The ancient art of Dim Sum, created for the 21st Century. The Ping Pong revolution started in Soho in May 2005 and these sleek black restaurants are now something of a London institution. The contemporary style is combined with an authentic Chinese aesthetic while the menu offers accessibility and affordability. Its signature dim sum range comes in little parcels of deliciousness with a choice of over 40 dim sum dishes, from the finest translucent dumplings that melt in your mouth to the king of dumplings: the prawn Hai Gau. Known for its shell like appearance and delicate crest of nine to eleven pleats, this is considered the ultimate test of a dim sum chef's skill. Whether a dim sum novice or junkie, diners will welcome new pan-Asian dishes and specials including vegetarian tom yam soup; straw mushroom and salmon rolls; spring buns with sesame seeds; lamb chops with lemon grass; and duck in sweet sauce. Dim sum started with the humble bun, but Ping Pong are taking this simple staple to new levels with the introduction of their deliciously decadent dark chocolate and whisky bun – ideal for those with a sweet tooth. Tea drinking is an integral part of the Chinese dim sum experience and it is said that it was in the tea houses of Canton (now Guandong) that the tradition of snacking on small sweet and savoury delicacies began. Ping Pong acknowledges the age-old art of Chinese tea-drinking by offering a range of infusions including the light and fragrant Jasmine – simply add hot water and this exotic blossom theatrically opens in the glass, offering a delicate, floral aroma and sweet taste. Low black onyx tables geometric lattice screens, exposed brickwork and olive green leather stools and banquettes create a sexy and sophisticated environment.