Paddyfield

Paddyfields
39-40 Hythe Bridge Street
Oxford
OX1 2EP



One of the better (read, more authentic) Chinese restaurants in Oxford, Paddyfields has an eclectic menu of Chinese favourites, celebrating all the pieces of meat only normally seen inside a sausage (where it is safely hidden from sight), interspersed with a few British favourites such as 'deep fried pork ribs in sticky sauce', 'deep fried pork in sticky sauce' and 'deep fried chicken in sticky sauce' for those who believe that cod suffocated in batter and fried into submission is the height of cuisine.



Returning from a successful weekend away, we pass Paddyfields at around 5pm, and break the cardinal rule of morning tea by having it at dinner time.



The obliging host assured us that they would still serve dim sum at this late hour, and within moments of us being seated, tea was poured and a menu was pondered.



Taro puffs stuffed with pork. Unfortunately, without the flash this steaming, crispy, pork-filled and flaky ball of goodness is impossible to see. Basically, it's a croquette of sweet pork filling wrapped in mashed taro and fried. The taro expands rapidly leaving crisp tendrils of caramalised starch - think the finest fries imaginable.



The steamed ribs with black beans were tender, chewy, and flavourful. Definitely made to be savoured, the meat itself is hardly worth the effort, but the self-sauced pieces of pork rib are a delight to work on.



Beef manifolds in black beans. A similar presentation to the ribs, but with a slightly sweet sauce that translates to BBQ on the menu, but not in reality. The manifolds retain their sweetness and crunch, despite being cooked long and slow, evidenced by its tenderness.



Prawn dumplings - a staple - turned out large and juicy with whole pieces of prawn. One of the better examples in Oxford.



Similarly the siu mai were freshly prepared for us, despite the late hour, and were a chewy and bouncy texture that both A and I love. The pork was fresh, and not overwhelmed by other flavours.



Beef cheung fen - a departure from our usual prawn option. The fen was a good texture - not at all heavy, while the beef was that slightly curious, but (to us) pleasant crunchy texture. How do they get beef to become crunchy? I shall never know.



The phoenix claws (ha!) in black beans was very good, but slightly cold by the time it was delivered. Our rather pleasant host joked that we were addicted to black beans - although this a tad unfair since they served everything with the little fermented rat turds. The sauce for each was different, despite the beans, and this was served in a sweet and slightly sticky 'BBQ' sauce.



The damage: around 8 dishes with tea and service for a total of £25. Not bad for an afternoon meal to perk oneself up.