Kai

Awarded a Michelin star, Kai has been the home of Nanyang Chinese cooking since 1978, bringing the flavours of the South China seas to London. Exceptional dishes like Buccleuch Estate fillet with black pepper and garlic flakes served with a sliced Chinese croissant or roasted Chilean seabass flavoured with a caramelised marinade of full-bodied Chinkiang black vinegar, mustard and soy and served with a salad of chickpeas, shallots and ginger embody Kai’s liberated approach to Chinese cooking; fresh, innovative and true to its true Chinese roots.