Dining Out: Pecking House at The Standard, London

There are pop-ups, and then there are moments. Pecking House at The Standard is the latter.

When New York City’s cult fried chicken joint announced it was crossing the Atlantic for a six-week residency at Double Standard, it wasn’t just another calendar entry in London’s busy summer dining diary. It was a statement. From 31st July to 14th September, Pecking House — the Taiwanese-American, chili-oil slicked sensation created by Eric Huang — takes up residence in King’s Cross, bringing its unapologetically bold flavour, New York swagger, and loyal following to one of London’s most recognisable hotels.

For those who know, Pecking House barely needs introduction. For those who don’t, let’s rewind.

Eric Huang grew up in Queens, New York, in a family steeped in the restaurant trade. After cutting his teeth in the exacting kitchens of Eleven Madison Park, he left the world of haute cuisine and — mid-pandemic — began serving fried chicken out of his uncle’s restaurant. The story is the stuff of food folklore: word spread, the orders stacked up, and before long, Pecking House had a 10,000+ strong waitlist. The New York Times called it “Nashville hot chicken meets Taiwanese fried chicken,” which isn’t far off.

The result? Chicken that is, quite simply, unlike anything else. Country-fried, golden, and crispy, then finished with a lip-tingling, duck fat chili oil that soaks in just enough to add fire without losing crunch. At its best, it’s equal parts indulgent and sophisticated — comfort food with layers, culture, and craft.

Now, for the first time, London diners can experience that same magic without a transatlantic flight.

The residency runs at Double Standard, The Standard’s ground-floor bar and terrace, already known for its buzzy energy and big-hearted portions. It’s a perfect match. Pecking House’s menu is tight, confident, and built for sharing over cocktails, spritzes, or a round of cold beers.

The headline, of course, is the Chili Fried Chicken. This is Eric’s calling card, and the dish that built the legend: fried chicken finished with a slick of chili oil infused with duck fat. At The Standard, it arrives hot, crisp, and unapologetically generous. You’ll want fries on the side — though be warned, portions are American in spirit, and perhaps too much for one sitting.

The Chinatown Chicken Sandwich follows in the tradition of New York’s greatest comfort foods: fried boneless thigh, smoky-sweet mayo, tomato, pickles, and pork floss, all packed into a soft brioche bun. It’s messy, indulgent, and entirely worth the risk of shirt stains.

Sides are far more than an afterthought. A Gem Salad with Buttermilk and Furikake brings freshness and crunch, while Baked Gigante Beans with Chorizo lean hearty, rich, and satisfying. The star side dish for us, though, was the Smashed Cucumbers with Black Vinegar. Refreshing, tangy, and bright, it cut perfectly through the chili slick of the chicken.

For non-meat eaters, there’s a Vegan MaPo Tofu with Avocado, which feels more considered than the typical token veg option — bold, flavourful, and worthy of its place on the menu.

And dessert? That’s where Pecking House’s fine-dining roots show. The Coconut Rice Pudding with Puffed Rice and Miso Caramel is nothing short of exceptional: creamy, comforting, yet elevated with the savoury hit of miso and the crunch of puffed rice. It’s a dish that turns the meal from spice to sweet, and lingers long after the last bite.

When we dined, the table couldn’t resist the classics. The Chili Fried Chicken lived up to the hype, golden and crisp, though the portion verged on overwhelming — perhaps best shared. The Smashed Cucumbers provided exactly the kind of palate refreshment you need alongside it, and that Coconut Rice Pudding? A genuinely beautiful finale.

This isn’t a menu designed for restraint, nor should it be. Pecking House has always been about generosity — of flavour, of spirit, of portion. At The Standard, that ethos is alive and well.

London’s dining scene thrives on collaboration and the thrill of the temporary. But some pop-ups feel like placeholders, while others feel like genuine events. Pecking House falls firmly in the latter category.

It’s not just the food, though the food is outstanding. It’s the story. A pandemic-born kitchen in Queens, New York, that turned into a cult phenomenon, arriving in one of London’s most iconic hotels for a fleeting summer residency — that’s the kind of cultural crossover that makes a city buzz.

For The Standard, it’s a statement of intent: the hotel continues to position itself as a lifestyle destination where food, fashion, music, and culture intersect. For Pecking House, it’s a chance to test London’s appetite for its unique brand of fried chicken, ahead of what we can only hope might be a permanent UK outpost one day.

The Details

Where: Double Standard, The Standard, London, WC1H
When: 31st July – 14th September, 2025
What: Pecking House residency featuring Chili Fried Chicken, Chinatown Chicken Sandwich, seasonal sides, vegan options, and desserts.
Bookings: Essential. This one will sell out.

London does fried chicken well, but it rarely does it like this. Pecking House’s arrival at The Standard is the kind of culinary moment that blends hype with genuine delivery. The crunch is real, the chili oil unapologetic, the pudding extraordinary.

It’s bold. It’s brash. It’s New York fried chicken in King’s Cross. And it’s not to be missed.

Book a table at Double Standard.