670 Grams

Set in the heart of Digbeth's historic Custard Factory is 670 Grams, a restaurant that provides "an extraordinary and welcome event that is not explicable by natural or scientific laws and is therefore attributed to a divine agency." Here, dining is all about sharing an intimate experience with one of the most consistent chefs in the game. Written in a style that captures Treadwell's nostalgia, the menu is full of unique flavour combinations and reminiscent memories.

An example of this is from the appetisers section of the menu the crab bun—which Kray explains is inspired by the spaghetti sandwiches that his mum used to make him after school when he lived in America. His mum would make slow-cooked ragu, and after that, add grated cheddar cheese on the top. She would layer it with freshly boiled spaghetti (which Treadwell would often help to make) and finally, she would make a sandwich with two buttered slices of white bread and grill it. Another dish is the hot and sour— for this dish, Kray Treadwell refers to a dish he remembers from when he first moved to the UK which is the DJ Chinese. The dish was part of a banquet and for whatever reason this dish stood out and always reminds him of when he first moved to the UK.

The style of food produced at 670Grams is new and innovative and definitely world-class. Its chef, Kray Treadwell was most recently the Head Chef at Minmin Noodle Bar. One of the main attributes of this incredible tasting menu is the vast amount of hours Treadwell dedicates to this incredibly innovative cuisine. In terms of eating structure, the whole restaurant is part of an intimate experience. Every table will be sharing the same food at the same time. In terms of portion sizes, again, none are set in stone as given the menu is a tasting menu, the intensity will change from one dish to the next. So in order to really get a feel for the food, you need to taste it from one extreme to the other.