Eating out in London Bridge is all about knowing where to look. Magdalen, which is easy to miss on the busy Tooley Street, serves outstanding British food that shows a real attention to detail. Champor-Champor provides Asian fusion cuisine that resists most labels, aside from ‘great’. At café and gallery Caphe House, you can pick up a Vietnamese baguette, called bánh mì, along with a painting, if you want.
Venue says: Champor-Champor - a romantic Thai-Malay restaurant in the shadow of The Shard, London SE1. We offer a unique Asian dining experience. Located between London Bridge and Tower Bridge, on the South Bank of the River Thames, the Thai-Malay cuisine draws in both locals and visitors alike. Champor Champor is a Malay expression which may loosely be translated as 'mix and match'. And this concept runs through the funky decor, the cuisine, the global wine list and the music here. This is not a restaurant for purists but the mix of Thai and Malay cuisine at moderate prices makes it a great Asian restaurant in London.
Champor-Champor has been on Time Out’s radar long before the South Bank became trendy. With the Shard springing up nearby, it’s no longer off the beaten path, yet still feels like a hidden find.Read more
Angels & Gypsies
Venue says: We are a humble retreat to in which to leisurely sip, taste, experience and absorb the Spanish culture of creative cooking and hospitality.
Angels & Gypsies remains an outpost of cool in gritty Camberwell, making booking essential. Dark wooden tables, pews and chairs bearing cross motifs are arranged around a tiled horseshoe bar, with stunning stained-glass windows looming over proceedings. Atmospheric low lighting adds to the ecclesiastical vibe. A display of sourdough loaves and hanging serrano hams herald what is a reliably impressive gastronomic experience. Tapas are prepared with flair and creativity, and peppered with niche ingredients (cuttlefish, ’nduja, hand-dived scallops) and Galician influences. Albóndiga arrived in an unappealing-looking broth, which belied the dish’s subtleties and strengths; inside the meatball was a soft, sweet apricot and the broth (spicy and saffron-infused) was marvellously moreish. The flavours also shone in a simple salad of goat’s cheese, sweet beetroot and peppery watercress. Gigantes – roasted butter beans with tomato and wild cep oil – didn’t have the punch to stand up to the preceding dishes, however, and should have been delivered first. Sherries make a significant appearance on the predominantly Spanish wine list, where you’ll also find cocktails and sangria. At lunchtime, there’s now a menu devoted to street food of Mexican extraction, namely burritos (with own-made masa harina tortillas) or tacos – an excellent choice for great-value A&G cooking on the fly.