After a four-month renovation, one of London’s top Chinese restaurants has reopened with no less than five private dining rooms. Royal China Club
on Baker Street has been given a face-lift after 12 years of operating. To celebrate, a whole new menu has been created, featuring head chef Billy Wong’s renowned Chinese dishes made with European ingredients.
In the mood for some fresh abalone tossed with caviar? This, alongside crispy king prawns with chili and peppercorn are some of the highlights of the new menu. For groups, we would try the whole roasted suckling pig or the barbecued Peking duck. Royal China Club is also well-known for its wild Scottish lobster, but we wouldn’t say no to the Irish emperor scallop or the pan-grilled wagyu sirloin either. Dim sum works really well for groups, and dim sum specialist Henry Chow is on hand to provide the very best of it.
The PDRs can host from six to twenty guests, and their décor will transport you to the orient as much as the food will. Think sliding timber, brass and glass screens in traditional Chinese lattice patterns. Sensual sheer curtains complement the silk wallpaper and the large gold leaf coffers that adorn the ceiling. There is no hiring fee for the PDRs, but a minimum spend of £800 is required per room (or £1,800 if two rooms are combined).
The restaurant has doubled in size (now boasting a 180-capacity) and has also been given stylish design upgrades such as a feature wall in black and red lacquer. The corridor and bar flooring is laid in textured, black porcelain with brass feature strips. Stiff and Trevillion is the interior designers behind the refurb.