Run by three Japanese guys, this Elephant & Castle spot is serving up real deal ramen. Tokoton may mean ‘thoroughly’ in Japanese but the menu is short and sweet, with Japanese classics just done really well. There’s shoyu, miso and garlic ramen, topped with either cha siu pork or tofu, to choose from, alongside a handful of donburi and sides like gyoza, karaage and miso aubergine, and over half of the menu is vegan. The owners like sake as much as they like ramen, so don’t leave without sampling from their selection.
"Hands down the best ramen I have eaten in London. There’s a finesse here that is lacking in the more established chains. The broth in the classic ramen tastes like years of hand-crafted expertise as well as being profoundly delicious."
"Nothing short of elite level-snacking is to be found here. Crispy and moist Taiwanese fried chicken breast. Get the plum and numbing seasonings. Be prepared to queue!"
If you’re after Vietnamese food south of the river, you can’t go wrong at Eat Vietnam in Deptford. The family run biz uses handed down recipes so you can be sure you’re getting the real deal here. The menu is pretty vast, including pho, bun bo Hue, bun cha, banh cuon, summer rolls, banh mi, banh xeo, Danang fried rice, and banh khot, plus marinated and grilled meat and seafood – the ribs in homemade Eat Vietnam sauce are pretty special. It’s a popular spot, especially on the weekends, so it’s worth booking.
"My most frequented place since moving south of the river. Homely and comforting Vietnamese food. The Banh Khot is exceptional. Turn up without a booking and you’ll likely be told your wait time by an assertive Auntie."
Noodle masterminds Xi’an Biang Biang specialise in food from the Xi’an region of China, including the signature hand-pulled biang biang or belt noodles, which are fantastically chewy and come with laced with chilli oil. Whether you go for the wide ones, the thin ones in broth or the rice ones, you really shouldn’t skip the noodles here (it’s in the name of the restaurant after all) but there are other treats dotted across the menu, including tofu skin salad, smacked cucumbers, cold skin noodles and traditional pork burgers.
"Alarmingly, I’ve always found it easy to get a table here but that doesn’t correlate with the quality of food on offer. Service is always swift. The hand pulled noodles are chewy and comforting and coated in a variety of moreish sauces."
If you’re a fan of Chinese roast duck, here’s where to get it. In fact, Four Seasons’ roast duck has been rated the world’s best by the Financial Times. Apparently, the ducks, which are reared at the prestigious Silver Hill Farm in Ireland, are played soft music which relaxes them and makes their meat more tender. Stress-free ducks, while their speciality, isn’t all that’s on offer here though, there’s plenty more on offer from the extensive, seasonally changing menu.
"The standard to which all other restaurants serving Chinese roasted meats over rice will be held. Beautiful breath of the wok smokiness to their fried noodles too."
It was named the UK’s best restaurant at the 2018 National Restaurant Awards and we can confirm that Kiln defo lives up to the hype. The food is inspired by the Thai borderlands, including Burmese and Yunanese spices and flavours, and there’s lots of cooking over an open fire. The jungle curry of brill is a winner (and spicy too) and the clay pot-baked glass noodles are an absolute must-order too.
"Kiln completely re-wired my perception of what a good restaurant experience can be. The narrow space and limited counter seating defies convention. Service is efficient but never feels rushed as the chefs confidently deliver those powerful Thai small plates."
Run by self-taught British-Iraqi chef Philip Juma, this Borough Market spot celebrates the street of food of Iraq. Handmade kubba, crispy potato and ground meat or mushroom balls, are his signature but you can also find the likes of bamia okra stew, spinach fatayer, mixed grills on fresh flatbreads, and knafa. On Sundays, he does a giant pot of dolma, rice lamb mince stuffed into peppers and vine leaves, which is flipped over and served at 1pm.
"Phil (owner) is one of the champions of underrepresented cuisines I have looked up to for some time. I love his passion and determination to thrive in a market where you might get overlooked for a plate of mass produced paella. The first time I ate a kubba with amba sauce was a revelation."
Brockley’s Rock is exactly the kind of chippie you’d want as your local. Regularly named as one of the best fish & chip shops in the country, it uses MSC certified seafood, the chips are made fresh daily, and there are gluten-free and vegan options available too. You can get cod, rock, haddock, mackerel, plaice, scampi, whitebait and calamari deep-fried, though the team will happily grill it for you if that’s what you prefer.
"We’re not exactly spoilt for choice in Brockley but we do have a very fine chippy! Fish & chip shops in London are much derided but this place on Brockley Road is more than worthy of your custom and the many plaudits it receives."
They already had their indoor taproom, but in 2023 Five Points launched a new courtyard outside their Mare Street-based brewery. The al fresco bar is a huge 300-cover space where you can not only drink the brand’s own beer but also a range of cocktails and low-intervention wines. Food-wise, they’ve got From The Ashes, a nose-to-tail concept created by Martin Anderson and Curtis Bell who met at temper Soho in 2019 where they decided to start a delivery service before graduating to their east London collection spot. Following an incredible customer response, the pair outgrew their place in Hackney Wick and now they’re serving their signature BBQ, including the pork & nduja Del Piero doughnut, pork adobo tacos, steak frites with chimichurri and whole smoked chicken. You could easily spend the whole day here.
"Call me biased but you’ll find some of the UK’s best BBQ in Hackney. Martin and Curtis will always have the customer experience front of mind ahead of lining their own pockets. This is why you’ll always find the best quality meats enhanced by smoke, fat and fire without breaking the bank."
