We were here on a freezing November night, luckily the cold was abated by the cozy downstairs dining area and the warmth of welcome from our lovely waitress Hattie. We kicked things off with cocktails, The Tart for me (amaretto, bourbon, cherry and cacao, all the good things!) and The Mexinese for J (tequila, lime, ginger, pandan leaf) a bit too on the sour side for me but J loved it.
Starters were Szechuan aubergine, aubergine in a feather light batter covered with a chilli and sesame dressing that was so good I was half tempted to drink the remainder out of the bowl! We also had the Xian Xian chicken tenders dusted with a mix of raw spices. This wasn’t quite so successful as the uncooked spice mix was a bit overpowering. Luckily Hattie spotted that this dish wasn’t going down quite so well and offered to replace it with plain chicken tenders, which were delicious; juicy, succulent chicken encased in super crispy batter.
Then the piece de resistance, Kung Pao whole fry, an entire deep fried chicken smothered in Kung Pao sauce, dried chillies and spring onions. Maybe we were a bit ambitious to attempt this but je ne regrette rien!!
Fortunately J was willing to attempt the carving and did an excellent job. It was the perfect balance of sweet, salty and hot. We accompanied it with beef dripping fries and ginger miso slaw (hey there had to be something on the table that wasn’t fried!). There is no dessert menu, but frankly this was a mercy as we waddled home. Come hungry, order the whole fry and be prepared to get down and dirty with your food!
Thank you to Hannah Norris at Nourish PR for organising our meal.
#nextlevel #friedchicken #sourcocktails #freevibes