We started the meal with a mutton roll, a delicately spicy croquette filled with mutton meat, its pancake coating bright and crispy. Then an almost lacy dosa, a kaleidoscope of texture, soft and chewy and crispy, the batter a little tangy and nutty, to be dipped into sambar.
The menu is utterly confident in its use of offal and traditional Chinese ingredients in the most innocent looking parcel: a steamed bun.
Imagine this: you’re tired. You’re hungover. The world is too loud, the light too bright and the air too warm and heavy for you to even think about leaving the…
In the case of Chinese laundry, pictures of geometrical dumpling omelettes, and sides of pale milky buns, trickling onto my Instagram feed, looked spanking fresh, and astonishingly not swimming in oil.
