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Beef and sour cherry manti in a metal dish
The beef and sour cherry manti, in their former Kyseri guise

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The Best Dishes Eater Writers Ate This Week

Eater’s editors and writers share their highlights from a week of eating

A warm welcome back to the column which highlights the best dishes (or things) Eater London staff and/or contributors ate during the week.

Look back on previous best dishes of the week here.

10 September 2021

Peach Louise Cake at Cafe Deco

There is probably no bad time to go to Cafe Deco, Anna Tobias’s serene European restaurant on Store Street, but a quiet weeknight with a book or a close friend is my preference. Eating there can feel like going on retreat: nourished by schnitzel and potato salad, and soothed by the careful approach of the staff. As the meal ends, I half expect one of the smiling, sun-kissed waiters to suggest I come through to the back to take the waters. I settle for fresh mint tea, and then the peach louise cake, masterminded by sous chef Augusta Hood, and presented in all its flouncy glory by Tobias. It is both girlish and elegant: three layers of moist coconut cake, juicy peaches, and glistening almond meringue. A giddy end to a very good dinner. Hester van Hensbergen
43 Store Street, Bloomsbury WC1E 7DB

Soft shell crab with butter herbs at Cafe TPT

I’ve had the soft shell crab with butter herbs twice at Cafe TPT, and on both occasions my dining partner — the first time one of London’s most accomplished chefs, the second one of its best food writers — have been stopped in their tracks. The reaction is always the same: Brows furrow in contemplative mastication, before saying, to no one in particular “what IS this? what have they done here?”

It’s not that the dish is strange really, but it’s a three-bite problem to work out exactly where that butter richness is emanating from, to resolve the appearance of chilli and floss flecked cornflakes, and how TPT have made soft shell crab - a culprit in so many of London’s laziest dishes and worst burgers - a showstopper, with crunchy shrapnel of battered crab that resemble what I imagine a Filet o Fish exploding a deep fat fryer would taste like. It is a salve for jaded palates which have otherwise tasted it all. Jonathan Nunn
21 Wardour Street, Soho W1D 6PN

The cross-section of the Wendy’s Dave’s Single burger.
The cross-section of the Dave’s Single.
Feroz Gajia

Dave’s Single at Wendy’s

The end of summer means the end of festivals, the end of outdoor events and the end of endlessly queuing for everything (hopefully.) Meatopia is a queue-fest, but it can bested by making a plan of attack: head straight to the back upstairs and order everything that sounds good while you scope out what has the smallest queues and what will be reserved for later when you don’t care anymore. Mark these words for 2022.

These tactics led me to have the two actual best dishes this week, the first an excellent cop sis tantuni by Hasan Semay, a.k.a. Big Has, brightened immeasurably by a grip of fresh mint and parsley. The second being the unbelievably well judged beef rump with tattie scone by Roberta Hall-McCarron, of Edinburgh’s Little Chartroom. A simple reminder of how good Scottish beef is, how everything is better with a tattie scone, and how underrated salad cream is.

Now the third. I’d attempted to order Wendy’s three times, only to be faced with an hour queue. I’d turned away the first two times but on the third attempt I noticed the buzz of blue, black and orange couriers. A quick flick through the apps surfaced Wendy’s (no pickup option) and an order was placed for delivery to “standing outside KFC.” 25 minutes later and the bag was walked over by a bemused courier; the burger consumed on a bench. Better than the king and the clown? Easily. More satisfying because I didn’t queue? Definitely. Feroz Gajia
52 Broadway, Stratford E15 1NG

Beef and sour cherry manti dumplings, in a pool of yoghurt with a zig-zag of tomato and chilli butter, in a blue bowl
The chubby dough pyramids in all their glory.
Lucas Oakeley

Beef and sour cherry manti at Oklava

Dumplings are — in all their many different shapes and forms — a strong contender for being one of the greatest foods on the planet. These manti, freshly made on the daily at Selin Kiazim’s Shoreditch restaurant, are stuffed with a mixture of beef and sour cherry that eats like an Anatolian mincemeat pie. Comprised of three chubby dough pyramids that sit in a pool of cooling yoghurt Zorro’d with a zig-zag of piquant tomato-chilli butter, it’s a well-balanced dish that acts as a showcase of the restaurant’s Antonio Banderas in Spy Kids to The Skin I Live In-level of range. Lucas Oakeley
74 Luke Street, Shoreditch EC2A 4PY

27 August 2021

Yassa at Sunu Food

Anyone who has cooked Towpath Cafe’s chicken Marbella must try the yassa at Sunu Food, a small Senegalese stall on Brixton’s Station Road. This is a street unusually stacked with distinguished peripatetic eating options — curry goat from Jeff the Chef; exceptional waakye, stew and spaghetti from a Ghanaian stall; an Afghan van selling chapli kebabs; and an Algerian baguette van. Sunu may be the stand out: Yassa is sunshine bright, melding the sweetness of at least two onions more than you might consider necessary for a stew, along with the type of lemons and olives acidity that gets your salivary glands flooding. Make sure to get it with the homemade chilli sauce, but a lick of mustard also wouldn’t go amiss. Jonathan Nunn
Brixton Market, Brixton Station Road, Brixton SW9 8PD

three times King crab puff at Park Chinois on rice on a pale blue plate with mood lighting
King crab puffs at Park Chinois
Angela Hui

King crab puff at Park Chinois

Before ordering, my dining companion tells me that dim sum head chef Kin Min’s specialty lies within the fried section. I was skeptical because how can a person specialise in dunking things in a deep fat fryer and be called master at it? But when presented with the trio of delicate puffs that’s shaped like money bags sitting on top of a bed of puffed rice and edible flowers, I was proven wrong, so, so wrong, because you understand and see the intricate hard work that’s gone into it. It is art. It’s expertly fried to a rich golden brown hue that looks almost too pretty to eat. Almost. The layered flaky pastry skin is crunchy beyond my wildest dreams and biting into the loose, airy and light exterior reveals the true treasure inside. Filled to the brim with chunks of buttery, fat snowy white king crab speckled with streaks of red and hints of vibrant green celery. A sweet, mild filling balanced with the slightly salty, oily skin. After inhaling our dumplings, we asked ourselves whether these were worth £6 a piece? And the answer is yes, a thousand times yes. They’re shaped like money bags because I am that Fry meme and I want Park Chinois to shut up and take my money. (£18 for three) —Angela Hui
17 Berkeley St, London W1J 8EA

Sea snail — whelk — salad at Imone
Sea snail salad at Imone
Feroz Gajia

Sea snail salad at Imone

Salads require correct texture and construction. An interplay of flavours to be memorable and of course the freshest produce to truly shine. This doesn’t always require seasonal, locally grown, biodynamic, meticulously preened allotment produce to achieve (though it helps).

