Spoonful Of Loh: Perama

The thing about not being Greek is that I can tuck into modern Greek grub with glee and impunity; there is no risk of disapproving side-eye or tsk, tsk from the elders. So what if they think that this Chinese man is mad. Last Wednesday, the eight of us descended on Perama to savour David Tsirekas's version of Greek food and tell you what, I like it.

Okay, Tsireka didn't use Persian feta on his Greek salad but why should he? The Greek feta though a little coarser, is more robust and makes a more daring composition.

Mixed Plate - the smoked eggplant and olive paste were super-yummy although I thought the paximadia can be a little less brittle.

Haloumi Cheese with Honey Peppered Dates - a superb combination of sweet and savoury flavours.

Pork Belly Baklava - you know how I love my pork belly :) Tsireka's version is an excellent alternative to partaking this piece of God-morsel.

Ouzo Prawn Hilopities - I love this dish. It was cooked to perfection! The garlic hits you just when you let your guard down. Very perverse, very nostimos!

Monkfish Kakavia - I only managed a tiny, tiny sliver because I am not mad keen on fish and it's like but my dining companions were all ooh-ing and ah-ing so it must have been okay.