PING PONG

Leaping into Chinese New Year, Ping Pong Restaurant group has created a range of special menu items to celebrate Chinese New Year 2023, the Year of the Rabbit.

Available until Monday 6 February, with Chinese New Year having fallen on Sunday 22 January, there's plenty of time to enjoy the specially created dishes.

Four new dishes include rabbit dumpling - rabbit and chicken meat seasoned with ginger and Asian spices, combined with crunchy water chestnut and a hint of garlic, wrapped in translucent pastry; saffron and carrot dumplingcarrot, cabbage, shitake mushroom, with winter bamboo and radish wrapped in saffron pastry and Fāngxiāng sausage - pork sausage glazed in aromatic Asian sauce sprinkled with black and white toasted sesame seeds.

For those with a sweet tooth there is a delicious fluffy black and gold bunfluffy black steamed Cantonese bun filled with creamy salted egg custard, the perfect treat to end a Chinese New Year banquet.

A wonderful punchy tequila cocktail created for this auspicious occasionThe Five Spice Pineapple - a decadent mix of El Jimador tequila, pineapple juice and homemade 5 spices syrup shaken with a dash of lime juice will see guests jumping into the New Year!

Of course, Ping Pong will have their amazing value set menus to celebrate priced at £21.95 per person to choose between Original and Vegan, including some of the limited-edition dim sum and all the classic delicacies from nibbles to dumplings.

What's more, the six locations also offer a great value Happy Hour menu from 3-6pm every Monday to Friday.

Enjoy half-price drinks and dim sum on over thirty of the best menu itemsincluding delicious dumplings, items from the classic crispy menu, sweet bites, handcrafted cocktails & mocktails, wine bottles and beer.

Tuck in to the likes of Shanghai Xiaolongbao; prawn and chive dumplings; spicy vegetable dumplings; crispy duck spring roll; edamame; and mochi.

With Asahi at £3.90 for a 500ml bottle, half price wines by the bottle, and signature cocktails including the Kumquat Mojito; the menu is a great opportunity to not only try some of Ping Pong's bestselling dishes, but to also act as a fantastic value location to catch up with friends or colleagues alike.

Last seating for Happy Hour is 5.30pm. Visit the website for more information, menus and locations.

pingpongdimsum.com

Offering up one of the most extravagant lunch time dining spots in London, Bacchanalia brings a touch of ancient opulence to the heart of Mayfair. From the remarkable interior to the indulgent food, every aspect of your dining experience is an assault on the senses with sights, smells and flavours harking back to historic Greece and Italy.

Elevating the light, invigorating and vibrant Mediterranean cuisine that has been enjoyed for millennia, the menu features reimagined classics that will keep you coming back for more with a sophisticated flavour palate and mezze-style sharing ethos to enjoy with friends, family or colleagues.

Start the food theatre experience off with some crudo dishes such as tuna tartare with citrus dressing, avocado and crispy spiced phyllo; spicy 'nduja beef tartare with confit egg yolk and Florina pepper sauce; and sea bream carpaccio with lemon and wild oregano dressing, avruga caviar and green apple.

Continue on to a feast of starters including grilled octopus with Greek ospriada beans, wild oregano sauce and capers and a selection of Roman flatbreads, perfect for sharing like the Gorgonzola dolce and black truffle option.

Take your culinary journey to the next level with a pasta intermission before succumbing to the delectable main courses on offer. The tagliolini truffle with pecorino sardo, porcini butter and black truffle is a must, but if you want to make the most of the rest of your meal, it's definitely advised to share.

The staff are on hand to make your experience everything you expect and will be happy to give you some time should you need it before moving on to the main event, and what an event it is. Stand out dishes such as the salt crust sea bass with citrus dressing served table side and 40 day dry-aged 1.2kg British beef bone-in ribeye with calabrese béarnaise and grilled artichoke are to be savoured.

Finishing your meal in just as much style as it started, dessert is an equally flamboyant affair. Classics including a delicious rum baba; soft serve Greek yoghurt ice cream; and of course, the Bacchanalia tiramisu are all on offer to complete your indulgent lunch.

As you would expect, the drinks offering is just as important and impressive, with a host of champagnes and wines that will be perfectly paired with your food on asking.

Lunch at Bacchanalia is an event - from the moment you walk through the doors and are welcomed by toga adorned staff - not simply an opportunity to eat, and should be enjoyed as such, over a nice, long time.

A dish curated by the iconic Jean Imbert, this Sea Bream Gratin is the perfect opportunity to show off your culinary skills, guided by the best chef in Paris. This dish was created within the walls of the infamous kitchen at Jean Imbert au Plaza Athénée. This famed restaurant was awarded it’s first Michelin star just nine weeks after opening. Since the hotel’s opening in 1913, the Plaza Athénée has been widely regarded as a spectacular palace hotel perfectly positioned near the Eiffel Tower and the River Seine, on the prestigious chestnut tree-lined Avenue Montaigne, home of Parisian haute couture. The hotel embodies the legend of Parisian Fashion, particularly through its historical connections with Christian Dior, and by being the host of a Dior beauty Spa. Its 154 rooms and 54 suites feature classical Parisian and Art Deco decoration for a truly luxurious stay. The Eiffel Suites offer incomparable views of the city including the Eiffel Tower and the Royal Suite is the largest in Paris.

Ingredients

for two people

2 Nice (or Chunky) Sea Bream Fillets (approx 200g per person)

300g Button Mushrooms (large in size roughly 8-9 cms in diameter)

2 Shallots | 100ml White Wine | Juice of Half a Lemon

1 Basil Leaf | 1 Garlic Clove | 500g Large Leafed Spinach 50g Breadcrumbs | 230g Butter | 2g Crushed Pepper

For the Garnish 20g Spinach Leaves | 20g Button Mushrooms