Indo-Chinese cuisine, incorporating traditional Chinese cooking techniques with the vibrant spices of India, was invented when the Hakka people migrated to India from the Chinese province of Canton. Spicy Tibetan 'momo' dumplings are the star of the show.
Harden's survey result
Hakka (Indo-Chinese cuisine) is centre-stage at this new Soho 60-seater, where its few early-days reviews are brimming with enthusiasm, particularly regarding the “excellent” food. You kick off with spicy ‘momo’ (Tibetan dumplings) and move onto the interesting selection of mains (dishes including crab, rabbit, venison…). There’s even a “sizzling brownie dessert to die for”.
|Wine per bottle||£25.00|