Hunan Chinese restaurant

Our food

Over the years, Chef Peng has developed his own style, which is heavily influenced by the food of Taiwan.

So, we must confess our name, Hunan, is a bit of a misnomer. It doesn't fully reflect our cooking - it was originally a tribute to the birthplace of Chef Peng's mentor.

Even so, you will still enjoy a few dishes that can be found in Hunan province itself: double-cooked pork, home-made wind-dried meat, braised pork, and spicy aubergine to name but a few.

You might also be lucky enough to sample our key signature dish - a hearty broth of minced pork, Chinese mushroom and ginger. Or how about crispy frogs' legs served with fermented bamboo shoots and chilli - that's just one dish the critics frequently acclaim.

But, stop! - wouldn't you rather the meal was a pleasant, and personal, surprise?

What about the wine?

Aromatic, fruity whites such as Gerwurtraminer, Gruner Veltliner, Riesling, Viogner, Chenin Blanc and Saugvignon Blanc work best with the bold, strong flavours of our food. Light, velvety reds such as Pinot Noir and rustic Rhone wines also go well.

Michael, who lavishes much care over our wine list, is always willing to advise!