Page 48 - Taste London Magazine

A Culinary Journey Through The Old Street Chinese
The Old Street Chinese is sc- heduled for a remodel very soon. Currently, the decor features red cloth-covered tables and dark wood accents, with a full-length window that lets light in from Old Street. It’s a little run-down, hence the imminent remodel, but perfectly clean, and I liked the down-to-earth, family-friendly atmosphere. There were flower garlands and other decorations for the Dragon Boat Festival, ad- ding extra life to the place. Spe- aking of the festival, we were gi- ven a special dish made of sweet sticky rice and red bean paste called zongzi, made especially for the day. Haiyang mentioned that it’s a dish being lost in time, as only the elders still know how to make it. People from the north prefer a sweet version, while tho- se in the south enjoy a savoury, meat-based one. I enjoyed the smoky sweetness, which my partner likened to the taste of tea.
The Spicy Pots are great va- lue for money, definitely meant for sharing with a few friends, and full of vibrant flavours and nutrition. When we first entered, I noticed that most of the other customers seemed to be Chine- se, which I take as a good sign of authenticity and high standar- ds in cooking. There are cosy corners and space for large gat- herings, with a menu to suit all tastes and generous portions. If you find yourself near Old Street roundabout, drop by. You won’t be disappointed. If you live or work in the area, this should de- finitely be your regular spot.
BY GENEVIEVE GRANT
Embark on a flavourful adventure at The Old Street Chinese, where tradition meets innovation. Indulge in authentic dishes
amidst a warm atmosphere, perfect for gatherings and culinary exploration.
MSavour the Vibrant Fusion of Tradition and Taste in the Heart of Old Street
anager ded the more subtle Shanghai Haiyang Lu, dumplings to balance out the also known experience.
communal dish and kept warm with a tealight. This meal is me- ant to feed a happy gathering of people. When they say spicy, they aren’t kidding. Haiyang as- sured us that they adjust the heat level and the amount of Szechu- an pepper (which gives a tingle to the tongue that borders on numbness) according to the cus- tomer’s preference. If you like fish, definitely opt for the fresh fish in the Spicy Pot. The light breading melts in your mouth, and the fish itself is incredibly tender. Each ingredient was fresh and lightly cooked, allowing you to enjoy the different flavours in the dish. We particularly enjoyed the bright crunch of the Chinese cabbage and the wholesome bite of the generous portions of lotus root. The prawns were perfectly cooked, and did I mention the fresh fish? I’ll be dreaming about it for days. The Shanghai dump- lings were robust in their subtlety of flavours and sumptuous in the texture of their dough and filling.
48 II TASTE LONDON
as Hilary, has
just returned to work after The food arrived quickly. The having her second child. Spicy Pot was served in a large
She’s warm and friendly, with a smile as generous as the portions at The
Old Street Chinese. The menu is extensive, offer- ing dishes from various Chinese regions. We were fortunate to visit on a Chi- nese holiday, and Haiyang kindly shared the story of the Dragon Boat Festival with us. More importantly, she guided us in ordering our food.
The Old Street Chinese is best known for its ‘Chinese Spicy Pots,’ featured at the beginning of the large menu. You can have it dry or in chili oil soup, and you can select from no fewer than 46 possible ingredients, ranging from konjac and sweet potato noodles to beef omasum, wax gourd, and quail egg. After selecting our ingredients for the Spicy Pot, we asked for further guidance and were re-
com- men-
The Spicy Pots are great value for money, definitely meant for sharing with a few friends, and full of vibrant flavours and nutrition.