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- Royal China Baker Street. Press handout. Before anyone knew the difference between har gau and siu mai, queues would form every weekend outside the Bayswater branch of this mid-market Chinese chain in the days when queueing was unusual, not ubiquitous.
- Dim Sum Duck. @missjessicamw. An insalubrious stretch of grimy King’s Cross Road might not be the most appealing prospect for an appetite-sharpening queue and yet the food quality at this tiny dim sum parlour is so good no one minds the wait for an experience superior to anywhere in Chinatown.
- Hakkasan. Press handout. There had been high-end Chinese restaurants before Hakkasan, but none that had combined the feeling of eating in a nightclub with refined food that would initially seem better suited to more sedate, starred establishments.
- Hong Kong. This relative newcomer to Islington’s restaurant mile is a tranquil spot of white walls and pan pipes where the dim sum is so good it is served until 9pm.
At Chiu Tang, he oversees a menu driven by sophisticated and studied techniques, honed by Chef Cheung through decades of experience in Hong Kong’s top Chiu Chow venues. Chef Cheung’s menu truly encapsulates the essence of Chiu Chow cuisine; sourcing the best produce available, his signature dishes include Marinated Goose Liver, Deep-fried Puning Tofu and Poached Fresh Sea Conch.
Jul 9, 2024 · Yaatra. 4 Greycoat Pl, London SW1P 1SB. Set in the Grade II listed Edwardian Westminster fire station, Yaatra is a modern Indian restaurant. Executive chef Amit Bagyal worked with Atul Kochhar for years at both Kanishka Mayfair and Benares. Menus are created in a way to give you a tasting tour of the Indian subcontinent.
Aug 27, 2021 · Chef Hung Chi-Kwong says many of Cantonese cuisine’s traditional flavors are slowly waning. Hung has observed this personally over his 32-year culinary career, which he started by working as a kitchen assistant at a Cantonese restaurant in Causeway Bay at age 15.
- Oysters with Port
- Stir-Fried Lobster with Spring Onion, Red Onion, and Shallots
- Crispy Salted Chicken
Tang OysterA few restaurants in town prepare similar oyster dishes using red wine, but Chef Kwong cleverly uses port instead, which gave a distinct sweet finish to this oyster dish. In addition, only jumbo size oysters were used for a more smooth mouth feel. This dish was divine – a thin crispy crust with silky oyster inside followed by a hint of d...
Tang LobsterHaving met many top Chinese chefs, I have found that one thing they all emphasise is that the serving temperature of the food is far more important than the plating. Once the food leaves the wok, it should be brought out to diners without tampering too long on the plate. Similarly, Chef Kwong mentioned that he keeps his time on plating ...
Tang ChickenThough Chef Kwong’s is best known for his skills in seafood, one of his poultry dishes actually made it to my list of all-time favourites! This recipe requires trimming out the fat under the skin, then poaching the whole chicken in a superior broth containing conpoy, Yunnan ham, and dried shrimp, and finally holding up the chicken and g...
Stylish corner pub with contemporary decor and beer garden in Westminster. Serving ales and cocktails alongside a modern menu with light bites and vegan options. Book a table View our menus
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Mar 31, 2017 · What Drives Chef Kwong Wai Keung of three-Michelin-starred T’ang Court. Despite his classic Cantonese cooking background, chef Kwong from The Langham Hong Kong believes innovation is a necessary skill for every chef. T’ang Court in the Langham Hotel Hong Kong was awarded with three Michelin stars in the 2016 edition of the Michelin Guide ...
