Forbidden City Bar
9th Jun, 2016

Forbidden City Bar, Victoria

Andrew Wong is cooking some of the most exciting modern Chinese dishes in the UK right now, and kicks things up a gear with a basement bar dedicated to snacks and drinks pairings. Yunnanese seared beef with fermented chilli bean paste, lemongrass and mint; 'Imperial Style' chicken floss with spun sugar; crispy foie gras with air dried sausage and pomelo — just a few of the dishes. The dim sum will play a role too, amongst the finest in London.

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