Best Restaurants in Central London

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Grilled leg of rabbit in a mustard sauce

A 'Harris old-stager' that remains a defining classic; Jay Rayner highlights the 'nose punch of Dijon' and the 'plank of crisped bacon balanced on top.'

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Gnocco fritto, coppa, gorgonzola, truffle honey

Described as 'phenomenal' and 'the thing to order the second you sit down,' these bite-sized delights are a must-have that 'dissolve' in the mouth.

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Smoked Jollof Rice

Regarded as having a 'sacred status' with an 'intense applewood smoke aroma,' critics praise the version served with crispy puffed rice for its deep umami stock and 'intense smokey flavour.'

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Tanera Island Native Lobster in Banana Leaf

Sourced from private Scottish waters and barbecued in banana leaves with wild cardamon and red wine jus, this dish is consistently cited by critics as the kitchen's standout showcase of high-end produce.

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Duck Egg Custard Tart

Regarded as a signature dessert, critics describe it as 'quite wonderful' and 'SO GOOD.' Its pedigree stems from the head chef's training with Marcus Wareing, who famously served a version to the Queen.

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Bentley’s Fish Pie

Regarded as a classic with a 'piped and golden mashed potato top,' it features smoked haddock, salmon, and prawns in a 'mustard-boosted sauce.' Critics call it the 'essence of a PG Wodehouse novel' made by someone who 'understands the engineering of the dish.'

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12 Pieces of Omakase Nigiri

Critics describe this as '£33 well spent', featuring 'unctuous scallop' and 'delicately fatty chutoro' on rice that is 'still just warm' and 'lightly vinegared'.

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Langoustine À La Nage

Universally cited as a masterpiece; huge, sweet crustaceans served in a rich, buttery sauce with bronze fennel.

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Arepa with Eggplant Sambal & Bergamot Labneh

Scully's absolute signature dish featuring an 8-day fermented Colombian-style cornbread pocket and his mother's deeply savory sambal.

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Slipsole with Smoked Butter

Consistently praised as a 'little piece of perfection' and 'dish of the day'; critics describe the sauce as so addictive they wanted to 'spoon every drop' of it.

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Merguez Sandwich

Called "spectacular" by critics, it features spiced lamb under a "duvet of melted provolone" and a "rustling avalanche" of paprika-dusted straw potato crisps.

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Confit Potatoes

Universally acclaimed as 'legendary' and 'famed,' these crispy, duck-fat fried cubes are considered even 'more glorious served in the restaurant' than from the adjacent deli.

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Black Truffle Buckwheat Crumpets

Described as 'unusual and lovely,' these starters are topped with 'curly slivers of truffle' and represent a defining signature of the restaurant's new identity.

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Cinnamon Buns (Kanelbullar)

Regarded as a classic staple of the bakery, they are described by Female Foodie as a traditional 'must-try' and by the Evening Standard as a fragrant highlight of their window display.

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Cauliflower Jaffa

Described as deep-fried and scattered with a coriander-laced tomato salsa, critics say it is 'enough to gladden any meat-avoider’s heart.'

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Ryall Farm Hebridean hogget massaman curry

An exquisite showcase of Thai technique and British produce, featuring plenty of 'deeply bronzed shallot' and a 'rich, but not overpoweringly coconutty sauce.'

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Galician Tortilla

This Basque-style omelette is synonymous with Chef Barragán; it is famously runny inside with lots of soft sliced potato and is considered some of the best Spanish food in London.

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Biang Biang Noodles with Beef

The restaurant's signature dish and a 'compulsion' once eaten, featuring thick, chewy belt noodles swimming in a standout chilli sauce.

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Twice-Baked Stilton Soufflé

Cited by multiple critics as the best in London—rich, cheesy, and perfectly crisp on the outside.

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Black Pudding

Described as 'seriously memorable,' this loose-grained boudin noir is likened to 'mulch and loam and fudge and blood in the most delicious way,' with reviewers suggesting they could eat it with a spoon like Nutella.

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Triple-Cooked Chips

Critics describe these as 'crunchy shards and chunks' and 'real crunchy gold.' Accompanied by aioli, they are frequently called the best chips in London.

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Croque Ibai

A "genuinely staggering spectacle" and a "shamelessly over-the-top, butter-basted middle finger to restraint" filled with carabinero prawn, boudin noir, and melted Tomme de Brebis.

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Oxtail Croquettes

Described as 'perfect orbs' and a 'classy opener', these contain strands of long-braised meat that critics claim they would happily clear an entire tray of.

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Welsh Rarebit Crumpet

Described as 'heavenly,' 'light, fluffy and zingy' with the tang of good cheese and plenty of Worcestershire sauce.

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Roe Venison en Croute

Acclaimed as "simply the best venison dish" a critic has ever had, it features "huge chunks of stunningly good, ruby-red roe" paired with pickled red cabbage and a "wonderful" cep sauce.

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Grand Dîner Tasting Menu

This 9 to 10-course experience is the definitive way to experience the restaurant, which feels like visiting an 'incredibly posh friend' in a Soho townhouse where entry is granted by ringing a bell.

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Choux Bun with Duck Liver Parfait & Tokaji Jelly

A signature 'one-bite treat' where the sweet Tokaji jelly is described as 'excellent,' providing the perfect decadent start to the meal.

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Cheese & Onion Croquettes

Universally praised as some of the 'best' critics have ever had, these golden, gooey bites of Montgomery’s Cheddar are described as 'sharp, flavourful and oh-so addictive.'

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Salt Cod Churros

Universally praised as an 'earthly meeting of fish and doughnut' that is 'so crisp, so hot, so pungent' and a 'jolting reconstitution of a classic idea.'

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Eggs Drumkilbo

The late Queen Mother's favorite dish; a legendary seafood cocktail packed with lobster, langoustine, and shredded eggs, topped with 'sparkling cubes of soft, savoury aspic.'

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Confit Garlic & Goat's Curd

A length of sourdough sourdough toast 'slathered' in curd and olive oil, served with a confit bulb of garlic providing 'soft, translucent pearls' to smear over the bread.

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BBQ Scallop with Peppers

Consistently cited as the meal's highlight; Andy Hayler named it the 'best dish' for its depth of flavor and 'gentle spicy heat,' while other critics describe the preparation with red pepper as 'outstanding.'

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Sinasir

This 'crisp yet chewy brown rice pancake' served with white crab meat and sorrel purée is described by critics as a textural masterpiece that sits 'firmly at the top' of London's crab dishes.

