Hunan Description

Hunan isn't your typical Chinese restaurant. Founded in 1982, we're the London restaurant known for not having a menu.

Diners don't choose - they just tell what they don't eat and how spicy they like their food. We then do the rest, serving up small tapas-size portions of food with the emphasis on sharing many courses. It's like having your own personal chef - and the result is a unique meal you will treasure forever.

We're also known for our carefully-composed wine list, which we hope will satisfy the fussiest connoisseur. There's a focus on Bordeaux, Burgundy and the New World (Australia, California, Argentina), but Italy, Austria, Germany and Spain are also represented.

Fine wine at a fair price is the aim. An emphasis on half-bottles rather than single glasses also ensures every wine is served in tip-top condition.

Over the past 26 years, people have said some lovely things. We mostly acknowledge that we've featured in top ten lists more times than we can remember.

Restaurant critic Giles Coren, writing for The Times, said,'I have long accepted that it may be the best Chinese restaurant in the world.'

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!...read more

Additional Information

• Cuisine Type: Chinese
• Dress Code: Not Specified
• Group: (Independent/Freehouse)