This is the original, tiled and hip canteen by Carl Clarke et David Wolanski, where the chicken (grass-fed, of course) is brined in buttermilk before sizzling under Asian influence at full blast, just like the playlist.

The Kung Pao glazed wings are best eaten with both hands with a splash of miso-ginger mayo, the K-pop burger bursts with gochujang mayo, chilli vinegar and slaw. Don’t overlook the other bits: the pickled watermelon salad, peanuts and coriander is joyful, and we’ll long remember the Szechuan aubergine. Sour things up by sipping on a giant Monkey Majik fishbowl (vodka, mandarin, lychee, guava and prosecco).

Valentine Benoist

Last update : 14/02/2019

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