Harden's survey result
“As far as dim sum goes – the go-to place” – these famous Cantonese fixtures are “not unlike ones you could find in Hong Kong”. “No-one comes for the cuddly service” (“don’t expect any smiles from the staff”), nor the ambience (“proper Chinese chaos”) of the group’s 1980s-tastic black-and-gold lacquered branches, but they “predictably deliver good food every time you visit” in the manner of an “industrial assembly-line”; and “kids love it”.
“The only reason you would go is for the sooooo very yummy dim sum” nowadays, say loyal fans of this “super-busy and slightly chaotic” Cantonese chain, with its hallmark black-and-gold, lacquered decor. It “remains the benchmark” for many Londoners, but the “brisk (read brusque) service” seems increasingly “careless (my food arrived cold)” and the “very dated and fairly grotty environment” seems ever-more “tired”. The “cavernous” Bayswater branch is best – but “you can’t book at weekends, so it’s first-come-first-served chaos with families and buggies”.
“My Chinese friend will not go anywhere else!”; these “garish black and gold” Cantonese stalwarts (particularly the Baker Street and Bayswater branches) remain many Londoners ‘go-to’ choice for “particularly authentic and economical dim sum” (“never had a bad dish in 20 years!”), although the full menu is less of an attraction. “Expect a queue at the weekend” and prepare for “abrupt” service and a setting that’s “lively without being very convivial”.
Legions of fans still hail “the best dim sum outside of Hong Kong” at these “always buzzing” Cantonese stalwarts. Some reporters feel they are “starting to live on their reputation” however, but one constant is the “brusque service – like a downmarket airline!”
Last orders: 11 pm, Sun 10 pm