For locations and other details go to http://www.westcornwallpasty.co.uk

I am a big supporter of the weekend breakfast. Even if I can’t wake up early, I still make the occasion to turn the breakfast into a brunch of breads, eggs, jams, tomatoes, cold meats, milk and cheese. This hobby is one of the biggest reasons why I became a big fan of Tom’s Kitchen during my stay in London. This cozy, high-ceiling bistro serves one of the most fulfilling, fun and delicious brunches in the city. From eggs, pancakes to hamburgers everything here is worth trying.

I accidentally ran into this exotic patisserie in the Rockefeller Center and took the plunge in with the urge to try something new. Minimoto Kitchoan is a Japanese confectioneries store (“wagashi”) for tea ceremonies.

With numerous weird, but delicious looking deserts showcased inside separate glass displays, the place reminds one of an exquisite candy store. Make sure you talk to the ladies and read the descriptions inside to make the best selection among numerous tiny deserts made with chestnuts.

I first saw this building as the penthouse residence of Russel Crowe in the movie “A Good Year”. I believe it came up again in “Match Point”. Both of the units were equally impressive. Set on the top floor, they are washed with light and filled with expansive river and city views through their curved floor-to-ceiling windows.

Located right across from Chelsea on the other side of the Thames, Albion Riverside was designed by the famous architect Norman Foster and was completed in 2003. Foster is well-know for his office building designs such The Gherkin in London and The Hearst Tower in New York. So, it is no wonder that Albion is mostly too cool to warm up to. Its ultra-modern look is completed with a glass/metal exterior and light tones of gray.

The first two floors of the 11-story building are dedicated to restaurants and shops. The top floor houses 12 duplex penthouses. 2 bedroom apartments start around USD 3m with penthouses reaching close to USD 20m. Each floor houses approximately 26 individual units.

Buy “Foster 40: Projects / Themes” on Amazon to learn more about the architect’s vision and most famous projects.

Most Londoners must already know about this bar chain. I have been to both the South Kensington (158 Old Brompton Rd.) and the Chelsea (111 Walton St.) locations and must have tried 80% of the cocktails on the menu. Not a single one was a disspointment. Each location satisfies a different purpose. If you are up to enjoying the nice weather and checking out some of the most amazing antique and modern sports cars in London, then head to the Kensington location. Pick a table outside in the afternoon and let the drinks flow while the machanical beauties pass you by. On the other hand if it is already sunset and you are ready to socialize, then get to the Chealsea spot.

Favorite drink: Watermelon Martini on the rocks in a regular large glass, Koshiku, Miyabi

One of my cousins who lives in London first introduced me to this amazing Thai eatery. Busaba, the name of a Thai flower, is a hidden gem among the numerous restraurants that decorate the streets of Soho. There is always a line outside (especially for dinner), so expect a bit of a wait. There are no reservations and everyone eats at communal tables. The place has a very simple, modern and clean look inside and outside. It shouldn’t be considered as a cozy long dinner place. Everything here is as fast as they are delicious.

Located at 106 Wardour St. (two more locations are open now).

Recommended from the menu: Pad Thai, Char-grilled rib-eye beef, Mussaman duck curry, Chicken satay, Coconut rice

I should have written this post a long time ago. Maybe I just avoided it because these little round desert cushions are so hard to find. Macarons, crisp on the outside, smooth and soft in the middle are the biggest inventions of the  Paris-based bakery Laduree. Working in the family business it was the founder’s cousin Pierre Desfontaines who have thought of creating the first macaron with a ganache filling in the middle. According to Laduree once prepared the macarons are put aside for two days to be hardened and served to its customers. I have first tried this unavoidable desert in the famous Champs-Elysees store randomly in the summer of 2004. The light green color of the bakery glittered with yellow gold looked really inviting. Once we were inside it was bakery heaven with tens of different kinds of deserts displayed over a long cold marble with hundreds of different flavored macarons decorating one corner. I can’t remember how many times we have devoured numerous macarons on the chairs outside the bakery. I believe I tried every flavor to be able to say that the vanilla macaron is certainly the best.