Chinatown

• Mamasons is bringing their Filipino "dirty" ice cream to Chinatown

  This will be the second site for Mamasons, with the previous one opening in Kentish Town in 2017. If you’ve not been or are unfamiliar with the concept of Filipino “dirty" ice cream, it’s basically the nickname used to describe ice cream made in a steel drum with ice and salt in the hawker markets of Manila.

• Yolkin's going permanent with a Rupert Street ice-cream parlour

  If you've never made it down to Sammie Le's ice-cream pop-up you can now try her permanent parlour in Chinatown selling ice-cream, milkshakes and the macaron ice-cream sandwiches that are her signature.

• Shu Xiangge arrives in Chinatown with authentic Sichuan hotpots

  There are 80 ingredients for you to build your ideal hotpot from at this sizable new Chinatown restaurant, from traditional tripe and aorta to Wagyu beef and seafood.

• Evelyn's Table at the Blue Posts, from the people behind The Palomar, gets ready to open

  

  Get ready, because the hottest new table in town is about to open for bookings.

  It's from the same people behind The Palomar and The Barbary and is part of their big new Soho pub, The Blue Posts. The main pub and cocktail bar opened late last year and

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• Bubblewrap unveils a melted cheese bubble waffle for the winter

  

  The bubblewrap was certainly something that became big on the Chinatown food scene in 2017, and now the biggest spot Bubblewrap Waffle is opening 2017 with a brand new savoury treat. 

  It's called the Winter Flame and it's made with Bubblewrap batter with added paprika, mature cheddar cheese from Snowdonia and organic charcoal from G Baldwin & Co.  When it's cooked, more cheese is added

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• The relaunched Blue Posts is the next from the Palomar team

  The people behind The Palomar and The Barbary are opening a pub in Chinatown. It'll be a three-floor affair including a basement kitchen counter and a cocktail bar. 

• Test Driving Hovarda - Aegean opulence on Rupert Street

  We take a trip to this Aegean-inspired restaurant and bar from the owners of London restaurants Frescobaldi and Yosma.

• Hot pot meets Korean barbecue at Shaftesbury Avenue pop-up Mookrata

  

  Brrr. Is it just us or did it just get really bloody cold, really fast?! Thank god then that the founder of Shuang Shuang, who concoct warming hot pots best well suited to these frigid temperatures, are launching a pop-up by the name of Mookrata on Shaftesbury Avenue.

  The pop-up’s eponymous dish is a half hot pot, half Korean-style barbecue set up designed to be eaten by a large group, so picture communal

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• Hovarda comes to Chinatown from the people behind Yosma

  

  1/11/17 - updated with full menu details and launch date.

  What: Hovarda

  In a nutshell: Greek and Turkish food in Chinatown

  Summing it all up: The people behind Marylebone's Yosma are opening a second venue in London. This time it'll be focused on Greek and Turkish food with seafood and grilled dishes on the menu.

• Olle is the new Korean BBQ in Chinatown

  After opening a Japanese restaurant in Soho, South Korean Charles Seo is now turning his hand to cuisine from his native land with a traditional Korean BBQ restaurant where you’ll get to cook your meat at your table.

• Bufle is bringing bubble waffles and cocktails to Soho

  Bubble waffles are probably the trendiest dessert around at this moment, and Bufle is the latest spot to dish them out to Londoners. Expect matched cocktails too. 

• The best Chinatown desserts to try in London this summer

  Brighten up your Instagram feed with one of London's new dreamy Chinatown desserts

• Test Driving Le Bun - French burgers with aplomb off Leicester Square

  The French burger and bun specialists Le Bun have found a new spot to take over. We went to Leicester House to check them out...

• Test Driving Shuang Shuang - cook-it-yourself hot pots in Chinatown

  Hot pots and a huge conveyor belt of things to cook in them come to Chinatown with Shuang Shuang. We pop along to try it out. 

• Former Hakkasan chef to open Vietfood on Wardour Street

  

  Wardour Street is hotting up and the arrival of Vietfood sounds like just the ticket. It's a new restaurant from Michelin-starred chef Jeff Tan who was the Head Chef at Hakkasan Mayfair for its first three years.

  The two floor restaurant will focus on the streetfood side of Vietnamese cuisine - so there'll be bowls of Pho or Bun - made from sixteen hour simmered bone marrow stock or chicken broth - choose from fillet steak with garlic Hainan style or maybe spicy

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