Once shorthand for mid-strength lagers and retirees in whites, bowls clubs are now moonlighting as unlikely dining destinations, drawing in crowds with chef-led residencies and inventive menus. Step into Doubleview Bowling Club – aka "The View" – on Wednesday or Friday nights and you’ll find Irish-born chef Glenn McCue (Old Young’s) cooking a Taiwanese-influenced menu with his roving pop-up, Jujube Dining.

You’ll still find bowlo classics (specifically, the beloved Double Quarter Pounder), but the rest of the offering is why you’re really here. Take the bread: focaccia made by Strollio’s is elevated with sesame and spring onion (nods to spring onion pancakes) and comes served with a whipped white bean and fermented tofu dip. Or the black pepper beef, accompanied by Irish champ mash and red cabbage braised with Sichuan peppercorns and Chinese black vinegar.