Review on China Tang at The Dorchester

This opulent basement restaurant (on the site of the defunct Dorchester Oriental) brings a taste of Hong Kong's exclusive China Club to London's Park Lane. The décor conjures up echoes of China's past and it would surely impress any dowager princess. Art Deco meets 'Chinoise', with a gorgeous staircase, plush carpets and Oriental antiques; the dazzling bar looks like something out of an old-fashioned cruise liner.

Tables are laid with silver chopsticks on silver rests and the menu cuts a swathe through the classic Cantonese repertoire, although it safely by-passes most of the esoteric stuff you might find in Soho or Queensway: no challenging duck's webs or fish lips here. Instead, feast on top-drawer dim sum (steamed buns stuffed with barbecued pork, seafood dumplings and the like), plus an array of classic dishes like steamed scallops with black beans, braised beef in oyster sauce, Peking duck, fried crispy-skin chicken, and on so on.

China Tang at The Dorchester is also featured in: Michelin Guide, Hardens, AA Guide

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Cuisine

Chinese

Chef

Chong Choi Fong

Restaurant Opening Times

Lunch: 12.00 - 4.30pm
Dinner: 6.00pm - 11.00pm

Accepted credit cards

Visa, Master Card, American Express

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Facilities at China Tang at The Dorchester

  • Disabled access
  • Private dining room
  • Private parties
  • Vegetarian menu
  • 120 covers
  • Family Friendly

Accomodation

Accomodation is available

Dress Code

Smart

Address

China Tang at The Dorchester
The Dorchester
Park Lane
Mayfair
West London
W1K 1QA

Nearest tube station: Hyde Park Corner

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China Tang at The Dorchester Sample Menu

