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Orange banquettes & a textured ceiling suggest that the Mandarin Kitchen has changed little since it opened in the 70s, but that’s no deterrent to the swarms of mostly oriental customers who
regularly pack this Chinese seafood specialist. Its lobster dishes have a near-legendary reputation, & the kitchen gets through a thousand of these luxury crustacea each week: choose from six
versions, including steamed with ginger & spring onion or braised with black bean & green pepper sauce, but be sure to order some soft noodles on the side. Mandarin’s maritime menagerie
also extends to steamed scallops & razor clams with garlic & soy sauce, roasted baby squid with chilli, steamed sea bass & various takes on crab, eel, turbot & others. Table 19,
with its semi-circular orange booth, is great for groups.
It is traditional for Chinese families to gather round for a meal on the eve of Chinese New Year. For 2013 it was the first time in a long while since I was able to do this with my sister and her family (minus one) so weeks in advance when my sister found out that she would be in London, I booked a table at Mandarin Kitchen in Queensway for our Chinese New Year Eve dinner.Why the Mandarin Kitchen? We consider it the best place to eat lobster noodles Chinese style! And the early booking? Well the Mandarin Kitchen tends to get booked up especially by visiting Singaporeans to London over Chinese New Year...
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