Royal China Club

The products are all very exquisite works, so the price is naturally not cheap. Artworks are priceless, especially the presentation is very perfect, and the ingredients are very particular, even if they are very ordinary.

Crispy custard buns, Dynasty shrimp dumplings, original walnut crisps, fish maw mini dumplings, lychee and honeycomb taro, salted fish and chicken fried rice, mushroom siu mai, goose liver and scallops, abalone chicken feet, truffle taro crisps, black pepper...

Environment: No need to comment much, it is a good restaurant. Service: Very good, the service staff is quick and sharp, and the waiter arrived just after finishing a dish. A very good Cantonese restaurant, the taste and service are satisfactory, and there is room for improvement in the presentation. Stir-fried snowflake beef cubes with black pepper: The beef is quite tender and smooth, and the aroma of butter is revealed when chewing in the mouth. Crispy lava buns: Authentic feature, the skin is crispy and thin, the filling is relatively sweet, but the lava buns I ate when I was a child were so sweet. Winter melon and sea emperor soup: mainly winter melon, with a little seafood added, the overall taste is light, and pepper is added to the seasoning, which is quite fragrant. Maggi shrimp in the sea: The shrimp meat is fresh and plump, and the meat is QQ. Fried rice with preserved radish and black meat: The fried rice is just the right degree of hardness, and preserved radish is added to adjust the taste.

A reputable Cantonese restaurant located on the Bund, the prices aren't too bad. The restaurant's decor is classically Chinese, and the ambiance is spacious and elegant. The dishes are generally light, small, and exquisite. Their signature dim sum, the crispy quicksand, is a must-try: soft and crispy, sweet but not greasy, and generous with the quicksand. The fish maw soup dumplings, a la carte option for one person, are rich in collagen, and the broth is fresh, suggesting they've been simmering for a while. The dumplings are larger than expected, with a rich, juicy texture and thin skin. They shimmered brilliantly under the light, leaving a tantalizing taste. A cup of black tea was a good start; the subtle fragrance of osmanthus permeated the air. The service was excellent, with meticulous attention to detail, from pouring tea to serving the bone-in dishes. A thumbs-up.

[Appetizers] "Jellyfish Head with Old Vinegar", "Fish Head Soup with Herbs", "Seared Vegetarian Goose with Black Truffles" There was a small incident: after the hot pot, I once again found a hair in my food... A senior student found a hair in the fish head soup. She had brown hair, but the hair she found was black. She showed it to the restaurant, and the waiter immediately removed all the soup and apologized... [Main Courses] "Scottish Blue Lobster Noodles" and "Salt-Baked Chicken" Boston lobsters are not the same species as Australian lobsters, Scottish lobsters, or French lobsters. They are cheaper and better. The difference in meat quality isn't as significant as the price difference, but Boston lobsters are rarely seen in high-end Chinese restaurants. The lobster noodles were the best dish. The lobster juice soaked into the noodles, and they were delicious. It reminded me of a Vietnamese-Chinese restaurant in Chinatown in Melbourne when I was a student. The food was similar, and I missed it so much. It seems that food is about nostalgia. [Dim Sum] "Crispy Lava Bun" and "Mushroom and Iberico Pork Shaomai" The lava buns, made with crispy skin, have a unique flavor. It feels like eating barbecued pork buns. [Dessert] "Mango Pomelo Sago" and "Dried Longan and Red Dates" Because I ate hair, they gave each of us a free dessert. I don't know what to say...

Eat Here# There were still seats available when I arrived, but the place was packed. The diners were generally older, and they were definitely those who enjoyed and appreciated good food, with many being regular customers. This isn't a fancy internet-famous restaurant; it captivates diners with its flavor. |Imperial Dynasty Pot^A must-try signature dish, slow-cooked over low heat, soft, glutinous, and fragrant. The abalone is chewy, the goose feet are crispy and delicious, and the abalone sauce is lip-smackingly delicious. |Steamed Clams with Golden Garlic and Melon^A good combination of meat and vegetables, with a beautiful color scheme and excellent texture. The clams are plump and bursting with flavor. |Stir-fried Premium Beef Dices with Scallion Oil and Broad Beans^Premium Marbled Beef Dices, a perfect texture, highly recommended. |Crispy Lava Buns^Crispy on the outside, delicious on the inside. Small but big on flavor. Excellent. Tips 1. The window side of the restaurant is under exterior renovations and is covered with mesh, which slightly affects the lighting. Fortunately, it's not a view location, so the impact is limited. 2. Without the internet celebrity, everyone is a diner. The atmosphere was good. 3. Valet parking is available, but the roads are crowded and narrow, so you need to allow plenty of time for pickup. 4. We had a minor issue during our stay, but it was handled properly and in a standard manner. I won't go into details. I hope similar incidents can be avoided, and they could have been handled with more grace.

I finally got to try the set meal I'd been ordering for ages. Location: No. 5 The Bund. If you're not in a rush, you can stroll along the Bund, which is quite relaxing. Dishes: Although it's a set meal, the quality of the dishes hasn't been compromised at all. The Winter Mushroom and Sea King Soup was very fresh. The small pieces of shrimp, scallops, and scallops were mixed into the broth, making it delicious. My mouth didn't feel dry afterward, probably due to the freshness of the ingredients. Mallow Beef Balls: My favorite dish. The beef balls were incredibly tender, with a perfect fat-fat ratio, and the side dishes were all delicious. Maggi Sea Prawns: The shrimp bodies were okay, but the heads were a bit too salty, requiring a drink of water to tone them down. [Laughing] Shenggua: Light, but nothing special. Fried Rice: A bit oily. Laosha Bao: The dim sum was a plus, with a thin crust and lots of lava, and a delicate texture. Mung Bean Paste: Nothing special. Service: A special mention. The waiters were very helpful and quick to add water and change plates. The complimentary fruit was originally dates, but I told the waiter they were out of season and old, so they quickly replaced them. Thank you very much!