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Located in the basement of the Royal Garden Hotel, the Royal Garden serves modest and quality Cantonese flair across from the hotel’s other Chinese restaurant, Dong Lai Shun, which offers northern Chinese gastronomy. Featuring a tranquil artificial pond and a small bridge, the Royal Garden lives up to its name by transporting diners to an ancient Chinese water garden. With well-spaced tables and relaxing ambience, the restaurant allows guests to dine at ease.
Aside from its popular and extensive dim sum menu, the a la carte lunch menu appeals to gourmets with its classics and fresh seafood items. We started off the meal with pan-fried mashed lotus roots and pork, which is a simple and satisfying appetiser that offers the scent of parsley.
The highlight of our meal was the steamed crab with huadiao wine. Well presented with the fragrant sauce, the fresh and succulent crabmeat is further brought out by the huadiao wine. Guests will be delighted by the lingering flavour of this dish. When moving onto the wok-fried egg noodles with lobster and egg white, we were impressed by the crunchiness of the extremely fresh lobster and the silky texture of the egg white. For dessert, the steamed layer ginger puddings offer a rich ginger flavor yet the texture was too chewy and thick.
Their wine list is extensive with a focus on recognisable Bordeaux brands, but tea lovers will find their premium tea list intriguing, which is filled with outstanding and rare teas.
As a popular spot for businessmen and Kowloon locals, it is pleasant to see how the waiters and diners exchange friendly conversations, while new clients are also treated politely and respectfully.
A meal for two will cost around HK$1,400, which is decent value considering its premium seafood offerings and humble service.