Jolly Joes are chewy, grape-flavored candies made by Mike and Ike that I snagged.



But more importantly, the UK is home to a variety of iconic snacks, especially when it comes to chocolate. Cadbury leads the way with a lineup of deliciousness. The Wispa is known for its light, bubbly milk chocolate that melts smoothly in your mouth, while the Twirl features two flaky, aerated chocolate fingers coated in more chocolate. Crunchie has a crisp honeycomb center wrapped in chocolate. The Boost bar is denser, filled with caramel and biscuit pieces surrounded by rich milk chocolate.



And a long-haul European flight calls for some plane food. This was a chicken and vegetable gratin or casserole. Creamy, with chunks of chicken, peas, and potatoes, all topped with crispy breadcrumbs. Plus tea.

Koya is a Japanese udon noodle bar that first opened in Soho in 2010, specializing in freshly made udon noodles and dashi with simple, paired back interiors. Koya serves Head Chef Shuko’s udon, donburi and authentic Japanese small plates from breakfast through to dinner at three London locations.



I ordered some vegetable tempura - or yasai ten mori. Never had a whole tempura pepper. Overall, though, the veggies were light and crisp.



I also did a cold udon with hot broth. I loved how firm the cold noodles were, and the chewiness of udon is my favorite.



Plus a few extra toppings to customize the udon to your liking.



Grade: A

McDonald’s tailors its menu to reflect the tastes of its location. So, various countries offer unique items that you won’t find anywhere else. For example, in Japan, they have a Teriyaki Burger or Ebi Filet-O (a shrimp burger). In India, where beef is not commonly consumed, McDonald’s offers the McAloo Tikki, a spiced potato patty sandwich. In France, you might find macarons and croissants on the menu, and in South Korea, the Bulgogi Burger is made with marinated beef.



So, I was curious to see what a London McDonald's might offer. Many of the sandwiches are the same - burgers, chicken, fish. I ordered the Big N Tasty - beef patty, cheese made with emmental, onions, tomatoes, smoky sauce on a sesame seed bun. It was fine.



For a side, I got Mozzarella Dippers - Three sticks of mozzarella cheese, coated in breadcrumbs and served with salsa dip. I enjoyed this, but the salsa dip was a bit sweet. I wasn't expecting that.



This Mars McFlurry though. The Mars McFlurry uses soft vanilla ice cream as its base, with Mars bar pieces (chocolate-covered nougat) and a caramel sauce mixed in. So good.

"Since opening our first shop in London in 1986, Pret's mission has been simple. To serve freshly made food and good organic coffee, while also trying to do the right thing. That's why our food is made in our shop kitchens throughout the day and our unsold food is donated to food rescue partners at the end of every day. That's also why our coffee is always organic and 100% arabica (and always will be) and our Coffee Fund is supporting the next generation of farmers. It's (partly) what we think makes Pret special," reads the Pret A Manger website.



Freshly prepared sandwiches, salads and soups headline the menu here. It's giving Panera vibes.



I did a "Classic Cheese Toastie" - Mature Cheddar cheese, mozzarella & Italian matured cheese with spring onions and a dollop of tangy mustard mayo in seeded bloomer bread. Ready to be toasted.



The pre-made sandwich was just a bit bland for me. Not that craveable cheese pull. Thick bread that didn't taste especially fresh. And the two together didn't sing.



Grade: C

I went to enjoy some "Michelin Bib Gourmand" Taiwanese at BAO London. From classic pork to 40-day aged steak rice, this restaurant was inspired by the beef noodle shops of Taiwan.



They have a number of different interesting menus. Some prix fixe, some required for the whole table, a la carte and even a solo diner specific menu.



This was just one stop in a food-fueled day, so I didn't need a full coursed meal. Instead, I picked just a couple items.



I started with the classic bao, which has braised pork, peanut powder, fermented greens and coriander.



I just love the pillowy soft bao bun. This wasn't a classic bao bun that I'm used to. The textures were perfectly thought through. Some soft, some crunch. All flavor.



Then a fermented soda with foam. Very different.



Aaaand I actually can't remember the additional side. Aubergine?



Grade: A

"At Dishoom, you’ll find the food of all Bombay ... its cafés, grills, street stalls and homes. This food evokes fond memories: the simple pleasure of sipping masala chai with buttered buns, the fire of a street-side Vada Pau and the snackery of Bhel, or the fragrant warmth of a potted Biryani shared with friends. Dishoom serves true Bombay comfort food inspired by its most treasured corners of the city," reads the restaurant's website.



