Dynasty Club is a London-based brand founded in 1990. The first branch opened on London's Queen's Road, which is currently the largest Chinese food group in the UK, with more than 10 large and small shops in London's Chinatown alone. Its sub-brands include Dynasty Zunhui, Jingui Dynasty, Dynasty Fishing Garden, Huanglong Xuan, Wenxing Restaurant, Longji Tea Restaurant, etc. Branches are located in London, Dubai, Bangkok and various cities in China.
In 2006, the Dynasty Club won the London Chinese Restaurant Competition for two consecutive years, and was named one of the 50 best restaurants in London in 2007 by Far Maschier, a renowned food critic of the Evening Standard. Chef Lai Can-wan is a Hong Kong native with more than 30 years of culinary experience, having worked at the New Tung Lok Shark Fin Restaurant in Taiwan and is also the first generation chef to make bird's nest and abalone wings in Shanghai. Yu Hongzhong, the master of the dim sum department, is also skilled and has kung fu at home.
Dynasty Club is a new entrant to 5 Bund in Shanghai in 2016, focusing on high-end Cantonese cuisine. Exclusive wild blue lobster imported from Scotland, and live fresh abalone king with ancient methods are all highly regarded dishes in the store, which can be seen in the ingredients. For example, this Scottish lobster noodles with ginger and shallots, stir-fried lobster meat with ginger and shallots, is full of aroma on the table, the lobster meat is firm and elastic, not soft at all, and the noodles are full of sauce, which is also very delicious. Dynasty Yipinxiang is made of old chicken, pig bones, ham and other ingredients boiled into broth, and then added abalone, fish maw, conch slices, fresh shrimp stewed together, the ingredients are blended with each other, fragrant and soft glutinous, very chewy, the soup base is extremely delicious. Chef Lai's unique secret recipe is to use Australian black-edged abalone and more than 10 kinds of ingredients to cook abalone juice, simmering for a long time, abalone juice and abalone are integrated, delicious and delicious, fragrant and not greasy, mellow taste.
In addition to the above, stir-fried beef cubes with black peppers, steamed East Star Grouper with homemade pickled peppers, and secret elemi pork ribs with Kyoto pork ribs are also high-level dishes. In addition, the restaurant also provides dim sum, such as crispy quicksand buns with filling, black truffle taro cakes with crispy outside and soft inside, and steamed rice noodles with fresh shrimp and delicious teeth.
The restaurant follows the classical Chinese style, with black, white and red as the main tone. The entrance display case is filled with dried abalone and 30-year-old tangerine peel, which are hard to find in the market, and the restaurant is decorated with ceramic Buddha statues and dragon-shaped elements. The restaurant covers an area of about 600 square meters, with comfortable seats and open spacing between tables, so that they are not disturbed by each other, and it has the feeling of a wealthy family. The service is more intimate, and it is very timely and responsive to the needs. The 10% service charge is reasonable. Reservations are recommended for private rooms.
