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Imperial by name and imperial by nature, this swanky Chinese at Victoria station’s Grosvenor Hotel has been regally decked out according to the principles of feng shui (think Victorian coved
ceilings meet ornate calligraphy screens). The kitchen offers a hybrid of Cantonese and eclectic Hong Kong-style cuisine, with seafood showing up strongly in the shape of minced prawn balls, with
crispy seaweed, steamed turbot with dried orange peel or baked black cod with pepper and honey sauce. Otherwise, expect a lively run from crispy duck salad to spicy ‘water-boiled’ beef or
deep-fried pork ribs with sweet plum sauce. A big contingent of dim sum satisfies the lunchtime crowd, set menus offer an appetising snapshot of the cuisine, and the wine list features some
impressive food-friendly Rieslings. Oriental high teas and Chinese-themed cocktails complete the picture.
I recently spent time in London which is not something that I do that often, due to a busy weekday schedule and my weekends being taken up with various other commitments.I have never had lobster Cantonese style before, as I usually eat lobster when I visit the Caribbean, due to lobster being very expensive within the UK. In my mind I remembered eating lobster in Jamaica where it was boiled with no additional sauce and the lobster meat was very tender and succulent. With my only experience of eating lobster being in the Caribbean I was surprised that the lobster was cooked in a mild ginger and spring onion sauce, which complimented the tender texture of the lobster meat: the ginger added a fiery kick to my taste buds which I could taste with every mouthful and the spring onion added a complimentary flavour. I chose a side dish of steamed rice and a braised glass noddle and vermicelli ( I paid for the second side dish separately) which helped not only to complete the meal but to also soak up the flavours, as the lobster was quite rich, and also because I love carbs...
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The Grand Imperial London is, rather perplexingly, situated within the Grosvenor Hotel at Victoria station and is well hidden in plain sight of the road. I say this because despite passing through Victoria station almost every day, I’d never once noticed its presence, nor had it ever occurred to me to look at what lurked behind the hotel’s doors.The decor is designed around the practice of Feng Shui – not something I would have known or recognised had I not read it on the website. To my eye, it’s a luxurious room designed to scream both ‘Chinese restaurant’ and ‘classy interior’ all in one. A little cruel perhaps for what is a perfectly acceptable interior...
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set off on a mission in search of a Peking duck that would leave me a sobbing mess as I reminisced of my childhood. Overly dramatic you say? Peking duck is serious stuff. My search lead me to Grand Imperial, one of two resident lobby restaurants of The Grosvenor and conveniently located next to the Victoria train and underground station. I’m not one to usually be tempted by the hotel restaurant when I am a guest let alone for a night out but I put my scepticism aside and decided to give it a shot. Of course my decision was swayed heavily by the prospect of a whole Peking duck and champagne for two for only £38...
More from wetrykai »
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