Silken tofu is whipped until airy and light, then served with braised aubergine, a spiced tomato dressing and crispy wonton crisps for scooping. This is the dish that was mentioned in early press before the restaurant opened and it delivers on the promise. The texture of the whipped tofu against the crunch of the wontons is the draw. A strong option for vegetarians, though the whole table tends to reach for it.
Tips from diners
Use the wonton crisps as scoops rather than eating the tofu with a spoon. The crunch against the silky tofu is the whole point of the dish.
The dish that multiple reviewers call the reason to visit. Shrimp mousse is spread between slices of bread and fried until golden and crisp, then finished with a bright, spicy green chilli sauce, micro shiso and pickled daikon. The Infatuation and London on the Inside both singled this out as a must-order. At £13 it is one of the pricier starters but the portion is generous and the execution is consistently sharp.
Tips from diners
This is the dish everyone orders and for good reason. The green chilli sauce has real heat. If you are sharing, order two portions — one is not enough for a table.
A wobbly steamed egg custard topped with brown crab meat, a house-made shiitake XO sauce and trout roe. The egg is barely set — silky and custard-like — and the XO sauce adds umami depth. At £11 it is good value for the quality of the crab. Reviewers describe this as one of the most refined dishes on a menu that otherwise leans casual.
Tips from diners
The shiitake XO sauce is house-made and adds serious depth. Eat this one slowly — each spoonful has layers of flavour from the egg, crab and roe.
Chicken skewers grilled over charcoal and dressed with a lemongrass sa te chilli oil that provides fragrant heat. Served with roasted onions and sweet basil. This is where Eric Wan's Vietnamese roots show most clearly — the lemongrass and basil are distinctly Southeast Asian. At £12 these are a solid main-course option if you want something more substantial than the smaller plates.
Tips from diners
The charcoal grill gives these real smokiness. Order alongside the prawn toast and the tofu for a good spread of three dishes to share between two people.
A vegan main course built around delica squash (a sweet, nutty Japanese squash variety) in a coconut milk and galangal curry with shimeji mushrooms. At £19 it is the most expensive dish on the menu but it is a generous portion and works as a main for one or a shared side for two. Reviewers note it as proof the kitchen takes vegetable cookery as seriously as the meat and seafood dishes.
Tips from diners
This works as a main for one vegan diner or as a shared side alongside the chicken skewers and beef. The galangal gives it a warmth that is different from regular ginger.
Chef Eric Wan spent years running pop-ups under the name La Lot, building a following for his modern Vietnamese cooking. He trained classically and worked at Dinner by Heston before applying those skills to his own heritage cuisine. Tempo, which opened in late 2024 on Paradise Row in Bethnal Green, is his first permanent site, run with the team behind Dan's. The open kitchen, bar seating and concise menu of sharing plates make it feel more wine bar than restaurant, which is exactly the point.
The menu is short — about 10 dishes total. The move, according to multiple reviewers, is to order the entire menu between two or three people. At around £70-75 per person it is very reasonable for the quality.
The natural wine list is strong and changes frequently. Ask what is open by the glass that evening — the staff know the wines well and will steer you right.
The bar seats facing the open kitchen are the best spots. You can watch Eric and the team cook everything from a few feet away. These go first when booking, so reserve early.
Paradise Row is a short walk from Bethnal Green tube. The area has a few other good spots — the sister bar Parched is next door if you want a drink before or after.
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