Manchester: Castlefield to Chinatown Food Tour & 7 Tastings
Taste Manchester's history, cotton mills and Madchester, on a walk from Castlefield's canal arches to Chinatown. Taste local specialties, and enjoy a Secret Dish that ...
No.8 Hotpot is a sichuan late-night spot in Chinatown, Manchester.
Editorially verified May 27, 2026 by Elliot Marsh, TableJourney editor. Source.
Taste Manchester's history, cotton mills and Madchester, on a walk from Castlefield's canal arches to Chinatown. Taste local specialties, and enjoy a Secret Dish that ...
Explore Manchester’s Northern Quarter on a guided food walk. Sample four small plates at top eateries, discover street art, and hear local stories.
Embark on a Manchester Guided Food Tour and savor English Breakfast, Curry rice, pie or fish & chips and Cider or Ale, while discovering the city’s rich culinary traditions.
Address: 8 Princess Street, Manchester M1 4LH
Manchester Chinatown basement dim sum room, kitchen open until 22:00 weekdays. Har gow, siu mai, char siu pork and chiu chow dumplings late into the evening.
Try: Dim sum
Manchester Chinatown basement dim sum room, kitchen open until 22:00 weekdays. Har gow, siu mai, char siu pork and chiu chow dumplings late into the evening.
Try: Dim sum
Manchester's Edge Street Northern Quarter pub serves food until 02:00 every night. Reuben on rye, hot toasties, sourdough grilled cheese, craft beer flight.
Try: Reuben sandwich
Manchester basement bar on Dale Street, ping-pong and cocktails until 03:00 Friday and Saturday. Pizza by the slice the kitchen mainstay through the night.
Try: Pizza by the slice
Manchester Curry Mile institution open until 01:00 on weekend nights. Lal Qila means Red Fort; everything cooked to order, spice tuned to each diner here.
Try: Made-to-order curry
Manchester Bavarian beer hall on Peter Street, kitchen until 02:00 Friday and Saturday. Bratwurst, pretzels, obatzda dip, live music programme nightly.
Try: Bratwurst platter
Manchester branch of the British steakhouse chain on Deansgate, kitchen until 23:30 daily. Native-breed dry-aged beef, late dinners with bone-marrow gravy.
Try: 35-day dry-aged rump