A LA CARTE MENU

SOUPS

Birds Nest Chicken Soup - 80

Eight Treasures Winter Melon Soup - 15

Lobster and Spinach Soup - 12

Sweet Corn Soup with Crab or Chicken - 11

Won Ton Soup - 12

Hot and Sour Soup - 10

Chicken and Vegetable Soup - 10

Supreme Fish Maw Soup - 40

Tomato and Egg Drop Soup - 10

VEGETARIAN SOUPS

Double Boiled Mushroom Soup with Garden Greens - 9

Won Ton Soup - 9

Hot and Sour Soup - 9

Sweet Corn Soup - 9

Spinach Soup - 9

CHICKEN

Classic Crispy Skin Chicken - Half 18 Whole 35

Classic Steamed Chicken - Half 18 Whole 35

Stir-Fried Chicken with Spices - 17

Chicken in Lemon Sauce - 17

Sauteed Chicken with Cashew Nuts - 17

Chicken in Black Bean Sauce - 17

DUCK

Classic Peking Duck - 56 62

Two Course
Three Course

Peking Duck with Acipenser Caviar (30g) and Wheat Pancakes - 160

BBQ Pi Pa Duck - Half 22 Whole 40

Stir-Fried Duck with Bell Peppers - 18

Roast Duck - 18

PIGEON

Classic Roast Pigeon - 23

Stir-Fried Minced Pigeon Wrapped with Lettuce - 23

PRAWNS

Golden Prawns with Salted Egg Yolk - 25

Fried Prawns with Spicy Salt and Pepper - 25

Classic Wok Fried Prawns - 25

Classic Steamed Prawns with Garlic - 23

Classic Cantonese Prawns served with Chilli Soya Sauce - 23

Stir-Fried Prawns with Vegetables - 25

Szechuan Prawns - 25

Prawns Stuffed Three Treasures - 25

SCALLOPS

Classic Stir Fried Scallops - 32

Classic Steamed Scallops on Half Shell - 16 18

with Black Bean
with Shredded Garlic and Vermicelli

Stir-Fried Scallops with Vegetables - 18

Stir-Fried Black Bean Scallops - 18

FISH

Whole Steamed Fish with Chopped Chilli - 44

or Ginger Spring Onion - 44

Classic Steamed Fish - 50

Pan Fried Fish with Soya Sauce - 50

Stir-Fried Groupa fillets with Asparagus - 34

Szechuan Peppercorn Braised Fish - 34

CRAB

Soft Shell Crabs Fried with Egg Yolk - 18

LOBSTER

Whole steamed lobster noodles

with Black Bean Sauce - 68

with Supreme Stock - 68

with Ginger and Spring Onion - 68

Lobster Lettuce Wrap - 38

SQUID

Salt and Pepper Squid - 18

Squid in Black Bean Sauce - 18

Wok Fried Squid - 18

BEEF

Stir-Fried Beef in Black Pepper - 25

Braised Beef in Oyster Sauce - 20

Classic Beef Cake (Steamed or Fried) - 19

PORK

Slow Braised Pork Belly with Preserved Vegetables in Clay Pot - 18

Sweet and Sour Pork - 17

Steamed Pork Patty with Salted Fish - 15

Sauteed Pork in Black Bean Sauce - 15

LAMB

Classic Red Cooked Lamb in Clay Pot - 20

Lamb Fried with Leek served on a Hot Plate - 20

VEGETABLES
ANY STYLE

Chinese Cabbage Braised in Superior Stock / Spicy Vinegar - 12

Assorted Three Mushrooms - 15

Chinese Floral Mushrooms - 15

Morning Glory - 12

Asparagus - 15

Snow Pea Shoots (Seasonal) - 13

Pak Choi - 13

Choi Sum - 13

Gai Lan - 13

Bean Sprouts - 9

Lotus Roots in Fu Yu Sauce - 12

Yu Xiang Aubergine Hotpot - 18

BEAN CURDS

Bean Curd with Minced Chicken & Salted Fish Clay Pot - 20

Steamed Bean Curd with Scallop in Black Bean Sauce - 20

Steamed Bean Curd Stuffed with Minced Shrimp - 18

Ma Po Bean Curd - 18

Braised Bean Curd with Vegetables - 16

Fried Bean Curd with Spicy Salt and Pepper - 12

NOODLES

Crispy Fried Noodles with Assorted Fungus and Mushrooms - 15

Classic E-Fu Noodles - 15

Shredded Pork with Egg Noodles - 16

Singapore Vermicelli - 16

Black Bean Beef in Rice Noodles - 18

Soya Sauce Bean Sprout Noodles - 13

CONGEE

Dried Scallop Congee - 10

with Pork and Century Eggs - 10

with Minced Beef - 10

with Chicken - 10

with Seafood - 11

RICE

Abalone Fried Rice - 12

Fukien Rice - 9

Classic Cantonese Fried Rice - 7

Glutinous Rice with Air-Dried Chinese Sausage - 7

Salted Fish and Salted Egg Fried Rice - 7

Vegetarian Fried Rice - 5

Egg Fried Rice - 5

Steamed Rice - 4

CHEF RECOMMENDATION

Ying Yang Duck and Chicken Salad - 15

Japanese Abalone (Size 18) - 270

Seafood Hot Pot (For 2) - 180

(Abalone, Scallop, Fish Fillet, Fish Maw,
Chinese Mushroom and Bamboo Heart)

CLASSIC CHINESE

Whole Suckling Pig - 250

(24 Hours Notice Required)

Suckling Pig Portion - 55

(24 Hours Notice Required)

BBQ Honey Spare Ribs - 16

Jelly Fish - 17

Drunken Chicken - 12

Honey Cha Siu Pork - 18

Roast Belly Pork, Roast Chicken and Roast Duck Mixed Platter - 40

Cha Siu, Roast Duck Mixed Platter - 28

Shanghai Smoked Fish - 15

SWEETS

Traditional Toffee Temptation - 12

Steamed, moist date sponge served with Madagascar vanilla ice cream &
covered with a warm toffee sauce

China Tang Mess - 11

Meringue, vanilla ice cream and fresh strawberries served with strawberry & yuzu sorbet

Hazlenut & Chocolate Delight - 13

Hazlenut praline base, topped with milk chocolate mousse & salted Toffee popcorn, served with malted milk ice cream

Fruit Tingle - 12

Lemon curd tart and vanilla Chantilly meringue served with Mango & passionfruit sorbet

Sago Pudding - 11

Sago pearls slowly cooked in coconut milk, garnished with fried taro, tuile, pomegranate & melon

China Tang Dessert Platter - 26

Blood orange & vanilla pannacotta, poached rhubarb & mascarpone cheesecake, caramalised apple tart with oat crumble, pistachio macaroon,
millionaires shortbread with toffee cream and chocolate mousse

Toffee Apple & Banana - 9

Fruits dipped in caramalised sesame, served with passionfruit cream & coconut sorbet

Chocolate Dumplings - 8

Steamed chocolate dumplings filled with chocolate hazelnut ganache

Mango Pudding - 11

Set mango & evaporated milk dessert covered in jelly glaze, served with fresh diced mango & redcurrant garnish

Exotic Fruits - 17

Selection of seasonal fruits

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

China Tang at The Dorchester Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of China Tang at The Dorchester

Virtual Tour of China Tang at The Dorchester