This weekend sees the launch of sophisticate Chinese restaurant, Red Pocket at Hotel Verta by Rhombus combining a chic and contemporary décor with a warm and exotic atmosphere. Red Pocket will be located on the riverside, a stone’s throw from on The London Heliport.
Offering stunning panoramic views of the river, large floor-to-ceiling windows flood the space with natural light. Design features include Chinese artwork, chinoiserie screens, Buddha sculptures and Tibetan cabinets. The large open kitchen where the culinary team prepare dishes fusing Western ingredients with classic Chinese recipes and techniques will lend an air of theatre to proceedings.
Operations Manager and chef, Weng Kong Wong, has spent the last 20 years acquiring and honing his knowledge and expertise of Chinese cuisine. He has worked in China, Hong Kong, Taiwan, Malaysia and, most recently, at London’s Hakkasan. Weng has teamed up with Chef Kee Hock Teoh.
Signature dishes include Braised Imperial Chicken, Roast Peking Duck served with Caviar, Lobster with Foie Gras Sauce, Lo Hei Salad, Grilled Beef Fillet Genghis Khan Style and a diverse range of Dim Sum including the Steamed Mixed Xiao Long Bao in seven flavours with Corn Fed Chicken and Blue Swimmer Crab Meat.
And to drink? Innovative cocktails including Dragon – a potent mix of Patron Tequila, Triple Sec, Dragon Fruit, Pineapple, Lime and Ginger Syrup; Mango Spice Martini – a zingy blend of Grey Goose Vodka, Fresh Mango, Mango Liqueur, Agave Syrup and Jalapeno Peppers and Chinese Pear Mojito – a refreshing combination of Bacardi Rum, Mint, Fresh Chinese Pear Juice and Lemon Juice. There will also be a diverse and rare selection of green, red and white Chinese tea plus an extensive range of international wines and Chinese spirits.