A smart cook picking the best of the best available to them and storing it well can compensate, especially when they have a deft hand at seasoning. Grocery store foraging is an art being quickly forgotten, it powers your favourite kitchens so remember it well.

So often the effect dressing has on your lovingly prepared veg is forgotten, a tower of salad wilting to a puddle of leaves in mere minutes. At Imone I ordered a spicy sea snail (aka whelk salad) expecting the pan fried variety but got a towering structure of super crisp interlocking Iceberg (!), alliums, peppers and pear along with perfectly firm whelks and a dressing so well balanced that not a single morsel was wilted, not a drop was left on the plate and it packed enough flavour to keep you coming back. Remember to dress lightly and last minute and your super crisp produce will shine too. Feroz Gajia
169 High Street, New Malden KT3 4BH

Onglet and chips at Cafe Cecilia

Ceci n’est pas un steak frites. —James Hansen
32 Andrews Road, Hackney E8 4RL

20 August 2021

Eel, potato, crème fraîche, and roe at Sessions Arts Club
The team at Sessions Arts Club have had 18 months to prepare for their long-postponed opening day, and it shows. It’s there in the beautifully dilapidated room, which instantly joins London’s most transportive. It’s there in the front of house, impeccably drilled and dressed but warm and appealingly cheeky with it. Most of all, it’s there in Florence Knight’s food, which has the supreme self-confidence to do a lot while saying very little. A trompe-l’oeil pairing of squid with calamarata pasta just so happens to feature a perfectly judged, immaculate sauce; a petit aioli is shockingly unadorned but every component is exactly where its temperature and texture needs to be.

And “Eel, potato, crème fraîche & roe” suggests, perhaps, the usual lozenge of protein and a fancy garnish for the spuds, not the showstopper that appears. Initially, it looks like the kitchen forgot the eel entirely, subbing it out in favour of an extra confit-style potato borrowed from Quality Chop House or St. John up the road. But then, realisation hits: the eel is inside the potato, pressed between its bronzed layers like a fossil in sedimentary rock. Everything else on the plate — a splodge of tart crème fraîche, some saline pops of roe, a peppy side salad — has a clearly defined role and adds nuance and variety to what could otherwise be a bit one-note, however delicious.

The end result is a dish rooted in simplicity and culinary common sense, that also feels like one of the most special things it’s possible to eat in London. Don’t let the discreet entrance on Clerkenwell Green fool you: Four floors up, Knight and co are painting a masterpiece. —George Reynolds
24 Clerkenwell Green Old Sessions House, EC1R 0NA

Crab, chilli, and coriander at Towpath
Crab, chilli, and coriander at Towpath
Emma Hughes

Crab, chilli, coriander at Towpath Café

The weather this year may have been a spectacular washout, but there is a corner of the Regent’s Canal that is forever summer. Newly open for dinner on Fridays and Saturdays, Towpath Café continues to do what it does best: simple, sunny, effortlessly seasonal plates. Parmesan biscuits, still warm from the oven and endearingly flopsy under their own weight, were almost entirely cheese — all the better to offset the ozone tang of crisp cups of lettuce filled with freshly picked crab, chilli and coriander. —Emma Hughes
42 De Beauvoir Crescent, Haggerston N1 5SB

Mint chocolate ice cream at Towpath Cafe

If you want to eat at Towpath on a warm Sunday, its best to wait for a late lunch. While there’s a danger of losing some of the menu (I’m still sorry I missed the brown shrimp), the reward is the chance to linger once the kitchen has closed and the café winds down to a slower pace. As tables empty out, less urgent tasks come to the fore – watering the plants, cleaning out the oven, and offering round the last of the week’s cookies. Dessert itself is a welcome lull: softly whipped mint ice cream, with a subtle tangle of chocolate sauce underneath. It tastes like a cold bath and a cup of sweet fresh mint tea on a hot summer’s night. With an espresso or the dregs of the wine, it’s impossible not to sink into its delicious calm. —Hester van Hensbergen
42 De Beauvoir Crescent, Haggerston N1 5SB

Espresso soft serve served in a purple takeaway cup with a small wooden ice cream spoon, with chocolate powder on top
The espresso soft serve at Rosslyn
James Hansen

Espresso soft serve at Rosslyn Coffee

Soft serve summer is in full swing, just as August’s embers start to flicker. Bake Street co-owner Feroz Gajia is spinning the likes of pineapple soft serve and roast pineapple sorbet with muscovado, or snozzberry sorbet with milk ice cream, which get swirled around each other in two-tone harmony. The Ealing Grocer’s Andy Harris is capturing the heady scents of melon and saffron, while Leila’s Shop moves between vibrant fruits and pallid creams. And at Rosslyn — one of London’s outright best coffee shops — the taste profile of the affogato is taken from fission to fusion with an espresso soft serve, bittersweet and adult. The natural next move is to take the Xzibit approach and put the espresso in the espresso. Stay tuned. —James Hansen
78 Queen Victoria Street, the City EC4N 4SJ

Pea and loads of other stuff sandwich at Dusty Knuckle
Pea and loads of other stuff sandwich at Dusty Knuckle
Adam Coghlan

Peas and fine beans, roasted garlic oil, crispy shallot, fennel, and dill on focaccia at Dusty Knuckle, Dalston

There have been a lot of words written about a lot of sandwiches since the onset of the pandemic in March 2020. Many Londoners generally and restaurant owners specifically realised over and over again — as if they needed reminding — there are fewer things better and more economical than good stuff stuffed between good sliced bread.

The sandwich enjoyed a deserved renaissance under the conditions stipulated by lockdowns, when handheld and filling convenience foods to takeaway were in demand. Historically, sandwiches by and large come up short: They are often under-seasoned, on poor bread, without enough textural contrast, or overdressed with condiments.

And here we are now, a month and a bit since “freedom day” and the technical full reopening of London. Fortunately, great sandwiches have not gone the way of restrictions. 40 Maltby Street remains the standard bearer down in Bermondsey — a revelation last spring/summer with a weekly changing duo of focaccia efforts. But, lesser known are the creations of the low-key but brilliant kitchen at Dusty Knuckle bakery in Dalston.

