This restaurant brings a real flavour of Cantonese street food to the capital.
The dining room is brilliantly decorated and most seats have views of the busy open kitchen, filled with chefs cooking with woks, hand-pulling noodles and forming dainty dim sum. Watching these masters at work is a spectacle that really whets the appetite for what’s to come.
We recommend ordering from the dim sum menu first, then perusing the main menu for the rest of your meal. Simply tick off the boxes and hand the slip of paper over to the nearest waiter. Try the shrimp har gow, braised chicken bun and xiao long bao for a real burst of flavour.
Be warned, when it comes to the main à la carte the portions are big, though this is one place where we don’t mind going overboard on the order – the food here really is that good, and you can share.
There’s a good business lunch if you’re around during the week and a Yum Cha brunch that’s great value, too. When it comes to standout dishes, we’d go for the Dai Pai Dong fried rice (with shredded duck and egg), braised aubergine is a cracking side and the wok-fried prawns are excellent.
For meaty options, check out the crispy fried duck, with five spice salt, and the braised beef sirloin, which is served in a soup, Szechuan-style.
What will surprise you are the prices. This place is seriously good value considering the quality of what you get.
