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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). Efficient, helpful staff man the room, while the kitchen offers a nicely presented hybrid of Cantonese and eclectic Hong Kong-style cuisine, with seafood showing up strongly in the shape of crispy soft-shell crab with pomegranate and xi-shi dressing, baked lobster with black truffle sauce or braised turbot with turnips and scallions. Otherwise, expect a lively trip from thinly sliced marinated beef to baked lamb cutlets with coffee or Peking duck (“a real treat”). A big contingent of “fairly priced” dim sum satisfies the lunchtime crowd, and the wine list features some impressive food-friendly Rieslings. There are lovely Chinese-style afternoon teas too.
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...
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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...
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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...
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