This week, the highlight was a sandwich stuffed full of fried beans, squished overcooked podded peas, crispy shallots, lots of garlic, and enough perfume and watery crunch from herbs and leaves had earthy depth, lots of textural contrast, enough salt, fat, perfect acidity, and freshness. It was delicious, it was moreish, and it was hard to imagine being bettered. —Adam Coghlan
Abbot St, London E8 3DP

21 May 2021

A Ghanaian smoked and fried turkey tail, known as tsofi Feroz Gajia/Eater London

Tsofi at Bang Bang Kitchen

Obsession over food discoveries peppers my life as they do most eaters, inquisitive or not: Lamb ribs, mangoes, dhal, tacos, fried chicken, and tsofi — the smoked and fried turkey tails available at many Ghanaian restaurants in London. But it’s the time that follows that fully erases the hurt of having lacked a taste, aroma, or texture, and for me, with tsofi, it was a threefold experience. First, the duality of biting into something crisp and previously smoked, enveloping the olfactory receptors as it simultaneously enlivens the tongue. Second, the experience of a new type of fat, a savoury gush of liquid cholesterol so satisfying it’s been banned in several countries. This highly calorific fat, evolved for preening the turkey’s feathers, makes for the third moment: being left with an empty plate full of tail bones, fat on your lips and a grin on your face. Bang Bang Kitchen’s tsofi were neither my first, nor my second, but the memory hasn’t lost any potency — and the restaurant sensibly offers a portion big enough to give the whole group a taste, but not big enough to make you regret finishing it on your own, with that empty plate of bones and a grin. —Feroz Gajia
Unit 9, The Aylesham Centre / Peckham Mall, Rye Lane, Peckham SE15 5EW

A plate of spatchcocked poussin, with carrots, peas, turnips, and spring onions in a Madeira jus, one of the best dishes in London restaurants Anna Sulan Masing/Eater London

Spatchcocked poussin at The Duke of Richmond

It is lucky that eating indoors has coincided with such spectacular weather shifts between spring showers hail, and thunder, and the pub has felt like the right environment to take cover. My first meal “back” on an outside terrace was at Duke of Richmond in Hackney, and my first meal indoors was there too — not only is the food great, but Meryl Fernandes and Tom Oldroyd and their team have done so much work supporting their community that it’s really lovely to be able to support them in turn.

So: Monday night, having a lovely bottle on Pinot Noir, ordering all the sides reasonable between two people, and finding my dish of the week: spatchcock poussin with spring vegetables, Madeira & tarragon jus. It was from the wood-fired grill section. and this was why it was so good: You could really get the flavours of the wood and the fire, and on a blustery day, this was the comfort I needed. But it was the jus that really made it for me. Tarragon and fowl are my favourite combination, and the jus had also taken on the smokiness of the grill. I ended up eating with my hands — you need to with small birds — dipping, trawling, and smothering the vegetables and poussin through the jus before each bite, coating its flesh in all that silky smokiness. —Anna Sulan Masing
316 Queensbridge Road, Dalston E8 3NH

One of the best dishes in London restaurants: A gilda — anchovy, olive, and guindilla pepper wrapped around a cocktail stick — on a white plate on a marble background Jonathan Nunn/Eater London

A gilda at Quality Wines

On any other day, the best dish at the newly renovated Quality Wines could have been the hake, shorn of its skin, pearly and glistening, with a dark molasses of fennel and crab sauce; or it might have been the new season asparagus, boiled and served with hollandaise and a shaving of golden bottarga; actually it would have probably been the veal and pork dolmades in a silky emulsion of avgolemono, to shore up Nick Bramham’s growing reputation as the best Greek chef in the city. But this wasn’t a normal day. Instead it was a single gilda, a cocktail stick of olive, anchovy and chilli curled around each other, to be eaten in one bite, given unbidden and unasked for. A gesture of spontaneity in a world that has been starved of it for so long. —Jonathan Nunn
88 Farringdon Road, Clerkenwell EC1R 3EA

One of the best dishes in London restaurants: a plate of white asparagus in a brown crab butter, scattered with fennel fronds, capers, and dill Emma Hughes/Eater London

White asparagus and brown crab at Ducksoup

When I got to Ducksoup for my first indoor meal of the year, I found myself hovering just outside the door, like an especially anxious vampire. “You can come in now, you know,” the server laughed. I felt the same confusing hesitancy when I was handed the menu. After so many months of limits upon limits, suddenly there were none: I could have anything I wanted. What did I want? I was paralysed by choice. The answer turned out to be asparagus. Not the kind that heralds the start of rubber band season, but a stack of fat, pearlescent spears dressed in an almost potted brown crab butter, with waxy lemon-braised potatoes, a judicious scattering of dill and exactly twelve capers (it’s been a long year.) By the time I’d finished I felt almost back to normal — although I did keep my coat on throughout. —Emma Hughes
41 Dean Street, Soho W1D 4PY

7 May 2021

An ice cream cone filled with vanilla soft serve, held upright against a wood background
Mr Whippy could never
James Hansen/Eater London

Vanilla soft serve at the Ealing Grocer

Ice cream is cold. Before the Captain Obvious memes roll in, the obviousness is the point: the very best ice cream makers know that temperature is a modulator of flavour, a factor to balance when composing a dish — and when the entire thing is designed to start at sub-zero and unfurl meltingly into lukewarm, choices need to be made. At the Ealing Grocer, a newish, wondrous food store from Andy Harris and Katie Millard, soft serve summer is just beginning, and it’s starting with the classic of the genre. Here the dairy is so pallidly unmessed with, and the vanilla so warmly, fatly round, that the fact that ice cream is cold acts like a squeeze of lemon on fish or vinegar on chips — the jolt the palate needs to balance everything in harmony. Ice cream is cold: don’t forget it. —James Hansen
18 St Mary’s Road, Ealing, W5 5ES

A cone of hazelnut soft serve sits in a glass bottle filled with sand, with pastries, a pot plant, and a red rattan fabric in the background
Mr Whippy could never pt.ii
George Reynolds

Hazelnut soft serve at Leila’s Shop

My first drafts, as a rule, run long, but even I knew I’d fucked up when I submitted 3,371 words on the subject of Kitty Travers to an aghast American editor expecting roughly a third of that figure. But I couldn’t help myself! Ice cream — the unhelpful, borderline misleading blanket term — is a pet obsession; speaking to one of the global authorities on the subject was too good a chance to miss. Anyway. There is, I think, an ice cream that Kitty Travers would very much like on sale at Leila’s in Shoreditch at the moment; an ice cream that only someone with an artist’s appreciation for the medium could truly appreciate in its fullest. It’s nominally a soft serve — whimsical Mr Whippy curlicues and all — but the texture hints at something else: the gummy, almost mastic resistance offered by nut-based ice creams (again, blanket term) in Northern Italy, not the insubstantial confections of powder and ice cranked out in vans across the country. At one of those vans, I’m pretty sure I saw a double 99 with a flake coming in at over four quid recently; the Leila’s one costs £3.80, which really isn’t very much at all for a few fleeting bites at perfection. All signs point to a soft serve summer (cf. the excellent ones cranked out at Flor); we may already have our contenders ready to fight it out. —George Reynolds
15 — 17 Calvert Avenue, Shoreditch E2 7JP

