Where? You know, the pared-back Cantonese diner and purveyor of superior bento boxes and noodles on the Lower K-Town Road.
What? There’s a real skill to making the perfect Chinese steamed bun. Chef-owner Carol Wong then stuffs the bao with cucumber spring onions and the most divine, tender roast duck.
Why? Flavour aside, she and husband Sing have inherited the recipe from his family, who ran the Four Seasons in Queensway, generally considered the first Chinese roast meat restaurant in the capital.
Notes? At £3.50 it’s a mouthwatering starter, rather than a main, so you might need to order two at lunchtime. Or try one with duck, the other with streaky BBQ pork. And it’s licensed now if you want a glass of vino or Camden Hells.
Don’t: share one. It’ll drive you both mad. And don’t forget the mains, either, which include delights like sea bass Cantonese style, pan-fried slowly with crispy skin and garnished with julienne of ginger and chili and fresh coriander (£8.95 – also under a tenner).
