The har gau here use whole, plump prawns rather than minced filling, wrapped in a translucent skin that is thin enough to see through. Multiple reviewers call these the benchmark for dim sum dumplings in London. The wrapper holds its shape without tearing when you pick it up with chopsticks -- a sign of proper technique.
Tips from diners
These are the litmus test for any dim sum restaurant. The wrappers here should be translucent and slightly sticky but not soggy. If yours arrive opaque or thick, flag it -- they should be fresh from the steamer.
Wide, paper-thin rice noodle sheets wrapped around whole prawns, then steamed and drizzled with sweetened soy sauce. The noodle should be slippery and translucent -- if it is thick or opaque, it has been sitting too long. Reviewers say Royal China Club's version gets the ratio of noodle to prawn right, with generous filling.
Tips from diners
The soy sauce it comes in is slightly sweetened, which is traditional. If you prefer it less sweet, ask for plain light soy on the side.
Soft, cloud-like steamed buns split open at the top to reveal sticky, slightly sweet char siu filling inside. The bun dough is made in-house daily and rises properly -- it should bounce back when pressed. A classic dim sum staple done to a high standard here.
Tips from diners
Eat these while still hot -- the bun dough firms up as it cools and loses the pillowy texture. Order early in your meal so they arrive from the steamer fresh.
Classic Cantonese siu mai with a filling of minced pork and prawn, wrapped in a thin wonton skin and topped with a dot of orange fish roe. The filling is bouncy and well-seasoned, not mushy. These are handmade daily alongside the har gau and are one of the essential orders at any dim sum meal.
Tips from diners
Siu mai and har gau are the two essential dim sum dishes -- order both to compare. Here, the siu mai are slightly cheaper and more filling than the har gau.
This is one of the premium dim sum items that sets Royal China Club apart from standard dim sum houses. A crispy filo wrapper encases a filling of scallop and foie gras -- rich, indulgent, and not something you find on typical dim sum menus. Reviewers flag it as the dish that justifies the higher prices at the Club versus the regular Royal China.
Tips from diners
This is the most premium dim sum item on the menu and not available at the regular Royal China branches. Worth ordering once to see the difference in ingredient quality.
Whole or half portions of Cantonese-style roast duck with glossy, mahogany-coloured skin that cracks when you cut into it. The meat underneath stays moist and flavourful. This is a proper roast meat preparation, not the crispy aromatic duck served with pancakes at many UK Chinese restaurants -- it is carved and served with a plum dipping sauce.
Tips from diners
Order the half duck to share between two as part of a larger meal. The skin is the best part -- make sure each person gets a piece with crispy skin attached.
Open since 1996 at 40-42 Baker Street, Royal China Club is the flagship of the Royal China Group. Led by award-winning chef Billy Wong, the kitchen focuses on premium Cantonese cooking with dim sum handmade daily on-site. Prices run about 50% higher than the regular Royal China restaurants, but reviewers consistently say the quality gap justifies it. Michelin Guide selected.
Weekend dim sum lunch is the busiest service. Book at least a week ahead for Saturday or Sunday between 12-2pm. Weekday lunches are much easier to get a table.
Dim sum prices here are about 50% higher than the regular Royal China down the road. The quality difference is real but if you are on a budget, the standard Royal China at 24-26 Baker Street serves very good dim sum for less.
The full dim sum menu is only served until 5pm. After 5pm there is a shorter evening dim sum selection alongside the a la carte. If dim sum is your priority, come for lunch.
Baker Street tube is a 2-minute walk. The restaurant is on the main road so it is easy to find. Street parking is metered and expensive in this area.
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