"This vegan Chinese spot on Upper Street is heaving seven days a week, as everyone tucks into house-made silken tofu in Sichuan sauce, mock meats like Chongqing chicken, and dim sum like soupy xiao long bao stuffed with tofu and mushroom. And it’s all really, really good. The space is so big that it spills out onto the pavement, much like the sizzling fish-fragrant sauce that will likely fall from your greedy spoonfuls. " - Jake Oliver, Rianne Shlebak, Daisy Meager, Sinead Cranna