Shinkirow

Fried aubergine is one of the dishes that diners repeatedly single out at Shinkirow. Some say they enjoyed it with sansho oil; another account recalls having it alongside beef rice topped with coriander. In a meal of small dishes with a lively spice profile, the aubergine is one to make a centrepiece.

One diner who tried the boiled dumplings in soup liked the contrast between the chewy filling and the soup’s balanced tang and heat. Pan-fried xiaolongbao also appear in several accounts, including one that compares versions made with rice-flour and wheat-flour wrappers. Whether you opt for a soup dish or xiaolongbao to explore the difference in wrappers, the dumplings offer a choice of styles.

Noodles and fried rice add to the picture. A diner who tried the green chilli noodles noted their distinctive springy, chewy texture, while another mentioned mixed noodles tossed with a spicy sauce and thick noodles. The dishes described vary from visit to visit, so it is best to read them as individual meal accounts rather than a set course.

One diner requested fried rice generously filled with prawns to finish the meal. Another account describes leaving the choice of dishes to the restaurant, while some diners have shared their preferences when booking. The restaurant recommends reservations, especially for dinner, so consider checking in advance. Beer, wine and an original blended Shaoxing wine are also listed, giving diners a choice of drinks to pair with their food.