Harden's survey result
Modelled after 1930s Shanghai by the late Sir David Tang, this opulent and gorgeous-looking Mayfair basement perennially seemed âexpensive for what it isâ in the food department. Scores have improved across the board in the past couple of years though, and itâs winning more consistent praise for âexcellentâ cuisine (Peking duck the speciality) and gluggable cocktails.
The âclassy cocktail barâ is a big highlight of Sir David Tangâs (RIP) recreation of â30s Shanghai in the basement of a Mayfair hotel, whose main dining room surprisingly can âlack atmosphereâ, particularly at lunch. The food (with Peking Duck the speciality) has been lacklustre over the years, but was very highly rated in this yearâs survey.
Sir David Tangâs homage to â30s Shanghai (particularly the marvellous cocktail bar) is âa weird-but-interesting basement space that feels a bit dated nowâ, but is nevertheless âelegant beyond 99% of Chinese restaurantsâ. âThe Peking duck especially is deliciousâ, but the food standards have long divided opinion here and prices give nothing away.
âBog standardâ Chinese fare (âno better than Chinatown but double the costâ) is served by âindifferentâ staff at Sir David Tangâs âopulent and buzzyâ Mayfair basement (whose top feature is its gorgeous, â30s-Shanghai-style cocktail bar).
China Tang, Dorchester Hotel Restaurant Diner Reviews
"Lavish decor and good but not spectacular food. Service a bit hurried."
|Wine per bottle||£25.00|
China Tang, Dorchester Hotel W1
Grand hotels are supposed to be timeless and unchanging. Not the Dorchester, though, which always seems to be spending money like water, re-jigging and re-doing, in a never-ending quest for' well, who knows?
The hotel used to have the good-but-extremely-dull Chinese restaurant, The Dorchester Oriental, which closed last year. This is its replacement, but in a new site, in the basement, where the Dorchester Club - a sort of Annabel's that never quite made it - used to be.
The 'Tang' in the new venture comes from famed Hong Kong designer, David Tang (personally much in evidence on our visit). At the entrance, he's created a 'classic' Art Deco cocktail bar, which makes a knockout initial impression. You then pass by a luxurious suite of private dining rooms. After all this build-up, the dining room itself is a big let-down. If the lighting had been better, perhaps it wouldn't have felt just one step up from Chinatown. It doesn't help that the seats and banquettes are not especially comfortable.
The lunchtime menu is mainly dim sum, of a quality varying from good to very good. Dishes by their nature are not large, but the prices (typically £4-£10) are such that you could have a light lunch here quite reasonably. Beware, though. When we asked for a 'couple of extra dishes', the waiter - without asking if it was OK - raided the top end of the menu to bring us suckling pig (£16) and rather boring salt-baked chicken (£26). Including the 12.5% service, this puffed the bill up from around £130 for three (which would have been good value) to £180 (which wasn't).
As a dinner destination, you'd pay at least £60 a head for a meal we'd guess would be good, but a bit on the dull side. Now didn't the Dorchester used to have'
53 Park Ln, London, W1K 1QA
|Number of Diners:|
11am - midnight
Last orders: 11.45 pm