Hunan by Peng
Founded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world. At Hunan, diners dont choose they simply say what they dont eat and how spicy they like their food.
The best Chinese restaurant in LondonHunan isn't your typical Chinese restaurant. * Zagat 2013 *
One of the top 100 restaurants in the UK (40) * Sunday Times 2012 *
Out of this world,’ said my friend of fine beans encrusted with garlic and sea salt. ‘The brilliance is how they’ve been fried quickly to seal in the sweetness. Absurdly delicious for a humble bean. * Matthew Norman ES *
Forget the menu, leave it to the boss’, when you visit this ‘unprepossessing’ Pimlico stalwart – simply the best Chinese in town; Mr Peng ensures ‘there’s never a dull moment’, and the ‘wonderful food’ – a ‘superb feast’ of ‘exciting, unexpected and eye-opening’ dishes – ‘just keeps coming. * Harden’s *
Mr Peng is to Hunan what Andrea Riva is to Riva - a consummate restaurateur. He is the maestro of a chaotic medley of food, conjuring the most fabulous titbits out of a basement kitchen. * Evening Standard: The Fantastic Mr Peng *
One of the top 100 restaurants in the UK (40) * Sunday Times 2012 *
Out of this world,’ said my friend of fine beans encrusted with garlic and sea salt. ‘The brilliance is how they’ve been fried quickly to seal in the sweetness. Absurdly delicious for a humble bean. * Matthew Norman ES *
Forget the menu, leave it to the boss’, when you visit this ‘unprepossessing’ Pimlico stalwart – simply the best Chinese in town; Mr Peng ensures ‘there’s never a dull moment’, and the ‘wonderful food’ – a ‘superb feast’ of ‘exciting, unexpected and eye-opening’ dishes – ‘just keeps coming. * Harden’s *
Mr Peng is to Hunan what Andrea Riva is to Riva - a consummate restaurateur. He is the maestro of a chaotic medley of food, conjuring the most fabulous titbits out of a basement kitchen. * Evening Standard: The Fantastic Mr Peng *
I may talk about my heart a great deal but I speak very little about my past. If anything it's because I'm too sentimental. I still have all the love letters I wrote to my wife many years ago and I still travel frequently to see old friends. But the thing I like to talk about most, the thing I'm most passionate about, is always food and the kitchen.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781848094345 |
| ISBN 10 | 1848094345 |
| Titel | Hunan |
| Autor | Peng |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Cornerstone |
| Erscheinungsjahr | 2014-04-17 |
| Seitenanzahl | 272 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |