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51 Pimlico Road
It may be more modest and less capacious than some of its neighbours, but this “delicious and different” Chinese restaurant is still going strong after nigh on 35 years in Pimlico. There’s no menu – simply tell staff about your likes and dislikes, indicate your spice threshold (be conservative here) and leave the rest to chef Michael Peng and his team. In return, you’ll be taken on a fascinating culinary trip full of intriguing regional tastes and textures. Staples range from the signature steamed pork broth with ginger and mushrooms to crispy frog’s legs wrapped in fermented bamboo shoots with chilli, but other delights could include spring onion pancakes with daikon and beancurd skin, tempura green beans and braised ox tongue with mangetout, plus indigenous specialities such as wind-dried meats and stir-fried spicy aubergine. Expect around 12 little dishes, and match them with something suitably aromatic from the authoritative wine list, or stick to premium Chinese tea.
Best Chinese restaurants in London
Best in Belgravia
51 Pimlico Road
Sloane Square Tube Station 331m
Victoria Station 863m
Royal Hospital Chelsea Museum 346m
Royal Court Theatre 364m
Mon-Sat 12.30-2pm 6.30-11pm
Food & Drink:
Rate & Review
Food + drink: 3
You can see my review here - http://www.hkpiggyfoodjournal.com/#!Taiwanese tapas at Hunan/cmbz/55817f5a0cf2c5a6c8f95eda
Food + drink: 4
China's ascendancy as a global power over recent years has done much to force and foster understanding of a massively diverse culture. Western diners have realised that there isn't just ‘Chinese’ food, in the same way as there isn't just ‘European’ food. Across the continent, there are tens and hundreds of regional variations in cooking style and ingredients, these are often broken down into 8 or so key cuisines and those further categorised into four very broad and general groups; Northern (Lu or Shangdong), Southern (Cantonese predominently), Western (Sichuan and Hunan both fall here) and Eastern (Yang or Huiyang after one of the main regions).
The problem you have with trying to categorise such diverse cuisines together is that obviously, and wonderfully, they just don't want to fit into your neat boxes. I love the idea of the four cuisines on a stage like a boy band; Sichuan, as the ‘kerazee’ Robbie Williams is spicy, punky and unpredictable, Cantonese Gary Barlow, gloopy and ubiquitous, for many years the only one that you'd find anywhere. Prissy Mark might match Huiyang, meticulously turned out, perfectly prepared and delicately flavoured, leaving Jason or Howard to stand in for Shandong's background soups, seafoods and, um, harmonising melodies.
Going by this broad categorisation, you might worry that setting up a Hunanese restaurant round here would be like throwing an ultra spicy tattooed powerhouse into the refined part of Pimlico that sits just off Sloane Square and forcing them to hang out with bankers, diplomats or the wives and mothers of such. It's not ideal.
Thankfully the joys of a generalisation (and particularly of my very stretchy analogy) are that you have plenty of room to work. Hunanese food is not the same as Sichuan. Not close. Despite the categorisation, the spice, where it is used, comes from the vinegary sour of pickle and ferment and not the numbing heat of the pepper. This doesn't mean that it's not hot at times, but the gulf in style is substantial.
As well as the differing cuisine styles, there is a different ethos to Chinese dining. In several of the cuisines, emphasis is given to the structure and composition of the meal you are eating. Individual dishes shared by the party might be individually underpowered to give harmonising notes or emphasise other elements of the dishes but by and large, you are tasting a whole orchestra, not eating a cellist.
It's in this last that Hunan's individuality comes out. Many Chinese restaurants will offer a group set menu intended to give an array of flavours. Hunan has nothing but a set menu. You pays your money and the orchestra plays. Solicitous staff check that you're not allergic or alarmed by any of the ingredients in the menu and from there you have a two hour roll through 18 or so courses. As most were no more than a bite, this was nowhere near as much as it sounds.
The problem for me is that nothing really stood out. I remember a couple of interesting dishes; a brown sauce soused beef tripe was uric and hearty, prawns, featured often, excelled when combined with a thick herby stuffing and crispy, salty, garlic and chilli green beans with a light tempura batter were excellent, a Dr Jekyll to its firey Sichuan brother. Other than those, I remember little, even on reviewing the menu two days later. I know what I ate was pleasant, we left nothing and murmured assent often, but the abiding memory was of background and filler. The orchestra were competent, but I couldn't for the life of me tell you what the soloists were like.The staff were multitudinal and solicitous, the ground floor terraced room narrow and cozy and despite the toilet facilities being a little more Chinatown than Sloane Square it's difficult to pick holes with the set up. A good spot for a business dinner or lunch and a fairly good call for a classy date, just go planning for the light chamber orchestra and don't expect Robbie Williams to show up.
Food + drink: 5
Quite simply, (easily) arguably the best Chinese in London. And this coming from a person who has spent time in China and eaten Chinese pretty much everywhere in London.
The décor is unassuming, the atmosphere is what the diners make it. All very acceptable and entirely fine. Then comes the food. And the food merits an entirely new paragraph.
With your first taste, you know this isn’t going to be a pretender; this is exquisitely created food made with love. Many dishes you won’t find elsewhere and those that are, are pretty much done better than anywhere else. Conversation died at our table, consisting simply of consecutive “oohs” “aahs” “wows” and “oh my god”. There is no need to go through each dish in detail, suffice to say the culinary delights were many and varied. You will be full (and I have an appetite).
This is a Chinese gourmet restaurant which would be appreciated by all and waxed-lyrical thereafter by those who truly realise that this really is a very special place.
Price, who cares? Eminently more than reasonable. This is democratic food.
If there is one negative (because there always is), it is that the owner really should make sure he has staff who are well trained in explaining the dishes and perhaps with a better command of English. The descriptions, whilst brief, did not blunt the final flavour, so for me, this is insignificant.
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