Ping Pong Southbank Review

Ping Pong has just revealed thier exciting new Autumn/Winter menu with exciting new interactive additions including an awesome sounding colour-changing unicorn noodle salad for only £7.75. This magical salad changes from pink to blue with a squeeze of fresh lemon so we couldn’t wait to try it. We visited the South Bank Ping Pong restaurant but apparently the rest of London had the same idea as it was already sold out.

Luckily there were plenty of other new options to try including a range of seafood bao buns and shanghai chilli wontons. With our bellies rumbling we couldn’t wait to try. Served tapas style, it was again great fun to order and share our meal with a good friend. We recommend ordering a range of different dumplings and dishes to make the most of your day out. Make sure you try the Black Prawn Dumplings and Prawn and Chestnut Dumplings.

Our favourite dishes were definitely the Chill Prawn Bao and the Soft Shell Crab Bao. Soft and fluffy white steamed bums filled with delicous seafood options  were the stuff dreams of made of. We loved them and would definitely visit Ping Pong just to order more of these.

Of course a visit to Ping Pong wouldn’t be the same without cocktails. So we started with Mojitos and Cosmos, but ended with the Hibiscus Spritz. This amazing cocktail was served with a hibiscus flower set in an ice block, prosecco and st. germain elderflower and blackcurrant and homemade hibiscus soda.

Though for those with a more creative streak can order the Monkey Bars, a sharing cocktails where guests can make their own cocktail with monkey shoulder whiskey, manzanilla, angostura bitters, lemons and apple juice, pineapple and cardamom foam. We’ll also be back to try The Paparazzi with Jim Beam Double Oak, Earl-Grey Syrup and Mirabelle plum puree served in a camera lens complete with its very own flash!

Make sure you visit Ping Pong to try the rest of their new Autumn/Winter Menu – You won’t be disappointed.



South Bank

Festival Terrace

Belvedere Rd











Written by Tegan LeBon

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