Three Rounds Tavern

In East London, Three Rounds Tavern champions bold, convivial Chinese cooking with a tavern’s easy charm. The kitchen leans into vibrant, chilli-bright flavours and crisp textures, sending out plates made for sharing and lingering conversation, the kind that pairs naturally with a well-poured drink.

Cool, zippy starters set the tone: spicy drenched cucumber glossed in citrus-chili vinegar and black fungus lifted with pickled chilli. Crunch follows in the form of crispy tofu dusted with salt and pepper and that ever-satisfying salt and pepper squid. From there, the table fills with comfort and heat: steamed, boneless sea-bass under a duo chili sauce, and braised duck with beer and spices, served on the bone for depth and character. Vegetarians are not overlooked, with braised mushroom and pak choi and mushrooms stir-fried in oyster sauce, while simple staples like steamed rice and pork and sweetcorn dumplings round things out.

Behind the bar, baijiu sits alongside Chinese craft beers from KingStar, perfect companions to the kitchen’s punchy palette. The mood is relaxed and unpretentious, the kind of place where a second round easily becomes a third.

Settle in, pass the chopsticks, and let the flavours do the talking. Book your spot, bring good company, and make it Three Rounds by name and by nature.