Mr Peng the Chef Patron is a genius who does not compromise on quality. He hails from Taiwan but has been taught to cook superior Pan Chinese cuisine with a focus on Taiwanese versions of the best from mainland China0 by a fellow gastro black belt.
Mr Peng has passed on his knowledge and skills to his son Michael and together with Mrs Peng they run a superb operation.
The food is superb and cooked with a light delicate touch despite the fact that Garlic , Ginger, Chilli and Corriander prevail.
There is a well chosen wine list to compliment the food - try the outstanding Feluga Pinot Grigio.
There are a couple of menus but just ignore them and put yourself in Mr Pengs good hands and he will just keep sending a barrage of small dishes.
Circa £35-£50 per head ex wine depending on how much and what you eat.
If you are looking for the standard Cantonese heavy MSG food with lots of rice and noodles stay clear of this place.
I have been coming here for over 17+ years and highlights include an 11 hour meal - lunch at 1pm blended into dinner and we left at midnight - I blame Dan P for this gastronomic encounter :-)
