During its four-month renovation the restaurant has doubled in size to 180 seats and acquired five elegant private rooms suitable for group dining for six to twenty guests.
Royal China Club has been located on Baker Street for 12 years and its established Head Chef Billy Wong has worked for the restaurant since the opening. For the launch, Billy has created a menu which blends authentic Chinese dishes with European ingredients. Starters feature Fresh Abalone Tossed with Caviar (Cold), and Crispy King Prawns with Chilli & Peppercorn.
New main dishes added to the extensive menu include Roast Whole Suckling Pig, Wild Scottish Lobster, Barbecued Peking Duck, Steamed Minced Iberian Pork with Salted Egg, Irish Emperor Scallop, and “Wagyu†Sirloin Steak Pan Grilled. While popular award-winning desserts such as the Fresh Pear in Rice Wine Syrup, and Supreme Bird’s Nest Soup with Pears & Papaya are also available.
Freshly made Dim Sum created by specialist Dim Sum Chef Henry Chow is offered daily from Noon until 4:30pm. Eclectic Dim Sum dishes comprise Prawn & Bamboo Pith Dumpling, Shanghai Style Juicy Pork Dumplings with Crabmeat, and Steamed Buns with Runny Custard.
Architects Stiff and Trevillion have complemented their design with traditional Chinese themes such as silk wallpaper and a feature wall in black and red lacquer.
The main restaurant access is from Baker Street, where a bright red entrance door leads to the bar faced in profiled ceramic and brass with a Sahara Noir marble top and a mirrored and black stained oak back bar.
Opening hours: Sunday: Noon – 10:30pm; Monday to Thursday: Noon – 11:00pm; Friday and Saturday: Noon – 11:30pm.
Royal China Club, 38-42 Baker Street, London W1U 7AJ
Reservations: 020 7486 3898