In a prime position facing Liverpool’s M&S arena, White Tiger promises to be a popular new addition to the city’s diverse dining scene. Jennie Lewis reports

For most, a Beefeater or a Berni Inn is a long-forgotten (and not-very-much-missed) concept. And while a budget burger and a beer might still curry some appeal, many of us are now weighing up our options more carefully when it comes to dining out.

Today diners expect more than just a decent meal. With eating out increasingly treated as an experience rather than a convenience, restaurants now have to deliver on every level — atmosphere, service, creativity and, most importantly, flavour. Well, White Tiger got the memo.

Launched in May with the promise of bringing “bold flavours and creative flair,” the Kings Dock restaurant delivers both in abundance. Stylish interiors, ambient lighting and an impressive back bar, this doesn’t feel like “just another Indian restaurant” – and it isn’t.

It’s ambitious founders, doctors and long-time friends Meenal Abhyankar and Dhanya Kalathil, have spent the last five years refining its concept: authentic regional Indian cuisine paired with the smoky, fiery influence of Indo-Chinese cooking.

The menu is split into two distinct sections — Indian Soul and Hakka Fire — developed by acclaimed chefs Anahita Dhondy and MasterChef India winner Shipra Khanna.

On opening day, my friend and I leaned fully into the tasting plates — easily the best way to experience the menu in my opinion.

Highlights from Indian Soul included the Cafreal paneer, beautifully charred outside and soft within, coated in a vibrant herb and chilli marinade with a satisfying kick. The Kolhapuri grilled chicken delivered delicate warmth from the red chilli balanced by subtle coconut sweetness, a welcome contrast to the (often quite intense) heat of some of the other dishes.

The tofu akuri proved exactly why it’s already developing a firm following: rich, warming and deeply comforting scooped into pillowy soft naan.

The Hakka Fire dishes were equally impressive. Crispy lotus tempest — sticky, sweet, fiery lotus stem chips glazed in honey chilli — dangerously addictive. The fiery lamb bites were melt-in-the-mouth tender and drenched in smoky heat, while the kung pao chicken packed punch, crunch, spice and savoury stickiness in equal measure. Perfect picky bits.

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The quality of the food at White Tiger comes as little surprise considering the calibre behind the curation of it’s menu. Anihita Dhondy, recognised by Forbes Asia and Condé Nast Traveller, and Shipra Khanna, a Le Cordon Bleu-trained chef and award-winning author, bring serious pedigree to the kitchen.

But what truly elevates White Tiger isn’t just the food — it’s the attention to detail throughout the entire experience. From the owners enthusiastically sharing their vision, to the knowledgeable staff confidently guiding diners through the menu, there’s a clear sense of passion, pride and professionalism running through the restaurant.

Liverpool has no shortage of places to eat, but White Tiger brings something genuinely new and different. Yes the setting is stunning, yes the food is fantastic, and yes they may have some of the most instagrammable loos in Liverpool, but what sets White Tiger aside for me is its warmth. There’s a cordiality and a level of care that can sometimes be, in my experience, lacking elsewhere.

Go with friends, order widely, work your way through the tasting plates and cocktails, and settle in for an experience you’ll remember long after the glasses are empty.

White Tiger Restaurant, Keel Wharf, Liverpool, L3 4FN