Strand, Chinese Restaurant Guide

2023 Review: This modern pan-Asian in Covent Garden – an import from NYC – offers “playful dim sum”, alongside other “cut-above” dishes. There are “relaxed long tables for groups or cosy red-checked spots for two diners”, and the atmosphere is set by the “fun 90s playlist and friendly team”.

2024 Review: “Fresh and very tasty dim sum” ensures that this 30-year-old Cantonese over three storeys on the edge of Chinatown “soon fills up with regulars”. “It may be a blessing that the ambience is not exactly chic – it keeps the tourists away”.

2023 Review: “Top egg yolk buns” are a big draw at China-born architect Z He and chef Alex Peffly’s well-known Chinatown pit stop, which provides an “excellent bustling ambience and wonderful heart-filling food”.

2023 Review: A “very good” modern take on classic Cantonese cuisine from Z He and Alex Peffly (of Bun House) is presented in an atmospheric “neon-lit underground parlour in Soho, with the menus on newspapers, giving a gentlemen’s club/opium den vibe”.

“Blistering Sichuan food of a standard not found elsewhere” makes this well-known regional specialist “far, far better than the average Chinatown outfit”, and it’s “still going strong”. The “amazing spicy options are true to their middle China roots” – “don’t fear the chillis, just don’t eat them!”. “Service is fine – if the ambience is a little lacking, the food more than makes up for that”.

This two-storey Cantonese venue on the main drag of Chinatown (with a branch in Colindale) is many people’s pick for “really great dim sum” (“one of the best I’ve tasted outside Hong Kong”). The main evening menu also features “consistently above-average-quality food”. Top Tip – “go early or late to beat the crowds”.

“Still a go-to if it’s roast duck you’re after” – see them hanging in the window of this 35-year-old Bayswater Cantonese and its Chinatown offshoots, which offer “consistently excellent” roast meats (pork as well as duck) in “a pretty basic environment that’s noisy and crowded”, along with “charmless service” – “bad enough to make you think twice about even going!”. A more positive way of looking at it is that “they don’t waste money on decor and service: it’s a reliable no-frills comfort-food experience”. Further outlets include Chop Chop at the Hippodrome and Colindale Bang Bang Oriental food hall (see also), plus three Little Four Seasons.

“Still a go-to if it’s roast duck you’re after” – see them hanging in the window of this 35-year-old Bayswater Cantonese and its Chinatown offshoots, which offer “consistently excellent” roast meats (pork as well as duck) in “a pretty basic environment that’s noisy and crowded”, along with “charmless service” – “bad enough to make you think twice about even going!”. A more positive way of looking at it is that “they don’t waste money on decor and service: it’s a reliable no-frills comfort-food experience”. Further outlets include Chop Chop at the Hippodrome and Colindale Bang Bang Oriental food hall (see also), plus three Little Four Seasons.

“Easy going, not too fussy, but authentic” – this family-run veteran of four decades “in the heart of Chinatown” is many people’s “favourite” Cantonese spot for “dim sum to write home about”. It’s also “not as crowded as some of the other restaurants nearby”.

“Still a go-to if it’s roast duck you’re after” – see them hanging in the window of this 35-year-old Bayswater Cantonese and its Chinatown offshoots, which offer “consistently excellent” roast meats (pork as well as duck) in “a pretty basic environment that’s noisy and crowded”, along with “charmless service” – “bad enough to make you think twice about even going!”. A more positive way of looking at it is that “they don’t waste money on decor and service: it’s a reliable no-frills comfort-food experience”. Further outlets include Chop Chop at the Hippodrome and Colindale Bang Bang Oriental food hall (see also), plus three Little Four Seasons.

“Never changing” but still “unbeatable for a cheap, quick meal in Chinatown before the theatre or similar”: this famous institution, seating 550 diners on four storeys and now its sixth decade, has always gloried in its no-frills swagger, although the hysterically rude service of yore is now merely “cold and brusque”. But ratings were undercut this year by one or two unusually disappointed regulars who feel “the food quality has declined” (“the chefs were ‘phoning it in’”: “char siu and duck were risible”).