Dishoom serves much-loved Bombay comfort food – hearty breakfasts to street food staples. Biryani to the curries of Mohammed Ali Road, and the famed grills of Colaba, along with first-class Small Plates, Breads and Rice.



There are about 10 locations throughout the city, each with their own personality, but all designed in the style of Irani cafés popular in Mumbai. Bri and I visited the Shoreditch location, which had a bit of a wait, but once we were inside, it was upscale but cozy.



We enjoyed VEGETABLE SAMOSAS - Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)



I also tried their famous CHICKEN RUBY - Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.



"The origin of our Chicken Ruby hails not from Bombay but Delhi, where the chef at famous Moti Mahal originally fashioned Butter Chicken (by its other name) from leftover tandoori chicken for his staff. It has been their most famous dish for many years," according to Dishoom's Instagram.



The name of 1950s Belfast singer "Ruby Murray" is apparently well known as Cockney rhyming slang for curry. That's the section this dish is listed under in the menu.



We also enjoyed some naan, basmati rice, chutneys and lassi.



Everything was wonderful. The Chicken Ruby is in the same vein of butter chicken or chicken tikka masala – sweet, savory, a little spicy – but more complex in flavor. And absolutely delicious.



Grade: A

"Poppies fish and chips are fun, a guilty pleasure and an old fashioned Great British classic. For mouth tingling, lip smacking, ketchup pouring, gravy drowning indulgence we are the experts at all things fish and chips," according to their website.



I had to try some traditional fish & chips while in London. Traditional British fish and chips consist of battered and deep-fried white fish, usually cod or haddock, served with thick-cut chips. The dish is commonly seasoned with salt and malt vinegar and often accompanied by sides like mushy peas, tartar sauce, or pickled onions. In some regions, curry sauce or gravy is also popular. Fish and chips are typically purchased from a takeaway shop, known as a “chippy,” and served wrapped in paper.



Poppies takes its name from born and bred East-ender Pat ‘Pops’ Newland who captained the ship and steered it on its way. Pops career began in the fish and chip business aged 11, when he got a job on the Roman Road cutting up The Daily Mirror newspaper to wrap fish and chips in for takeaway. Half a century on, Pops realized his lifelong dream and founded his own place in Spitalfields using his passion for fish and chips, decades of experience and love of British popular culture to create an award-winning restaurant filled with warmth, charm and retro memorabilia collected throughout his life.



The fish was indeed white and flaky, though not batter-crisp like I hoped. Similarly, the chips were thick and flavorful with the malt vinegar, but no crisp to speak of. Flavors on point, texture could use some work -- at least for me.



Despite being absolutely stuffed from noshing all day, I splurged for dessert, too: CARAMEL STICKY TOFFEE PUDDING WITH 1 SCOOP OF ICE CREAM.



Wow. Talk about rich, sweet, heavy and oh so satisfying.



Grade: B

The Clove Club is a relaxed fine dining restaurant set in the historic rooms of the Grade II-listed Shoreditch Town Hall, London led by Chef-Patron Isaac McHale. "Our aim is to create dining experiences that both excite and surprise the senses, serving delicious food that lives long in our guests' memories," the website reads.



The Clove Club serves a seasonal tasting menu featuring modern, elegant dishes rooted in technique but stripped back to their essential elements. An emphasis is placed on sourcing the best produce the British Isles has to offer, showcased in dishes inspired by Chef-Patron Isaac McHale’s culinary memories and travels.



The Clove Club currently holds two Michelin Stars. It has won a raft of awards, including the highest new entry to the prestigious World’s 50 Best Restaurant List in 2016; No.1 Restaurant in the UK in the Sunday Times Top 100; winner of the Service Award and fifth place in the UK National Restaurant Awards; BMW Squaremeal London Restaurant of the Year; and London Restaurant Festival AMEX Restaurant of the Year.



My meal began with a green herb broth amuse bouche, which was herbaceous and bright.



Next was a cheddar gougere, which is like a savory cream puff.



Seasoned yogurt to go with…



Fried, battered fish.



Melon gazpacho granita, almond cream & ham jelly.



Chilled salad of charcoal grilled aubergine with brown crab, ginger and cinnamon oil



Bread service with housemaid sourdough and salty cultured butter.



Native Cornish lobster with Jamaican "jerk" yogurt and lychee



Dry aged middlewhite pork courgette, datterini tomato and mint



“Scottish taco” – blood pancake, haggis, carnitas & pico de gallo.



Grilled habanero granita with plum sorbet



Warm potato mousse with caramel ice cream and coffee meringue.



Petit four of chocolate and strawberry.

Grade: A