Red Chilli

The story

Red Chilli London | Chinese-Vietnamese Dining on the Outskirts

The chef and the kitchen

Red Chilli delivers Chinese-Vietnamese cooking to the outskirts of London, where Chef Tso Min Cheng oversees the pass. The menu follows a straightforward path through both culinary traditions, relying on precise techniques and fresh ingredients. A Gault & Millau score of fourteen for 2026 confirms the steady quality behind this operation. Guests enter a room styled to mirror the region’s aesthetic, establishing the mood before any dishes arrive.

The dining room

Stepping through the door places you in a space built around traditional Eastern aesthetics. Wooden furnishings and carefully chosen décor create a warm backdrop that never overwhelms the conversation. The layout encourages a relaxed pace, allowing guests to settle in without feeling rushed. Lighting stays soft throughout the evening, keeping the focus on shared plates and steady service.

Craft and flavor

The kitchen balances Chinese and Vietnamese flavors in every service. Broths require long simmering times to build depth, while quick stir frying locks in crisp textures. Plates are sized for sharing, which suits the unhurried rhythm of the dining floor. Careful attention to chili heat and herb freshness ensures the Chinese-Vietnamese profile remains clear on every table.