A cross-section of a slider with a bite taken out of it, with pandesal bun, beef burger, burnt onions, and cheese
A slider at Bintang, mid-bite, with the fluff of the pandesal visible
Feroz Gajia

Sliders at Bintang

Having the option to eat almost anywhere again brings up a wealth of choice, but also brings you back to places you know, ready to see what the pandemic configurations have done to their menus. For some this means more time to spend on the details and produce honkingly garlic rich brandade in crisp delicate pastry (40 Maltby Street) or superb soy-poached chicken (Mr Ji). What unites these is chefs messing about at home, practicing new skills in the service luxe comfort. For Bintang, recently opened sibling bakery in Panadera translates that comfort into a slider. The new arrival brings appropriately fluffy pandesal; a new in-house meat grinder means better cuts of beef; and the chef’s penchant for something satisfying and small means a short rib slider with toyomansi burnt onions, a little American cheese and the obligatory house/special/secret sauce. They come in pairs, with what was once just a staff snack now sitting quietly sit in the starter section punching well above their weight. —Feroz Gajia
93 Kentish Town Road, Kentish Town NW1 8NY

A deboned, stuffed, and crisped eight treasure duck sits on a bed of pak choi, as a cook spoons over its cooking juices
Eight treasure duck receiving its anointings
Jessica Wang

八寶鴨 | Eight treasure (hulu) duck by Mama Wang’s Kitchen

Before Chet Hanks inaugurates white boy summer, let’s say a fond farewell to Asian mum spring ─ a flowering of food entrepreneurs whose business model has essentially been to monetise their mother’s home cooking. If you follow Jessica Wang on Instagram (or read her article last year for Vittles) you should be aware of Mama Wang’s culinary prowess, as her step by step processes and iterations are intimately caught on camera. But does the real thing live up to the images? After a 90 minute round trip to the very fringe of London and back, I can tell you that the answer is yes: where else in London has the patience and skill to do eight treasure duck? The duck is deboned and marinated, before being stuffed with layers of glutinous rice, dried shrimp, chestnuts, onions, shiitake, dried prawns and salted egg yolk, all in metamorphic strata, before being knitted together in the shape of the hulu bottle gourd, that gives this version its name. It is then immersion baptised in hot oil to tighten the skin, emerging round and bronzed, its two bloated chambers like a BB-8 droid. The ostentation of the presentation obscures that this is a dish all about balance, perfectly judged seasoning and texture; at heart it is a truly exceptional rice dish, served in the guise of a duck — a literal canard. If you want to wait until Imperial Treasure put their own version out, then do so by all means; otherwise, this is an additional piece of evidence that the best Chinese food can currently be found in Barnet, in the kitchens of restaurants and of homes. —Jonathan Nunn
Mama Wang’s Kitchen — check Instagram for order announcements

A classic pepperoni pizza on some classic red-and-white checkerboard paper
A classic pepperoni pie on some classic red-and-white checkerboard paper
Lucas Oakeley

Pepperoni pizza from Bad Boy Pizza Society

A pizza, when it’s made well, is a simple and beautiful thing. And the neo-Neapolitan pizzas slung out of the oven at Bad Boy Pizza Society’s snazzy new unit in Vinegar Yard are simply beautiful things. It might not be an “authentic” or austere pizza that’s got a thick Naples accent and obsession with Maradona — more Cambridge United FC than I ciucciarelli — but this banging pepperoni hit on everything I want from a pizza. A thin and crispy char-dappled base, a chewy crust, and plenty of cute pepperoni cups that turn into miniature teacups of flavour? Pair that with a pint and you can’t go wrong. —Lucas Oakeley
72-82 St Thomas Street, London Bridge SE1 3QX

30 April 2021

crisp pieces of pollo a la canasta at Brunchies, served with plantain, chips, and rice
Pollo a la canasta at Brunchies on the corner of Coldharbour Lane and Valmar Road — “a well-seasoned ordinance survey map of ridges, peaks, and valleys”
Jonathan Nunn/Eater London

Pollo a la canasta at Brunchies

While some of us were raiding Deliveroo-only dark kitchens in railway arches for fried chicken (“o tempura, o mores”), others were doing it the old fashioned way ─ through deep knowledge of and Keir Starmer-esque respect for flags. A red, yellow and green Bolivian flag hung on a corner of Coldharbour Lane suddenly made me notice Brunchies, a restaurant I had previously blocked out of my otherwise panoptic vision due to its name. More fool me, because while Brunchies does usually deal with generic brunch fare, it also has an all Bolivian kitchen starting to tentatively branch out into hearty meat platters. The coating of their pollo a la canasta ─ BFC ─ was rugged and craggy, with a well-seasoned ordinance survey map of ridges, peaks, and valleys. It came on top of the holy trinity of chips, rice and plantain, all of which I had to leave because it was already my third lunch of the day. The idea is that the future menu will be split in two and never the twain shall meet, but I’m secretly hoping for some kind of hybridisation: If so, a lechon benedict might see me finally eat brunch. Jonathan Nunn
1 Valmar Rd, London SE5 9NG

A portion of fatteh at Toum & Tahini
Fatteh at Toum & Tahini
Lucas Oakley

Fatteh at Toum & Tahini

There’s nothing like diving spoon-first into a bathtub of Syrian fatteh and that velvety combination of garlic, tahini, and yoghurt — ladled out in generous portions by the folks at Toum & Tahini. It was just what my head needed on a brisk spring day last weekend. A sturdy foundation of khobez flatbread soaked up the garlicky goodness of the yoghurt it came swaddled in, taking on that much sought-after “crispy gone soggy” consistency, as the contrast between soft, buttery chickpeas in the thick of the fatteh and the crunchy, fried chickpeas on top kept textures balanced throughout each bite. Finished with a sprinkle of parsley and a slick of ghee, this dish was a reassuring hand on the nape of my neck — a “well done, son” for my taste buds that let me know everything was going to be OK. The stall, run by Laila Chamsi-Pasha and her partners Lydia and Saam Mehdizadeh, can be found at Fulham Farmer’s Market and Brook Green Market. Go. Lucas Oakeley
St John’s Church, Fulham, St Johns Church, North End Road, SW6 1PB

