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Orange banquettes and 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, and the kitchen gets through a thousand of these luxury crustacea each week: choose from six
versions, including steamed with ginger and spring onion or braised with black bean and green pepper sauce, but be sure to order some soft noodles on the side. Mandarin’s maritime menagerie
also extends to steamed scallops and razor clams with garlic and soy sauce, roasted baby squid with chilli, steamed sea bass and various takes on crab, eel, turbot and others. Table 19,
with its semi-circular orange booth, is great for groups.
020 7727 9012
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