In New York, the tradition for Jewish people is to go for a Chinese meal on Christmas day. It’s a great tradition. The yuletide season may be in the rear-view mirror (sob), but an East Asian feast is always a good idea. We’ve compiled a selection of our favourite spots right now.

 

Flavour bombs at Xi Home Dumpling Bay

This place is… and I have never written this phrase before… mind-blowing. Possibly our favourite Chinese restaurant in London. The quality is out of this world, and the seasonal specials go beyond kitsch and Instagrammable (though they also tick those boxes). They are also absolutely bloody delicious. The Prawn and Fish Roe Wontons with pickled bean sprouts are delicate and delectable. I yearn for them just typing this.

Another standout is a clay pot of Braised Beef Short Ribs cooked with tomato and sweet cabbage – with melt off the bone ribs sitting in a broth so deep in flavour, you’d be happy eating just this and calling it a night. On the a la carte menu, the lobster dumplings are ethereal and plump, the cold sesame noodles are juicy, and the sweet and sour mushrooms are a revelation. Every single dish on this menu hits hard. We could not recommend this place more highly: Trust us, just GO!

Moody speakeasy vibes at Noodle and Beer

The number of times I have been to China Town and walked right passed Noodle and Beer… too distracted by my regular faithful haunt, Wong Kei (which incidentally has gone very downhill in recent times), to notice the bustling vibe-filled den only a few spots down the road. Downstairs you’ll find a Moulin Rouge-esque over-flow which feels hip hop happening – so we recommend booking a place down there if you can.

The menu is full of Sichuan classics, and the viral dish this place is perhaps most famous for is the braised beef rib with blanket noodles – a crowd-pleasing bowlful full of drama. But for us, the standout dishes were the pickles (yes) and the chicken Zhajiangmian – minced chicken, wheat noodles, more pickles and cabbage. Simple, yet absolutely sumptuous.

 

 

Divine decadence at Chotto Matte

Chotto Matte has a guaranteed fun vibe which makes you feel like you’re in the beating heart of London. It’s everything you’d hope Soho would offer, but often fails to – whether this is down to the perfect volume of music – loud enough to energise, not too loud to drown out conversations; or the perfect mood lighting; or the relaxed yet attentive staff. This place feels like a good night out. And yet the brilliant food still manages to be the focal point.

The a la carte menu has countless bangers – but we tried the festive menu, and every dish was, without hyperbole, sensational. Truffled lobster is the luxurious pairing you didn’t know you needed: glorious rich chunks of lobster meat spliced with earthy truffle works in the same way surf’n’turf combinations work. Every bite is conversation-stopping. The Wagyu Udon Carbonara is as good as it sounds. It’s infinitely rich, with melting beef and fat noodles glossed by silky eggy cheesy sauce. It was our second favourite dish of the night. Last but not in the least bit leastest is the mammoth Tomahawk Steak – which is a real show-stopper. Deep deep flavour, cooked to perfection and served with intensely savoury sauces (Anticucho and truffle terriaki).This is decadence so delectable it will make you feel buzzed to be alive.

Sophisticated sushi at Roketsu

This is the kind of classy spot which dissuades diners from drowning their sashimi in soy sauce. Doing away with the stuffy fine dining tasting menu concept, which is so 2020, they lean into kappo – literally ‘cut and cook’. Chefs behind the counter prepare and cook beautiful dishes in a truly immersive and exciting performance which doubles as a delectable dinner. The chefs here really are masters of their craft, with much of the cooking being done over charcoal in classic robata fashion.

The menu is seasonal and adaptive to the day’s harvest – meaning ingredients are as fresh and vibrant as could be. Some dishes are more memorable than others – we found the Roketsu Salad (seasonal veg with a yuzu foam) forgettable, and while we love natural ingredients to do most of the talking, they do sometimes need something to rub against to make the conversation interesting. The standout dishes were chargrilled portobello mushrooms with truffle, and the scallop in matcha batter and prawn with wasabi butter was novel and scrumptious. Also don’t skip the matcha Basque cheese cake – a perfectly sweet and earthy finish to a classy meal.