Old school high-class Cantonese
 |
| Wok fry grouper with asparagus |
Chinese restaurants are one of the hardest-hit sectors with the COVID 19 virus, and once lockdown has been lifted and many restaurants now reopened, there are a few places high on my revisit list. China Tang is one of those places, the classic Cantonese theme restaurant is located inside the Dorchester Hotel, and it is a timeless fine-dining venue. The menu showcases what the best traditional Cantonese cuisine has to offer and does it in a refined and classy way. You would not find any really creative or fusion dishes on the menu, people come here for the old school cooking and top-rate service.
 |
China Tang prawn toast
|
 |
Truffle and mushroom baos
|
 |
Seaweed and fish ball soup
|
 |
Scottish scallop steamed in black bean
|
For my 10th visit, I went all out for all the classic dishes. I lost count how many times I had the signature Peking duck, the skin had just the right level of crispiness, and I got nothing but love for the sweet and savoury rub on the skin. The giant Scottish steamed scallop was as good as scallop can get, packed with a sweet and meaty taste. The black bean and soy acted as such a wonderful seasoning to enrich the taste of the scallop without overshadowed it, the balance was perfect. The wok fry grouper was another outstanding dish, the smoky wok aroma was really inviting, and the fish was so moist but seared masterfully on the edge.
 |
Peking duck
|
 |
| Wok fry duck wrap |
 |
Grilled chicken with lemon and salt
|
 |
Stir fry prawn noodles
|
It was good to be back at China Tang, beside the food, it was great to catch up with a few familiar faces of the wonderful staff. As ever, the cooking stayed true to the root of classic Cantonese cooking and done to a really top-level manner. Due to the Covid 19 crisis, the menu is more limited and the monthly chef special menu no longer available. I just can't wait when we can all go back to normal to be able to experience China Tang in its full form.
No comments:
Post a Comment