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Khanh Tran-Thanh

@khanhtt

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Head Chef @angelina.london and @kokanfood

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reaching out to restaurants is always a bit nerve-wracking, so getting a reply from angelina was exciting enough, but finding out their head chef already followed my journey was completely surreal 🥹❤️‍🔥

it’s beyond humbling to know that this series and my staging journey are connecting with chefs and culinary folks around the world and thank you to the team for welcoming me into your kitchen to learn about one of my favorite cuisines to cook, itameshi 🫶🏻

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October- Kondate 2026 : Khanh & Miyuki edition. 🎞️

@angelina.london

#makeitspectacular

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Kombujime Seabass, barattiere cucumber & bottarga.
Currently in our Kondate menu crudo course at Dalston

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Having been to Angelina’s original Dalston restaurant back in 2023, this exceeded my expectations by quite some margin.

I rarely order pasta when eating out, but the matcha prawn pasta found its way onto the table out of pure curiosity. A few bites in, I immediately understood the hype; the raw plates were equally impressive.

Italian x Japanese fusion is hardly unfamiliar, but a genuinely memorable Itameshi meal is rare for me. Safe to say Osteria Angelina really impressed; will be back for the grilled plates and more crudo.

Highlights:

𝐓𝐚𝐠𝐥𝐢𝐨𝐥𝐢𝐧𝐢 ✽ ✽ ✽ ✽
𝘮𝘢𝘵𝘤𝘩𝘢, 𝘚𝘪𝘤𝘪𝘭𝘪𝘢𝘯 𝘳𝘦𝘥 𝘱𝘳𝘢𝘸𝘯𝘴, 𝘵𝘶𝘯𝘢 𝘵𝘢𝘳𝘵𝘢𝘳𝘦

𝐏𝐚𝐩𝐩𝐚𝐫𝐝𝐞𝐥𝐥𝐞 ✽ ✽ ✽
𝘷𝘦𝘢𝘭 & 𝘳𝘢𝘣𝘣𝘪𝘵 𝘳𝘢𝘨𝘶, 𝘴𝘰𝘺 𝘤𝘶𝘳𝘦𝘥 𝘦𝘨𝘨 𝘺𝘰𝘭𝘬

𝐇𝐚𝐦𝐚𝐜𝐡𝐢 ✽ ✽ ✽
𝘵𝘳𝘶𝘧𝘧𝘭𝘦 𝘴𝘰𝘺, 𝘧𝘶𝘳𝘪𝘬𝘢𝘬𝘦

𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐌𝐢𝐥𝐤 𝐁𝐫𝐞𝐚𝐝 ✽ ✽ ✽
𝘫𝘢𝘮, 𝘣𝘶𝘳𝘯𝘵 𝘩𝘰𝘯𝘦𝘺 𝘣𝘶𝘵𝘵𝘦𝘳

𝐁𝐢𝐠 𝐂𝐡𝐞𝐞𝐬𝐞 ✽ ✽ ✽
𝘤𝘪𝘵𝘳𝘶𝘴, 𝘱𝘦𝘢𝘳, 𝘱𝘢𝘳𝘮𝘦𝘴𝘢𝘯, 𝘢𝘤𝘲𝘶𝘢𝘷𝘪𝘵𝘦, 𝘷𝘰𝘥𝘬𝘢

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Tagliolini with Amalfi lemon & saffron butter, yuzu tobiko and wasabi mascarpone.
New pasta course for our Kondate menu in Dalston.

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Tempura courgette flowers filled with miso ricotta & caramelised onions & finished with walnuts and a drizzle of honey.
Already on at Osteria and Dalston from tomorrow.

#courgette #courgetteflower #londonrestaurants #shoreditch #italianfood Tempura courgette flowers

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Shime Saba & Trout Tataki
Beautiful crudo course from our Kondate menu just gone

Shime saba is a Japanese technique of curing and pickling mackerel which gives the fish a silky texture and a balanced umami and tangy flavour. The fish is salted to draw out moisture and firm up the flesh, then marinated in a rice vinegar, sugar and salt mixture.
We serve ours with horseradish cream and sweet and sour agrodolce made with Umeboshi fermented plum and Saba (grape must). Pieces of charred melt-in-the-mouth leeks and a drizzle of peppery Fontodi olive oil provide the finishing touch.

Chalkstream trout cured briefly in soy, sake and mirin, then seared in a hot pan and thinly sliced. We serve it with a refreshing Vignola cherry ponzu, aromatic tarragon, more fresh cherries, trout roe and cruncy raw white asparagus shavings. A superbly balanced crudo plate in terms of textures and flavours.

Swipe for more details on our process

@mi_cook_ie being a fish prep wizard

Here are the steps in preparing our Shime Saba:

1. *Cleaning*: The mackerel is gutted, filleted and meticulously washed to remove any bloodlines.
2. *Salting*: The fillets are completely covered in salt for 1 hour to extract moisture and to firm up the flesh.
3. *Washing*: The salt is rinsed off and the fish gently.
4. *Pickling*: The fillets are submerged in a pickling marinade (rice vinegar, salt and sugar) for about 25 minutes. This process “cooks” the fish without heat.
5. *Clean and torch*: The thin translucent skin is peeled off, remaining pin bones removed. Then the skin is scored and lightly blowtorched before slicing. Trout and Mackerel Crudo. Shime Saba

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Dare we say it. It’s the perfect weather for our sheep yoghurt Semifreddo. Semifreddo is a half frozen dessert, airy and fluffy like a cold cloud. Served with sharp and silky Amalfi lemon curd and umami sweet black sesame crumble. A light and refreshing way to finish our Kondate menu

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Angelina - @angelina.london
🇬🇧 London - England - United Kingdom

This humble but elegant restaurant in Dalston was one of the best discoveries from last year. Since visiting, Angelina has incredibly grown in recognition and they fully deserve it.
Their tasting menu combines Japanese and Italian cuisines, creating unique flavours and combinations. For many, it will be the first time they try some ingredients.
Looking forward to trying their newest Osteria Angelina.

#london #italian #japanese #dalston #londonrestaurants Photo shared by The Clove Guide on June 10, 2026 tagging @angelina.london, and @angelina.dalston. May be an image of sashimi and text.

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What a surreal experience! This Monday we had the premiere of our long awaited documentary ‘Feast or Famine’ at SXSW. We met Marco and got to see ourselves on the big screen beautifully captured by @brendanharvey_
There’s still one festival screening left - grab your tickets via link in bio

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“With great fusion comes great responsibility”🍴
I really enjoyed watching Feast or Famine, not just because I’m nosey and love to see what it’s like BTS at a restaurant😅 It’s the love and passion people use to talk about food, the inspiration of going after a dream, and the fact that a tyre company has been on everyone’s necks for over 100 years!

I think it’s interesting that a Michelin star can be one person’s individual dream, but ultimately you can’t get one without being part of a team, part of a group working towards a collective goal despite your own intensions.
This documentary was a great reminder of that and I can’t wait to get myself down there for a meal!

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Credit: @reagram
#feastorfamine #michelinstar #angelina #review #londonfoodscene

📍@sxswlondon, June 2026
Image credits: marcopierrewhit & Angelina.london

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#kitchen #cooking #japenese #italian #london

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