Award-winning, New York restaurant RedFarm is dishing up modern and inventive Chinese cuisine and supercharged dim-sum in London’s Covent Garden.

RedFarm, in the West Village (and a newer Upper West Side location), is a collaboration between one of New York’s greatest Chinese chefs, Joe Ng, and one of its greatest Chinese restaurateurs, Ed Schoenfeld. This groundbreaking and popular eatery dishes up an unconventional take on Chinese cuisine in a lively, rustic setting.

Joe Ng’s menu takes a clean, fresh approach to Chinese food. Signature items include clever dim sum creations for which Ng is known and small plates: Pac Man dumplings; yuzu wasabi shrimp; mushroom spring rolls that evoke a chanterelle mushroom; and a sculptural chicken salad, a grilled vegetable salad that mimics a garden plot. Modern takes on classic main dishes include a chicken hot pot, remarkably tender marinated rib steak with steamed baby bok choy and spicy steamed sea bass.

The venue feature the modern rustic decor and casual farmhouse style - of New York and is spread across three floors - think painted white brick walls, exposed wooden beams complete with wooden tables, mismatched chairs, crates, red and white patterned fabrics.

Ideal For

Supercharged dim-sum

Favorite Room

Discover Toots n Hoots, the cocktail bar tucked above the restaurant serving up signature cocktails by Beverage Director Shawn Chen, a veteran of New York’s craft bartending scene - reinventing the classics with a contemporary twist, whilst incorporating Asian ingredients.

Signature Dishes

RedFarm chicken salad; spicy crispy beef; yuzu-wasabi shrimp; grilled and marinated rib steak and the famous Pac Man shrimp dumplings - a parade of colourful dumplings that look just like the iconic game.