Now, you all know I like bentos , but my first introduction to the world of compartmentalised cuisine was the humble steel tiffin carrier - the school/office lunchbox and preferred picnic basket of all Burmese people. As a child, there was little I loved more than deconstructing a tower of edible treats and digging into each part - fluffy rice in one section, fried chicken in another, and crunchy salad in the last. Keeping the foods separate meant that the leaves didn't go limp, the chicken stayed crisp, and the rice stayed pristine till it was time to tuck in. So when I was invited to visit the Glass Kitchen , a pop-up at Harvey Nicks, and found out that it was devoted to a similar concept, I couldn't resist dropping by. The Glass Kitchen is a ten seat tasting bar run by traiteur chef Franck Pontais , winner of Iron Chef UK, caterer to the stars (he did Stella Mccartney's wedding), and owner of Food Creation, a food consultancy company. The dishes he serves up come fr...
... Burmese food and beyond