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Lap-fai Lee 李立輝

@oishinboy

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Cook. Eat. Teach. Photo.
Food developer & teacher, menu consultant, private cook, food styling & photo

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Chargrilled beef rib eaten Korean ssam style. Big thanks to @min_bakes for the kind donation of homemade pickled green tomato jangajji, agastache jangajji, perilla and lettuce leaves from her allotment. Oh and the funkiest ssamjang. I’d have eaten the steak with beef fat fries and bernaise otherwise 🤣 _This is truly a delicious way of eating steak. Especially this dry aged Hereford beef. Chargrilling first then separating out the different muscles and slicing thinly. Then at the table giving the pieces another sizzle before wrapping and devouring. Definitely a lighter alternative on a summers day than the butter sauce and chips option #oishinboy_steak #oishinboy_korean by @oishinboy

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2 days ago

I’m a sausage guy I cannot lie. There’s little I love more than tubular meats. Making and eating! So to do a whole sausage and nothing but the sausage popup is a real pleasure for me. Especially when diners order whole platters of everything on the menu. Showcasing some of my favourite international flavours from top to bottom:_A pair of thin merguez topped with chermoula. Half mutton half beef, actually inspired by the juicy beefy ones you get at the hypermarché. Loads of harissa in these. Oh la la! 🌶️ _A chunky Longaniza, heavy with the spices and chipotles in adobo. A looser texture, less solid than the other porky ones. Smothered in a zingy salsa verde sharp with lime and tomatillos 🍋‍🟩 _There will always be cheesy boi in my Wurst Käse Scenario popup. My favourite style. This was pretty much a straight up Käsekrainer with sweet mustard but swapped out the Emmental with cheddz 🧀 _Juicebomb bratwurst with curry ketchup. Emulsified with a little beer in them then also poached in beer 🍺 _Finally to keep the home end up. A peppery herby Cumberland with onion relish! Except I made it with no rusk for a more meaty texture. Cus that’s what I like! 🐷 _On the side: Loads of handmade bread & butter pickles. Beef fat fries and handmade mayo. My Belgian friends will be pleased. The only thing I bought in was the fluffy bread from the Lebanese bakery. Because I’m truly rubbish at baking. These were dipped in the extra sausage fat and grilled up. Dreamy stuff. Do it again soon yeah? #oishinboy_sausage #wurstkäsescenario by @oishinboy

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5 days ago

Everybody loves a sausage and a beer and sunshine @thejukebars this weekend. Big thanks everyone who popped down and popped a sossy in their gobs. It was a fun one! I love bursting the weird fatty bois 🤣 Special thanks to @blackcat.bakes for smashing it out with me 🌭 by @oishinboy

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6 days ago

10kg of Merguez, 10kg of Käsekrainer, 25kg of Cumberland, Brats and Longaniza. All handmade from scratch for your delectations @thejukebars this weekend. Slinging from 5pm Friday see you there sausage x by @oishinboy

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9 days ago

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9 days ago

Random dinner. Hotdogs and grilled mackerel with romesco sauce! The fish was always planned but the hotdogs were heavily influenced by @shedlikesfood luckily for me I was making a load of smoked cheesy beef sausages anyway. So used some of the mix to make a pair of franks. No regrets. There was a sharp salad out of shot too. I’m not a psycho you gotta have balance with your hotdog and grilled mackerel meal #oishinboy_sausage #oishinboy_seafood by @oishinboy

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11 days ago

It’s hard to resist fresh mackerel at the market. Not seen them for a while so had to snap a couple up because with their current status you never know when they’ll be back. I butterflied the first one whole unconventionally down the back. Simply grilled and eaten Korean style with lettuce and perilla leaves. Lots of banchan. Lots of Taiwanese rice. Wasn’t sure if @con_loves_cake would like it so steamed some egg with dried prawn to help the rice go down. The crispy skinned mackerel in the ssam was a pretty delicious bite! #oishinboy_korean #oishinboy_seafood by @oishinboy

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11 days ago

CANTO BBQ 004 - AUG 2nd ***BOOKINGS NOW OPEN!***Only 3 CANTO BBQ SESSIONS LEFT of our collab with Lap-fai Lee (@oishinboy). We’re really getting into the swing of things now, and loving our new ovens. Come on down for charcoal roasted ‘Siu Mei’, Cantonese roast Iberico pork, crispy pork belly and duck before the summers up!To book link in bio and select 2nd August.003 won’t include vegan & vegetarian options as we will be hosting a special VEGAN CANTO BBQ SESSION with our new char siu root vegetable dishes. DM for details. #bristol #bristollife #bristolfood #bristolfoodie chinesefoo by @oishinboy

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13 days ago

*** THIS IS NOT A DRILL ***The good people of Brum. You want sausage, you asked for it, now you are getting it!!! Würst Käse Scenario is back to satisfy all your tubular meaty desires. To unite the world of bladder kicking and ground meat. Who’s your favourite? (There may be a wildcard or two, something ricey and spicy 😉 ) #worldcupofsossy #wurstkäsescenario #oishinboy_popup by @oishinboy

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15 days ago

Crispy pork jowl and prawn stirfried with chilli and sweet basil, pad horapa moo krob gung! 23 birdseye chillis in my portion. Double ducky egg and cabbage on the side too. Cooked outdoors in one wok for that streetfood vibe. Aroy!!!! #oishinboy_thai by @oishinboy

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16 days ago

I crave grilled chicken just about every meal. But especially when it’s hot outside and the bbq is calling. Rubbed the chicken with garlic shallot paste, garum for depth and ras el hanout for fragrance. Served over smoky romesco with a drizzle of chermoula. I managed to sneak a paella pan of rice under the chicken. It had been half cooked so just needed finishing over the fire to get that socarrat. Pretty satisfying combo with charred greens on the side #oishinboy_bbq by @oishinboy

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16 days ago

🔥 THAT POP UP THOUGH 🔥@oishinboy took over London BBQ School in Peckham yesterday and left us speechless. Smoky, sticky, fall-apart perfection. 🍖💨Missed it? Don't make that mistake twice. 👀📍 @londonbbqschool , Peckham by @oishinboy

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19 days ago