Just a short walk from Victoria Station, the Dragon Inn Club is an upmarket Szechwan restaurant opened by Hong Kong restaurateur Andrew Hung. Laid out over two floors, the ground floor features a robata grill where guests can enjoy dim sum, Sichuan noodles and street market small plates. Downstairs is where the main action takes place, decked out in ancient dark wood bamboo, authentic antiques from the Ming and Qing dynasties, intricate ceiling tiles, a wishing tree and a vintage crop grinder imported from China, all evoke the voyage of the Silk Road in 8th century China.

The kitchen is in the capable hands of Executive Chef Qing Song Fan, who presents a modern take on Sichuan cooking with dishes such as grilled chicken gyoza dumplings and squid with garlic, chilli and peppercorn salt amongst the starters. Main courses deliver sea bass slices, glass noodles and preserved vegetable in soup stock or Duke of Berkshire pork slices with leek and spices, double cooked. There's also a Hot Pot menu where you choose your soup base and ingredients. When it comes to desserts you could opt for the banana flambé which serves two people and is prepared at your table, or there's mango pudding, sago, grapefruit and pomelo juice.

The Dragon Inn Club has a carefully thought out wine list to accompany the dishes, sake and signature cocktails like Call Me Geisha, Monkey 47 gin enhanced with rose and plum flavours, balanced with lime and aerated egg white is added to create a silky smooth texture.

Dragon Inn Club is also featured in: Hardens

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Chinese Szechwan

Qing Song Fan

Lunch: 12.00 through until
Dinner: 11.00pm (10.00pm Sun)

Visa, Master Card, American Express

• Disabled access
• Private dining room
• Private parties

Casual

Nearest tube station: Victoria