Udon it

I don’t think there’s ever a time when I couldn’t go for a mean bowl of udon. Fat, doughy noodles in a steamy bowl of miso broth with a dash of Nori Fumi Furikake – that’s how a make ’em. Of course, there’s a plethora of varieties. Koya on Frith Street has 27 kinds of udon on the menu. Last night I went for one of the Hiya-Atsu options – cold noodles with hot broth. Oh, with prawn and vegetable tempura… mmm, tempura. Delicate, crispy hunks of sweet potato, broccoli, mushroom caps and one lanky, long jumbo shrimp – brittle and flaky and ready for a dunk.

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seaweed

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tempura

After dinner, it was show time!

Helen Mirren in “The Audience”, to be exact.

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theatre

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stage

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What a dame she is… I wish Helen Mirren actually was the queen!

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Hopping on the Piccadilly Circus tube – home to bed!

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