Eat, drink, snap, repeat – Tattu's Insta-worthy concept heads from the UK to UAE.
“I’ve never seen London from this angle,” says my guest, who has lived in the capital for more than 30 years. We are on the top floor of The Now Building, Denmark Street, and overlooking Oxford Street. As Tattu will be making its way from the UK to the UAE, we checked out the fine dining Chinese restaurant and dug our chopsticks into the cuisine.
In 2015, Tattu was founded by two brothers, and first opened in Manchester. Now, it has opened across the United Kingdom in Birmingham, Edinburgh, Leeds, and, of course, London. In 2025, it will open in the new hotel, Ciel Dubai, which is located in Dubai Marina.
Tattu’s name combines the words tattoo, which refers to the art form, and tatau, which refers to the ancient eastern tradition of making a mark. The name reflects how the restaurant draws inspiration from the old and new. When we entered, we whizzed up the lift, and it felt like we were entering a nightclub in Leicester Square rather than a restaurant on the edge of Soho.
Tattu will fit right into Dubai. The sultry spot is a sprawling site with a bold, bombastic design. The venue and visitors were dressed to impress, and guests ranged from date nights to birthday parties. The space boasted low lighting, spread-out tables, hanging floral features, a rooftop terrace and, of course, that floor-to-ceiling view. Top tip: book a table by the windows in time for the sunset.
Tattu’s London menu is designed for sharing. The menu spans small plates, meat, seafood, vegetables, dim sum, Peking duck pancakes, tofu, rice, noodles and desserts. The set menus include Modern Sharing, Emperor’s Choice and Taste of Tattu. Guests are paying elevated prices for the elevated view.
The menu boasts luxurious ingredients, from caviar to truffle shavings. We started with the Mixed Dim Sum Platter, which included chicken, truffle and Wagyu beef. When we lifted the lid of the traditional dim sum basket, we were drawn in by the soft smoke. The Wagyu Beef Dumpling was the standout success with a rich and refined flavour, and kimchi and spring onion.
The Chicken Truffle Shumai came in four pieces. The dumplings were topped with truffle shavings, and sat on a bed of soy sauce. While the meat was nutty and on the soft side, the truffle was on the overwhelming side. If you want to go for a signature dish, order the Emperor’s Duck Breast. The duck was sliced and torched, and topped with daikon, kumquats and a plum glaze. It was crispy on the outside, and soft on the inside.
The dessert menu offers a Chinese take on popular dishes. Desserts include Asian Pear Sticky Toffee Pudding and the Yuzu Lemon Drop. The drinks menu combines taste with theatrics, and the signature cocktails boast Asian influences. Drinks include a Mandopop Bellini, Oolong Old Fashioned and Sesame Sour. We went all in with the fun and fabulous Iced Skull Candy. The head-turning drink is served in a crystal skull, and comes in a bright blue colour with candy, lemon and vodka.
At Tattu, the portions were on the smaller side, and we left craving more. It’s easy to dismiss Insta-ready restaurants for prioritising gimmicks over gourmet. The team have clearly mastered their market, for whom more is more. When we left, it filled up with a young crowd ready to indulge – they didn’t bat an eyelid at the high prices, but were fixed on getting the right angles and, of course, that view.
GO: Visit https://tattu.co.uk for more information.