IN&OUTTONIGHT 16 Wednesday, 8 July 2009 London Lite AsiA de CubA 45 St Martins Lane, WC2 (020 7300 5588, The original fusion restaurant celebrates its 10th anniversary this year. It serves Asian- Cuban cuisine with dishes inspired by the little Chino-Latino cafs in havana. The venue also has a rum bar featuring 150 sipping rums. WHO Little Boots was in the other week. WHO eLse henry holland, Natalie Imbruglia and Jenson Button. AMbieNCe The restaurant is peppered with a series of soaring art columns decorated with old-fashioned photographs. bLeNdiNG iN Who wants to blend in? You want to be noticed, darn it! Just go easy on the rum. WHAT TO ORdeR Dishes are meant to be shared so the prices arent as scary as they sound. Try the Tunapica starter of tuna tartare with olives, currants and almonds served on wonton crisps (16), and move on to sea bass baked in banana leaf with shiitake mushrooms and black bean chilli sauce (29). WHAT TO dRiNK Rum, of course. Try the signature Mojito Deluxe (13). besT TAbLe Celebrities with a large entourage favour tables 50, 60 or 70. NeXT besT THiNG The Providores, 109 Marylebone High Street, W1 (020 7935 6175, LittleBootsatAsiadeCuba World StreetfoodfromMexico toIndiaandTaiwanhas justlandedthecapital by stephanie hirschmiller R emember that delicious, freshly made, cheap-as-chips taco you ate on the street in mexico, washed down with an ice-cold beer? Or the steaming dumplings and fragrant curries on offer at bangkok markets? We all love the diverse foods sold at the roadside in exotic destinations -- and the good news is that you can now tuck into worldwide street snacks right here in London. A host of restaurants now offer these inexpensive and delicious treats on their menus. Heres our round-up of the best of the bunch. SouthAmerican CevicheatGaucho GAucHO has just launched its summer menu featuring ceviche and tiraditos. ceviche is a South American delicacy originating in ecuador and Peru. Seafood is poached, cured in salt and citrus juices and served with chilli and coriander. In Peru it comes with cold potato or corn and, in ecuador, with popcorn. Try tiger prawns in a roasted tomato and lime sauce, baby squid with red onion, chilli, cucumber and Gauchos special bloody mary sauce (9.25). Tiraditos come more thinly sliced and uncured -- we love the scallops with chilli, mango, coriander and coconut citrus sauce (12). Gaucho Piccadilly, 25 Swallow Street, W1 (020 7734 4040) PanAsianhawkers marketatGilgamesh every monday night Gilgameshs babylon Lounge plays host to a Pan Asian hawkers market bursting with stalls. And best of all is that each dish is only 3. you buy tokens as you arrive and hand them to the stall vendors in exchange for a plethora of options from the weekly-changing menu. Star dishes are the red tofu curry, chicken satay skewers, prawn dumplings and Peking duck pancakes. Theres even a dessert stall serving green tea tiramisu. Gilgamesh, Stables Market, Chalk Farm Road, NW1 (020 7428 4922) Streetfood Sundaybrunch atLaPorte desIndes If yOure after a family affair, head to La Porte des Indes on Sundays -- theres kids entertain- ment and live jazz for the grown-ups, giving you time to tuck into the de l ic iou s I nd i a n brunch from the street food stalls. Load your plate up with ragda pattice, savoury potato cakes with a spicy chickpea STAR RESTAURANTH TRuffLed CAuLifLOWeR sOup serves 6-8 people l 1 medium-sized cauliflower, sliced l 2 shallots (banana) l 2 cloves garlic, 1 bay leaf, thyme l 125g unsalted butter l 1.5-2.5 ltr of milk l Drizzle of truffle oil PAN-Cook cauliflower with half the butter on a medium heat. Peel and chop shallots, garlic and thyme, add a bay leaf and cook for another 3-5 mins until soft. Add milk and simmer until cauliflower is cooked. Remove bay leaf, add remaining butter and blitz in a blender, then add truffle oil and seasoning. pAN-ROAsTed sCALLOps WiTH piCKLed CAuLifLOWeR serves 4-6 people l 1 small cauliflower, 1 shallot l 200ml red wine vinegar l 100ml water, 4-5 tbsp sugar l 1 tsp coriander seeds l 1 tsp white peppercorns l bay leaf; thyme sprig l bunch of watercress l scallops for 4-6 people CuT cauliflower, slice shallots. Place all other ingredients except scallops in pan, bring to boil. Take off heat, add cauliflower and shallots, cool. Drain veg, mix with cress, fry scallops, serve with cauliflower. Recipes: Darius Endriukaitis of The Cadogan Arms cauliflower1ingredient2ways Fabulous fusion: Little Boots was at Asia de Cuba recently Tasty tacos: try Mexican street food at Taqueria index.html2.html3.html4.html5.html6.html7.html8.html9.html10.html11.html12.html13.html14.html15.html16.html17.html18.html19.html20.html21.html22.html23.html24.html25.html26.html27.html28.html29.html30.html31.html32.html33.html34.html35.html36.html37.html38.html39.html