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eat it

The team be­hind Bao sure know how to start a trend. First they had Lon­don lin­ing up for Asian steamed buns – and now, with Soho restau­rant Xu, they’ve made Tai­wanese cui­sine The Thing. In a more up­mar­ket, 1930s-style – and yes, book­able! – new venue, high­lights are sweet-potato dumplings, cut­tle­fish toast, and the al­mond ice cream of dreams. Be­lieve the hype. xu­lon­

win it

Edgy glam­our is what east Lon­don jew­ellery brand Noc­turne does best. Mix­ing un­ex­pected ma­te­ri­als with tra­di­tional tech­niques, these pieces add a ‘where did you get that from?’ touch to any out­fit. Case in point: the Heari ear­rings, with their os­trich feath­ers, 18ct-gold plat­ing and mother-of-pearl de­tails. Five Tele­graph sub­scribers can each win a pair. See tele­ uk/sub­scriber

read it

The first tale in Madame Zero, Sarah Hall’s new short story col­lec­tion, won the BBC Short Story Award. Talk about set­ting the bar high. But the good news is, from the un­nerv­ing lyri­cism of that tale, ‘Mrs Fox’, to the vis­ceral sex­u­al­ity of ‘Evie’, the fiercely high stan­dard never drops. A 21st-cen­tury take on the ghost story, this is un­easy – but es­sen­tial – read­ing. Out now

book it

This year, the Ed­in­burgh Fes­ti­val Fringe turns 70. And it’s cel­e­brat­ing its birth­day much as any 70-year-old would: by lay­ing on over 3,000 shows rang­ing from Sh!t Theatre’s Dolly Par­ton-in­spired Dolly-Would, to the black com­edy of Fleabag, to jug­gling wiz­ards Gan­dini, to a gen­der-re­versed dance take on Mac­beth. Now that’s a party. 4-28 Au­gust; ed­

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