Nanyang Blossom

 South East Asian flavours showcase

Nanyang chicken rolls

Founded by Chef Daren Liew, the concept of Nanyang Blossom draws from the idea of “Nanyang,” a term that evokes migration, cultural exchange, and the blending of Southeast Asian traditions with new environments. That idea of movement and adaptation feels central to the restaurant’s identity. Rather than recreating a single country or moment in time, Nanyang Blossom seems interested in what happens when flavours, memories, and techniques travel and settle somewhere new, in this case, London. The food itself is thoughtful and confident, rooted in Southeast Asian influences while clearly shaped for a London audience that values balance, avoiding extremes and instead aiming for harmony. Dishes arrive beautifully presented but not precious, inviting you to dig in rather than admire from afar. 

Run

 Where Precision, Heritage, and Elegance Meet

Wagyu beef puff

Housed inside The St. Regis Hong Kong in Wan Chai, Run, the two-Michelin-starred restaurant doesn’t rely on flash. Instead, it cultivates a refined atmosphere that mirrors the dishes it serves—deliberate, harmonious, and deeply rooted in tradition. I really enjoy its decor: Chinese tea pavilion style: wood-paneled walls, curved ceiling beams, and warm lantern-like lighting. What makes Rùn singular is how seamlessly it fuses classic Cantonese sensibilities with contemporary technique, thanks to Executive Chinese Chef Hung Chi-Kwong’s steady hand. His dishes are not radical reinventions—they’re elevated distillations of heritage.

Lai Ching Heen

Hallmark of Cantonese cuisine excellence 

Wok Fried Prawns, Asparagus in Black Bean Sauce

Lai Ching Heen, nestled inside the 5 stars luxury Regent hotel in Hong Kong, champions Cantonese cuisine and is a holder of 2 Michelin stars. This is a place where tradition speaks loudest, yet innovation still finds its voice. The menu is a confident blend of classic Cantonese dishes elevated to something far beyond familiar. The dim sum selection feels like the kitchen’s subtle flex—each piece crafted with care, from the translucent skins to the vibrant, carefully seasoned fillings. There’s an obvious respect for technique here, and that is the reason I came back to Lai Ching Heen for dinner, as I was impressed when I had a dim sum lunch here back in 2019.

Tang Court

Cantonese luxury fine dining 3 stars hype 

Fish maw and aged ham soup

Tang Court, located inside The Langham hotel in Hong Kong with 3 Michelin stars, pays homage to traditional Cantonese cuisine. As you expected from a luxury hotel, the dining room itself is understated: polished wood, soft lighting, and a layout that feels private even when the place is full. Here, classic Cantonese cooking is not reinterpreted or deconstructed; it’s respected, elevated, and delivered with technical perfection. The real brilliance of Tang Court lies in how it handles luxury ingredients. Instead of overwhelming them with showy techniques, the kitchen amplifies what’s already there.

Tin Lung Heen

Skyhigh Cantonese fine dining 

Seebass siu mai and grilled char siu pork

Tin Lung Heen, perched on the 102nd floor of The Ritz-Carlton in Hong Kong, commands attention before a single dish even reaches the table. The panoramic view is a spectacle — Victoria Harbour sprawling beneath, the city’s skyline cutting sharp lines against the sky. Of course, the real focus should be on the food as it must be pretty special too, when Tin Lung Heen itself has 2 Michelin stars. Sky high fine dining can be pricy, and that is the case with Tin Liun Heen, with costs that could be as high as  £200 per person after service and wine, so I opted for the more affordable lunch set menu to test the water. 

Ming Court (Mong Kok)

Still going strong 

Eel, Chinese Angelica

In the heart of Mong Kok, amidst the dense rhythm of one of Hong Kong’s busiest districts, sits Ming Court, an upmarket sanctuary of refined Cantonese cuisine housed within the Cordis Hotel. At first glance, its location might seem at odds with its culinary pedigree, but step through its understated entrance and you're transported to an elegant dining room marked by modern Chinese design—deep wood tones, gold accents, and subtle calligraphy motifs. The kitchen leans on traditional Chinese medicinal ingredients—goji berries, red dates—not as novelties but as thoughtful elements woven into the cooking. This balance of heritage and innovation defines Ming Court’s strength: it respects the past without being shackled to it.

