Maggie’s

The moment you step into Maggie’s, you know you’re in for a deliciously kitschy experience. The restaurant, bathed in lurid technicolour and dripping with nostalgia, is presided over by a playful cloth dragon. Don’t expect Chinese food like grandma used to make; Head Chef Ryan Nile’s irreverent reinventions are a bold departure from the classics that inspired them. The signature Golden Prawn Croque Madame – tiger prawn, green peppercorn and passion fruit hollandaise on a house-made focaccia – is a wildly creative take on prawn toast. The cacio e pepe – not exactly a Chinese restaurant staple – is a funky riff on the Italian classic, combining Jinhua ham and guanciale with Parmigiano, fermented bean curd and Shaoxing wine. Thirsty? Go for their fun and friendly cocktails like the (Ma)ngo (Ma)rgarita or the Pear Oolong Spritz layered with aged Shaoxing.