Eat Out London!Phoenix Palace
Phoenix Palace Chinese Restaurant hosts many Special Events throughout the year that appeal to a variety of tastes and interests. Please check back often to learn about our upcoming events.
Welcome to Phoenix Palace Chinese Restaurant | 5 Glentworth Street, London NW1 5PG
A popular oriental hub with local residents, tourists, foodies and high profile dignitaries, Phoenix Palace excels in its Chinese cultural experience.
There are over 300 dishes available from 8 different menus – a choice to captivate everyone's oriental palate.
The luxurious ambience and oriental vibe has made Phoenix Palace an ideal venue for Family Lunches, Romantic Dinners, Corporate Events and Special Celebrations for many years.
A Breath-taking Oriental Gem near Baker Street Dim Sum serve every day until 4.45pm last order
Reviews and related sites
Phoenix Palace - London Restaurant Reviews | Hardens
Review: A Wong, 70-71 Wilton Road, London SW1 | The Independent
food drinks staff menu
London has its fair share of adequate Chinese restaurants but few exemplary ones – ones that match quantity and finesse.
They were plotting a lunch at A Wong, which sounds like a joke but is the name of a newish Chinese in Victoria, and the name of its chef, too – Andrew Wong, who took over the restaurant from his father late last year.
After a few rounds of duck pancakes (where the still-juicy shredded meat has not just the usual accompaniments of cucumber and spring onion, but minced ginger with slivers of green chilli), we clear the decks in preparation of a deluge of dishes.
Not least to check out the lunchtime dim-sum menu and some other dishes that sound great: Singapore noodles with a shellfish vinaigrette, and razor clams with braised sea cucumber, wind-dried sausage and soy butter.
About £70 for two, including drinks SCORES: 1-3 STAY AT HOME AND COOK, 4 NEEDS HE LP, 5 DOES THE JOB, 6 FLASHES OF PRO MISE, 7 GOOD, 8 CAN ’T WAIT TO GO BACK, 9-10 AS GOOD AS IT GETS OTT, glitzy-yet-gloomy, this authentically Hong Kong dim-sum institution in Marylebone has a menu that's as unusual as it is impressive A gem in the gloom of a fading high street, this is the best Chinese for miles around for its sensational cooking and authentic textures and flavouring The top dim sum in the North; Harry Yeung's warehouse-style Chinatown institution has been around since 1977, and remains Manchester's most famous (and best) dining destination
Phoenix Palace parking - Car Parks, Street Parking, Private Garages
The sweet and sour revolution | Life and style | The Guardian
food menu staff
It is doubtful many of us give thanks to the late Mao Zedong every time we order a Chinese meal but if anyone deserves credit for the ubiquity of Chinese food in Britain - the most popular cuisine here last year, with 109 million meals served - it is the late chairman of the Chinese Communist party.
While the years since have been ones of constant expansion - there are now 14,000 Chinese restaurants and takeaways in Britain - the quality and diversity of Chinese food is still patchy.
'You can get really top-notch Chinese food in Britain today,' says the cookery writer Fuchsia Dunlop, one of the few Europeans to have trained in China as a chef and the author of a book on Sichuan cookery.
'It's dishes like sweet and sour pork, chicken with cashew nuts and beef in black bean sauce which give Chinese food a bad name,' she says.
A few years later Christine Yau, who was eventually instrumental in setting up the first formal training course for Chinese chefs in Britain, took over a Soho restaurant called Ming (now Yming) and filled the menu with daring and unusual dishes from Northern China like Tibetan garlic lamb. '
Phoenix Palace | Restaurants in Marylebone, London
food
Very large, very high-class, very good Cantonese cooking both from main menu and dim sum list - don't fail to book if you're heading there for a weekend lunch.
That said, Phoenix Palace’s dinnertime abundance of well-fed, tie-wearing western and south Asian men in late middle age is an endorsement; they’re the international businessmen used to the Cantonese food served in the upmarket Beijing, Shanghai and Hong Kong spots that this large restaurant most resembles.
The arena-like layout of raised tables on the edge of the central dining area is good for people-watching, and spying to see which tables are being the most bold with the expansive menu.
Scallops in crispy green fried ‘bird’s nest’ were tasty, though we suspect the MSG kick had been diminished for western palates.
Service can let things down, with the occasional lengthy wait between courses, but the excellent har gau (shrimp dumplings) are a reminder of why reservations are a must for weekend dim sum – unless you want to queue for more than an hour.