Royal China Club Reopens

8th August 2018


The Royal China Club in London has reopened. During its four-month renovation by Stiff and Trevillion, the restaurant has doubled in size to 180 covers, having acquired the former building society site on the corner  of Baker Street and Blandford Street. The restaurant has also added five elegant private rooms suitable for group dining for six to twenty guests.


Royal China Club has been located on Baker Street for 12 years with Head Chef Billy Wong having as worked for the restaurant since its opening. For the launch, Billy has created a menu which skilfully blends authentic Chinese dishes with European ingredients. Starters feature Fresh Abalone Tossed with Caviar  and Crispy King Prawns with Chilli & Peppercorn.


New main dishes added to the extensive menu will include Roast Whole Suckling Pig, Wild Scottish Lobster, Barbecued Peking Duck, Steamed Minced Iberian Pork with Salted Egg, Irish Emperor Scallop, and “Wagyu” Sirloin Steak Pan Grilled. While popular award-winning desserts such as the Fresh Pear in Rice Wine Syrup, and Supreme Bird’s Nest Soup with Pears & Papaya will also be available.


Freshly made Dim Sum created by specialist Dim Sum Chef Henry Chow will be offered daily from noon until 4:30pm.  Eclectic Dim Sum dishes will comprise Prawn & Bamboo Pith Dumpling, Shanghai Style Juicy Pork Dumplings with Crabmeat, and Steamed Buns with Runny Custard.