The Bite Magazine - Autumn/Winter 2023 - Issue 34

Four Seasons expanded its Chinese restaurant portfolio to the Hippodrome Leicester Square with Chop Chop located on the casino’s ground floor. Jada Brookes dined at the culinary addition and experienced delicious food. bitecuisine So Cometh the A ccording to Chop Chop’s menu, the term ‘chop chop’ has three meanings. The first is ‘quick quick’ as in fast and delicious food, the second refers to the chop- ping board where ingredients for various signature dishes are prepared, and the third is chopsticks for eating food the Chinese way. The phrase was first used in interaction between Cantonese and Eng- lish people in British-occupied south China in the mid-19th century and often means to ‘hurry’ or do something now without delay. Chop Chop by Four Seasons Hippodrome is a con- temporary Chinese restaurant on the lower ground floor of the bustling casino and entertainment ven- ue in Leicester Square. It’s a sophisticated far cry from the same name noodle bars that used to line Kings Cross and Shepherd’s Bush main roads. Four Seasons is renowned for serving some of the best Cantonese food in the country and has three oth- er nearby restaurants. Its first restaurant opened in Queensway in 1990 by Hong Kong-born Mr Lam. Four Seasons in Chinatown’s Gerrard Street is re- nowned for its barbecue meats and spectacular duck dubbed the ‘best in the world’ by Financial Times’ Nicholas Lander. The grain-fed free-roaming ducks are sourced from the Silver Hill Farm in Ire- Venue images courtesy of Roche Communications