Seafood Week

Dive In to Seafood Week at China Tang

National Seafood Week is the perfect time to celebrate the decadence and bounty that the ocean provides, and where better suited to do that than in the opulent 1920s setting of China Tang at The Dorchester. The menus at China Tang have always offered a wealth of exquisite seafood, and to mark the occasion we have chosen to highlight one of our latest Cantonese Chef Specials.

Head Chef Chong Choi Fong’s delicate dish of Steamed Razor Clams is served with Shredded Garlic and Vermicelli and carefully balanced, allowing the natural sweetness of the clams to showcase their flavour, lifted with the familiar zing of fresh chilli and spring onion.

Offering equal temptation for indulgence are the long-favoured China Tang classics, Whole Steamed Wild Sea Bass with Chopped Chilli, or the beautifully simple Japanese Abalone. Whatever catches your eye, you can expect every ingredient to match the quality and luxury of its setting in the heart of Mayfair.

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