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Jujeh Kabab

A reliable crowd-pleaser consisting of chicken breast that 'does its job' as a perfectly charred 'empty canvas for a squeeze of lime.'

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Lobster Ravioli

Described as the sort of dish you "just sit and stare at," it is noted by critics for being "artful on the eye and brilliantly bold to taste" with its accompanying spiced lobster bisque.

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Dressed Crab

Described by critics as part of a 'hand-scrawled poem to traditional' bistro cooking, this dish represents the reliable, 'unreconstructed' style the restaurant is famous for.

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Bentley’s Fish Pie

Described as the 'essence of a PG Wodehouse novel' and made by someone who 'understands the engineering of the dish,' it features a piped golden mash over smoked haddock, salmon, and prawns.

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BBQ Butter Chicken Wings

These wings are 'blackened in a furious spice crust and then doused in a thick butter sauce.' Reviewers describe them as so addictive they've imagined 'popping back alone and having two bowls.'

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Fried crispy pork

One of the starters that Giles Coren noted "hit the spot" in a menu he described as "brilliant" and "exciting."

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Smoked Eel Sandwich

Consistently cited by critics as a 'must' and a signature of the house, this dish is the cornerstone of Jeremy Lee's 'hearty, British, seasonal cuisine.'

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Mezze Sharing Menu

Critics advise going 'straight for the sharing menu' to experience the 'vibrant, fresh, and moreish' spread of small plates, including a 'remarkable' peach salad with goat's cheese and hummus with 'pungent green chilli tatbila'.

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Ghati Masala Prawns

Regarded as a highlight of the menu, these prawns are described as 'delicate but fiercely flavoured' and are a go-to recommendation for those new to Rohit Ghai's cooking.

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Toro Sashimi with Egg Yolk Sauce

The 'star of the show' according to multiple critics; fatty otoro slices are served with an egg-yolk-enriched sauce described as 'liquid gold' that 'melts in the mouth'.

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Muhammara

Grace Dent insists you 'please, please order' this delicate, glossy 'flavour bomb' made with sun-dried red peppers and walnuts.

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Truffle Pudding

A universally acclaimed Simon Rogan signature, this savory bread and butter pudding is often served with a black garlic emulsion and is described by Hot Dinners as a 'rather good' and highly desirable addition to the meal.

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Panko Pork Toast

An 'unalloyed wonder' and a 'filthy snack' praised by all critics; it features golden, breaded cutlets of porcine fried bread topped with a 'drippy fried egg' and savory XO sauce.

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Tagliatelle with Beef and Pork Ragu

Regarded as a Soho institution staple, this 'yolk-yellow' handmade pasta is dressed in a 'rich, vinous, slow-cooked' sauce that critics say you'd be pleased to find in Italy.

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Reuben sub

The star ingredient is the beef pastrami, which features a pleasing amount of amber fat and is served in rolls that are deep-filled and compression-wrapped.

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Falafel

Unanimously praised by critics; distinctive doughnut-shaped discs that are crispy, sesame-studded, and fluffy.

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Pizza slice

Gigantic and inexpensive, a must-order classic to enjoy while taking in the history of London's oldest Italian deli.

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Shaved Radish, Celeriac & Pecorino Salad

This Umbrian-inspired dish is a menu staple; critics highlight it as a standout example of the kitchen's 'unfancy charm' and regional focus.

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Tagliatelle with roast ceps/porcini and 24-month aged Parmesan Reggiano

Reviewers highlight the 'excellent texture' of the hand-made pasta combined with the 'earthy mushroom flavour' and the 'richness of the cheese.'

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Sharmaji’s Lahori Chicken

Critics describe this succulent dish as 'tender grilled' chicken served in a 'rich cashew and yoghurt whey sauce' that diners 'rave about for days.'

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J. Sheekey's Fish Pie

A legendary menu mainstay that defines the restaurant's comfort-food appeal and remains a 'banker' for those seeking a reliable, old-school classic.

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Seafood Pancake (Pa Jeon)

Consistently praised across reviews as 'compellingly crisp and squishy' and 'delicious,' featuring a mix of spring onions and seafood.

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Roti Canai with Mutton Kari

The undisputed signature dish: insanely flaky, buttery flatbread paired with a mutton curry that critics describe as 'so dark, so brooding, so lacking in social graces, it makes other curries look like terrible fops'.

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Sate Ayam

Succulent grilled chicken skewers blackened by a 'fierce charcoal grill' and served with a 'heavenly peanut sauce' that critics say is worth visiting for alone.

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Vecna Pie

The fan favourite from the original Hammersmith location is loaded with pepperoni, burrata, and hot honey on a perfectly charred crust. It is a social media sensation that manages to live up to the expectations.

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Spaghetti al Cartoccio

The house signature and a 'greatest-hit' of the menu: a mountain of seafood pasta baked and served theatrically in a greaseproof paper bag.

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Penne con Vodka

Regarded as a staple with 'nice things being said' by critics; it remains a reliable, universally praised pasta choice for those new to the menu.

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Lahpet Thohk (Tea-Leaf Salad)

This 'glorious' and 'delightfully funky' signature dish is a complex mix of pickled tea leaves, double-fried beans, and dried shrimp. Critics warn it is so 'caffeine-heavy' it 'may well keep you up at night,' but is worth every 'enticing bite.'

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Biang Biang Noodles

Described as an 'assertive culinary hug' and a 'dish that wants what is best for you,' these wide, hand-pulled strands provide a 'comforting carbohydrate with a kick' that creates an addictive longing.

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Mutton Rolls

Universally praised across all reviews as the perfect crunchy, spicy starter; described as 'a thick but crisp spring roll heavily filled with grown-up spiced sheep'.

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Mangalore Bun & Scottish Crab Sukkha

Described as a 'harmonious' combination of delicate, slightly sweet buns and tender crab flavored with fennel and ginger.

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La Gran Carbonara

The viral benchmark dish served tableside, stirred up in and then served from a huge round of pecorino cheese.

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Cauliflower with Amba & Tahini

A crowd-favorite mezze dish featuring crisp-edged florets paired with a savory mango pickle sauce.

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Canard à la Presse

The restaurant's signature piece of theatre; a 'gastronomic heyday' dish pressed tableside in an antique silver press, one of which actually sailed on a sister ship to the Titanic.

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Lobster with Tandoori Spices

Cited by critics as the unwavering signature dish; it is the one menu item that never changes and is seen as justifying the restaurant's Michelin stars.

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Prawn Shia Song

Described as "hands down the best bite of the evening" by reviewers, this fried bun features a "pillowy doughnut texture" filled with king prawn, celery, and water chestnut.

