Ring in the Year of the Snake at these tasty Chinese restaurants, where always-excellent classics meet exciting, newfangled creations.
Whether dishing up fiery, Sichuan-spiced noodles or Cantonese fine dining, Chinese restaurants beyond the mainland have evolved into cultural outposts. They’ve also done a stellar job adapting authentic – and sometimes niche – flavours to suit local palates, while pushing the envelope with surprising new fusions and supremely executed favourites. With Chinese New Year in view, these world-class restaurants promise to satisfy every craving if you're not in China – whether you're after tradition, innovation or a little bit of both.
Ping’s, New York
Steamed dumplings at Ping's
Step into Ping’s in the heart of Chinatown, and the first thing you’ll notice is the energy at this seafood haven, which opened in the late 90s and has become a mainstay for family feasts. A tank of live fish greets you at the entrance – a promise of freshness that’s upheld in every dish. Here, groups gather around large tables over big-ticket plates of lobster e-fu noodles, fried crab and the day’s whole steamed fish with ginger and spring onion, as well as all-day dim sum, with charming carts rolling through the dining room. Whether it’s garlic-laden aubergine, bamboo pith mushrooms or pig’s stomach with dried squid, dishes here do much to inspire the essence of old-school Hong Kong dining.
Hunan, London
@hunanlondon
Hunan's black cod, pan-fried chive cake dumplings, crispy Herdwick lamb, stir fried venison and steamed seabass in pineapple sauce
Since 1982, the Peng family’s Hunan has been quietly dazzling diners between Chelsea and Pimlico with its no-menu approach. Here, you’re treated to an ever-changing 12-18-course tasting menu of Hunanese small plates, tailored to spice tolerance and preference. The only rule? Sit back and let the kitchen drive. Expect a parade of bold, beautifully presented dishes: spinach-stuffed prawns, venison in peppercorn sauce, duo jiao zheng yu Dover sole with salted chillies and black cod with a tangy black vinegar reduction. White tablecloths might hint at fine dining, but the vibe remains steadfastly laid-back. No food envy here: every table is served the same thing, just at their own speed. Trust the team, Hunan’s mastery lies in knowing how to pace a meal, so you leave satisfied, not stuffed, and already plotting your return.
Trois Fois Plus de Piment, Paris
@plus.de.piment
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Trois Fois Plus de Piment is the ultimate test for spice lovers. Don’t let the chilled-out atmosphere fool you, the flavours here are anything but subtle. Start with the handmade pork dumplings, smothered in a garlicky, sweet-spicy sauce so addictive you’ll be scraping the plate. Then brace yourself for the noodles – beef soup or dan dan – customisable in heat levels from one to five. Even a level two ramps things up a notch, but beneath the spice lies a rich umami broth and tender meat that’s pure comfort. Skip dessert: all you’ll need to cool down is an ice-cold beer.
Peach Blossoms, Singapore
@peachblossomsg
Peach Blossoms' ‘Memory’ dish, part of the restaurant's eight-course menu
Cantonese fine dining doesn’t get more refined than Peach Blossoms. Housed inside Singapore’s Park Royal Collection Marina Bay and helmed by executive chef Edward Chong, Peach Blossoms (ranked No.74 on Asia’s 50 Best Restaurants 2024’s extended list) first made its name as a pushcart dim sum buffet in 1987, but has since taken on a vision of modern Cantonese cuisine focussed on intricately crafted and masterful morsels that could belong in a museum. Signature dishes such as the marble goby fillet with homemade pineapple sauce, stewed mung bean noodles with drunken crab, and the 'four combination platter' with seafood fritters, chawanmushi, sliced peking duck and puff pastry.
Flower Drum, Melbourne
@flower_drum
Flower Drum's elegant dining room
A cornerstone of Melbourne’s Asian dining scene since 1975, Flower Drum brings together old-school elegance with loud, multi-layered Cantonese flavours. Its dining room, warmly lit with ruby-hued carpets, serene watercolours and lacquered beams, sets the tone for the meal, while chef Anthony Lui’s skill is showcased in perfected classics and genre-bending iterations of modern dishes. The signature Peking duck, carved dramatically tableside, draws theatre-loving diners, while dishes such as the silken barramundi ‘noodles’ tossed with sausage, shiitake and tangerine showcase Lui’s ingenuity.
Jin Jin, Seoul
Crispy shrimp toast at Jin Jin
Jin Jin is the brainchild of chefs Wang Yuk-sung and Hwang Jin-seon, culinary veterans with more than 40 years’ experience. Together, they oversaw the kitchen at Great Shanghai within Seoul’s Koreana Hotel, while Chef Jin-seon recently gained fame as part of the White Spoon Chef team on Netflix’s Culinary Class Wars. Jin Jin’s menu is refreshingly lean, with just 10 dishes: forget the usual jjajangmyeon and tangsuyuk. Here, it’s all about shrimp toast, stir-fried crab meat with egg white and mapo tofu reimagined with Korean flair. The atmosphere is loud, lively and unpretentious, much like a classic Korean BBQ joint, but Chinese beer and Kaoliang take centre stage instead of soju and maekju.
The Old House, Lisbon
@theoldhousept
Signature Sichuanese dishes at The Old House
Perched along Lisbon’s tranquil waterfront in Parque das Nações, The Old House is a love letter to Sichuanese cuisine. As the chain’s first European outpost, it’s all about the tingling magic of mala spice. Highlights include the smoky pulled pork, crispy Beijing duck and the showstopping house-roasted fish, which arrives as a volcanic, flavour-filled masterpiece. The interiors marry traditional Chinese elegance with contemporary touches, and with options for private dining and riverside seating, every visit feels like a special occasion.
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