“Great dim sum” backed up by more substantial Cantonese and Sichuan dishes have established this unshowy venue as one of the area‘s best bets. It’s easy to find: it’s right by the archway at the entrance to Chinatown!

“Always enjoyable… especially the duck and the sesame toast!” – This marriage of Chinese chow with a gastropub vibe was originally dreamt up by group-creating genius Alan Yau (he of Wagamama, Hakkasan, Yauatcha and Busaba Eathai fame). But curiously, despite a cosy, heart-of-Soho setting and a steady stream of supportive feedback, it has never won a big following. Perhaps it’s the low-key interior or the “pub-average service”, but that’s really searching for criticism. Still, maybe the brand’s moment has come under new owners: after nearly 10 years it’s finally to spawn a sibling: a 185-cover space on Level 1 of Battersea Power Station. The aim here is more sleek and contemporary and necessarily less pub-like, so how much the pub element of its original concept will survive is unclear.

“The food remains exceptional” – “cheung fun and venison puffs are still raging crowd-pleasers” – at this modern Cantonese-inspired pair: the “fabulously blingy” Soho original and its follow-up in the City’s Broadgate development (there are also international branches in India and Saudi Arabia). One or two uneven reports this year raise concerns, including about “ragged service” – though, to be fair, the latter has never been great. Founded in 2004 by Alan Yau following his success with Hakkasan, the brand now sits in the hospitality portfolio of Isle of Man-based online gambling billionaire Mark Sheinberg. Top Tip – “the Infinite Yum Cha brunch on Sundays is extremely good value – and delicious”.

An august, high-ceilinged space in the heart of the West End – originally built as a banking hall and with the acres of marble to match – nowadays hosts this luxurious Chinese venture: the first European outpost of a 20-strong Singapore-based group, with numerous outposts in China itself. For Chinese fine dining and damn the expense, this is a consistently well-rated experience, even if it is often recommended by business-accounters, or through the gritted teeth of those who say it’s “exceptional but overpriced”. Peking Duck is a classic choice, naturally, and must be ordered in advance at £148 (£248 if you add caviar).

The “excellent”, “very flavourful” dishes at this duo in Soho and Covent Garden provide an “interesting and novel” answer to the question: “what is Indian food?” – showcasing, as they do, the distinctive Indo-Chinese cuisine developed by Hakka Chinese immigrants in Kolkata.

The “excellent”, “very flavourful” dishes at this duo in Soho and Covent Garden provide an “interesting and novel” answer to the question: “what is Indian food?” – showcasing, as they do, the distinctive Indo-Chinese cuisine developed by Hakka Chinese immigrants in Kolkata.

Below the UK’s biggest casino (so over-18s only), this new basement Chinese venue sits on the fringe of Chinatown. It’s in partnership with Four Seasons, a veteran of the area known for excellent duck, which – in particular – is “spot on” here. In other respects, reports suggest the menu (quite short by the rambling standards of the area) is “well-executed if not overly exciting”. “Those who mourn Y-ming [a nearby old-timer that closed two years ago] will love it here, as although the atmosphere is very different, it’s so lovely to see William again!” (who was maître d’ at Y-ming for over 25 years). Top Tip – “it is open late, which post-Brexit is a real plus given that most kitchens now are closing earlier”.

In Old Compton Street just off Charing Cross Road, this offshoot of nearby Kung Fu Noodle specialises in biang biang noodles with generous toppings and quickly became something of an online fave rave. In her November 2024 review, the Guardian’s Grace Dent endured long queues, military-style service, and little time to savour the ‘delicious’ dishes (the braised chicken was “a dream… I think of it often”) but even she notes “there are equally wonderful noodles available just streets away” – the limited feedback in our annual diners’ poll errs more to the latter view, dubbing results “average all round”.

“Great northeastern Chinese cooking and dumplings!” are reported at this trio of pitstops originally in Colindale’s Bang Bang oriental food hall, and now with standalone locations in Covent Garden and more recently near Liverpool Street. They are the work of 27-year old Wenjun Xiang, and inspired by her upbringing in Dalian, China. “Much nicer than Din Thai Fung and A LOT cheaper!”