The much-photographed fish finger bao – an irresistible two-bite marvel with silky steamed bun, American cheese and salmon roe – is still in everyone’s Instagram feed, but the rest of the menu at King Clarence is equally captivating. A year on from winning GT’s Best New Restaurant award, the Bentley Group’s neon-tinged hotspot burns as brightly as ever. Executive chef Khanh Nguyen’s cuisine-bending playfulness is backed by technical expertise, from the DIY pork belly ssam platter overflowing with leaves, pickles and ferments, to a fragrant Sichuan-inspired steak tartare with beef tallow doughnuts. There’s also a modern take on mapo tofu starring royal red prawns. The spice-driven, share-friendly plates are complemented by inventive fruit- and tea-forward cocktails and a lively wine list offering more than 40 by-the-glass options. For dessert, share the gooey fried peanut butter ice-cream drizzled with salted hojicha green tea caramel.
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