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Set up by Oxford graduates Jason Lan & George Wang, Greenleaf strikes a contemporary note very different from the regulation template for most neighbourhood Chinese restaurants. It’s a spare,
clean space done out with grey ‘ghost’ chairs, marble tables, muted colours & the occasional orchid dotted here & there for effect. The menu ranges far & wide, picking up deep-fried
celery & scallop balls, snails on a bed of ice with soy & wasabi, marinated duck tongues & stewed brisket hotpot, as well as Szechuan stewed ma-po tofu, brown vinegar ribs & fried
‘ho fun’ noodles. Set menus look pretty fair value, & one-plate rice dishes are an affordable call at lunchtime. Greenleaf also has two karaoke rooms, which can be hired for private parties,
with food & drink provided as part of the deal.
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