If a degree of irreality is a prerequisite for Chinatowns, fake facades and outdated pagodas, then Chinatown only exists in Soho and in a few hundred square metres off the North Circular in Cricklewood, where the Wing Yip complex contains not just a supermarket, but two restaurants. Read Susie’s full Chinatown guide here Photo courtesy of Tofu Vegan. When you see how Cantonese roast meats are made behind the scenes, which I have done in places in Hong Kong, it’s like a real art form. That roast meat is something that’s very hard to do at home. But they are pretty much the best, I think. It’s just a classic isn’t it? It’s what everyone defers to. Writer, editor + fashion blogger Four Seasons It’s not the most obvious favourite for dim sum, but my personal favourite are the taro croquettes. And Phoenix is a more recent family favourite, because my great aunt who used to be involved with the Chinese Exchange would like meeting us there. Loon Fung was a family favourite, as was New World before it closed. So, we used to go to different places for dim sum. Writer, editor + fashion blogger Golden Phoenix It’s not so secret – it’s up on the wall – and they do translate it for people.” And it’s all about that menu that’s on the wall in Chinese. It’s for the real deal homestyle cooking, claypot dishes, braised tofu, lots of braised dishes things that are legitimately what your mum might cook for you at home. From the vast menu, the highlights are the creamy beef flank curry over rice and the Macau-style pork chop, rich and decadent with onions and a cheese bechamel, baked until molten. One of the last true dai pai dong-style cafes in Chinatown, TPT has the edge over its competitors in terms of quality - almost everything is decent, while some dishes are truly great. The hua jiao supreme soup (fish maw soup) is great, but it’s expensive. I like the si xi kao fu (translated on their menu as Shanghai marinated tofu, though it’s leavened gluten), classic Shanghai smoked fish, Shanghainese ‘lions head’ (pork meatballs), braised hair tail rainbow fish (something rare to find in London). Order strategically - I would go there for some Shanghainese dishes. 5 Glentworth St, NW1 5PG Helena Leeįounder of East Side Voices Bright Courtyard Clubīright Courtyard Club is quite good for Shanghainese food, though it’s a little fancy. We love over-ordering on crispy squid with chilli, garlic and peppercorn salt, crispy noodles, or congee with all the toppings. Phoenix Palace is an intergenerational favourite, where we gather grandparents, in-laws, children and friends round the big tables and swap stories over lunch or an early dinner. And it’s accurate to now say that much of London’s best Chinese cooking can now be found across the city, and not just in the centre - and for that, you’ll have to grab your travel card.įor a more in-depth guide to London’s Chinatown, read our Chinatown walkaround with Susie Lau. Because Chinatowns and Chinese restaurants are where we gather together to eat. Now more than ever is the time to remember why we love these communities, and their restaurants so much. So who better to ask than the next generation of cooks, writers, and chefs who are passionately propelling Chinese dining culture into the future? Meanwhile, across town, pockets of restaurants and food businesses around the city have sprung up to meet the needs of their communities. The area is changing, but the quality of Chinese restaurant food available in London is better than it’s ever been. Chinatown’s popularity has long come down to its location and the quality of food, with older Cantonese restaurants and bakeries mingling with newer dessert shops, regional and Asian diaspora eateries, and hot pot specialists set up to appeal to the increasing numbers of visiting Chinese expats, tourists and students.
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