Hakkasan Hanway Place

 The OG Chinese fine dining joint in London

Char siu, radish and mustard

It has been more than 20 years since Hakkasan launched in London. It has taken Chinese cuisine upmarket which at that time, was revolutionary. Few names hold as much prestige when it comes to Chinese fine dining in London as Hakkasan. With its signature blend of contemporary Cantonese cuisine, and stylish, club vibe ambiance, it has firmly established itself as a must-visit destination for food lovers, jet-setters, and those looking for an elevated dining experience. For my 7th visit, I revisited mostly its signature dishes which have been around since day 1.

Nanyang Blossom

Blossoming into something special

White tuna and caviar

Nestled in the prestigious Knightsbridge district of London, Nanyang Blossom brings the vibrant culinary heritage of Southeast Asia to life. Chef-owner Darren Liew has a wealth of experience in high-end Asian cuisine in the UK, his approach is all about beautifully blending traditional Asian elements with a modern lens to provide something fresh, interesting yet comforting. What I enjoy about this place is that you can offer a budget, then Darren would come up with a bespoke menu to suit your taste, and that is what I opted for my 5th visit.

Hakkasan Hanway Place

Classic revisit

Peking duck

Tucked away on Hanway Place, Hakkasan might seem unassuming from the outside, but once you step inside, it reveals an ultra-modern and sleek atmosphere. The dark, moody lighting, beautifully carved wooden screens, and a mix of luxurious furnishings create an intimate setting. The menu is a carefully curated selection of modern Cantonese dishes that honor tradition while introducing innovative twists. I have been to Hakkasan a few times in the past and I found their strength is their signature dishes that bas been on the menu since they opened more than 20 years ago.

Imperial Treasure Fine Chinese Cuisine London

Traditional Cantonese feast

Roasted Chilian seabass in honey

When you look at the dishes from Imperial Treasure, you might find them not far apart from dishes you would encounter in Chinatown yet the price is far higher. Yet somehow it has gained a loyal following, especially in the Chinese community. The main reason would be that it uses far superior ingredients, they would use a whole prawn in a har gow instead of chopped-up prawn paste, and they would use Iberico pork for char siu instead of some random frozen low-price pork as an example. Everything all cooked in a very traditional Cantonese manner. 

Duck and Rice

 Beer and Chinese cuisine combo

Stir fry lobster in ginger and spring onions

Duck and Rice in Soho is a unique beast, you wouldn't usually associate pub food with Chinese food but this is what Duck and Rice is all about. The upmarket pub/restaurant offers plenty of premium beer, with a range of Chinese dishes that would work well with beer, such as Cantonese roasted duck and salt and pepper squid. I have visited once a while since 2016, and the below covers my recent 9th visit. It seems not a great deal has changed, with the menu more or less staying the same, with some dim sum and small plates which would work as starters, followed by larger dishes under the label 'chop suey'

Mei Ume

Premium Asian offering in East London

Grilled yellowtail collar

Located within the 5 stars Four Season Hotel, Mei Ume is somewhat of an unusual Asian restaurant, as it offers Chinese and Japanese cuisine under one space. As it is such a different cuisine between the two, it has two kitchen spaces to cater to each cuisine. I would say it is a Chinese restaurant at heart since it is led by a Malaysian Chinese chef Peter Ho, whose work experience came from the likes of Hakkasan and Mei Mei, all are Chinese restaurants. For my 7th visit, I revisited some signature dishes of the house as well as trying some new items.

Park Chinois

 Dim sum champion, so long

Pumpkin dumplings, scallop dumplings and xiao long bao

Without a doubt, Park Chinois is my No. 1 choice for Chinese cuisine in London, it has a really strong dim sum offering, as well as some high-class stir fry and seafood items, it is the whole package as far as food-wise. When the news broke out that the dim sum head chef Ming was leaving the business, it was sad news for me as I enjoyed so many of his creations over the years. For my 28th visit, I went pretty much full-on dim sum mode and ordered almost the entire dim sum menu, which in a way was a good tribute to enjoy Chef Ming's creation one last time.