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Bluefin tuna e melone

Described as a 'real winner' and 'as pretty as a picture,' this dish features a successful combination of seriously sweet melon and raw tuna with Italian ponzu and basil.

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Yum Hoa Plee

A 'well-dressed, piquant salad' of banana flowers and prawns that 'tap dances out into the limelight,' served elegantly in the 'canoe embrace of a purple and white petal.'

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Dressed Crab

The crustaceans are cooked and dismembered fresh every day on the premises; critics describe the result as 'irreducibly crabby' and needing nothing more than a squeeze of lemon and buttered brown bread.

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Set Breakfast

Described as the 'archetypal ideal of a Propa Caff,' this deal remains 'every bit as awesome as it’s ever been' with thickly sliced bacon, herbless sausages, and crisp hash browns that defy London inflation.

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The Martini

Regarded as 'London’s best Martini,' this signature serve is prepared tableside via a trolley; critics describe them as 'head-spinningly strong' and 'lethal.'

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Chicken Escalope Sandwich

The restaurant's showstopper; the chicken is boned, bashed, and breadcrumbed in-house each morning, then served on fresh ciabatta with lettuce, tomato, mustard, mayo, and a crucial squeeze of lemon.

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Connaught Martini

The bar's signature bespoke Dry Martini is a 'headline act' where the serve becomes a performance, arriving by trolley and poured into a bitters-adorned glass from overhead.

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Egg Hopper

A "beautiful object" that is "friable at the edges" and "irresistible" for tearing pieces off to mop up sauces and chutneys.

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Parmesan Fries

Described as the 'exquisite love child of a churro and a croqueta,' these 'gossamer-light and greaseless fingers of cheese' are a Luca trademark that critics claim they could eat by the 'family bucket.'

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Foie Gras Kebabito

Often described as a moreish 'two-bite wonder,' this signature opener features BBQ'd foie gras with potato cubes cooked in duck fat and a date puree.

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Doner Beignets

Universally praised by critics as the essential starter. Described as 'a doner kebab in croquetas form' filled with fried lamb and beef, served with chilli and garlic sauces—you'll likely 'need several of them.'

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Omakase Course

The benchmark experience here; reviewers universally recommend entrusting the chef with the selection of nigiri and sashimi.

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Silk Handkerchiefs with Walnut Butter & Confit Egg Yolk

The undisputed signature dish; described as 'casually orgasmic,' it features paper-thin sheets of pasta draped in a 'heavenly,' 'sticky, nutty, gritty mess of butter.'

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Super King Braised Beef Ribs with Blanket Noodles

Acclaimed by critics as 'probably the best noodles' in London, this dish features tender beef ribs sprinkled with edible gold dust and expertly cut with scissors table-side over massive blanket noodles.

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Tofu steak set

A hearty, lip-smacking tofu steak topped with teriyaki sauce and melty sautéed carrots.

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Koshari

The quintessential Egyptian comfort food: a hearty mix of lentils, rice, pasta, and vermicelli topped with spicy tomato sauce, chickpeas, and crispy onions.

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Parker House Rolls

A long-standing staple of the menu; the wild garlic butter version is described as 'sublime' and 'particularly intense' due to the use of pickled flowers and stalks from the previous season.

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Tortelloni With Lamb Ragù

Hand-made tortelloni stuffed with a spicy Cornish lamb ragù and served with a rich tomato sauce, Parmigiano Reggiano, and fresh basil.

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Macau-style Baked Pork Chop Rice

Described as a 'must' for the 'ultimate Cha Chaan Teng experience,' this dish is a hallmark of their Hong Kong Western-influenced menu.

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Hand-Raised Pork Pie

Jay Rayner describes this as a 'bold expression of pig' and a 'noble' example of the craft, served hot with a rich gravy made from calves' feet and reduction.

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Tortilla de txistorra

Described as legendary and 'oozy,' this version is made with a paprika-flavoured Basque sausage and served with an 'almost-illegally strong aioli.'

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Potato, Smoked Eel and Roe

A signature 'crisp confit potato' bite topped with smoky eel and crème fraîche that reviewers describe as a pillar of the restaurant's 'deceptive simplicity and brilliance.'

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Berlin Chicken Doner

The signature item featuring grilled vegetables, feta crumbs, and garlic sauce for the authentic Berlin experience.

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Temaco

A signature hybrid of a taco and a temaki handroll that critics describe as 'the right kind of fun.' It features a delicate crispy seaweed shell filled with bluefin tuna, sushi rice, and wasabi, served with a 'homemade tabasco' fermented chilli sauce.

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Bone Marrow Pho

Recognized as the restaurant's 'signature Pho,' it is noted as 'incredible value' on the lunch menu. While some critics find the broth itself lacking fragrance, the 'incredibly thin slices of beef' are widely praised for their quality.

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White Asparagus in Salty Hazelnut Praline

Described by The Guardian as 'filthily good' and leaving the critic 'hair-tossingly ecstatic,' it is a standout example of the restaurant's vegetable-forward refinement.

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Scottish Langoustine Scampi

Described as 'clever but also delicious,' this dish features whole langoustine tails served with 'far superior' crushed minted peas and tartare sauce.

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Black Pork Kari

Consistently cited across reviews as the winner; a dark, roasted spice curry with immense depth of flavor.

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Egg Mayonnaise with Anchovy

Explicitly called a 'mainstay' on the menu, these are praised for their 'sunset yolks' and generous dollops of silky homemade mayo.

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The Gilda

Universally cited as the essential starter; a perfect Basque pintxo of olive, guindilla pepper, and anchovy that complements what critics call a 'brilliant wine list by the bottle and glass'.

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Cod and Chips

Described as the 'best fish and chips in Zone 1 by some distance,' featuring a 'light, delicate batter' and 'superbly moist' fish.

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Mince and Potatoes

Commonly cited as the restaurant's signature dish, it is a comforting British classic that embodies the 'thoroughly soothing experience' noted by critics.

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Assiette de Fruits de Mer

Described as a 'massive' and 'expert fish dish,' this towering display of seafood is the centerpiece of the restaurant's 'buzzy' and 'Parisian' atmosphere.

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The All In

Regarded as the 'main purpose of the place,' this mixed pile of beef, pork, and lamb chops is 'vigorously seasoned' and served over flatbread that acts as a 'treat' by soaking up all the juices.

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Pineapple Rib Tomato

Hot Dinners claims this is 'the best tomato dish being served in London right now,' featuring smoked cream and toasted nori that left the reviewers 'obsessed.'

