Cha Chaan Teng (Holborn)

• S new dining spots and this week it was Cha Chaan Teng in Holborn
• From the moment you walk in you can feel the touch of retro dining in Hong Kong with the colourful lighting
• The large underground space is quite surprising as the restaurant entrance is fairly narrow compared to the other eateries on Kingsway
• The concept is a take on the 1950s cha chaan teng cafes in Hong Kong and the menu incorporates classic Chinese dishes with a Western twist
• The frontage is quite generic with nothing indicating that Cha Chaan Teng (Holborn) serves food or drink other than a dummy table at the top of the stairs inside the door with a few menus to check out
• Bringing a version of a cha chaan teng to London is thus inherently
• The Holborn Cha Chaan Teng is a world away from the cheap and sometimes cheerful originals with a glossy
• Moodily lit decor and a menu that plays fast and loose with an already fuzzily defined
• Probably because this is not the first time I have heard about the owner of Cha Chaan Teng
• 'Cha chaan teng' is a typical Hong Kong diner
• Make for a casual fun night out with peers and a chance to pick up the local gossip
• The setting is typical of a 'cha chaan teng' and that vibe comes across as I walked in
• The chairs are made of leather and the diner is sat towards the back of the restaurant
• The nearer front is decorated and furnished with intimate as well as social friendly seating for happy hour cocktail time
• I am also impressed with the big round table set next to the open kitchen
• Our food is a playful fusion of East and West serving comforting Chinese classics alongside some curious but time honored 'cha chaan teng' staples all delivered with a whimsical twist&rdquo
• The service was very attentive and I am impressed with the knowledge that the staff had
• Cha Chaan Teng is capable of serving up a feast
• Had the pulled beef Macaroni soup and the broth was water and Soy a sauce
• A cha chaan teng is very cheap Canto Western canteen
• Prices here are too high to be in the cha chaan teng range
• Cooking is in the right spirit with stir fries made with bottled sauces such as XO and Sha Cha
• We started with chilli popcorn beef
• Though the portion was enormous and I would only consider sharing this as a starter
• My companion didn't care for the sweet tamarind based dipping sauce and asked for a little sauce bowl to mix soy and good quality chilli oil which were on the table
• I find it bizarre that all of the starches on offer were fried noodles or fried rice
• Fried carbs are something Chinese people associate with leftovers
• Sha cha fish was the star dish
• The house red was pleasant at £
• In retrospect the Sha Cha sauce on the fish was robust enough to stand up to red wine

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