Time Out rating:
<strong>Rating: </strong>4/5
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<strong>Rating: </strong>4/5
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Time Out says
Wed Jan 27 2010
Mongolian hotpot is a communal affair, and young groups of Chinese stream into Little Lamb to cook choice titbits in bowls of bubbling stock. The restaurant is small and simply furnished, with a dark wooden bar at the rear and plain wooden tables, each with a hotplate inset. There’s a similarly attired room in the basement. Choose your stock (you can have up to three, partitioned in the same bowl) and the raw ingredients to cook, from a long list of meat, seafood, mushrooms, beancurd, vegetables and noodles. The £20 set meal is a good deal, entitling diners (minimum of two) to a stock and five ingredients. We plumped for ‘herbal tonic and spicy twin-flavours pot’ – half tangy, half faintly medicinal – into which we chucked lamb, tea-tree mushrooms, rice cakes, wax gourd (like sliced marrow) and pea shoots. Portions are enormous: the mushrooms were chewy and ungainly; rice cakes came as slippery lozenges. The plateful of wafer-thin sliced lamb was cooked in a trice, as were the leafy pea shoots, yet as our eating-bowls were scarcely bigger than tea-cups, attempts to keep up with the cooking process resulted in scalded tongues. Good messy fun nonetheless.
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