In a city whose streets are speckled with more Chinese food joints – big or small – than grocery stores, Royal China stands out thanks to the spectacular (and authentic) oriental fare it dishes out. The décor is simple and understated, and good food is clearly the cynosure here, from a heart-stopping buttery puff stuffed with sweetish minced roast pork to a crispy, greasy spring roll crammed with slightly chewy but scrumptious shreds of duck meat, plump siu mai dumplings (which are paper-thin dough pockets holding subtly spiced chicken and prawn), and chunks of fried, soft corn curd for vegetarians. For mains, prick your fork into some tender Cambodian basa flavoured with chilli oil and spring onion, or pork sautéed in yellow bean sauce (spicy and coupled with crunchy water chestnuts!) with a yeung chow fried rice or Hong Kong soya noodles if you want to skip the meat-fest – truly royal, truly Chinese.
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