Yuki Bar hits a spot

make these nuts, the neuroprotective role of probiotics

the clean pleats of khinkali, aka Georgian xiao long baos

Food news of the week:

Of course the first place I revisited upon touch-down in London was my beloved Cubé, where a tempura sandwich served as a reminder to herald in uni season: sweet unctuous uni smushed between rice, caviar, and fatty tuna (otoro). Another highlight was the stodgy-stalked but juicy, soupy Georgian dumplings from Kinkally, a brand new and welcome thing for my palate. Lastly, I mentioned in a previous newsletter how upset I was that Hoa Sen, of which I was a loyal devotee, closed in Soho, and I decided to fill that void with the much-loved Cay Tre nearby. It did not disappoint with its sweet, melt-on-the-tongue pork belly. It doesn’t hold as much punch as my former flame, but it did the trick.

Hello, uni season. This is the new uni addition to the omakase course at Cubé, Mayfair

Science of the week:

Writing this section is a constant struggle—there’s always so much to understand and process, as any other current or ex-academic can empathise with. This paper explores the neuroprotective role of probiotics, highlighting their promising effects in managing inflammation and stress, both of which play a critical role in mental health by optimising that elusive gut-brain connection. This reminded me of a concept revised in Good Energy, of how our gut bacteria produce postbiotics (metabolites like short-chain fatty acids) that protect mitochondria against oxidative stress, which damage our brain cells (neurons). This affects everything from our memory and emotional resilience.

Insight of the week:

Anyone else remember the iconic movie Chitty Chitty Bang Bang? What a whimsical celebration of imagination, family, and the magic of shared experiences! I re-watched this treasure after California, and the film reminded me of the power of adventure and creativity, where the impossible becomes possible. There’s a beauty in occasional escapism—when timed right, like my trip to the US, it allows us to reconnect with ourselves, and view challenges with fresh eyes.

Recipe of the week:

A stupid-simple one today.

You can get fancy chocolate-covered nuts anywhere, but these are delicious, highly customisable, and really fun to make. I’ve been on a macadamia roll since maybe a year ago– they’re the perfect non glucose-spiking snack. So why not coat it in my second favourite snack material?

Dark chocolate-coated macadamia nuts (makes 2-3 servings)

Ingredients

70g 80% Valrhona dark chocolate (or another dark chocolate brand you enjoy, should be at least 70-80%!)

60-70g macadamia nuts

20g salted butter

optional: 2 tsp flaxseed/psyllium husk

Directions