5 /5 Sandy Ho: You really can’t fault the quality of the dim sum here. It is a true testament to the skill of the dim sum chef, who spent many years at the helm of Royal China in Queensway/Bayswater. The experience and technique are immediately apparent. From the silky smooth Prawn cheung fun to the delicate translucence of the pastry on the Har gau, every detail shows real craft and years of skill. They clearly know exactly what they are doing!
The Egg tarts deserve a special mention! Made in the traditional way with beautifully delicate, flaky, buttery puff pastry and a sweet, custardy filling, they are incredibly moreish. You honestly don’t come across egg tarts like this very often, if at all, even in Chinatown.
I also loved the kitchen setup, with a window looking directly into the kitchen. You can watch the chefs making everything fresh by hand and loading the steamers as orders come in. You know that nothing here is frozen and everything is made on site. This comes through in the taste, prawn dishes tastes sweet, the Fried dough cheung fun is crispy on the inside but wrapped in soft cheung fun, and the char siu pastries, make sure you order some of those!
This is definitely a must try. Its hard to find dim sum of this quality in London, and with one now in West London its a real treat. If you are craving authentic, expertly made dim sum, this place is absolutely worth a visit!
