Sunday Times Style Magazine
January 3, 2011The squid was bright and crisp and came with a scarlet sauce; the soft-shell crabs were hot and crunchy and had a chaff of chilli and curry leaves. I had the best hot-and-sour soup I’ve eaten in this country. I’m particularly partial to hot-and-sour soup: I lived on it for one winter in New York in the 1970s..
Tatler Restaurant Awards 2011
August 3, 2011Winner of the Best It Restaurant