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Crispy Green Beans

Described as 'addictive as crisp bacon' and 'one of the best of the meal,' these beans are served in a light, frilly batter with a well-judged kick of garlic and chilli.

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Nigiri Selection

With chefs from the acclaimed Roji, the sushi is technically flawless—expect fatty tuna that evaporates in your mouth and perfectly sweet squid.

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KDP Corn Dog

The restaurant's signature street snack—half mozzarella, half hot dog, battered and dusted with sugar and ketchup/mustard.

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Steak Sandwich

The 'Bife Ana' marinated rump steak sandwich has been on the menu since day one and is universally cited as the venue's defining dish.

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Grilled Potato Bread & Burrata

A 'warm and glistening' paddle of potato bread served with wobbly burrata, apricot purée, and crispy chilli peanuts; critics call the sweet and sour combination an interesting and successful twist.

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Pitir Manta

Described as 'phenomenally good' packages of glistening goodness, these steamed lamb dumplings are adroitly crimped by an expert hand and served with an addictive vinegary chilli sauce.

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Fish Bhorta

The essential must-order item supplied by the editor.

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Daily pasta

A comforting, reliable choice that stands out as the ultimate must-order item supplied by the editor.

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Berber omelette sandwich

The editor's absolute must-order item, offering a deeply satisfying bite that channels the bakery's signature North African influences.

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Food hall selection

A diverse array of top-tier London kitchens all under one roof, ensuring there is a high-quality option for every craving.

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Steak Haché

A 'French hamburger' that is delicious and tender, done to perfection.

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Beef Nikutama Udon

The sweet short-rib beef and soft poached onsen egg combination is the crowd-pleaser that balances the chewy noodles perfectly.

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Singapore Laksa

Universally praised as one of the best in town, goes "straight to the top of my laksa list" with "fire and softness and a big slap of umami."

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Baja Taco

Called the 'supermodel of the fish finger sandwich world' by The Guardian, this taco features cod fillet fried in the 'laciest of batters' and served with a 'moreish' cucumber and pistachio sauce.

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Terrine with Gribiche

A menu staple that defines their robust, rustic style; critics praise the kitchen's 'full-bore gutsiness' and 'rudely rustic' approach to traditional fare.

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Machneyuda’s Polenta

Regarded as a 'signature polenta starter' and a 'must' by critics, this dish features parmesan, asparagus, and mushrooms.

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The Fifty-Fifty

Highly recommended for indecisive diners or newcomers, this option pairs spicy or mild lamb with a selection of textbook vegetarian sides.

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Another Double Cheese Burger

A 1950s-style, 'boldly simple' smash burger with patties thin as supermarket ham and a soft potato bun that is 'wimpish under pressure'.

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Sliced Beef Sichuan Style Lavishly Topped

The beef is boiled in stock to achieve a "silken texture" and served in a sea of fiery oil over a "bitter crunch" of spring greens and bean sprouts.

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Shawarma wrap

The quintessential grab-and-go option that perfectly hits the spot whether you are grabbing a quick lunch or dinner on the move.

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Alpine toasted cheese

The ultimate melted, comforting classic supplied by the editor as the absolute must-order item.

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Smoked mackerel with fresh herbs and leaves on a bed of udon with a sensationally good sauce

A cold dish that was 'so vividly flavoured, and yet also so fresh and (thanks to the veg) so sharply green-tasting, that it added up to a perfect winter cheerer-up.' The noodles had 'a mystifying depth of flavour and a perfect texture'.

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Moo Ping

These grilled pork belly skewers are served with an egg for dipping and benefit from a genuine charcoal grill; critics say the dish is 'just as good as it sounds.'

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Cornish Crab Salad

Retained for its consistent praise; described by critics as a quintessential Adam Byatt dish that is nicely presented with fresh, shell-free white and brown meat and cucumber.

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Achta Ice Cream

Critics laud these 'gorgeous elastic Lebanese ices' for their 'particular light texture' that is unique to this shop in London.

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Potted Shrimp Croquettes

Regarded as one of the best uses for nutty brown shrimp, these 'massive flavour bombs' feature a light béchamel inside a crisp panko shell.

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Classic Pork Bao

A must-order signature described as 'top-dollar' by critics, featuring tender pork, peanut powder, and fermented greens in a fluffy, pillowy bun.

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Tangra Chilli Garlic Prawns

Drawing influence from Kolkata’s Chinatown, these are described by critics as accurately cooked with 'punchy' spicing and 'plenty of garlic'.

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Banana Flower Croquettes

Critics highlight their "delightful crunch" and "real meatiness," noting the clever blend of banana florets, coconut, and cinnamon served with a delicate mint-kasundi dip.

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Shanghai Steamed Dumplings

Described as technical marvels that 'hold together perfectly' where others tear, delivering a broth 'infused with handfuls of fresh ginger.'

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Cappuccino

A "frothy cappuccino" prepared on a legendary Gaggia espresso machine that has been "choking away" since the café's early days; it is credited with easing patrons out of "jet-lagged haze."

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Tableside Langoustines

A long-standing 'SOLA classic' that provides 'tableside theatre' by flambéing the shellfish with Hibiki 12-year-old whisky before serving it with duck liver tortellini and a ginger oden dashi.

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Beef Atsu-Atsu

The tender brisket and perfectly balanced hot broth make this a comforting, benchmark bowl for first-timers.

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Crackling Spinach

Universally praised as a 'textural delight,' this dish features crispy spinach covered in sweet yoghurt, date, and plum sauce.

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Honey Butter Toast

This signature slice of Japanese shokupan features a crunchy, caramelized honey crust that snaps when you bite into it, revealing the "fluffiest soft inside." Critics describe it as "a creation of wizardry" that tastes like a heavenly sticky toffee pudding.

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Macaroni Cheese

A signature twist on comfort food that uses 'fat paccheri pasta' and 'fried cauliflower' for crunch; it is so well-regarded that reviewers who miss out on it express genuine regret.

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Classic Pork Bao

Regarded as "outstanding" and a "top notch" signature, this bun offers the perfect mixture of sweet and savory with a cloud-like texture and crunchy peanut topping.

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Steamed Dough Sausage Roll

A 'certified genius' bakery exclusive available at the cafe's take-away counter that perfectly bridges the gap between Western comfort and Asian technique.

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Omakase

Andy Hayler recommends letting the chef decide on the food to experience high-quality selections like bonito with spicy soy and uni chawanmushi.

