P S V Cuisine - (Near Southwark, london)

Jules AC I went here with my gf for dim sum, I really enjoyed it and it seems to Dona good trade delivering food to quite the demand I saw a number of chaps pick up food. The dim sum was fresh tasting, it was very tasty and I at times underestimated how temperature hot it would be and I had to wait for to to cool down. I am from Hong Kong and I was impressed by the food. The ribs had a lovely sauce they had this melt in your mouth tender meat. The siu Mai well made and freshly made. The crispy pork belly bao was lovely due to the skin being so tasty and crispy in a white bao. The cuttlefish cakes were so enjoyable I ordered two plates. The pork dumplings were very well filled. They only didnt have anything sweet that I would recommend as the fried milky bars was out of stock. Excellent service the ladies there were so nice and polite. They made sure we were well taken care of for lunch. I really enjoyed myself and so did my English gf. If you enjoyed my review and found it helpful please press like. Thank you so much.

Eesa Jong Ngo Nice Rice and Meat and very affordable

Flo Cheska I love egi’s. I been getting food from there for a while, I normally get it online so I haven’t been instore. The food is amazing the sauce is great and they always listen to special requests. I can only imagine the friendly staff that work there. The only thing is the online price is way above what it is instore x

Matthew Selman The piece of cod was huge and incredibly fresh—tasted like it had been caught 20 minutes ago. The batter on the fish was pleasantly light and crispy. Chips were golden and meaty. Staff were cheerful and the food came out quickly.

Helga Leith Darling! Pre-curtain at the Lasdun Well, naturally one must dine before the theatre. And where else but Denys Lasdun’s brutalist temple on the South Bank, that concrete cathedral where culture and cuisine perform their nightly pas de deux? The setting: communal tables groaning under the weight of middle-class aspiration and excellent stemware. The lighting: that particular golden hour glow that makes everyone look like they’ve just closed a three-picture deal. The company: decidedly of a certain age, which is to say, people who remember when the National was still called the National. Enter Jordanne, our server, stage left. A complimentary vodka martini materialized like Banquo’s ghost - crisp, cold, necessary. One simply cannot face Synge without gin. Or vodka. The distinction becomes academic after the first sip. Then the Veuve Clicquot. Brut. Obviously brut. We’re not animals. But the star turn belonged to the Dover sole - a whole fish, darling, none of this filleted nonsense - glistening like Gielgud under the lights, adorned with brown shrimp like so many tiny character actors supporting the lead. The seaweed butter provided umami depths that would make Stanislavski weep. Accompanied by creamed spinach so verdant, so unctuous, it deserved its own curtain call. The sole itself? Perfectly timed, like Judi Dench’s delivery. Flaking at the merest suggestion of the fork, sweet flesh that sang of Dover, of grey seas, of everything English and eternal. And then: interval. Time for Playboy. Time for Christy Mahon’s lies and Ireland’s truth. But first: this perfect fish, this perfect moment, this perfect London evening. ★★★★★

Victor Ibeziako The food was good and service was better.We were very happy after eating the food.