BAO DOWN

BEST FOR A chatty dinner with friends who like to share Asian fare. FOOD This incredibly popular new spot is run by Graham Oldfield, former head chef at Chefs Warehouse and Canteen, and his wife, Phillipa, a former caterer. Start with prawn toast – perfectly accompanied by dipping sauces, one of which is a lemon mayo – and moreish spicy chicken wings. The kimchi offers a salty bite that cuts through the sweeter notes of the pork bao with barbecue sauce and cucumber. The hot and sour soup with beef brisket and steamed rice is a treat. For dessert there’s Crack Pie, of Momofuku and Milk Bar fame. DRINKS Sip on kombucha or a fruit tea. SERVICE The kitchen blends with front-of-house, making for attentive service. AMBIENCE The tiny space has a warm glow of pink and soft sea tones. Vintage exotic bird prints adorn the walls alongside origami-inspired lights and antique mirrors. (EO)