For lovers of piquant Chinese food in the capital, the fiery profile of Sichuan cuisine has long been the dominant force. That landscape is now shifting with the arrival of a vibrant new restaurant in Surrey Quays, introducing Londoners to a third, equally compelling spice tradition from China.
A New Spice Sensation Arrives in London
Fiery Flavors has opened its doors at 176-178 Lower Road, SE16 2UN, bringing the proud culinary heritage of Hunan province to the fore. While Sichuan is famed for its má là (numbing spice) and gān là (dry chilli heat), Hunan specialises in xiāng là, or aromatic spice. This complex heat builds through a fragrant base of fresh chillies, fermented black beans, and smoked bamboo shoots, offering a distinct experience for adventurous palates.
The restaurant, reviewed by contributor Elaine Zhao for Time Out on Monday 1 December 2025, is led by head chef Jianren Zhou, who brings three decades of expertise in his hometown cuisine. The energetic space, marked by neon and bold red interiors, offers a raucous, celebratory atmosphere perfect for group dining.
Signature Dishes and Must-Try Plates
The menu is a deep dive into Hunan's sour, fermented, and pickled flavours, which aim to amplify ingredients rather than mask them. The signature steamed fish head with chopped chillies is highlighted as an essential order, particularly for those curious about the dish or seeking collagen-rich food.
Co-owner Winston Tao enthusiastically recommends the cured beef with white chillies and the stir-fried cabbage with glass noodles and salted egg yolk—a deceptively simple dish with an addictive texture. The meal is well-balanced with starters like vinegar-dressed wood ear fungus and sweet corn ribs. For the truly bold, the Changsha stinky tofu delivers a powerful umami punch, though it comes with a polarising warning.
Why Hunan Cuisine is Poised for Its Moment
As the daughter of a Hunanese restaurateur, Elaine Zhao ponders why this cuisine hasn't achieved the global fame of its Sichuan cousin, despite a shared love of heat. The answer may lie in its reliance on more intricate techniques like pickling and fermentation. However, with Londoners growing ever more adventurous in exploring China's regional offerings—from Yunnanese to now Hunanese—Fiery Flavors could well be the catalyst for Hunan's long-awaited breakthrough.
The Time Out tip is clear: book a round booth, gather an adventurous group, and dive into a shared feast. With its syrupy plum juice, giant pots of tea, and generously poured wine, Fiery Flavors provides a lively, flavour-packed gateway into a thrilling new dimension of Chinese cooking in London.