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Wood-Roasted Pork

Described as a dish 'you find yourself pining for later,' it is a masterclass in the wood-fired style, often served with braised peas and jamón.

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Poached Native Lobster

This starter is highly praised for 'hitting all the notes' with a refined combination of shellfish cream, heritage tomatoes, and sweet olive.

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Margherita con Bufala

Recognized as a prize-winning pizza, reviewers highlight the 'generous, gooey pulls of cheese' and a 'gorgeously fluffy and airy' crust that lives up to the restaurant's name (meaning 'good bread').

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Red Chilli Oil Noodles with Lamb

Broad, ragged-edged ribbons slicked with just enough crimson oil to be 'comfort food for when you’re caught in a winter storm.' Critics praise the 'tongue tingling' Sichuan pepper and 'friable pieces of long braised lamb.'

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King Prawn Cheung Fun

Described as a 'paragon of the genre,' these are made from scratch on-site rather than brought in from a wholesaler.

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Quiche and salad

The reliable, editor-mandated must-order choice for a quick and satisfying bite before a show.

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Pig Bun (Char Siu)

The signature savoury bun; fluffy dough filled with sticky, fatty BBQ pork belly. The popular char siu bun will still be on the menu.

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Salt Beef on Rye

A 'supreme example' of the deli classic, reviewers describe the hand-carved meat as moist, firm, and perfectly balanced—neither too salty nor too lean—on 'proper fresh rye bread.'

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Lamb & Beef Platter

Reviewers consistently praise the quality of the meats, specifically noting that 'Dann really loved the lamb' and the 'slice beef' was a personal favorite.

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Beef Rendang

A 'classic, slow-cooked' dish with a 'dark and thick' coconut-enriched sauce that clings to the meat; critics describe it as a 'necessary hug' and one of the best in London.

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Bucatini con le Sarde

Pronounced 'superb' by critics, this Sicilian staple features sardines, sun-dried tomato, capers, sultanas, and toasted breadcrumbs for a perfectly balanced flavor profile.

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Egg Mayo with Anchovy Sandwich

Featured on the 'favourites' board, this sandwich features tangy mayo with dill and anchovies that add 'oiliness and depth.' It is served on thick brown bread that critics describe as 'perfectly springy' with the heft to contain the generous filling.

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Korean Fried Chicken

Regarded as a 'classic' and a guaranteed 'winner' for both children and adults, this dish is the restaurant's most widely praised crowd-pleaser.

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Yangyum Fried Chicken

A 'must-visit' dish described as 'crispy and moreish.' Reviewers consistently name it the standout of the menu, recommending the 'sweet spicy' sauce for a 'naughty' and authentic 'Chimaek-style' experience with beer.

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Cheese & Charcuterie Board

David Crossley of Wide World of Wine recommends pairing their wine selection with these 'tasty small plates,' which include high-quality cheese, salami, pâté, and rillettes.

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Mussel with Citrus Kosho Ponzu

Universally praised as a 'very tasty' one-bite opener that provides a fresh, acidic start to the 16-course tasting menu.

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Classic Bao

The signature fluffy bun with braised pork, peanut powder, and fermented greens that started the craze.

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Masa Toro Tartare

An 'iconic' signature dish 'crowned with caviar in a way that reads indulgent yet understated,' showcasing the chef's mastery of luxury ingredients.

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Chicken Liver Pate

Described as the 'smoothest' pate served with a 'mountain of toast' and cornichons, it is considered an absolute 'snip' for the price.

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Chicken Skins with Zaep Seasoning

These 'irresistible salty-sour' snacks are 'shaken up with zeap seasoning in a cocktail shaker to order' for a moreish, punchy start to the meal.

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Seekh Kebab Roll

A favorite of critics and diners alike, this 'robustly spiced' minced lamb kebab is served on a well-blistered naan with pomegranate seeds and a mint sauce that helps 'tame the dish'.

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Kid Goat Methi Keema, Salli, Pao

A must-order signature dish that is lusciously rich in flavour and oozing umami; it's served with buttery pao and topped with crunchy salli for a deeply comforting experience.

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Matsumae sushi

Mugen's signature dish features rich, fatty Norwegian mackerel cured overnight with vinegar and topped with a layer of transparent konbu seaweed.

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Truffle-cream gougères

Described as 'absolutely, extraordinarily wonderful' and 'silky smooth,' these warm snacks pack a heady truffle punch and are topped with shaved Comté.

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Amêijoas à Bulhão Pato

Consistently praised as 'shellfish’s answer to Jewish penicillin,' these clams arrive in a deeply comforting liquor of garlic, coriander, and white wine.

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Cured Cornish Mackerel

Acclaimed as the 'dish of the meal' by critics; it features a superbly balanced spiced nage consommé with lemongrass and lime, delivering 'cheek-tingling umami intensity'.

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Kudu Bread

Acclaimed as an 'absolute must-have' by critics, this signature course features warm bread served with a choice of melted butters, such as Cape Malay butter with curried pickled shallots or house-cured bacon and shrimp butter.

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Prawn Cheung Fun

Described as a 'non-negotiable order' by The Infatuation and a benchmark for the kitchen's skill, though some reviewers note the rice noodles are on the thicker, 'coarser' side compared to more refined versions.

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Kinoko Udon

A staple choice featuring 'famed handmade udon' in a deep, nutty mushroom broth. Foodism notes that as soon as these noodles slide in front of you, you'll feel like it's just you and the bowl.

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Salt Beef Sandwich

The institution's signature dish, described as 'as good as ever.' Expect 'pink lumps of steaming animal' sliced thick onto the board.

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Confit Potato Latkes

Described as 'delightful, deep-fried concertina’d spuds' served with a 'puddle of toum' (Lebanese garlic sauce), they remain the restaurant's most essential order.

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Maple Glazed Swaledale Pork Belly Rösti

Acclaimed as a 'nutritional outrage and therefore completely marvellous', this dish features a 'crust of golden fried potato' with lardons that are perfectly 'salty and sweet'.

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Scallops with caper berries and caramelised cauliflower

Regarded as the kitchen's 'finest work' and an 'expertly cooked' highlight that stands out against safer menu options.

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Otoro Tuna Nikkei

A favorite 'bite' that perfectly demonstrates the Japanese influence on Peruvian cuisine with soft tuna and crunchy shiso tempura.

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Sai Gork Lao (Lao Sausages)

Described as consistently coarse, meaty, and tangy, these fermented sausages are a standout introduction to the menu, offering a flavor profile almost like a herbal black pudding.

