Enrique Tomás’s main goal is to make Jamon (cured ham) known to the rest of the world. The tantalising ham joints hanging at the frontage of the restaurant entice restaurant goers. Was it any good? Time to find out…
Ideal for:
A good meal after a hard day’s shopping
A relaxing meal with friends or date
Jamon lovers
Ambience & Décor
Nestled away in the heart of restaurant corner in Westfield Stratford lies Enrique Tomas. The décor was very unique. Hanging cuts of prime Jamon were the pièce de résistance and made all passing trade turn heads (left). The rest of the décor was understated and easy maintenance. Given it was in a mall, ambience was flat.
Service
Service was nondescript and focused on ensuring swift table turnover. Nothing to note here.
Food
For a quiet Sunday lunch, we ordered a few dishes between two. Started with the meats and cheese platter that was totally divine. Very good start. The Batatas Bravas (left) was heavenly. This is the best I have had. Potato was perfectly cooked, the meat pieces beautifully crisp and the garnished sauce added some needed spice.
The last dish was the potato parmentier with truffle and jamon shavings (below). I was blown away by this. The potato was thick, luscious and creamy. The addition of the fresh truffle added a rich dimension. The jamon shavings were cooked to perfection and gave depth to an already
fantastic dish. I loved every morsel.
Enrique Tomas was the definition of a hidden gem. The food started at amazing and ended on sublime. Enrique Tomas certainly put Jamon on the map. With the amazing food and eye-catching frontage, the only gripe was value for money. The meal was a tad pricey given it was in a shopping mall. Easy A Rating.
Photos of Enrique Tomás and more can be found on Instagram here.
Final grade: A
Final comment: One of London’s hidden gems, with each course getting better. Amazing!
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