Two passionfruit beignets with a velvety fruit curd smeared across the plate at 7 Saints.
Passionfruit beignets at 7 Saints — “small, sugar-dusted, misshapen dough packets filled with a velvety passionfruit curd”
Maazin Buhari/Eater London

Passionfruit beignets at 7 Saints

I’ve never ordered a dish twice in the same sitting, until I had the passionfruit beignets at 7 Saints. And, the fact that passionfruit would be my last meal/is my morning sunshine/a go-to midnight snack...has little to do with it. The small, sugar-dusted, misshapen dough packets are filled with a velvety passionfruit curd, and stacked on a dollop of the same. The beignets were warm and soft, as they should be, and the curd was nectarean — a platonic balance of tangy and sweet, like the perfect passionfruit. I augustly glooped down six pieces and would have licked the plate clean if I wasn’t in polite company. Maazin Buhari
7 All Saints Rd, London W11 1HA

A whole fried chicken from Angel Fried Chicken
“Perfectly coated in a hot wing-like batter, juicy throughout and enjoyable to eat until the end”
Feroz Gajia/Eater London

Whole fried chicken at Angel Fried Chicken

Fried food does not deliver well. Corporations have spent millions trying to create better packaging for chips but what usually suffers most is chicken. The once crisp batter softening and slipping away with every droplet of moisture that clings to it. Suffocating in that robin egg blue food coffin, bound to disappoint those on the receiving end.

A Lambeth arch filled to the brim with food businesses all frying chicken in some way was where we headed to sample a whole fried chicken and a fiery hot chicken filet that came with an 18+ only warning. We gave in to temptation to order the assorted fried things box which had correctly breaded and pleasantly spiced tofu, mushrooms, spring rolls, and the signature bed of unadorned kale. While waiting for the chicken to fry we had speculated how big it was going to be for £15 — surely a poussin or baby chicken. The box revealed a chicken the size of the average rotisserie bird, splayed out and perfectly coated in a hot wing-like batter, juicy throughout and enjoyable to eat until the end. What state it arrives to homes is for someone else to figure out; all I’m thinking about is the time well spent ripping apart a whole fried chicken atop a planter in a council estate. Oh, the 18+? It was suitably hot but the average zip card holder could have taken it. Feroz Gajia
Unit 4, 187 Hercules Rd, London SE1 7LD

Kanelbullar (cinnamon buns) piled high at Tromsø in Forest Gate
Kanelbullar piled high at Tromsø in Forest Gate
Tromsø Cafe/Facebook

Cinnamon bun at Tromsø E7

The cinnamon bun — or kanelbullar — is a noble pastry, in my humble opinion. It’s my favourite breakfast and I seek it out wherever I go. Working with cinnamon is tricky as the anti fungal properties can delay the proofing of the dough. Visiting the Tromsø cafe in Forest Gate has been a weekly ritual during lockdown — it is with delight that I can now get coffee and a bun and sit outside the cafe with both. The visit usually happens on a Friday — run a 5K around Wanstead flats to Tromsø: Get coffee and bun and relax outside in the sunshine. Today’s run was not a success, I was too focused on the end result, so I gave up half way through and slowly wandered straight to the cafe. The bun has a slight texture of a heavy doughnut, so it feels perfectly indulgent. Sometimes I pick up one of the baked cheesecakes for the evening’s dessert, to have with whisky. —Anna Sulan Masing
Arch 432 Avenue Rd, London E7 0LB

Glossy prawn cheung fun at Dim Sum and Duck in King’s Cross
Glossy prawn cheung fun at Dim Sum and Duck in King’s Cross
Angela Hui/Eater London

Prawn cheung fun at Dim Sum and Duck

After months of lockdown and being sick of my own terrible cooking the one thing I missed most was dim sum. Sure, there’s frozen dim sum from Asian supermarkets and there are takeaways and deliveries (imo, it doesn’t travel well). Ultimately, eating dim sum at home is not the same and is best enjoyed straight out the steamer basket at a restaurant.

I was in the King’s Cross area for work and wandered by Dim Sum and Duck, which opened late last year, on my own after hearing only good things about the handmade dim sum. The prawn cheung fun is so silky, smooth, and glossy that it practically glistens like Edward Cullen on my outdoor table in the afternoon sun. Only less lame vampire, more delicious springy, chewy noodle. Inside, the prawns were fresh and bouncy chopped into mince with bigger chunks left in, which added more bite and texture. All of it doused in a sweet soy sauce, which made it the best way to reintroduce myself back into society. —Angela Hui
124 King’s Cross Rd, London WC1X 9DS

23 April 2021

A dhall puri filled with channa masala
Roti Rolls, unrolled
James Hansen/Eater London

Chana masala dal puri at Roti Rolls Hut Taste

Roti Rolls Hut makes Ealing’s residents earn the right to see the care that goes into their work. This Mauritian takeaway unit doesn’t just do the standard “stand outside and wait,” but has a tantalising sliding door, pulled to-and-fro as the order progresses. There’s the welcome — which might reveal a bubbling pot of chicken curry, or lamb boti charring; the door closes. There’s the fleeting agony of seeing someone else’s parchment present being handed out, as another pair of hands flips a buttercup yellow dhal puri, blistering angrily, ready to be rolled around a pilchard curry or muscular, unadorned chana masala; the door closes. And finally there’s the pay-off — your own parchment present, passed out with a smile, ready to unrolled at home or recklessly bitten into on the walk ahead, pliant cushioned roti flaking in the mouth, thoughts turning to calling ahead next time, for rougaille or a biryani special; the door closes. —James Hansen
Unit 2a, 33 New Broadway, Ealing W5 5AH

Siu yuk held between chopsticks over rice outside, from a black takeaway tub
Tea House’s immaculate pork belly
Jonathan Nunn

Siu Yuk at Tea House

The re-opening of restaurants mainly gave diners with strong social media followings a chance to virtue signal their allegiances, like a Myers-Briggs test for people with too much disposable income. “Are you a Rochelle Canteen person or a 40 Maltby St person?” Glamour magazine may well have asked in a flow chart. But outside the centre, things have mainly continued as normal, which is why my first stop was Tea House in Deptford following a tip off about some siu yuk. I had been to Tea House previously in March 2020, just as lockdown was imminent. Nothing I had from their extensive menu of dim sum and Sichuanese dishes compared to the joy of thick slabs of pork belly, cooked just to the right side of burnt, eaten with a side of rice cakes, sat on a park bench with the smell of fresh growth in the air. Outdoor dining isn’t back ─ it’s been here all along. —Jonathan Nunn
13a Deptford High Street, New Cross SE8 4AD

