China Tang

This handsome restaurant was the brainchild of the late Sir David Tang. Following a recent refurbishment, the interior has been restored to its former classy glory and the menu revamped to include Beijing and Sichuan delicacies as well as the Cantonese mainstay. Crispy skin roasted ‘pipa’ squab with 35-year aged tangerine peel is grilled to order and the rounded citrus works magically with the meaty flavour. Sautéed lobster in XO sauce is another must try.