Review: RedFarm London

The Brunch menu features a mouthwatering array of their signature dishes including dim sum and regional main dishes. The Bottomless Brunch is available with alcoholic or non-alcoholic options.

Regardless of your choice, there’s something for everyone. I personally highly recommend the cherry or kiwi iced tea for a sweet and light refreshment.

An impressive selection of dim sum for starters was laid out before us. Just like a dim sum spread, it incorporated a balance of steamed and fried items. The Pac Man shrimp dumplings were fun and vibrant. It gives playing with food a whole new meaning. Each coloured ‘ghost’ dumpling was a different flavour, they were all delicious, but we love seafood so the lobster and ginger dumpling and the king crab and coriander one were hits with us. To complete the dish, an adorable Pac Man shaped fried sweet potato was perched on top of a guacamole dip.

There were 2 types of spring rolls - one was packed with mushroom and vegetables, and the other was a very unique cheeseburger spring roll served with their homemade burger sauce. The former was a familiar, well executed takeaway classic. The latter was a mix of modern flavours with the beef, melty cheese and pickles wrapped up in a crispy fried spring roll - a fusion that you might not think would work, but actually pairs so well together.

The giant pork and crab soup dumpling is far from a novelty, it’s also juicy and savoury, and an adventure to eat! It comes with a straw to drink up the broth, but be careful, the liquid is hot! Then turn out the dumpling onto your spoon and bite into the dumpling itself. The broth and filling were savoury and rich, and the dumpling skin held the weight of the filling without being too thick. This is served with a vinegar dip which enhances all the flavours.

For mains there are a total of three dishes. You can choose two plates, and they’re served with Chinese seasonal vegetables with fresh shiitake mushroom. Our waitress was very knowledgeable on the dishes helping to advise our choices, and we trusted all of her recommendations. The prawn and black cod skewers, served Szechuan hot pot style, had a peppery, spicy kick. I can’t handle my spice so I was daunted by the mention of Szechuan heat, but it was tolerable having a mild numbness with undertones of tomato flavour bringing a warming sensation. The black cod skewers were delicate and buttery, and the prawns were meaty. The hot pot also contained tofu which soaked up the aromatic stock. Additionally, we had the BBQ Scotch prime bavette fried rice - chunky pieces of tender beef sitting on top of a bed of umami fried rice. 

We finished the meal with an irresistible custard bun for dessert. It reminded me of a combination of a beloved Chinese bakery item, the bolo bao (pineapple bun), and a dim sum favourite, the steamed custard-filled bao. A slightly crispy exterior surrounds the fluffy bun, and once broken into reveals a molten, silky custard centre. The buns are served very hot so take care to not burn your mouth on the filling!

Service deserves a special mention as they were attentive and checked in regularly. The portions were generous so bring a friend and an empty stomach!