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Review of Ping Pong Restaurant’s Chinese New Year Dishes
27/01/25

Review of Ping Pong Restaurant’s Chinese New Year Dishes

In order to welcome the Chinese New Year, Ping Pong Restaurant has designed a selection of special menu items, available until the 10th of February. We visited the Soho branch to try out the new dishes. The ambience sets the perfect tone for celebration, with its warm lighting, paper lanterns, and oil-paper umbrellas, all accompanied by a mix of jazz and lo-fi beats. The space is lively yet cozy, and the menu—where guests tick off their choices—adds a playful touch to the dining experience.


First up the Snake Yuzu Vodka Sherbet, a cocktail served in a coupette glass, which blends Tarsier Yuzu marmalade vodka with house sake and citrus syrup. The mix is impeccably balanced, with the bright flavour of the yuzu cutting through the vodka's warmth. For something lighter, the Pineapple, Coconut & Lime mocktail offers a sweet and refreshing option to accompany the dim sum and other hot dishes.



The first dish we tried was the Grilled Eel on Crispy Rice Cake, an intimidating choice for me, as it was my first time eating eel. It ended up being a pleasant surprise: the fish was tender and coated in a rich unagi sauce, while the crispy rice cake provided a satisfying crunch to the bite. Out of the New Year’s item selection, this was definitely a standout dish.

We also tried the Sichuan Crispy Aubergine, available all year round in Ping Pong restaurants. With a crispy, garlicky exterior and a soft, melt-in-your-mouth interior, this dish offers a lovely balance of textures and flavours.



Among the special menu item, the Char Siu Roast Pork is another option. The pork collar slices were tender and glazed in a savoury-sweet char siu sauce. The depth of the flavours were perfectly complemented by the freshness of steamed bok choy. Moving on to the stars of the show: dumplings. We were able to try three different types: the Enoki & Cauliflower Dumpling, the Wagyu Beef & Black Bean Dumpling, both brought to the menu to celebrate the Year of the Snake; and the Chicken and cashew nut dumpling, which is available on the restaurant’s regular menu.


The Enoki & Cauliflower Dumpling truly hit the mark. The mix of vegetables, sautéed in wuxiang sauce and encased in a soft and chewy golden pastry, made it a great comfort food option. It was warm, juicy and had subtle, balanced flavours.


For those who like a bit of spice, the Wagyu Beef & Black Bean Dumpling delivers bold flavours. The deep, savoury taste of braised wagyu is complemented by earthy black beans and a fiery chilli kick. Wrapped in a vibrant red pastry, this dumpling is visually striking and full of flavour, especially if you enjoy robust meaty flavours. Finally, we gave the Chicken and Cashew Nut Dumplings a go. The filling was creamy, and its soft nutty flavour really complemented the pastry. A great addition to the meal.


To round off the meal, we tried the traditional Black Sesame Bun, which was a delicious treat. The fluffy bun is filled with a rich black sesame paste, creating a great balance between the light, airy dough and the indulgent filling.


Whether you’re looking to celebrate the Chinese New Year in style or a dim sum enthusiast, Ping Pong restaurant’s exclusive dishes are worth trying out. They are available until the 10th of February, in all Ping Pong locations: Soho, Southbank, Bow Bells House and James Street.


Website: https://www.pingpongdimsum.com/chinesenewyear/


Written by Alexandra Herlaut Reinhardt

Photography courtesy of Ping Pong

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