A reputation for being hotheaded has not impeded Tom Aikens’ rise to chef stardom; he was recently voted second in a poll of Square Meal magazine reader’s favorite chefs, only losing out to Gordon Ramsay. In the late ‘90s at age 26, he became the youngest chef to hold two Michelin stars, and he’s been picking up awards ever since. His self-named restaurant has a menu that takes classic French cuisine as its basis, and then adds its own extravagant gestures. Dishes come elaborately decorated on large white plates, making each item almost a work of art in itself. Tom Aikens’ food is complex and often has multiple components, such as the lunchtime menu dish of roast halibut with pickled raisins, cucumber and cauliflower beignets. Desserts, too, are multi-faceted, such as the mango rice pudding with coconut mousse, mango sorbet and lime syrup. Aikens’ adventurous spirit also emerges in a varied dinner menu that includes roast piglet with pork lasagna, baby squid and caramelized onions. Not everyone is bowled over by the somewhat stark décor; you may feel like you’re sitting in a cosmetic surgeon’s waiting room. However, tables are well spaced apart, and the dining room is usually buzzing with conversation. A meal at Tom Aikens is a reasonable $60 for a three-course lunch, but a substantial $120 for dinner. The tasting menu is $150 a head, and the whole table must take it. Be advised that bottles of wines have a hefty mark-up. However, despite the prices, the sheer class of the food places Tom Aikens at the forefront of top London restaurants – even though it isn’t open on weekends.