Departures is published by Meredith Corp. and owned by American Express. While American Express Card Member benefits are highlighted in this publication, including through the links indicated below, the content of this article was independently written by the editorial staff at Meredith. Other Departures content paid for by American Express is explicitly marked as such.
London’s culinary star is on the rise. From eateries that celebrate the UK’s verdant and bountiful countryside and restaurants featuring bright and innovative takes on South Asian and Middle Eastern cuisine, to world class sushi and a bevy of Michelin-starred fine dining restaurants dotting the map, there has likely never been a more exciting time to dine out in England’s capital city. Each month this list will offer a curated selection of new and exciting restaurants, chef collaborations, pop-ups, and other culinary happenings that are adding extra sparkle to London’s dining scene. Check back often to update your own list of “must try” spots.
From now through September 13, the American Express Fine Hotels & Resorts property The Four Seasons Hotel London’s modern Chinese-Japanese restaurant will celebrate the mid-Autumn festival. One of the most important dates in the Chinese calendar, the festival celebrates the harvest moon. Mei Chi will follow suit, offering a festive menu of crispy soft shell crab, pan-fried Wagyu gyoza, Angus beef in black pepper sauce, pan-fried sea bass, pork fried rice, and garlic and ginger pak choi (bok choy).
In addition to the special menu, Mei Ume will offer four different kinds of mooncake pastries flavored with red bean paste and pine nuts, white lotus and salted egg, vanilla and custard, and matcha. The mooncakes, which are traditionally gifted between family and friends, will be sold in a decorative box festooned with cherry blossoms. 10 Trinity Sq; 44-20/3297-3799
Already open for a soft-launch (with plans to fully open in September), this collaboration between executive chef Elia Sebregondi and director Enzo Mirto is badging itself as a “pasta workshop.” (Officinia is Italian for “workshop” or “lab.)
Fittingly, the menu will offer experimental dishes—like fried ravioli with cacio e pepe filling, occhi filled with braised pork Geonvese, and orecchiette with peperoncini verde and almond pesto, and linguine with egg yolk, lemon, and clams. The pasta will be prepared on a spianatoia—a wooden work bench traditionally used in Naples that absorbs the pasta’s humidity, which allows sauces to cling more efficiently. In addition to pasta dishes, they will offer freshly baked sourdough and Italian pastries (think: lemon and chocolate profiteroles). 156 Old St; 44-20/7490-7624
Childhood friends Cheong Yew, Put Sing Tsang, and Mo Kwok have teamed up to open this modern Cantonese restaurant. At the center of the menu: Cantonese-style roasted meats like char siu pork, pork belly, and crispy skinned duck. It is a fitting focus, as the restaurant was inspired by the trio’s love of visiting siu mei restaurants together while growing up in Hong Kong in the 1970s.
Rounding out the meal are a variety of dim sum (pork and prawn siu mai, wontons in chili oil, lamb dumplings) and lo mein topped with roast meat. Freshly-squeezed juices, like pineapple with cinnamon and star anise, will also be on offer. Already open for soft launch, Three Uncles is schedule to fully open in September. 12 Devonshire Rd
The beloved Italian restaurant Forza Win will soon open a wine bar. Set on the fifth floor and outfit with a terrace (featuring killer views), the bar will offer an ample wine list as well as a cocktail selection that includes frozen negronis and Garibaldis (Campari and fresh orange juice).
On the food side, think “Italian-inspired drinking food” - dishes like fried bocconcini, blistered friggitelli peppers with chianti vinegar, wood-grilled flatbreads topped with sausage and onion ragu, a mortadella and fontina toastie and, for those with a sweet tooth, soft serve with salted olive oil caramel and biscotti. It is a menu worth raising a toast to! 133 Rye Lane; 44-20/7732-9012