China Tang

Old school Cantonese charm

Mushroom and truffle baos

China Tang at The Dorchester Hotel seems like one of those Chinese restaurants that are just timeless since opened back in 2005. While so many restaurants have opened and closed, China Tang remained with a similar menu from the old days, and still trading very successfully and can easily cater for over 200 diners even on a Monday night. Its old-school Cantonese offering has created a loyal following and I myself have become a regular lately too. In fact, my most recent visit would be my 14th time visiting the restaurant.

Goose feet cooked in abalone sauce

Peking duck

Stir fry ginger and spring onion Scottish lobster

We opted for a selection of dim sum as starters, before moving on to the bigger sharing dishes and got the chance to try out some new things. Head chef Fong latest new special is a proper old-school Cantonese classic, goose feet braised in abalone and oyster sauce. A traditional dish that is not easy to master and takes more than a day of preparation. The skin of the goose feet was very smooth and packed with the signature umami taste from the sauce.  Another new dish from the chef was the wagyu oxtail beef port, cooked in yellow bean sauce and red wine. It was bold, rich, and sweet, the beef had a melting texture, it was a clay pot dish done in such a fine manner. 

Seabass in soy and wagyu tail stewed in clay pot

Mango pudding with coconut ice cream

My 14th visit was a proper feast, having got the chance to try some classic China Tang dishes, as well as the latest creations by chef Fong. China Tang is all about traditional Cantonese dishes done the old school way, you won't see many creative or fusion elements like you would find in many high-end Chinese restaurants in London, and I think that is the charm. I would love to head back again sometime in the near future. 

Food 3.5/5

Average cost without drinks and services:
£60

53 Park Ln, Mayfair, London W1K 1QA

http://www.chinatanglondon.co.uk/