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Donia

London, Soho - Filipino - Restaurant - ££

Laid-back vibes and on-trend Filipino sharing plates

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Filipino restaurants tend to be more more low-key and less prominent than, say, their Singaporean or Malaysian counterparts in the UK, but this ‘high-vis’ eatery from the people behind Mamasons ‘dirty ice cream’ and the Panadera Bakery in Kentish Town attempts to break the mould. Set on the top floor of Kingly Court, it’s a cosy, contemporary space with wooden beams, dark wood tables, colourful banquettes and craggy rock-shaped light fittings overhead. The laid-back ambience is helped along by young, chirpy staff. Expect a menu built around sharing plates, with flavours and textures criss-crossing China, South-East Asia, America and Spain – all commendably underpinned by British produce. Adobo, a popular Filipino seasoning, is given a twist to impart depth to golden-brown mushroom croquetas, which sit on a tiny mound of mushroom duxelles. Other openers range from smoky chicken heart skewers to superb prawn and pork siu mai topped off with ...

Filipino restaurants tend to be more more low-key and less prominent than, say, their Singaporean or Malaysian counterparts in the UK, but this ‘high-vis’ eatery from the people behind Mamasons ‘dirty ice cream’ and the Panadera Bakery in Kentish Town attempts to break the mould. Set on the top floor of Kingly Court, it’s a cosy, contemporary space with wooden beams, dark wood tables, colourful banquettes and craggy rock-shaped light fittings overhead. The laid-back ambience is helped along by young, chirpy staff.

Expect a menu built around sharing plates, with flavours and textures criss-crossing China, South-East Asia, America and Spain – all commendably underpinned by British produce. Adobo, a popular Filipino seasoning, is given a twist to impart depth to golden-brown mushroom croquetas, which sit on a tiny mound of mushroom duxelles. Other openers range from smoky chicken heart skewers to superb prawn and pork siu mai topped off with crabmeat and served with a crustacean bisque lifted by a touch of lime.

For something more substantial, try the caldereta pie, a terrific pithivier-like dish involving lamb shoulder enriched with a flavourful jus of chicken livers and tomato. As a sweet finale, we recommend the outsized choux bun filled with cold, creamy ube (purple yam) and coconut Chantilly.

Overall, the food is on-trend without relinquishing its culinary roots, and the kitchen deserves plaudits for showing what can be achieved when creativity is applied to a less familiar cuisine. Cocktails (including low-alcohol options) are a reminder of sunny holidays near the equator; otherwise, two dozen wines offer value by the glass or bottle.

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VENUE DETAILS

2.14 Top Floor, Kingly Court, Carnaby Street
Soho
W1B 5PWGB

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OTHER INFORMATION

Counter seating, Family friendly

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