Now, the toppings are where this parma gets interesting. Let's work from the top down:

The Provolone cheese - A bold choice. Super unique and something we have never seen on a parma before. Despite looking as if someone had laid craft singles across the top of the chicken before putting it under the grill it actually carried a pretty great flavour that complimented the dish quite well. It was super gooey when the dish first arrived and I enjoyed it immensely - However, about 3/4's through the parma, as things started to cool down the provolone went a bit hard and lost it's gooey charm - Luckily I was mostly full at this stage and didn't really care that the cheese had lost its lustre, but it's worth noting.

The Ham - Holy cow! ... I mean pig. Holy pig! The ham on the Kensington Food Hall's parma was a flavour explosion. Super strong smoked ham notes penetrated throughout the dish. Super fresh it tasted as if it was freshly sliced right before serving. Super impressive.

The Napoli - I suspected the napoli would be fresh and chunky from the Instagram post that brought us here, and I was right. Although they laid it on a little to heavily for my liking and it was slightly more watery than I would normally like my napoli - it was super fresh and full of flavour. Another tick.

The parma at Kensington Food Hall had a big "home style cooking" vibe. It tasted like the parma your mum used to make. Super fresh ingredients all around. A few faults, but definitely a unique, tasty dish.