Kian Lian, the chef and owner of Beyond, has worked in kitchens across Europe, picking up tips and tricks along the way.
Kian’s travels have given him the knowledge and skills to fuse flavours together, but he has never forgotten his Yorkshire roots, which are evident in all his dishes, thanks to the use of fresh, local ingredients.
Kian works predominantly as a private chef for events across Yorkshire, but he has recently started serving some of his incredible dishes at supper club events. We were invited to one of these supper clubs on Thursday night, where we had the chance to enjoy an impeccable 5-course meal in the intimate setting of Liv Bar in the heart of Leeds City Centre.
On arrival, we were shown to a beautifully presented table, and were offered drinks and nibbles (fresh bread, roast garlic and herb butter and olives), which after a long day at work, we quickly devoured.
Course number one was an interestingly different burnt onion panna cotta, a surprise for the taste buds! The look and texture of the dish was that of a desert, but the flavours were savoury and well balanced. We loved the addition of the rich chorizo jam, the crunchy smoked croutons and the fresh chives, which finished the first course off delightfully.
The second course was as delicious as it was beautiful. The whipped feta was incredible! We have never had feta like it, and it went so well with the watermelon and garden pesto. The deep-fried chickpeas (falafel) were also amazing and brought the dish together perfectly. We also enjoyed the fresh crunch of the radish. Every element of the dish had obviously been very carefully considered.
Course three was a hearty fish dish with muscles and leeks. The Cornish hake was cooked to perfection and deliciously seasoned – it just flaked away with a fork. The fish was basted with smoky bacon butter and warm tartare sauce, both of which were rich and creamy. Crispy leeks, served on top of the fish, provided the perfect amount of crunch to balance out the soft and creamy textures of the rest of the dish.
The penultimate course was a cheese plate, which we weren’t overly excited about. But when we were served the dish and saw its impeccable presentation, we knew we had set our expectations too low. Then, when we started eating we were blown away by the rich, sweet flavours of the cheese. We didn’t know cheese could taste so good. The flavours of everything on the plate went together perfectly. The frozen apple and sour grape jelly provided freshness to the delicious Yorkshire brie. Just wow.
The fifth and final course, a sweet, dark chocolate cremeux (chocolate cake), was an absolute delight. The slice of chocolate heaven was topped with tart cherries, and the sweet flavours were balanced beautifully by a sumptuous tahini and date caramel. The dessert was served on a sumac soil, which provided an interesting spice flavour, and was finished with a refreshing lime crème fraiche. What a way to end the meal!
Overall, we thought the food was AMAZING, and Kian was an incredible host who looked after everyone very well. We loved how he took the time to explain each dish when it was served – which gave us a moment to appreciate the beautiful presentation and delicious scents of each plate. We would definitely go again to another one of Kian’s supper clubs, and really couldn’t recommend them highly enough to others. However, we would suggest a change of venue since it was a little too small for all the hungry diners!
Look out here for Kian’s next Supper Club – at the Bean & Bud in Harrogate.
All photographs by Sarah Whitehead.