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Mutton Roll

Described as the 'G.O.A.T on social media,' these crisp, breadcrumbed snacks are brimming with a slow-cooked mutton filling that is rich with 'garlic and ginger and chilli powder' yet sweeter than they are hot.

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Honey, Rosemary & Orange Zest

Described as a 'gorgeous unusual' flavor, it is praised for the expert balance between the hint of rosemary, the sweetness of honey, and the 'bright freshness' of the orange zest.

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Classic Fry Up

The quintessential, piping-hot traditional English breakfast served in what critic Tim Hayward calls a "dream-like, timeless, organically grown space" favored by local cab drivers.

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Vodka Marinara Slice

Described as a 'clear winner' and 'perky' with a distinct 'freshness to the tomato sauce,' this slice is the most consistently praised option for first-timers.

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Spicy Pork Xiao Long Bao

Described as unmissable and moreish, these dumplings feature a robust, Sichuan pepper-laced filling that provides a characteristic mouth-numbing sensation.

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Sichuan Spicy Fried Chicken

A 10/10 benchmark of the cuisine; reviewers praise the 'honest ratio' of visible, deep-fried chicken pieces to aromatics, noting it avoids the common trap of 'smothering' the meat in a pile of dried chillies.

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Jianbing

Described by enthusiasts as a 'must-try' Chinese crepe, this signature dish is crisped up on a griddle and offers a 'symphony of flavors' with a robust spiciness.

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Shan Xi Yo Po

Giles Coren calls this dish 'imperious' and the essential choice if it’s your first time at Chang’s.

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Beef pho

The absolute must-order item, brimming with bold flavors and widely praised for its comforting, authentic broth.

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Kimchi fried rice

A highly recommended, perfectly spiced Korean-style rice dish that packs a comforting, flavorful punch.

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Spring vegetable fritters, isot chilli yoghurt & preserved lemon

Fabulous brittle, crunchy batter...strips of preserved lemon provide both tart acidity and salty tanginess and a dollop of yoghurt topped with a dusting of isot chilli provides a lick of smoky spiciness. Reviewer was 'grateful' for the waiter's suggestion.

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Aged Lamb & Cumin Skewers

These "charred, cumin-dusted" skewers are the essential way to start the meal, with critics noting they "always order on arrival" and suggesting "it’s worth having two."

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Calabria

The Calabria combined spicy n’duja sausage with creamy mascarpone. The combination of spicy N'duja sausage and creamy mascarpone is consistently praised across reviews as a perfect balance.

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Dak Galbi

Grace Dent recommends letting the experts handle the grilling of this barbecue chicken to ensure the 'heady marinade of gochujang paste, chilli and garlic' is perfectly executed.

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Wiener Schnitzel

A 'beautiful blanket of crisp breadcrumbed meat' that is so large it 'meanders off the plate,' it is the quintessential Viennese staple and a favorite across reviews.

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Thanjavur Chicken Curry

Consistently praised as a knockout dish, it is described as being laced with turmeric, coriander, and coconut with 'just the right amount of heat.'

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Roast Bone Marrow and Parsley Salad

The legendary signature dish that defines the restaurant; served with sourdough toast and sea salt, it is a non-negotiable order.

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Potted Shrimps

Cited by Jay Rayner as a benchmark starter, it is served warmed through so it is easily spreadable on toast, with a 'measured' ballast of mace and nutmeg.

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Melaka Laksa

The Eater-approved favorite; perfectly balanced rich coconut milk with just enough sourness and fresh seafood.

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Beef Rendang

Deemed a "real winner" by top chefs, this slow-cooked staple features beef that "beautifully shredded away" in a complex sauce of tart lemongrass, ginger, and "subtle sweet, creaminess from the coconut milk."

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Roast Duck (Boneless)

The skin is dark lacquered, with the fat rendered and meat so soft and sensuous it feels braised; it sits in a moat of sweet-savoury liquor that critics say could be sipped neat as a restorative.

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Chicken curry puff

The iconic, must-order pastry parcel packed with tender chicken, potatoes, and a secret blend of spices that made the brand famous.

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The Paloma Pizza

Regarded as a 'star turn' by critics, this pizza features a seawater dough crust 'as pillowy as marshmallow' topped with smoked mozzarella, pancetta, and leggy chiodini mushrooms.

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Har Gau

Praised as 'textbook perfection' and a showcase of 'dim sum mastery,' these dumplings feature plump, hyper-sweet prawns inside a delicate, translucent wrapper with the perfect chew.

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All In

Regarded as the 'main purpose of the place' and the 'best deal for sharing,' this signature stack of beef, pork, and lamb is served over charred flatbread that soaks up all the juices.

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Meat Fruit

An almost iconic Heston invention where a silky and deeply flavoured chicken liver parfait is disguised as a mandarin orange (or plum), praised for its clever presentation and the way the citrus jelly balances the richness of the liver.

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Stir-Fried Duck in Black Bean Sauce

The entire duck section of the menu is a reliable go-to, and this is a standout winner.

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Pork and Crab Siu Mai

Suitably plump and rated as some of the best dim sum available in Chinatown.

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Thali

Described as the 'headline acts' of the restaurant, these 'pure' meat-free platters offer a regularly changing selection of curries, soups, and breads.

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Lamb Skewers

An absolute 'must-order' that defines the restaurant's atmosphere with the scent of scorched lamb fat; they are expertly grilled with a 'salty crunch' on the outside and remain 'beautifully tender inside'.

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BBQ Butter Chicken Chops

A signature dish so rich it 'incapacitated' critics, serving as a defining example of the restaurant's lavish, butter-sauced Punjabi style.

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Full English Breakfast

Reviewers praise the quality of the meat, noting 'nice thick rashers' of bacon sourced from the nearby Smithfield Market and 'delicious Cumberland' sausages.

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Egg Hopper

The restaurant's namesake; described as a 'beautiful object' of ivory-colored fermented rice and coconut milk that is 'friable at the edges' and 'irresistible' to tear apart and eat with various chutneys.

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Battered Cod and Chips

Considered a 'very reliable' staple of this 'venerable chipper,' the cod is praised for being 'carefully cooked' with a thin, non-soggy batter that has a 'pleasing crunch.'

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Field tray

The signature must-order item that lets you build a balanced, flavor-packed meal with your choice of base, protein, and vibrant sides.

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Wonton Noodle Soup

Eater London describes it as the only 'truly irreplaceable' version in London, featuring 'questionable dumplings' in a broth that 'fizzes with MSG.'

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Milk Bread with Pumpkin Seed Hummus and Noisette Butter

Universally praised as a 'fabulous' signature dish; it is visually impressive and so fluffy it pulls apart at the lightest touch, served with what critics call a 'perfection' of a butter cube.

