Iknoor Kaur sampled the prawns on fire and pork patties at the Royal China
A sip of orange, a kiss of spice, roasted pomfret and a bit of Shanghai — this in a nutshell describes the experience at the Royal China. The Chinese joint has come up with a fish festival offering seafood delicacies that can easily impress those who look for nothing else but perfection, when it comes to their favourite fish or prawn dish.
Dumplings that came with the mixed fillings were soupy. Pork was puffed and the fish was pan fried, steamed, flamed and hot. For the fish lovers, fish cheugn fun is the apt serving. The restaurant is known for its authentic Chinese cuisine and experimental recipes.
We suggest a perfect beginning to a hearty meal can be with a glass of orange cinnamon martini and a bowl of smoked shredded chicken. Or try the pomfret spicy salt, which abides by the name and sets the ball rolling. An interesting part of the starter menu is their puff. Filled with pork, it makes for a salty feast.
Their main-course is exquisite. You will find your dish on fire, literally! The smoky flavour in the prawns with superior sauce is highlighted with the additional flame after it is served on the table.
The pan fried fish in yellow bean sauce and the steamed fish ginger scallion are the two best fish preparations in the list. One takes out the spiciness of the fish with a nice heavy dressing while the other confides in it the subtle flavour of spices and ginger. The sautéed chicken in black bean sauce is a good accompaniment. However, we don’t recommend it as a prime item on board. If you get confused between rice and noodles, the egg fried rice is definitely a better side than the veg fried soya noodles. The noodles are sticky and may end up making the entire food salty.
Royal China beleives in value for money, they serve elaborate portions.
We would usually call the dessert the best part of the meal. However, they have on offer a chilled mango pudding, which is not something one would expect after a lavish meal. The sorbet was a complete downer. Covering up for that one was the chocolate mud cake. It was by far the best mud cake we had in town, the flavour suited just right. Not so sweet, yet not bland, the inducement was finger-licking.