Single dish restaurants can be tough eggs to crack, but we reckon that this Notting Hill newcomer might be onto something. From brunch (fried eggs, poached eggs, eggs cooked at 63 degrees, eggs florentine) to heartier plates (folded egg buns, broken eggs with chorizo, grilled ribeye with a fried egg and, our favourite: spaghetti carbonara with a poached egg, pork belly, pecorino and parmesan), the menu here is eggs-cellent. Sorry.
Warning: if you can't use chopsticks, this might not be a restaurant for you.* If you're not familiar with Chinese-style hot pot, let us explain: it involves a pot of hot stock into which you dip and cook your ingredients, whether they be pork, fish balls or Asian greens. Sounds fun and simple, right? This is where it gets technical: at Shuang Shuang, you'll be able to choose from five different broths and around 50 items, which you select from a passing conveyor belt. Thankfully, the restaurant will be providing recipe cards for newbies, while the more adventurous can just go ahead and take the plunge.
*We're sure you'll be able to ask for forks, too.
Oo-er. The name makes us giggle, but we have to admit that the gourmet meatballs from this Soho restaurant sound incredible: wagyu beef; pork, ricotta, parmesan, basil and sage; quinoa, beetroot and feta; these balls have a bit of class. You can even choose from a variety of sauces. The obsession with all things spherical continues for the side dishes, which include Italian arancini balls. What's more, the restaurant also has a basement cocktail bar, Company Below, with a plethora of cocktails, including the house Almond Sour, and a concise snack menu of – you guessed it – balls in various forms.
The humble potato gets a seriously gourmet upgrade at new Soho restaurant The Potato Project, where you'll find jackets packed with everything from an all-day breakfast to raclette cheese with roasted artichoke and smoked ham hock, cheddar and piccalilli. Even dessert is made of potatoes: sweet potato cheesecake with a granola crumb. Elsewhere, sides include a half-loaded avocado, a buttermilk and root veg slaw and a salad made with seven types of tomato.
Using fresh, preservative-free and local ingredients to make its hot dogs, Top Dog could be onto a weiner. You'll find all the usual suspects on the menu, from chilli and cheese to the plain jane, but you'll also be able to build your dog from scratch.
