Silk Road

49 Camberwell Church Street, London, SE5 8TR - View on a map
Telephone: 020 7703 4832

Silk Road Restaurant In London
Overall 7.0
Food 7.0
Service 6.0
Atmosphere 7.0
Value 8.0
Based on 1 reviews

what the critics say


TimeOut - 3/5

Wednesday, January 20, 2010 - A good-value pioneer of London's trend for branching out into regional Chinese cuisines, Silk Road quietly churns out favourites from the north-west frontier province of Xinjiang...Dumplings - filled with meat or vegetables - are typical northern China staples, although here lamb dominates instead of pork. Priced at about 3 for 10, it would be a shame not to try a few. But what makes Silk Road a destination worth travelling to is the noodle and stew menu. Our favourite was the 'medium chicken', a wonderfully rich star anise-and-chilli-flavoured broth bobbing with pieces of bird on the bone, plus potatoes.

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what the bloggers say

Cheese and Biscuits

Cheese and Biscuits - 9/10

Tuesday, March 01, 2011 - Silk Road are rightly celebrated for their fried pork dumplings, made fresh all day and every day and often in full view of the customers at a table towards the back of the restaurant. They are brilliant - crispy on the outside, moist and piggy within - and, for the amount of backbreaking work that goes into them, ludicrously cheap, about 3 quid for 10. Another street-food starter is the cumin-spiced lamb skewers, charcoal grilled and moreish with the chunks of meat alternating with glistening cubes of lamb fat...Our bill came to around 20 quid a head, about half of which went on far more beers than is probably healthy, and I'm pretty certain that you could eat a feast here for just over a tenner.

Will Eat For Money

Will Eat For Money

Wednesday, February 03, 2010 - Big Plate Chicken. What I came here to try, after hearing so much about it. A bowl big enough to bathe a one year old in was brought out, filled with spicy broth, potatoes (slightly underdone, once more), pickled Sichuan chillies, chunks of chicken on the bone and peppers. The pieces of chicken were beautiful, though slightly awkward to eat off the bone; pan fried first and then simmered with the rest of the broth, the chunks of chicken were tender and packed with flavour...The secret about this place has come out, and I urge you to give it a go.

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