Regal Terrace


2/F Regal Oriental Hotel, 30 - 38 Sa Po Road, Kowloon City 九龍城沙浦道30-38號富豪東方酒店2樓 +852 2132 3456


Date of review

Oct 10, 2011


Chinese - Cantonese


Kowloon City

change view:
Regal Terrace
2/F Regal Oriental Hotel, 30 - 38 Sa Po Road, Kowloon City


  • Dress Code

    Smart casual

  • Lunch hours

    Mon to Sun, 11:00 am - 3:00 pm

  • Dinner hours

    Mon to Sun, 6:00 pm - 11:00 pm

  • Corkage


  • Reservation


  • Buffet


  • Private Room

    15 private rooms for 12 to 25

  • Accept Credit Card


  • Smoking Area


Signature Dishes

  • Lobster in two flavors (Sautéed lobster meat with egg white and crab roe / rice in lobster soup)

    龍蝦兩味 - 龍蝦球蟹皇炒蛋白‧龍蝦頭爪泡飯

  • Sautéed diced beef tenderloin with asparagus in wasabi sauce


  • Shredded crispy chicken and seaweed rolls




Regal Terrace is not somewhere you go for the decor. When it was originally decorated, which one can only presume was the 1990s, the grandiose carpets and backlit neon flourishes must have been impressive. Now,15 or so years later, it looks dated. Coupled with the restaurant being two floors up in a bland hotel in Kowloon City and the waiters wearing mustard coloured uniforms, there is not much to impress. However, this is not an unusual problem at HK's many Chinese restaurants which tend to excel at the food rather than the experience.


Fortunately the quality of the food enables you to forget Regal Terrace's less than impressive interior design as the restaurant turns out accomplished Cantonese food. What is particularly impressive is, that despite the fact that many of its signature dishes are fried, the immediacy of the cooking means that the food still feels healthier than many of its equivalents. A good example of this is their stir-fried scallops with asparagus and walnut (HK$168) which cleverly contrasts fresh asparagus and precisely cooked scallops with sweetened walnuts. Half a smoked crispy chicken with tea leaves (HK$168) comes with crisp skin but fat and juicy meat meaning it is one of the better versions in Hong Kong. Deep-fried prawns with salted egg yolk and sautéed fresh milk (HK$328) were fried well and nicely seasoned with the salted egg yolk giving a rich pleasing rich flavour which demonstrated the skill of the kitchen.


The service is haphazard. At good moments it is attentive and eager to please but it can also be forgetful which leaves you having to chase your orders or request plate changes.


If you avoid Cantonese specialities such as abalone, dinner for two will cost HK$300 to HK$400 per person. If the service and decor matched the food, it would make the restaurant a bargain.


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