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Many big Asian cities have their own variants of Chinese cuisine and second generation restaurateur Henry Tham samples them all. Diners can choose from futuristic and alternative Chinese dishes with exotic titles. Try unique dishes like the ‘kiss of the empress’, king prawns drenched in wasabi mayonnaise, and the barnyard bonanza—chicken roasted with shallots. The restaurant’s beauty lies in Tham’s attention to detail, from exquisite place settings to a great wine list.
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The dark interior, indoor moat and mournful Chinese music may get you down, but one bite of the signature steamed pomfret with mushrooms and chicken will transport you to a sunny place. The Chinese seafood at this familyrun restaurant is outstanding, and Baba Ling’s kitchen works daily miracles with crabs and prawns. The daily buffet also makes for a solid business lunch and is a great deal at £2 per head plus taxes.
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The Royal China here is reminiscent of its counterparts in London. You should be here at lunchtime for the dim sum, which is always fabulous. If you do venture out into the rest of the Cantonese menu, you’ll find most of the dishes refreshingly light and authentic. Try the wonderful roast duck with plum sauce.
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The Great Wall has authenticity in spades. The head chef is from Beijing and the restaurant offers special Chinese wine made from dragon-eye grapes. Every month or so, the restaurant has a festival showcasing a deliciously different aspect of Chinese or another Asian cuisine. Past themes include the Crab Festival, the Lantern Festival and the pan-Asian Viet[name]se Festival.
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