Ikoyi: A Journey Through Bold Heat with Recipes

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Home chefs will more often than not lack the tools or resources to replicate many dishes at home, but the author took care to show how the flavors that he prizes can be used and adapted.

Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. With “IKOYI”, Chef/Author Jeremy Chan illuminates the journey to creating, sustaining, and evolving the two-Michelin starred IKOYI in London. It could apply to someone studying fashion or design or anyone with a creative impetus that wants to think creatively about a concept or distance themselves from subject matter to open the horizons to influences and ideas. But then Ikoyi - which launched in 2017 and is a regular on the top end of Restaurant’s list of the best 100 restaurants in the UK​​ - has always had struggles with its identity.I commend him on presenting “the recipes in this book exactly as they are written in the kitchen folder at IKOYI. But then my mum is Canadian, and her background is more humble: When I’m with her family, we eat tuna sandwiches, hot dogs, and mac and cheese. Ikoyi offers world-class innovation and inspiration for anyone looking to develop distinctive and original cuisine of their own. I think of it as a book of stories on creativity and inspiration—and it’s very autobiographical, very much in my voice.

Chan acknowledges this in the book, declaring that “many of these ingredients will be difficult or at times impossible to procure” but that this challenge represents what it’s like to run a restaurant “with a kitchen comprising of a complex network of supplier and producer relationships”. The book includes narratives throughout illustrating Ikoyi’s inspiration and inception, as influenced by Chan’s experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe. The gorgeous, vibrantly-hued new book contains more than 80 recipes, exactly as they’re written in the restaurant’s kitchen, including his decadent take on the classic jollof rice (recipe below).Heat a nonstick frying pan over high heat, then add the beef fat, along with 70 g of rice per person and the wok hei. In a separate pan, heat the oil to 280°C (536°F) and then carefully pour it over the paste, stirring quickly.