Review on Royal China
The most recent addition to the Royal China chain stands at the far end of Fulham Road and bears all the trademark design features of the group. It is less grandiose and smaller than its elder siblings, but the dining room has its obligatory floor-to-ceiling windows, shiny black ceiling and walls covered with elaborate lacquered screens depicting birds in flight and plant motifs.
Dim sum (served 12-5pm) are up-to-the-mark and the kitchen delivers a raft of imaginative, skilfully wrought morsels in true RC style. The range is extensive, from steamed prawn and chive dumplings and spicy chicken's feet to fried yam paste with dried meat and vegetarian spring rolls. Desserts are tantalising delights like black sesame paste in peanut crumbs and almond tofu with fruit cocktail.
The full menu is big, but not as wide-ranging as in other branches. Cantonese cuisine rules the day and proceedings begin with intriguing hot and cold appetisers ranging from crispy fried brisket of beef to jellyfish tossed with cucumber. Elsewhere, there are familiar items like steamed eel with black bean sauce and fragrant yam duck with sweet-and-sour sauce, plus an assortment of 'chef's favourites' including stewed pork belly with preserved Chinese cabbage and steamed Icelandic cod with dried yellow beans.
Restaurant Opening Times
Lunch: 12.00 through until
Dinner: 11.00pm Mon-Sat (11.00am - 10.00pm Sun)
Accepted credit cards
Visa, Master Card, American Express