A life-sized Tuk Tuk at the door and red lighting from Chinese lanterns set against mirrors and blacks will instantly remind you of Chinatown. The Asian Tuk Tuk (TATT) takes inspiration from street food across South & South-east Asia. While larger plates generally stick to traditional Asian dishes, smaller plates include funky takes like 'Sushi Donuts' and 'Cantonese Jalebi'. My 'Hebai Cumin Lamb' was delightful with yielding lamb ribs coated in a spunky cumin marinade and pan-grilled to crisp. 'Naked Cactus Dimsum' was an improvisation of Chinese Pearl Balls with beetroot infused rice coated on steamed minced chicken balls. The rice didn’t stick and those meatballs were dry. An entire meal could be made out TATT’s 'Singapore Chilli Crab' – soft-shell crab in a sweet sambal & egg sauce served with freshly fried Mantou buns. I enjoyed the kitchen’s fun take on a ubiquitous Thai dessert; called 'Tuk Tuk Krob', it replaces coconut milk with whipped coconut cream and adds a mango ice-cream-bar.