Jeremy Chan’s guide to London

“It’s a really good Sunday roast. Sometimes you don't want it to be ‘fine’, you want it to be like when you were a kid, but this one is well sourced, very well cooked, very well seasoned. And you can tell that it's refined, but it's not refined in a way that's cheffy or fine dining. Their starters are more Mediterranean, Middle Eastern influenced. They do a really good quail shish. It's a neighbourhood place, but feels like it should also be a destination.”

“A lot of restaurants are trying to do [what Brawn have] been doing for a while. I wouldn't want to describe their cuisine, but they do pasta, simple plates with anchovies, good simple meat dishes. They have a really nice wine list. It feels very homey. And it's also on Columbia Road, [it’s] nice dining there at night. A good place to eat with friends.”

“It's a steakhouse pub, kind of neat, a little restaurant in the back. I guess it's sort of comfort food. It's a good spot to go with one other person, or a small group. London has industry restaurants that are on lists, in the press and then it has another tier of restaurants that are not in the spotlight necessarily but still busy, still buzzy, and fun to go to and I think it's one of those places.”

“I'm not looking for really innovative, out there dim sum [when I eat out], I'm looking for something homey and family-style. Royal China in Baker Street is probably the one I go to most, because of the location: it’s a good spot to go walking afterwards, around Marylebone, or you can walk up to Regent's Park. The service reminds me of being in Hong Kong too.”

“It's a five-minute walk from my house. I really like how fun and welcoming their team is when you go and get a pastry. I really like their croissant. I think it's the fun aspect coupled with deliciousness and the clever way of playing with flavour combinations. Also, a lot of locals go there.”

“Again, it's refined but it's not overly worked, it's very comforting, really good Sunday roast. If you don’t live in Barnes, it’s a bit of a destination and it makes it a fun journey to go there. And it's also on the river so you can see the people rowing and you can go for a walk along [it] afterwards. It’s a beautiful old building on the corner. Go with a group of friends and order all the roasts.”

“I had a meal there recently (I’ve been going for years), and it was amazing. As I was eating, I was thinking, this is probably one of the best restaurants in the country. The ingredients were just really well sourced: mutton, cuttlefish, beautiful pork, beautiful monkfish, mackerel. I think to have really good produce, and to have it cooked in that way, and to have it at that price point is really unique. I think we work with a lot of the same producers.”

“I'm impressed with Max [Coen], his cooking style has really developed (he used to work with us at Ikoyi). It’s cool to see how successful the restaurant's become with locals in Notting Hill. The food is big flavours and tasty and very well cooked, but it's not fussy. At the same time, it's precise and elegant. It’s also kind of a wine bar that does simple, smallish plates, doing them more heartily, more steakhousey. I think [this] makes it quite cool and original.”