Prawn “in” toast with brioche at Mr Ji in Soho
Prawn in toast at Mr Ji in Soho, on a red plate with a tuft of Parmesan
Jessica Wang/Mr Ji

Prawn in toast at Mr Ji

A double play — on Taiwanese coffin bread and on the Hongkongese dim sum dish of prawn (on) toast — this is a lovingly fried brioche stuffed with prawns, with mountainous heap of shaved Parmesan. It looks like a cake. It is definitely a treat, like cake. When you cut into it the prawns in the bechamel with sweetcorn seeps out in a wonderful gooey mess. It’s sumptuous, like the M&S food-advert voiceover, which is the voice I hear when I think about this dish. It goes very well with my other favourite dish of the week, the rice martini. —Anna Sulan Masing
72 Old Compton Street, Soho W1D 4UN

Braised cuttlefish and wild garlic on toast on a green table with a QR code in the background
Braised cuttlefish and wild garlic on toast, QR code lurking in the background
Feroz Gajia

Braised cuttlefish and wild garlic on toast at 40 Maltby Street

Not having the luxury of seating hasn’t slowed down the number of great meals had, just diversified the setting and eating configuration. Eating exceptional guinea fowl suya from Alhaji Suya on a planter in a car park; a plethora of baguette based eats from around London while sitting on low walls — including a particularly good tortilla filled one from Walthamstow’s Lighthaus Cafe. They have their charms, but that first sit-down meal with people, with time to talk and eat leisurely and the option to order more was what signalled the end of winter — even if no one had told the weather. An exceptionally strong opening blackboard full of delights came in waves: Fritters, croquettes, nettle tart, salad, 2x cuttlefish, gratin, fritters, sirloin, cuttlefish, croquettes, ice, choux, 2x rhubarb tart. Everything sang like the first time at this arch, but especially that cuttlefish, braised to such meaty firmness with toast, proper use of wild garlic, and just enough broth to leave you wanting more. It was ordered thrice. —Feroz Gajia
40 Maltby Street, Bermondsey SE1 3PA

Rochelle Canteen’s braised faggots in a brown reduction with mash on a white plate
Rochelle Canteen’s braised faggots, over mash
George Reynolds

Braised faggots and mash at Rochelle Canteen

The Hendersons were in the house on Rochelle Canteen’s first Friday back since lockdown started to lift, holding court outside and chain-drinking gins-and-tonic. It was a little odd to see Fergus surrounded by the Canteen’s verdant walled garden, rather than the whitewashed corridors of St John, like spotting a monk at an amusement park. It was equally odd to see braised faggots and mash lay out their unignorable stall towards the bottom of the list of main courses — a dish that scanned, on the surface at least, as pure St John. When they arrived, still trailing caul fat, we might have been a mile or two across town, in Clerkenwell. And then every few bites, barely perceptible at first but increasingly strident – was that… Coriander seed? The dish as a whole was perfect, of course; with a glass of claret and some poky mustard, as good a plate of food as anyone could wish for (plus one which very few, tellingly-and-perhaps-not-that-coincidentally, could knock up for themselves at home). But it also illustrated how unhelpful it is to consider these two great restaurants in terms of opposites — his and hers, austere and generous, internal and outdoors — when really, like any successful marriage, they’re two facets of the same thing. —George Reynolds
16 Playground Gardens, Shoreditch E2 7FA

22 January 2021

A heat-at-home pouch full of pot au feu, held out in the eater’s left hand Jonathan Nunn

Pot au Feu from The Quality Chop House

In a world where innovation is key, an interesting phenomenon about the new language of takeaway is that is very much sounds like the old language. Sandwiches and pizzas are one thing ─ they’re just childhood throwbacks. Retro. But what to make of pot au feu, that assemblage of meat and vegetables cooked in a pot of infinite provenance, “the foundation glory of French cooking” as A J Liebling once put it, suddenly appearing on the shelves of Quality Chop House Shop? Liebling loved pot-au-feu because the rich snob, bred on filet mignons and oysters, would never see it, never understand that real cooking means pushing humble ingredients as far as they can go. It was already dying out in his Paris, but here it is in this London: rose-pink brisket with chiffons of white fat; two carrots; a potato; a turnip; a quarter head of cabbage; two golf ball sizes sweetbreads. All in a life-giving broth. History repeats itself endlessly, just this time it comes in a vac pac. —Jonathan Nunn
88 — 94 Farringdon Road, Farringdon EC1R 3EA | Available in-store, for collection, and for local and national delivery.

A birdseye view of a red snapper sando, with a fillet of white fish between shokupan, tonkatsu sauce, Kewpie mayonnaise, and fukujinzuke pickles Lucas Oakeley

Fish sando at Milk

Two thick and chewy slices of cumulus shokupan made the perfect air mattress for a panko-fried fillet of pert red snapper in this killer sando from Milk. The fish was perfectly timed, teetering on the edge of translucency, with the shichimi tōgarashi-studded batter it came coated in working a treat with the sweet crunch and funk of fukujinzuke pickles. Kewpie mayonnaise and a housemade tonkatsu sauce added a slickness that slightly threatened the structural integrity of the sandwich but, honestly, it wasn’t around long enough for me to worry about that. —Lucas Oakeley
18 — 20 Bedford Hill, Balham SW12 9RG | Available for takeaway, collection and local delivery.

A beef massaman curry, brick-red with meat and potatoes, served in a bowl on top of a larger plate that also holds a pile of rice The Thai Garden Cafe [Official Photo]

Beef massaman from the Thai Garden Cafe

it started as an off-menu secret‚ prepared initially for the all-Thai staff of a family-run restaurant whose motto is “Real Thai Food, Cooked by Thais.” Then customers in the know caught wind, and it’s finally joined the cult Greenwich restaurant’s permanent menu. This beef massaman is pure comfort: umami-rich, nutty, and with a satisfying degree of heat. One of London’s best by far, it’s easy to see why it has generated hype in SE10 and beyond. —Chris Cotonou
93 Trafalgar Road, Greenwich Peninsula SE10 9TS | Available for takeaway and delivery.