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Chicken and Ham Pie

Regarded by critics as a 'flash of inspired cooking' that features fantastic pastry and a lavish, well-executed filling.

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Hariyali Bream

Cited as a signature 'Trish dish', these jade-like slices of fish are cooked with expert precision in the tandoor.

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Antipasti Board

Described as 'groaning with Italy’s greatest hits', this board includes nocerella olives, silky mortadella, superior pecorino, and ribbons of warm grilled courgette; it is easily large enough to serve three as a starter.

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Hand-dived Scallop in Kiri Hodi

Universally praised as being of 'formidable quality', these scallops are served in a 'coconut-infused milky' broth or 'lobster broth' that critics describe as 'a pleasing foil for the shellfish' and a dish worth interrupting conversation for.

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Tomato Soup Base

A comforting, incredibly flavourful and drinkable broth that perfectly balances out the 'spiciest mouth-numbing' Sichuan options.

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Long Matcha

Offers a clean, precise expression (hot or cold).

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Cantonese Roast Duck

Universally cited as the signature dish; known for its juicy meat, crispy skin, and sweet soy sauce. Also reviewers mention 'Excellent Cantonese roast duck' and 'Some of the best Chinese roast duck'.

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Ceviche and Aguachile

These raw dishes lead the menu, pairing fresh UK seafood with 'zesty Mexican flavours' inspired by the coastal state of Sinaloa.

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Seasonal Terrine

A staple of the Alsatian-inspired menu, these are described as 'packed with flavour' and highlight the kitchen's focus on 'simple' and 'ingredient-led' cooking.

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Mixed Grill

A benchmark for the menu that exemplifies what reviewers call 'fabulous homemade food,' featuring a consistent trio of lamb chops, kafta, and shish taouk.

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Picanha

This rump cut is a highlight of the charcoal grill, served traditionally with tropeiro beans—made with crispy kale and bacon—vinaigrette, rice, and fried cassava for an experience that 'could easily be found' in Brazil.

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The No. 9

Regarded by regulars as a near-iconic combination of roast chicken, bacon, cheddar, gherkin, lettuce, and tomato on a roll.

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The Bondola Panini

The house classic balancing silky mortadella with the sharp bite of marinated artichoke hearts.

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Johnny Schnitzel Special

Dubbed on Instagram as the 'most papped Schnitzel' in the capital, this 'absolute banger' features two succulent slabs of fried chicken and homemade mooli coleslaw on soft herby focaccia.

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Grilled Marinated Chicken

The signature dish that built their reputation, served with their famous green sauce and celebrated as a cornerstone of their menu.

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Bacon Sandwich

Cited by Eater London as one of the city's best; a classic, no-nonsense arrangement of bacon on white bread that hits the spot.

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Roast Bone Marrow and Parsley Salad

A legendary dish that has been on the menu for 26 years; the deeply fatty marrow is perfectly balanced by the crisp acidity of the parsley, caper, and shallot salad.

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Laksa

The namesake dish features a coconut-based gravy 'humming with spices and fish sauce' filled with juicy prawns, bubbly chunks of tofu, and vermicelli.

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Monkfish

Thick cylinders of marble-white flesh served with a 'tarragon-spotted beurre blanc' that critics described as 'marriage material' and luxurious enough to keep one 'furnished with Champagne'.

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Chicken Ruby

Consistently cited as a 'hit' that should be on your table; a rich and reliable curry option.

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Har Gao Shrimp Dumplings

Plump, delicately translucent, and packed with juicy prawns, these are described as a masterclass in texture and balance.

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Popcorn Chicken

A "proper fistful of nuggety bits" that are fried to order, this is the viral, bite-sized benchmark for Taiwanese fried chicken.

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Fried Cauliflower

Described as Amber’s "secret weapon" and "next level," it is served with crispy shallots, green tahini, pomegranate, and dukkah.

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Panang Chicken Curry

Creamy, piping hot, and reliably flavourful with just the right level of spiciness, making it a comforting staple of the buffet or a solid à la carte choice.

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Lamb Shank Massaman

The undisputed star of the menu; a hefty, tender leg of braised lamb in a deeply fragrant, rich coconut curry.

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Crispy Pork with Rice

Designated as the 'top menu tip' in reviews, this dish is described as 'fabulous' and 'better than a lot of local competition.'

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K-burger

An unmissable signature choice that perfectly captures their Korean street food approach.

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Selection of dim sum

Reviewers note the dumplings are 'thin and delicate' with 'correctly cooked prawns,' specifically highlighting the har gau and scallop and prawn shui mai.

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Musakhan Rolls

Stuffed with shredded chicken, caramelized onion, and sumac, these are praised as 'crispy and delicious' and a reliable standout among the starters.

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Haddock and Chips

Praised for its yielding golden batter and actual, adroitly seasoned fish flavor paired with heftily cut chips that deliver a sweet pleasure-jolt.

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Classic Tameya Pitta

Authentic Egyptian fava bean falafel that offers a greener, crunchier, and more moist texture than the standard chickpea version.

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Frittatina di Bucatini

A flawless, deep-fried Campanian pasta puck filled with bechamel, provola, and ham that makes the perfect starter.

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Protein Power Breakfast

A classic combo of poached eggs, smashed avocado and toast and tomatoes

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Sausage and Mash

The quintessential order; pairs best with London Smokey sausages and traditional gravy for a classic experience.

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Braised Pork Rougamo

The restaurant's signature dish—a flaky and meaty Chinese-style sandwich featuring incredibly juicy and tender pork that provides a perfect contrast to the crunch of the bread.

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Vịt Quay Lạng Sơn (Roasted Duck)

The house signature: juicy roast duck flavoured with rare mắc mật leaves. This Covent Garden spot is highlighted by the Evening Standard as a 'good name to know' in the West End for authentic Vietnamese cuisine.

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Salt Beef Baguette

An old-school slab of meat simply adorned with pickles and mustard, it is widely considered 'the business' and ranked among the best sandwiches in London.

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Double Cheeseburger

Widely hailed as the 'gold standard' and 'best burger in London,' critics specifically recommend ordering a double rather than a single to best experience the 'gloriously juicy meat' and 'perfect ratio of meat to bread.'

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Westcombe Cheddar

Regarded as a favorite for being well-aged with a 'sweet-sharpness' that is described as 'fabulous.'

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Egg Mayo with Anchovies

Listed on the 'favourites' board, this classic features mayo made tangier with dill and egg whites cut into thin strips for 'proper bite and texture' on thick, springy brown bread.

