Miso So-so: a Dim Zum lunch

My intrepid Zoë and I head out for another 4 and 20 experience.

End up in Miso, a new noodle bar in Richmond that turns out to be part of a chain. What is it with these Wagamama clones?

This one is very much like Ping Pong, the place that launched this blog. Clean, contemporary, inviting but ultimately a fast food joint. You can get both Chinese dim sum (which translates as 'touch the heart') and Japanese noodle dishes from the same menu. Always suspicious.

Special #4. Coconut Butter Prawns – crunchy, salty, kind of yum but no hint of coconut.

Dim Sum #4. Minced Prawn and Crab Dumpling (see above with Zum) – Run of the mill but a dumpling. Dipping vinegar with red chili slices. Zoë dared me to eat a chili.

Main Menu #4. Seaweed. With lumps of fivespice, I think. Sweet, crunchy, dissolving.

Dim Sum #20. Grilled Meat and Vegetable Buns. Zoë: "They'r elike marshmallows or candyfloss. White puff sugar buns. Sometimes sweet and savoury doesn't work together but htis does." Too sweet for me.

In fact, it was all a bit sweet and gummy and greasy and queasy. With a distinct MSG buzz to take away.

Hillside Thai: Bean Curd Blocks!

Hillside Thai in Richmond (Red Lion Street).
Bright, cheerful room. Serene, dignified waiter. Christmas shoppers scrabbling past the window with their bright bags of crap.

#4 Kanom Jeeb – Steamed dumplings. Pork and prawn (probably not kosher then). Delicate. Served in a basket. Wilted sprig of coriander. Two sauces for dipping: a thick, sweet soy and a bright red thing that made my head sweat.

I've never met a dumpling I didn't like. I even love the word 'dumpling'.

#20 Tou Hou Tod – Deep fried blocks of bean curd, each just big enough to subsume a small matchbox car. Nicely stacked on a plate alongside a carrot flower and a real orchid blossom (surely they must re-use these). The sauce: peanut and plum (like an Indonesian or Malaysian Satay sauce).

After a few minutes the batter on the tofu blocks was getting soggy from the steam. Still a nice soft, warm substrate and a thoroughly efficient vehicle for the sauce.

With a small bottle of sparkling: £12.50 + tip.
I recommend this place.