We review Chinese Cricket Club: authentic regional cuisine in the heart of London
Chef Tony Truong delivers a hat-trick from appetisers to desserts.
Chef Tony Truong delivers a hat-trick from appetisers to desserts.
As The Hotel Journal was born in Hong Kong, we feel like we know a thing or two about quality Chinese cuisine, so we’re excited to share this new spot with you. Located inside Hyatt Regency London Blackfriars, Chinese Cricket Club is helmed by Chef Tony Truong who has designed a menu that takes guests on a journey across a variety of regional dishes. Find out why this is fast becoming one of favourite Chinese restaurants in London.
For those wondering, the restaurant was named to honour the captain of the Shanghai XI cricket team, Feng. The story goes that in 1857, he travelled to England with his bride Xiu, arriving at the nearby Blackfriars docks. From there, the couple made their way to Limehouse to open the very first traditional Chinese restaurant in the capital. A fitting tale from which to set the backdrop of this contemporary eatery.
Arriving at Chinese Cricket Club is an experience in itself. Nestled inside Hyatt Regency London Blackfriars, guests enter the striking historic building on the former grounds of King Henry VIII’s Bridewell Palace. Once inside the hotel, the restaurant hits an elegant balance of east meets west, with nods to its Chinese inspiration seen in the light fixtures that look like traditional lanterns and large calligraphy art pieces adorning the walls. It’s giving chic contemporary vibes with a minimal edge that allows the food to be the star of the show.
And oh how it shines. As a pescatarian who flexes hard towards veggies, Chinese food can either offer an overwhelming array of options or nothing at all. Thankfully, the vegetarian options here are a true delight.
Be sure to order the Seven Spice Crispy Tofu to get things started, fried to perfection, it has a wonderful bite on the outside which makes way for the creamy texture inside. Another dish we always order are the Tofu Skin Rolls. Fine layers of tofu envelope a filling of edamame, seaweed, garlic shoots, and pickled radish for a flavour sensation that even has the meat eaters asking for more. Do yourself a favour and order a double serving to avoid disappointment.
To be honest, the selection of dim sum here is some of the best in town. The Royal Har Gow is delicate and divine, blending the finest prawn in a crystal skin wrapper. The Vegetarian Xiao Long Bao is quite heavenly thanks to its mix of indulgent black truffle and shimeji and my meat eating friends always order the Parma Ham Siu Mai and the unique Pear Dumplings that are beautifully presented and filled with chicken, shrimp, and bamboo shoots.
When it comes to the main event, the Creamy Prawns cooked in milk and butter are an extravagant must-order, and–I’m told, one of the restaurant’s most popular dishes. I’m also advised by reliable sources that the Signature Smoked Peking Duck is fast becoming one of the most talked about in town, thanks to Chef Tony’s dedication to exceptional ingredients and traditional cooking techniques.
Vegetarians will love the Ma Po Tofu, a vegetarian version of the Chengdu classic along with the selection of vegetables, including Wok-fried Samphire.
The desserts here may very well be the standout dishes, so be sure to leave some room. The Mandarin Fortune is a wonderfully presented ode to the fortuitous citrus fruit, featuring white chocolate and fresh mandarin.
My personal favourite is the Mango Coconut Pudding, which almost has the texture of a creme brulee thanks to its blend of mango, egg, Madagascar vanilla bean, and coconut milk – it’s so good!
Thanks to the wonderful attention to detail from Chef Tony and his team, a meal at Chinese Cricket Club is always a good time. The friendly and attentive serving team are on hand to make recommendations and to bring an elevated experience to the dining room. Expect to leave satisfied.
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