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Tobiko & Prawn Cheung Fun

Described as a 'coastal tapestry' where every strand sparks with flavor, featuring a combination of soft rice noodle rolls and minced prawns that provide a satisfying 'good bite.'

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Paneer Kebab

Consistently cited as the menu's winner, even by meat-eaters, thanks to excellent grilling and accompaniments like beetroot purée and crispy onions.

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Lamb Shish

Consistently praised for its 'wonderful seasoning and succulence,' this benchmark dish arrives with plenty of rice and salad.

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Chopped Cheese Sandwich

The quintessential NYC bodega staple featuring savory minced beef, melted cheese, and signature seasonings.

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The 20 FT Burger

The signature buttermilk fried chicken benchmark featuring habanero and honey mayo.

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Tikka Monkfish

Lightly but convincingly seasoned and perfectly cooked, entirely avoiding the tough texture often found with monkfish.

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Three Meat Combo

The restaurant is famed for its succulent Cantonese roast meat dishes, which are authentic family recipes prepared in-house using time-honoured roasting methods.

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Falafel

Hardens describes these as 'outstanding delicious falafels' and the 'star turn' of the restaurant, while Eater London ranks them among the 'finest in the city.'

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Oyster Cake (海蛎油饼)

Often described as a 'golden flying saucer of joy', this is the undisputed star of the menu. It is a crispy, golden-brown snack packed with oysters, prawns, seaweed, cabbage, and bean sprouts.

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Koobideh Kabab

Universally praised; described as a 'must be ordered' dish. Reviewers say it is 'soft and tender' and 'exceptionally juicy and flavorful'.

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Margherita

The restaurant's calling card—a thin, crispy 12-inch base for an incredibly low price that defines the 'cheap and cheerful' ethos.

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Meat curries cooked on the bone

Regarded as "authentic home-style" fare, these dishes capture the essence of traditional Indian canteen dining.

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Penne Alla Vodka

Known as a staple of Grasso's 'hearty comfort food' menu, this dish is praised for its 'lovely creamy tomato taste' and massive portion sizes.

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Char Siu Bao (BBQ Pork Buns)

Consistently hailed as 'fabulously wonderful,' these buns are described as 'little clouds' that taste like 'sweet cloudy goodness' with a savory meat filling.

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Tonkotsu Ramen

Regarded by critics as the 'best Tonkotsu ramen in the UK,' this 'original, safe-bet' 18-hour bone broth is 'gloriously rich, milky, and salty.' Experts recommend ordering the noodles 'hard' to ensure the 'right amount of bite' for an authentic experience.

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Sushi Bento

The bento boxes are particularly good and with generous portions; the bento boxes are tasty and authentic; lovely bento boxes.

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Paella Valenciana

Regarded as the 'best in town' by some and the 'star dish' by others, this traditional rice features chicken, rabbit, and garrofó beans with the highly-prized crispy 'socarrat' base.

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Hummus Ras Asfour

Widely praised as a 'benchmark' dish, specifically for its topping of 'caramelised beef' which critics consider a crowd-pleasing highlight.

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Parippu (Dhal)

Consistently praised across reviews as a standout comfort dish; red lentils cooked with coconut milk and turmeric.

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Tear-and-Share Garlic Bread

Modeled on Parker House rolls and doused in green-flecked butter.

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Chicken Katsu Curry

The defining dish of the restaurant—vast, comforting, and ridiculously cheap.

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BBQ Roast Pork Buns

Reviewers found these to be a superior choice among the steamed options, specifically describing the bun as 'soft and fluffy.'

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Unda Roll

The benchmark egg paratha; crispy, comforting, and consistently praised as a breakfast staple or base layer.

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Haddock and chips

Regarded as 'an altogether better affair' than the starters, with crisp batter and fish that is cooked through nicely without skin.

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Singapore Laksa

The broth is hailed as 'transcendent' and 'complex', anchoring the menu as a must-try even though critics noted the prawn portions can be 'meagre'.

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Wagyu Beef Curry Bun

A standout savory item mentioned across all reviews, combining high-end ingredients with classic bakery comfort.

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Papa Noodle

Aptly named 'the star of the show', this eponymous dish features hand-pulled noodles in a rich broth served with beef, radishes, carrots, and a tea-infused egg.

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Beef Pho

A warming, classic bowl of beef noodle soup described as the perfect remedy for the cold.

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Pierogi

The menu's reliable staple; Eater advises sticking to small plates like these, and diners specifically praise the fried version with dips.

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Cheeseburger

Widely hailed as the 'gold standard by which all burgers in the UK should be judged', it is praised for the 'quality of meat', 'doneness', and the 'ratio of meat to bread'.

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Cross-Bridge Rice Noodles

Praised as soothing and well-balanced, this signature Yunnan noodle broth is the standard order.

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Chicken Supreme

A generous piece of tender meat roasted in lemon and thyme, served as part of a 'feast for the eyes' that includes a Yorkshire pudding and fluffy roast potatoes.

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Sourdough Loaf

Richard Hart is globally renowned for his sourdough (formerly of Tartine and Hart Bageri), making this the technical benchmark.

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Homemade Ragout

A 'firm winner' among the primi, noted for the depth of flavor in its sauce and the quality of the 'lush pici pasta.'

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Stewed Beef La Mian Soup

This bowl of 'soupy goodness' features a broth that is 'thick, tasty and flavourful' with 'tender, well-seasoned' beef brisket and 'bouncy, springy' hand-pulled noodles.

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Falafel Wrap

Praised by Eater for its garnish variety and hailed by locals as some of the best Syrian falafel in London.

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Uyghur Leghman

Hand-pulled noodles with a hypnotic chew, served with beef and black fungus; universally cited as the standout dish.

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Chicken Katsu Curry

Described as delightfully crisp and solid across multiple reviews, this is the reliable anchor of the hot menu.

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Chirashi Bowl

Carved right in front of you with a generous mix of high-quality fish including akami, chutoro, and hot eel; hits everything you want from a lunchtime chirashi.

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Nepalese Dumplings

Critics highlight these as a standout, noting the kitchen "realises its dumpling" with a "light touch" as part of their "tasty home-style Nepalese cuisine."

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Original Chicken Burger

The benchmark sandwich featuring succulent deep-fried thigh, crisp iceberg, pickled red onion, and sweet, peppery sambal mayo.

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Chinese Crepe

The quintessential benchmark item, made fresh to order while you watch.

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Black truffle and pork dumplings