Eat Out London!Sri Suwoon
Srisuwoon
Prawns on sesame toastBlended prawns and sweet corn spread on toast and deep fried with a sesame seed crust Crispy aromatic duck pancakesShredded roast duck with steamed pancakes for wrapping with spring onion, cucumber sticks and a homemade sauce.
Quarter £10.95, half £19.95, whole duck £35.50 Duck spring rollsShredded duck, glass noodles and crunchy vegetables wrapped in wanton pastry and deep fried Tom Yum GoongSpicy soup with prawns, kaffir leaves, galangal root and lemon grass Larb Nua saladTraditional northern Thai dish of chargrilled sirloin steak tossed with Thai sweet basil and mint leaves with a spicy dressing of fresh lime juice, chilli, shallots and ground toasted rice.
Great with Thai sticky rice!
Sur Rong Hai/Tiger CrySirloin steak marinated, chargrilled and served on a hot plate with a spicy homemade dip of lime juice, fish sauce, brown sugar, ground toasted rice and dried chilli.
Served medium rare or to order.
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A Wong – Rocket & Squash
food menu value
Which, by the way, is pretty much dim sum only at lunch, with bigger hot dishes at night.
A Wong (the chef patron) was trained in the French classics a few hundred metres away at Westminster Kingsway college, but more recently spent a couple of years travelling around China, before taking over the family restaurant, modernising things and generally causing a stir.
Like a moth to a flame, though, I was back just a few days later; this time for a quick round of lunchtime dim sum.
That citrus foam on the prawn dumpling is one of the few foams I’ve had in recent years that adds to a dish – a burst of light seasoning shrouding the main event.
Pork wonton in a cup of chilli and garlic, with crispy bean curd skin sitting on top was probably my favourite; though the prawn stuffed deep fried chicken wing ‘special’ was really pretty special too.