Discover the charm of Donia, a cozy Filipino spot in Kingly Court where vibrant dishes meet attentive service, perfect for a tasty culinary adventure.
2.14, Top Floor, Kingly Ct, Carnaby St, Carnaby, London W1B 5PW, United Kingdom Get directions
"Off Carnaby Street, in a hellish courtyard crowded with bewildered tourists and vape fumes, is a Filipino-born and London-bred restaurant doing its own thing. At Donia, devour lamb caldereta ingeniously reinvented in pie form and investigate all manner of lush, layered sauces. This restaurant doesn’t whisper sweet nothings with its food, it introduces itself and gives you a back-breaking embrace before kissing your forehead for good measure. Whatever you do, don’t leave this humming room without destroying the ube choux dessert. It’s the perfect end to a one-of-a-kind menu that goes to show that Donia is London’s new-age dining scene at its most exciting." - jake missing, rianne shlebak, sinead cranna, heidi lauth beasley
"An evening around Carnaby Street can make dinner in the bowels of hell seem appealing, but Donia acts like noise-cancelling headphones to the stresses of Kingly Court. The room has a warm modernity to it which is matched by chummy service and elegant Filipino dishes with a sprinkling of Soho pizzazz. When dishes sing here, they belt. Chicken inasal is vibrant with vinegar, the lamb caldereta is one of the best pies in London, and the ube choux will have you coming back to Carnaby Street weekly." - jake missing, rianne shlebak, sinead cranna, daisy meager
"London is heaving with restaurants obsessed by trends and tradition. They sheepishly conform to Nocellara olives or solemnly commit to open-fire cooking. Donia doesn’t care about any of that stuff. Filipino in essence but as London as a packet of Buzz Sweets, the Soho restaurant is doing what many try and most fail at: its own thing. You’ll find it where you never want to be: on the second floor of Kingly Court, above a hellish courtyard of tourists stomping in fresh Doc Martens. It’s an awful location, but Donia is a special restaurant. The gallery-ish space is comfortable, the pally servers wear Nike TNs, and everyone sits contentedly with Tirzah playing over the speakers. Sure, the napkins are paper but what stands out here is the food. It doesn’t just sing, it absolutely belts—and it does the most improbable of things. It makes you want to come back to Carnaby Street. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch This restaurant is from the same people as Mamasons and Panadera in Kentish Town—where founders of the Maginhawa Group, Omar Shah and Florence Mae Maglanoc, also draw on their shared Filipino heritage and London roots. These restaurateurs don’t join the hype, they create their own. Donia is the pinnacle. Here, traditional caldereta is interpreted into a shimmering lamb shoulder pie, and cloud-like pandesal bread is served with glowing chive butter. Everyone in the minimalist room is taken away by an exhibition of maximalist flavour. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch Of the hit-laden menu, that pie is most likely to make you rekindle ex-relationships for the sake of an extra stomach. Mind you, the ube choux isn’t far behind it. Years ago, this restaurant might have been called fusion. In a nightmarish past, Jamie Oliver would declare it ‘a remix’. It’s better off enjoying Donia for what it is: the best of London-Filipino cooking. Made in the Philippines, raised in Kentish Town and, now, making serious moves in Soho. Food Rundown photo credit: Aleksandra Boruch Pandesal You can pick up this spongy milk loaf from Panadera, the bakery sibling of Donia. Only there it won’t come warm, sliced, and with a ridiculously creamy quenelle of chive butter. The combination of this traditional sugar-glazed Filipino bread with herby butter is sensational. photo credit: Aleksandra Boruch Chicken Offal Skewer Given the chicken inasal on the menu, it’s nice to see the hearts of the bird used, but this skewer isn’t an afterthought. The offal is nicely cooked and the glaze has a salty, umami thing going on. With a little more caramelisation this would be a 10/10, but you should get at least one anyway. photo credit: Aleksandra Boruch Prawn & Pork Dumplings, White Crab Deciding not to order these dumplings would make every mentor figure in your life express their sincere disappointment in you. The trio of dumplings are generously filled with a juicy pork and prawn mixture, topped with a creamy little crab salad, and sit in a pool of brown butter and lime sauce flecked with chilli oil. Scratch disappointment, you’ll be angry without these. Aubergine & Tomato Ensalada, Pomme Anna Channelling a savoury Colin the Caterpillar, this creation of crispy potato with thinly sliced courgette tastes decent enough but isn’t quite there. The aubergine and tomato purée and gels are a little MasterCheffy and overall it feels like it needs to go back to the drawing board. photo credit: Aleksandra Boruch Lamb Shoulder Caldereta Pie Traditionally, caldereta comes as stew. It’s a tomato-based sauce with layers of flavour thanks to things like liver paste and hot peppers. Now, imagine that stew with tender strands of lamb shoulder, housed in a kind of shimmering pastry palace. That’s what this pie is. It’s delicious, it’s artful, and it’s one of the best things you’ll eat all year. photo credit: Aleksandra Boruch Chicken Inasal Chicken is never a boring choice when it’s cooked well and this chicken is up there with the very best. It hits all the marks: charred and caramelised skin, juicy meat, and a sauce you’ll want beside your bed at night. Fizzing with vinegar and glowing orange thanks to annatto, it may well make you look at your rosemary-stuffed Sunday bird a little sadly. photo credit: Aleksandra Boruch Lechon, Liver Peppercorn Sauce This sauce is based on Mang Tomas, a popular Filipino bottled liver condiment. Unfortunately we haven’t tried Mang Tomas but we do know that this sauce is one of the best we’ve had in London. It has the texture of silk and the flavour of a pig that’s been born into royalty. As for the pork itself, the crackling could be worn as armour but the meat shines with juiciness. Perfect plates of food are hard to come by but this is one of them. photo credit: Aleksandra Boruch Ube Choux Some meals peak at the starters, others at the mains, but here the peak goes on and on. This choux bun, with a satisfyingly crunchy outer shell, is excellent. Even better is this tennis ball-sized beauty’s filling: lilac ube ice cream. It’s creamy with a hint of coconut, and every spoonful demands one more." - Jake Missing
"At the top of Kingly Court, an always-rammed pit of lost tourists and Lost Marys, is a restaurant making some of London’s most exciting food. That place is Donia, a spot that mixes laid-back service with incredible modern Filipino flavours. Coming here en masse feels essential given how much of the menu should be ordered, like cloud-like pandesal bread served with glowing chive butter and traditional caldereta reinterpreted into a shimmering lamb shoulder pie. A table devouring the vinegar-laced chicken inasal will very quickly be taken somewhere much more joyful than just off Carnaby Street." - heidi lauth beasley, jake missing, sinead cranna, rianne shlebak
"Florence Mae Maglanoc is the co-founder of the Maginhawa Group (who are behind spots like Panadera Bakery, Guanabana, and Mamasons). Donia is their latest restaurant and while Filipino in essence, the Soho spot feels as London as a packet of Buzz Sweets. Traditional caldereta is interpreted into a shimmering lamb shoulder pie, and cloud-like pandesal bread is served with glowing chive butter. Everyone in the minimalist room is taken away by an exhibition of maximalist flavour." - heidi lauth beasley, jake missing, rianne shlebak, sinead cranna
