Head chef Xia Zhong He and his colleagues, Y F Chen and Bee Chen, chop up pork ribs ready for dinner service at Plum Valley. In addition to meat dishes, dim sum have been introduced into the evening menu, as well as the traditional breakfast and lunch, for though labour-intensive, they’re extremely popular with diners. While Plum Valley serves Chinese, Japanese and Thai fusion, at Monga the focus is on Tawainese-style fried chicken, dipped in batter and fried until crisp with a choice of seasonings and toppings, such as cheese. Having started off in Taiwan, the London branch is its first European opening.