Noble Palace

Pimped up Cantonese lunch

Dim sum platter

Noble Palace has long been one of my to-go Chinese restaurants since it was opened 2 years ago. Easy to book, lovely well-spread space, and good service are not something you would normally associate with a Chinese restaurant, but Noble Palace has all of these factors covered. Of course, the food here isn't bad either. I especially enjoy the dim sum here; it is high quality and reasonably priced. For my 19th visit, I visited over lunch with some dim sum as well as some classic breakfast/lunch items you would normally find in a classic Hong Kong style Chinese joint.

Hunan

 Small plates tasting menu the Chinese way

Bamboo chicken soup

Despite Hunan having been around in London since 1982, I never managed to pay a visit which is such a crime. The small family-run restaurant near Sloane Square is not your typical Chinese restaurant. It doesn't have a menu, you let the chef know what you like and dislike, and then you would be offered a blind tasting menu of around 12 to 18 dishes depending if it is a lunch or dinner setting. This, of course, is great for people who really understand Chinese food or are open to trying something new. The food offering, while it does contain some Cantonese elements, it has a wide range of other regional essences, and the chef has a habit of adding chili.

Noble Palace

Classy Cantonese banquet 

Peking duck

Noble Palace, the low-profile Chinese restaurant hidden in St James has been a regular spot of mine when I am seeking a casual dim sum meal or a full-on Cantonese-style banquet feast. The kitchen is pretty fixable of coming up with a bespoke menu to your liking according to classic Cantonese cooking, as long as you give the kitchen a week or 2 notice in advance. For my 18th visit, I came up with a menu containing some classic Chinese British dishes such as sweet and sour pork and dishes popular in Hong Kong, but have yet to get mainstream interest like the seafood clay pot and wok fry Dover sole.

Park Chinois

Pure class Chinese New Year feast

Lo Hei salad

Whenever Chinese New Year comes around, many Chinese restaurants across London would create a special one-off menu to celebrate the occasion. For Park Chinois, its New Year specials are loaded with interesting dishes with a classic vibe, such as a simple stir fry mustard green topped with aged cured duck. I have to admit I have been to Park Chinois so many times now (This is my 27th) so I always welcome new dishes to try out. This time, I opted for a selection of dim sum as starters before diving into some Chinese New Year special dishes as the main event.

Imperial Treasure Fine Chinese Cuisine London

Traditional Chinese New Year vibe

Spinach and mushrooms on tofu

Like many other Chinese restaurants in London, Imperial Treasure would offer a special Chinese New Year menu to celebrate the occasion. For very old school Chinese fine dining, besides China Tang at the Dorchester, I would say Imperial Treasure is the no2 choice. Its 2024 Chinese New Year menu was almost a copy and paste from 2023, as I recall I tried most of the dishes. Not an issue for me as long as it tastes great.

Hakkasan Hanway Place

 The OG London Chinese fine dining den

Smoked Jasmine beef rib

It is fair to say Hakkasan is the OG who started a Chinese fine dining trend in the early 2000s. Back in the day for most people in the UK, Chinese cuisine is all about your local takeaway or traditional Chinese joints in Chinatown. Hakkaasan injected a modern, refined vibe with top-class food, and it is now more of a lifestyle brand instead of a restaurant brand. The last time I dined at Hakkasan was before Covid and I wonder if much has changed since.

Mei Ume

New age Chinese

Peking duck

Located inside the elegant Four Seasons Hotel in Tower Hill London, Mei Ume is an Asian restaurant that offers both Chinese and Japanese cuisines. Somewhat of a strange concept but clearly one that is working as it has been trading since 2018 and I have been told it is the most profitable food and beverage offering within the hotel. I suspect partly has to do with that it is the only fancy Asian restaurant in the Bank/ Aldgate area. This is my 6th visit.