The weather might have put its autumn coat on but forget the weather, summer is not over until at we’ve at least had the August Bank holiday and with that in mind The Handbook checked out Ping Pong’s summer menu. Start with one of the new summer mojitos before ordering, there’s hibiscus, blackberry and Chambord or Longan and Sake.

 New dim sum includes the beef and black pepper shu mai (open-topped wonton pastry with asparagus, carrots, marinated beef, topped with fresh black pepper and goji berr) whilst lovers of seafood can indulge in the chinkiang seafood skewers, or the citrus squid and carrot salad. There is also the return of the classic crispy squid with hints of lemongrass and a dusting chilli Sichuan which have to be dunked in the spicy mango sauce!  Finish with mango maochi (soft rice pastry ball filled with mango ice cream) and order another round of cocktails!

It’s available until October so you can carry on eating like the sun is shining even whilst wearing a coat, scarf and hat which we will be donning all as soon as the temperature drops below 15 degrees.

www.pingpongdimsum.com

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