Consistency is the watchword at Phoenix Palace, whose grand entrance and gussied-up interior add a lavish feel to the cavernous 200-cover dining room. ‘Excellent service' ensures customers get the best of a huge menu – more than 300 dishes – that runs from pan-fried foie gras with king scallops to a rich casserole of belly pork and briny mustard greens via whole sucking pig and spicy ma po bean curd with minced beef. At the weekend, dim sum is the real draw, pulling in the Regent's Park crowds and local Chinese families for minced pork and peanut dumplings, spring-onion pancakes, and pork and black-egg congee. A thriving takeaway business is kept discreetly to one side, allowing sit-in customers to revel in the old-school carved screens, tassels and flashing illuminated geegaws that make the Phoenix no ordinary palace.
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