Dada

Da means "all" in Korean, and the food at Dada is designed to include "all".

Peter Kang's refined Asian restaurant caters for as many dietary needs as possible, inspired by his own daughter’s difficulty finding allergy-friendly restaurants. The chef-owner also describes Dada as an Asian-fusion restaurant, drawing on his Korean background and influences from Japanese, Vietnamese and Italian cuisines. All up it makes for a tall order – but one that’s achieved in Dada’s artfully plated dishes.

Start with gluten-free rice bread served with whipped ghee, and some crispy-golden cauliflower karaage that arguably tastes better than the chicken equivalent (also on the menu). You might also try tteokbokki skewers slathered in Dada’s sweet-chilli sauce, available to buy for your own pantry.

Slippery udon noodles are tossed with a 63-degree egg and pork ragu to create a luscious main; and the house-made gelato and sorbets are the perfect finish; made without egg, dairy and gluten where possible. Flavours might include creamy roasted cashew, and Earl Grey with Assam tea.