KING OF SNAKE
King of Snake’s low-key exterior belies its edgy, brooding interior, which is almost always crowded and noisy, with slick waitstaff urgently squeezing between tightly packed tables. Chef Stuart Langsford’s menu, sourced from all corners of Asia, is full of fresh spiciness. Try a two-bite spinach leaf with roasted coconut then share the silky Sichuan fried tofu with spicy coriander salad and red dragon sauce, and the roast duck and lychees – a greedy amount of deeply flavoured duck folded through fresh herbs, crunchy vegetables and pillows of pearly pink lychees coated in a spiky dressing. Don’t miss the inspired Asian-flavoured dessert of tangy lime curd with citrus salad, yam biscuit crumble and fresh coconut milk. Classic and original cocktails complement a decent wine and beer list.