Top quality and luxuirous cantonese
Category : Restaurant
| Cuisine : Chinese
Address : 9a St Thomas Street, London Bridge, London, SE1 9RY, UNITED KINGDOM - Directions
Web : www.duddells.co/landing
Opening Times : Mon - Sat: 12pm - 3pm; 6pm - 11pm, Sun: 12pm - 3pm; 6pm - 10.30pm
Closest Tube : London Bridge
While a lot of mid-range restaurants in London seem to be closing their doors due to staffing issues and home delivery services, the top tier is charging ahead. Such is the case with Duddell‘s in London Bridge, which is serving some of the best Chinese food in the capital and, yes, the country. The original similarly captivated the attention of Hong Kong‘s discerning denizens, earning multiple Michelin stars with its art-tinged interpretation of traditional Cantonese. For this venture, Duddell‘s has installed head chef Daren Liew, who brings multiple decades of experience in top international restaurants to the table.
Duddell‘s is situated in a deconsecrated church on St Thomas Street, a three-minute amble from London Bridge station. Suffice to say, the setting suits the high-quality fare on offer. Being Grade II listed, designer Michaelis Boyd had to create a standalone bar in the middle of the ground floor where staff mix cocktails and steam dim sum. Upstairs there‘s a mezzanine area dotted with tables looking down onto the altar. The original Duddell‘s had the mission of blending fine dining with fine art, and there are plenty of examples of the latter festooning the walls.
Dining at Duddell‘s offers one of those experiences that‘s simultaneously gratifying and frustrating, as each dish is so delicious that you want to delve into the deepest corners of the extensive menu (which happens to be laid out with a set of recommended dishes - making it easier to cherrypick perfection). We kicked things off with the Cantonese dim sum symphony, consisting of goldfish shaped prawn dumplings, jade leaf king crab dumplings and scallop and prawn dumplings. All were top class. Yin Yang prawn were elegantly fried to a crisp sumptuousness and topped with a gorgeous yuzu lime-leaf sauce.
Snatch the limited Cantonese soya chicken while you can - made with Poulet de Bresse chicken, marinated in Parma ham, Japanese dried scallop and dried shrimp - it smacks of a mesmerising salinity. On the subject of poultry, no dish has won the same column inches as the Peking duck, which takes 48 hours to prepare. It‘s sliced tableside in a tour de force of knifework and served with eight different types of condiments and homemade pancakes. We wrapped up the meal with truffle roast black cod served with lily bulb and Nameko mushroom in Chinese aged vinegar. It offered a masterclass in plumbing rich depths of flavour.
As previously mentioned, Duddell‘s is one of those restaurants its necessary to revisit (preferably with a larger group) as there is so much on the menu pleading to be sampled. We‘re looking forward to making it back!