
Angela Hui
Writer at Freelance
writer @ everywhere and author of TAKEAWAY out now: https://t.co/crKSuZ6g96 💌: [email protected] / rep: @nikicchang
Articles
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1 week ago |
houseandgarden.co.uk | Angela Hui
RambutanKim Lightbody"Big spreads and being communal, that’s the way Sri Lankans eat,” says Eroshan Meewella, co-founder of Kolamba, a Sri Lankan restaurant in Soho and East London. At its core, Sri Lankan food is about connection with freshness and nature: coconut-rich curries, caramelised onion relishes, black pepper crab, bitter melon and sambols all served with fragrant rice. There’s a softer and more aromatic heat than in its South Asian cousins, but it’s no less complex.
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1 month ago |
theinfatuation.com | Angela Hui
For a hot pot experience that feels more like a banquet than a casual dinner, go to Shu La La on Holloway Road. This Sichuan dry spicy hot pot spot is a whole experience. Sit under the watchful gaze of a giant ‘Journey to the West’ mural, sleeves rolled up, steam rising, and construct your meal like a spicy, savoury wedding cake.
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1 month ago |
theinfatuation.com | Angela Hui
Nan Hotpot looks like a Cyberdog from the outside, but inside it’s an homage to traditional Chinese Ming dynasty design with yoke back wood benches and vintage signs. It’s packed—students chasing the early bird dinner discount, theatre-goers fuelling up before curtain call, and rowdy groups settling in for the long haul. Tucked just off Leicester Square, this Chongqing spot stays open until the early hours Monday to Saturday, serving food and full-on energy until 3am.
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1 month ago |
theinfatuation.com | Angela Hui
From the team behind Murger Han (famous for chewy Xi’an-style hand-pulled noodles), Ning’s dives into the light flavours of Cantonese-Teochew-style hot pot. It’s a rare find in London’s hot pot scene, which is mostly dominated by fiery, mouth-numbing Sichuan broths. Aside from Teo HotPot and Niu Hot Pot, there aren’t many places in London flying the flag for this fragrant, delicate soup base.
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1 month ago |
theinfatuation.com | Angela Hui
Don a bib, hit the build-your-own sauce station (the crispy fried garlic oil is a winner), and get ready to worship at the altar of beef at Teo HotPot, a slick, high-tech induction hob operation in Fitzrovia. Teochew-style hot pot is all about high-quality beef cuts, soy-brine-marinated meats, and bouncy handmade fish and beef balls. It’s simpler and features a less oily broth, with an emphasis on fresh, high-quality ingredients and subtle flavours.
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