Chicken with morels from Bright

Getting absolutely buzzed on a school night and making drunken impulse purchases online is usually a recipe for a serious case of buyer’s remorse the next day. Just this once, though, I can highly recommend it. During one final Instagram doomscroll before lights out just before midnight last Wednesday, I chanced upon a Story from Will Gleave, featuring the unmistakable beige gloop and Loch Ness Monster-esque partially submerged lifeforms that are the hallmarks on one of the great dishes of more-is-more French cuisine: chicken with morels and Vin Jaune. Faster than you can say “Arbois-Pupillin,” I’d bought two orders’ worth; slowly blipped and blopped back to life in a Le Creuset the following evening, and served with a stick of Pavilion’s baguette, they made for one of the most purely pleasurable meals I’ve had in months — as well as a reminder of the dangers and the upsides of letting Google know your credit card details. —George Reynolds
1 Westgate Street, London Fields E8 3RL | Available for collection and local delivery.

4 December 2020

Assam Sambal Prawns at Chu Chin Chow
Assam Sambal Prawns at Chu Chin Chow
Jessica Wang

Assam Sambal Prawns from Chu Chin Chow

The wonders of the off-menu menu Chu Chin Chow are hardly a case of “IYKYK” now and for good reason. But, what exactly does someone, like me, who walks into this miraculously good “local Chinese” on a whim to celebrate the end of lockdown order when those pre-order only specials are not an option? Well, I can tell you that the assam sambal prawns — which you can find on the standard menu — will stand up against all of their banquet dishes on any given day. Oh, and when it comes to selecting your prawn size, be sure to go “grand.” —Jessica Wang
7 Cat Hill, East Barnet EN4 8HG

Stuffed pita at Pockets in Netil Market, London Fields
Feroz Gajia/Eater London

Stuffed falafel pita from Pockets

Some weeks are stuffed full of so much good food you just can’t choose what to write about, you start playing a game of “guess who?” in your head trying to narrow down the choices. Should I mention the amazing panettone in a Catford garage? He’s already sold all his preorders, that would just be mean. Maybe the Sichuan vada pav at Shree Sai in Wembley? A high octane hot item but best had in the company of a plate of bhajias and a few other snacks. What about the return visit to the expanded Sonora taquería? The deliciousness quotient was very high but many have already waxed poetic about the barbacoa and chile verde.

No, the best thing to talk about was the huge falafel pita at Pockets, a recommendation by the aforementioned Sonora. The fluffy steamed pitas are stuffed with a rainbow of salad, freshly fried falafel of the smooth textured kind, hummus, tahina, zhoug, a fried battered slice of potato just to gild the lily and on request Itamar’s amba. He seemed worried about people liking it but I will say it’s the mellowest and brightest tasting amba I’ve had, mango pickle with pops of lemony acidity. The wrap may have been big enough for two sensible people to share but for me it served as the perfect main course between taco shaped starters and dessert, There was dessert after that, too. Weekends only. —Feroz Gajia
Netil Market, 12-23 Westgate Street, E8 3RL

A piece of pissaladière, with caramelised onions, anchovy, and black olive, on a piece of wax paper
Pissaladière from Anna Tobias’ Café Deco
James Hansen/Eater London

Pissaladière from Café Deco

Anna Tobias’ new Bloomsbury restaurant and deli Café Deco wraps its pissaladière like a present; first in parchment, and then in a brown paper bag. When handed over, it almost feels like there’s nothing else in the bag. But then you find a bench on Bedford Square — or Fitzroy Square, for those with greater patience than I — and unwrap your present. At the centre is a slice so thin it could be pressed into a book, so friable that you feel you should be wearing gloves to handle it, with a stern curator sniffing over your shoulder. Where Cafe Deco’s ham focaccia is pneumatic and direct, its pissaladière is so fragile that the salt of the anchovy and olive hits like sitting bolt upright from the plush bedding of caramelised onion; the base so crumbling with butter that it sublimates on the tongue. Some will admire its gossamer beauty and know not what to do; some will fold it in on itself like a concertina and cram it in in one greedy go. In between is a place of comforting awe, which is exactly where Anna Tobias’ food so often lands. —James Hansen
43 Store Street, Bloomsbury WC1E 7DB

Coronation cauliflower fritter sandwich at Cafe Deco
Coronation cauliflower fritter sandwich
George Reynolds/Instagram

Sandwiches from Café Deco

Choosing a favourite between the fried chicken sandwich at Café Deco and the cauliflower fritter sandwich at Café Deco was impossible because they are basically the same thing. The frying was perfect, as you’d expect from a cook who has mastered the dark arts of the brown and the beige. The mayonnaise-like condiment on both — a dill-heavy sauce gribiche on the former; an unobtrusively spiced coronation dressing on the latter — was perfectly apposite. The bread was unimpeachable, the rare showcase for focaccia-as-sandwich-bread where the end result isn’t as hefty as a Sunday broadsheet. Fair warning: these are now off rotation, but no matter the filling, even the size of these sandwiches seems precision-engineered to court delight: at about the size of a modern smartphone, one is a perfectly sufficient light lunch, two is perfectly satisfying (but not overwhelming). So don’t choose: get both.—George Reynolds
43 Store Street, Bloomsbury WC1E 7DB

St Emilion au Chocolat, from Quo Vadis at Home. One of the best desserts in London during the coronavirus lockdown
St Emilion au Chocolat, from Quo Vadis at Home
Quo Vadis/Instagram

St Emilion au Chocolat from Quo Vadis at Home

The quality of London restaurants’ finish-at-home deliveries is almost uniformly impressive, but not many are as flamboyantly on-brand as Quo Vadis’s. So much of what makes the restaurant itself is there in the box, from proper ceramic bakeware (for keeps, but return them and there’s a free drink on offer) to a paper tablecloth printed with John Broadley illustrations. The finale of a truly decadent menu (baked salsify; terrine and sourdough; cured salmon with pickles and dill sauce; pie with ludicrously buttery mash; pouches of ready-mixed negronis) is a St Emilion au Chocolat: a perfect slice of two-layered chocolate torte with an almost ganache-like layer merging into a boozy biscuit base. A top three 2020 dessert that preceded a top three lifetime hangover. —Emma Hughes
26 - 29 Dean Street, Soho W1D 3LL

13 November 2020

The diy Oreo doughnut by Treats Club in Hackney
The diy Oreo doughnut by Treats Club in Hackney
Gemma Croffie

Hot Donut Oreo Kit from Treats Club

After a week lasting 20 days, the hot donut Oreo kit from Hackney based Treats club dessert bar was the perfect end. The kit arrived with everything you need (except oil) — it even included squares of baking parchment. Hands-on time was about 10 minutes, including frying. Post-frying, the Oreo, buried inside the orb, transformed into a squidgy delight. I’m not going to lie, we stayed standing by the pan — dipping, smearing with boys tears (marshmallow fluff), cinnamon sugar, sprinkles, chocolate sauce, and more. Heaven. Find them here. Nationwide delivery £18.50+delivery. —Gemma Croffie
Netil Market, 12-23 Westgate Street, E8 3RL

Cheesecake buns at Buns from Home, Notting Hill
Cheesecake buns at Buns from Home, Notting Hill
Maazin Buhari

Cheesecake bun from Buns from Home

This is the only reason to walk down Portobello Road on a Saturday, since traipsing around Notting Hill makes me wonder if I’m in an imagined Franken-town juxtaposing Los Angeles and bourgeois London. Barney and Gabriel started baking for their neighbours during the first London lockdown; what started off as a productive distraction for the brothers has thankfully evolved into a dreamy Talbot Road fixture, selling babka loaves, a variety of rotating croissant buns flavours (including a fantastic vegan one), and massive focaccia slices.

