Hunan

The best Chinese restaurant in London.Hunan isn’t your typical Chinese restaurant. * Zagat 2013 *One of the top 100 restaurants in the UK (40) * Sunday Times 2012 *Out of this world,’ said my friend of fine beans encrusted with garlic and sea salt. ‘The brilliance is how they’ve been fried quickly to seal in the sweetness. Absurdly delicious for a humble bean. * Matthew Norman ES *Forget the menu, leave it to the boss’, when you visit this ‘unprepossessing’ Pimlico stalwart – simply the best Chinese in town; Mr Peng ensures ‘there’s never a dull moment’, and the ‘wonderful food’ – a ‘superb feast’ of ‘exciting, unexpected and eye-opening’ dishes – ‘just keeps coming. * Harden’s *Mr Peng is to Hunan what Andrea Riva is to Riva - a consummate restaurateur. He is the maestro of a chaotic medley of food, conjuring the most fabulous titbits out of a basement kitchen. * Evening Standard: The Fantastic Mr Peng *Mr Peng the Chef Patron is a genius who does not compromise on quality. He hails from Taiwan but has been taught to cook Hunanese food by a fellow gastro black belt. Mr Peng has passed on his knowledge and skills to his son Michael and together with Mrs Peng they run a superb operation. The food is superb and cooked with a light delicate touch despite the fact that garlic, ginger, chilli and coriander prevail.There are a couple of menus but just ignore them and put yourself in Mr Peng’s good hands and he will just keep sending a barrage of small dishes. * Gasto1 *The portions may be small, but don’t expect dinky flavours: we were never far from a garlic and chilli hit. Japanese influences came to the fore with tofu wrapped in seaweed, and then, best of all, a feather-light tempura of French beans. Stir-fried lamb with baby garlic shoots was another rousing success. * Time Out *Hunan is a Pimlico legend… This is a beautifully produced book about a marvellous restaurant and its recipes are doable. Unlike most of the cookbook genre, there’s not a nod to fashion or any flaming ego here, just quiet pride and authority. – Stephen Bayley * The Spectator *

I may talk about my heart a great deal but I speak very little about my past. If anything it’s because I’m too sentimental. I still have all the love letters I wrote to my wife many years ago and I still travel frequently to see old friends. But the thing I like to talk about most, the thing I’m most passionate about, is always food and the kitchen.

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