Date Night 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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Daily pasta

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

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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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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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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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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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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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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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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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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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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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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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Classic Bao

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

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Westcombe Cheddar

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

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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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The 20 FT Burger

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

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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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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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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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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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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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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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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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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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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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Black truffle and pork dumplings

Highly recommended by diners and prepared fresh at the front of the restaurant.

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Huaiyang Lion's Head Meat Ball with Salted Yolk

A traditional Huaiyang specialty and menu highlight that perfectly showcases the kitchen's authentic chops.

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Sizzling Platters

A highly aromatic guest favorite that arrives hot and made-to-order.

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Guilin Rice Noodle (Dry)

The namesake classic, loaded with crispy pork, braised beef, char siu, and pickles.

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Handmade Dim Sum

Freshly crafted daily on-site, with favorites like prawn dumplings, BBQ pork buns, and cheung fun highly praised.

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Radish and Beef Flank Stew

A comforting, tender, and flavorful homestyle benchmark highlighted across multiple reviews.

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Salad Bowls

The benchmark of the menu, offering extensive customization with fresh, seasonal ingredients and protein add-ons. Honest Greens offers large salads, grains and pulses.

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Crab & Pork Xiao Long Bao

While the classic pork version is described as 'pleasantly inoffensive,' reviewers specifically preferred the crab and pork version for its superior flavor profile.

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Roasted Pork Cheung Fun

Silky and glossy, this dish is so highly regarded it made The Infatuation's 'Best Cheung Fun in London' list.

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Sautéed Beef Pho

Acclaimed for its rich, aromatic broth that is 'packed with flavours' and 'wholesome,' served with tender slices of beef for a wonderfully satisfying meal.

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Bang Coq Wings

The crowd-pleasing signature wings featuring a tangy, sweet, and spicy blend of Sriracha, honey, lime, and Kewpie mayo.

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Xiao Long Bao (Pork Soup Dumplings)

This signature dish 'reinforced its long-standing reputation' with critics, who found each dumpling 'perfectly fashioned with just the right flavours and bounce.'

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LA Galbi (Beef Ribs)

Consistently cited as a house favorite and part of the essential grilled meat rotation.

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Soon Tofu Jjigae

This tofu seafood stew is a standout main dish that was 'loved' by diners for its flavor profile.

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Tandoori Lamb Chops

A signature dish beautifully marinated in spices and cooked on a charcoal robata grill for a perfect smoky flavor.

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Pad Thai

It is described as delicious with a distinct 'sour tang from tamarind' and avoids being 'overly sweet' like many other versions.

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House Black Daal

Commonly regarded as the restaurant's signature, it represents what fans call an 'outstanding' and 'fresher take' on Indian classics that lives up to the hype.

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Double Cheeseburger

Regarded as the flagship item and 'best in the UK,' this burger is praised for its flavorful, 40-day dry-aged beef and simple, high-quality execution.

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K-Pop Burger

The towering, trademark Korean-style buttermilk fried chicken sandwich that helped put them on the map.

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30-Egg Yolk Tagliolini al Tartufo

The restaurant's signature dish; when executed correctly with vacche brune parmigiano and butter, it is described by critics as absolute 'heaven.'

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Double Cheeseburger

The undisputed benchmark; 40-day dry-aged beef cooked a perfect medium-rare with gooey American cheese.

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Double Cooked Pork (Guo Bao Rou)

A classic Northeastern dish of crisp fried pork in sweet and sour sauce, highly rated by regulars.

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Gamjatang (Pork Bone Stew)

The restaurant's signature dish; a massive, spicy stew loaded with tender meat and potatoes that serves as a dining centerpiece.

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Cheeseburger

Voted the best burger in the UK and 2nd best in the world; features a 40-day dry-aged native breed patty.

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Cod & Chips

The benchmark dish; described as a large fillet, battered and crispy fried, served with mushy peas.