Watching the mini phalanx in their laboratory kitchen is like watching poetry in motion. The cheesecake buns, filled with luscious (but not-too-sweet) cream cheese, topped with a berry compote and sprinkled with crumble, are indulgent but not excessively so — I’d eat one, then take two to go. —Maazin Buhari
128 Talbot Road, W11 1JA

A Cornish pasty in all but name, 40 Maltby Street’s beef pasty is one of the best things Eater writers ate in London this week
A Cornish pasty in all but name
Jonathan Nunn

Beef Pasty from 40 Maltby Street

I now spend my Wednesdays furiously updating Instagram, waiting for the 40 Maltby Street sandwiches to be posted like an Ariana-stan waits for an album drop. This week’s offering provoked a tactical selection: I got the cheaper, healthier option (pumpkin fritters, ricotta and kale) to fit in a ‘beef pasty’, a Cornish pasty in all but name, a big, fat zeppelin of peppered beef chunks, onion, potato and swede, juices already oozing from its base. Next time though, tactics be damned ─ I’m getting the fish finger sandwich. —Jonathan Nunn
40 Maltby Street, SE1 3PA

Beef, pickled greens on rice at Hoa Phuong, Elepahant and Castle, one of the best dishes eaten by Eater writers this week
Beef, pickled greens on rice at Hoa Phuong
Feroz Gajia

Beef, pickled greens on rice from Hoa Phuong

Food crawling during lockdown has not changed much. Insatiable hunger for one more great bite of food remains, but now is coupled with a desire to check-in and support the businesses we love more than ever. But the small amount of extra time afforded and change in work habits also means being able to try places and recommendations that you’d never make it to normally. Hoa Phuong is a tiny takeaway that currently sits behind a JCB digger, singly staffed and quietly putting out amazingly good Vietnamese food — slightly more central in style than many Vietnamese restaurants in London. A pick from the best-value map meant I’d had previous conversations with that map’s author about what was “must order.” It also meant I’d decided on this meal almost a year ahead of time: A container piled high with rice, sweet pickled mustard greens, stir-fried beef with a surprising hit of lemongrass, and the house chilli oil. It marked the end of a day filled with 10 courses of excellent eats, but was consumed with a fervour usually reserved for the first bite. Moral of the story is: Travel but don’t travel, eat out but stay at home, explore but stay safe and please don’t all go to the same markets at the same time. —Feroz Gajia
4 Hampton Street, SE1 6SN

Juicy fried chicken at Bright by Peg, one of the best
Fried chicken at Bright by Peg
Angela Hui

Fried chicken from Bright (by Peg)

Admittedly, I saw an instagrammer posting about Peg’s fried chicken on his Stories the day before. After interrogating him about it, I just knew I had to have it in my body, so off I went to Bright the following day: £7 for two thigh pieces served with a single wedge of lime. An excellent, crispy batter coating that’s light and seasoned well throughout, but the succulent white meat is the star of the show. As the chicken hypebeast pointed out, it’s rare for fried chicken to be served without any condiments, and here, juiciness is the only condiment it needs. In fact, it’s so juicy it needs a serviette to wrap around to catch any liquid runoff and to prevent from further embarrassment. Now, this is influencing done right. —Angela Hui
1 Westgate Street, E8 3RL


199 Tooley Street, , England SE1 2JX 020 7183 2117 Visit Website

Sambal Shiok

171 Holloway Road, London, Greater London N7 8LX


197A Massachusetts Avenue, , MA 02115 Visit Website


169 Hemingford Road, , England N1 1 020 7607 3868

Quo Vadis

26-29 Dean Street, , England W1D 3LL 020 7437 9585 Visit Website


235 Hoe Street, Walthamstow, London , E17 9PP Visit Website


4 Duchess Walk, London, SE1 2SD

Holborn Whippet

25-29 Sicilian Avenue, , England WC1A 2QH 020 3137 9937 Visit Website


101-103 Oxford Street, , England WC1A 1DB Visit Website

The Golden Hind

73 Marylebone Lane, , England W1U 2PN 020 7486 3644 Visit Website

Little Bread Pedlar

34 Moreton Street, , England SW1V 2PD 020 3941 6298 Visit Website

Cafe Deco

43 Store St., London, WC1E 7DB +44 20 7323 4501

Sonora Taquería

13-23 Westgate Street, , England E8 3RL Visit Website

Café Deco

43 Store Street, , England WC1E 7DB 020 8091 2108 Visit Website


Brixton Station Rd., Brixton, Greater London, London, 44 0207 998 3309 Visit Website

Station Parade

12 Uxbridge Road, , England W5 3LD


27 Blackstock Road, London, N4 2JF Visit Website


Chalk Farm Road, , England NW1 8AH 07398 682956

Borough Market

8 Southwark Street, , England SE1 1TL 020 7407 1002 Visit Website

TĀTĀ Eatery

152 Old Street, , England EC1V 9BW Visit Website


120 Morning Lane, , England E9 6LH 020 3441 8765 Visit Website


65 Commercial Street, , England E1 6BD 020 7392 2111 Visit Website

Chu Chin Chow

7 Cat Hill, , England EN4 8HG 020 8449 5156 Visit Website


1 Bedale Street, , England SE1 9AL 020 3967 5418 Visit Website


595 High Road, , England N12 0DY 020 8446 6669 Visit Website


, , England N16

Amar Gaon

50 Brick Lane, , England E1 6RF 020 7377 6688 Visit Website

Hoa Phuong

4 Hampton Street, , England SE1 6SN 07832 999573 Visit Website


72-76 Western Road, Southall , Middlesex , UB2 5DZ Visit Website


94 Lamb's Conduit Street, , England WC1N 3LZ 020 7405 0713 Visit Website

arcade food theatre

103-105 New Oxford Street, , England WC1A 1DB Visit Website


593 High Road Leytonstone, , England E11 4PA 020 8281 4801

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