Glass lunches during Park Chinois in London’s Mayfair

ENTERING a glitzy Park Chinois Restaurant on swanky Berkeley Street in London’s Mayfair feels like we have arrived on a 1930s film set and are watchful for a organisation to start a action. This heady nightclub-esque grill non-stop for business roughly dual years ago, by a uber-successful Alan Yau, owner of a much-loved, peculiarity quick food chain, Wagamama, and a famed Michelin Star endowment winning restaurant, Hakkasan. Formidable Malaysian executive chef, Lee Che Liang, presides in a kitchen.

Park ChinoisThe interior during Park Chinois

Park Chinois is flashy with copiousness of red chintz, floral comfy sofas and cosy armchairs and a brightly illuminated tiled and ambiguous lonesome roof gives a apparition of healthy daylight. The insinuate atmosphere is rather heady and substantially best matched to night dining, with a dance building holding centre theatre and instruments during a prepared to be played. The atmosphere combined reflects a glorious and decline of a ‘30s Parisian dinner-dancing scene, fusing French magnificence with a poser of a Orient.

Scampi shumaiScampi Shumai during Park Chinois

I start lunch with a preference of Dim Sum, including scampi shumai, summer truffle and cuttlefish dumplings and supplement a apportionment of dry, crispy vermicelli open rolls with a break unfeeling filling, accompanied with a side apportionment of honeyed and green chilli sauce.

Wild sea drum with soya, ginger  open onionWild sea drum during Park Chinois

I have my eye on a residence speciality of steep for my main, though we haven’t pre-ordered it, that is a contrition – value observant for a destiny lunchtime reservation. In a place we opt for a steamed furious sea drum with soya, ginger and open onion, that is a correct choice, as a ginger pepper blends right by a proposal fish, giving a sharp ambience to a whole plate.

Vanilla cheesecake, crumbled oat biscuit  passion fruitVanilla Cheesecake with oat biscuit and passion fruit jelly

I conduct to save a little space for dessert and name a vanilla cheesecake with crumbled oat biscuit with an greatly flavoured passion fruit jelly, that is super-refreshing and light.

The booze list comprises mostly French labels with a few Italian offerings. we go for a fruity and dry Pinot Blanc Zellenberg, that pars beautifully with my meal. Food is on a pricey side though portions are inexhaustible and a use complements a exquisite decor. It has to be pronounced that Park Chinois is a end venue. we wouldn’t call it a grill – it’s some-more of a place to go to applaud a special arise for a truly noted experience.

by Amanda Bernstein

Park Chinois, 17 Berkeley Street, Mayfair, London W1J 8EA

Tel: +44 (0) 203 327 8888
Email: reservations @ parkchinois . com


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Posted by on Jul 13 2017. Filed under Diet & Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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