OUR STORY
OUR HERITAGE
Since opening our first restaurant in London in 1996, Royal China has been driven by a simple belief, that only the very best is good enough. Today, led by award-winning Executive Chef Billy Wong, our group continues to honour Cantonese culinary traditions with craftsmanship, passion, and unwavering dedication.
Gather people with flavour, share food with heart.
以味聚人，心傳美食。
OUR PHILOSOPHY
INHERIT
傳承
Preserving and advancing Chinese culinary traditions, passing them on with care.
MASTER
精粹
Pursuing mastery of authentic Cantonese flavours, balancing heritage with innovation.
INTEGRATE
融滙
Embracing Chinese and Western culinary influences to share Chinese food culture globally.
THE CRAFT
OF DIM SUM
Renowned for our handmade Dim Sum, Royal China celebrates the artistry of Cantonese dining. Every piece is freshly crafted each day by dedicated Dim Sum chefs at every branch, using traditional techniques passed down through generations. Guided by our Executive Dim Sum Head Chef He Jia Qin), each dish is steamed or fried only upon order, ensuring exceptional freshness, quality, and precision.
ACCOLADES AND RECOGNITION
2025
Nominee, World Culinary Awards, Europe’s Best Chinese Cuisine Restaurant.
Nominee, FACT Dining Awards London (Chinese category).
2024
Reopened Royal China Canary Riverside in March, unveiling a fresh new look and enhanced dining experience.
2023
Royal China Club remains proudly listed in the Michelin Guide, recognised for its exceptional Cantonese cuisine and refined dining experience.
2018
Major refurbishment of Royal China Club, adding five private dining rooms and refined interiors.
2015
Royal China Club Awarded the Legacy of Taste Three-Tier Pagoda Trophy, Among the Highest Accolades in Asian Dining. Royal China Baker Street and Queensway won two-tier awards.