I am never really in my comfort zone talking about regional Chinese cuisine. I have next to no knowledge about the skills or practices involved in making it, the different use of ingredients or techniques that distinguish one region from the next, and I am the last person you should ask if any particular dish is cooked "correctly".
All that said, having never cooked in a professional kitchen or worked front of house anywhere in my life there's no good reason I should be pontificating on any other style of food, either. All I can tell you is that I know what I like, and I like Fiery Flavors (yes they spell it the American way, don't blame me) very much.
The first dish we ate isn't pictured, because it was already half-finished by the time it arrived on our table and it would be unfair to record that indefinitely on the blog. Let me explain - arriving hungry and cold this cold Friday night in March the very kind (and observant) group on the next table noticed how intensely we were staring at their half-finished plate of chicken with crispy rice cake and offered the remainder to us. It was gorgeous - fiercely hot, packed with numbing Sichuan peppercorns and full of flavour, a lovely bit of crunch from the rice cake added up to a brilliantly rewarding dish. It was a great start.
Wood ear fungus was equally brilliant - again bursting with flavour, with a lovely balance of vinegar and oil, texture came in the form of little bits of peanuts but also, cleverly, chopped coriander stalks which added colour and crunch to what could have otherwise been a bit of a monochrome experience. But the star of the show was of course the fungus, a lovely ingredient treated well.
Next was a dish described as 'Sliced beef and ox tongue in chilli oil' on the menu, and was indeed every bit as good as it sounds despite involving not tongue, but tripe. Now that's absolutely fine by me of course (if I see offal, I order it), but I do wonder how flexible some other customers might have been to having their chosen variety of offal substituted without consultation. Anyway as I say, it was still a fantastic dish, with all of those wonderful Hunanese flavours appearing again.
Roast duck was perhaps the only dish that wasn't firing on all cylinders but then I'm not sure roast duck is a Hunanese thing - maybe their heart just wasn't in it. Looking a bit mangled (compare for example with the beautifully presented, and very similarly priced, bird at Shikumen) and with slightly dry flesh, the skin was nice and crispy and seasoned correctly but overall I wouldn't bother with it again.
Fortunately, from here on Fiery Flavors was nothing but superb. A whole brown crab came dressed in a ginger and spring onion sauce and was deliriously messy fun right until the last knuckled had been picked empty. Underneath was a portion of slippery udon noodles which soaked up the crab sauce and became a notable side in their own right. Also, and I appreciate I wasn't paying on this occasion, the menu has this listed for under £25, which is insane value for a whole crab anywhere never mind one cooked this well.
Finally, a Hunanese speciality of steamed fish heads with chopped chilli - powerfully spicy, perfectly cooked with an interesting gelatinous texture that brought to mind that Basque dish pil-pil. Despite being more stuffed than a large char siu bao by this point we were very reluctant to stop eating until every last bit of cheek and collar had been found and consumed. Alas, we weren't completely successful but we did really well (our servers kindly told us).
Ah yes - a word on the service. Our waitress took absolutely no prisoners when correcting our cackhanded and unbalanced ordering and we absolutely loved her for it. When we tried to order the wrong sauce with the crab, she corrected us. When we asked if we needed any rice, she said 'no, have noodles with the crab'. It was like a crash course in ordering Hunanese food, and believe me, I absolutely needed it. If you're anything like me and might be put off regional Chinese food for fear of ordering the wrong thing, just make sure you get a front of house experience like this - it made the whole evening even more of a joy. Perhaps she should have talked us out of ordering the duck, but nobody's perfect.
After going through the menu bit by bit, and not counting those gifted bits of chilli chicken, I think our food bill would have come to £44.10 per person without service, which I'm sure you'll agree for a meal involving whole brown crab and giant bighead carp (I think that's what they said it was) is a hell of a bargain in London in 2026. And yes I know this was an invite so as ever, take any mention of service with a pinch of salt, but that aspect really made the evening.
We have, I'm told, an influx of discerning Chinese students into London over the last few years to thank for the relatively recent explosion in brilliant regional Chinese restaurants. It's a cliche that if a Chinese restaurant is full of Chinese people than it's very likely to be good, and though this doesn't necessarily have to be the case, it invariably is. Fiery Flavors is already popular with expats and others alike, because it's reasonably priced, exciting and - I presume - deeply authentic. As I said before, on that last point, I couldn't tell you for sure. But I know what I like.
9/10
I was invited to Fiery Flavours and didn't see a bill. But it would have come to about £44.10 + service without drinks.
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