around the world, with heavy influence from Southeast Asia, especially Laos and Thailand, I’m back there with an urge. An urge to devour. It’s the early afternoon because this is the time I can settle, check the menu, and try to convince myself to have something other than Pad Thai. 7/10 times, I fail, so I drag some friends who would choose other items: Indian-style yellow curry: Yoga Fire, Jerk Bowl, or Japanika. We get some spring rolls as an appetizer and enjoy the colourful biodegradable bowls of vegan abundance.

King CookDaily, thank you for being part of this space we call the world. 

Address: 10 Hanbury St, London E1 6QR

Traveling the world, vegan-style

A new docuseries, Culturally Plant Based, created by street food vlogger Mark Wiens, delves into vegan and vegetarian culinary traditions from around the world. The first season will focus on Thailand, highlighting the human stories behind the food, including street vendors, generational cooks, and community members who sustain the country’s plant-based culinary heritage. Mark Wiens, along with several renowned Thai chefs, will take viewers on a journey through a range of culinary and cultural experiences, such as ancient breakfast rituals in Bangkok and the spiritual vegetarian festivals, including Phuket's annual celebration.

To watch here is the link

Sail around Aeolian Islands

Why go? Eva and Pietro, who met while volunteering on an ocean conservation boat, went on to work together on several sailing catamarans before founding Eco Sailors, driven by their shared dream: To offer a vegan, solar powered, sustainable travel destination. Now, you can sail through the crystalline waters of the Tyrrhenian Sea off the coast of Sicily. This archipelago is not just a sought-after tourist destination but also a UNESCO World Heritage Site.

Can't miss: The 7 Main Aeolian Islands: The imposing, volcanic presence of Stromboli; the smoky haze surrounding Vulcano; Lipari, home to an archaeological museum; Salina, known for its Malvasia wine and capers; Panarea, with its charming whitewashed houses; Filicudi, perfect for nature lovers and divers; and Alicudi, untouched and traditional, with no cars and a peaceful atmosphere.

Where? Tyrrhenian Sea, Sicily