Ping Pong Launch New Summer Specials

Ping Pong, London’s leading restaurant offering authentic Chinese dim sum, cocktails and gourmet teas with a British twist, have created a summer menu that’s worth heading indoors for.

Available across the capital in all eight locations from 7th July to October, the Chinese inspired additions include new artesian cocktails and original dim sum dishes, plus there is the return of a favourite.


Lovers of Ping Pong’s trademark parcels of deliciousness can sample the delights of new dim sum special the beef and black pepper shu mai, an open-top wonton pastry with asparagus, carrots, marinated beef, topped with fresh black pepper and goji berries.

Light, fresh ingredients are used for the citrus squid, carrot salad which is served in a lime and chili dressing, making this delicious salad burst with flavour.

Ping Pong fans can rejoice at the return of crispy squid - squid in a light, crispy coating with hints of lemongrass and chili sichuan dusting, served alongside a spicy mango sauce.

Also on the menu is the chingkiang seafood skewers, made with squid and prawns alongside soya beans and black fungus, topped with chili bean sauce.

For lovers of all things sweet, Ping Pong have introduced two new delicious flavours of a desert classic - mango and yuzi mochi - soft rice pastry ball with an ice cream centre. A perfect summer treat!


This summer three delicious new cocktails have been added to the specials menu, Each cocktail contains Barcardi superior rum plus mouthwatering fruits and ingredients:

Hibiscus mojito
With a twist on a classic mojito, Barcardi superior rum, fresh limes and mint leaves are topped with a sweet and refreshing home-made hibiscus syrup.

Blackberry and chambord mojito
For those who enjoy a fruity and refreshing tipple, fresh blackberries are added to Barcadi superior rum, fresh limes, mint leaves and topped with chambord liqueur.

Longan and sake mojito
A more exotic twist on the mojito, this flavour-packed mojito is bursting with exotic fruits, lychee infused sake, longans, Barcadi superior rum, fresh limes and mint leaves.

Twitter: @pingpongdimsum

For recipes follow this link


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