There’s no menu at this ‘quirky’ but unassuming Belgravia Chinese, which has been teasing local appetites since 1982 – you simply discuss your likes and dislikes, agree a budget and wait to be surprised. The result is a ‘rolling delivery of small plates’ culled from a huge repertoire of recipes inspired by chef Peng’s native Taiwan and bolstered by influences from other regions – notably Hunan and Szechuan. A spicy, chicken-filled lettuce wrap might kick-start proceedings, ahead of sliced beef with morning glory, or crispy frog’s legs with fermented bamboo shoots – not forgetting the signature broth of minced pork, Chinese mushrooms and ginger. Dumplings and buns provide the carbs. Peng’s son Michael has assembled a stunning wine list peppered with aromatic whites and light, velvety reds.
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