Want to experience the full diversity of Chinese cuisine without travelling from province to province or restaurant to restaurant? Then head for the Chelsea Garden restaurant at Londoner Grand, where a wide array of regional dishes are showcased under a single roof.
With its sizzling live kitchens, Chelsea Garden celebrates China’s innumerable flavours and culinary traditions amid a lively and light-filled ambience inspired by London’s Covent Garden.
In this modern food hall, let the impressive menu – featuring more than 250 dishes – take you on a journey from the mountains of Sichuan to the shores of Guangdong, over to Taiwan’s night markets and Hong Kong’s iconic cha chaan tengs.
“With various individual kitchens, each led by an expert chef, we’re able to offer authentic dishes from regions like Guangdong, Sichuan, Chaozhou and Hunan alongside Hong Kong, Macao, and Taiwan,” says Jimmy Kong, senior chef of Chelsea Garden, an internationally trained chef with over 30 years of experience across Greater China and in the UK.
“Each of the 250-plus dishes we serve carries its own story and cultural significance. Our goal is to pass this heritage on to a new generation through the joy of dining.”
Here’s how to embark on a gourmet journey through China at Chelsea Garden, guided by recommendations by Chef Kong.
Sichuan: A symphony of spice
Known for its bold, numbing heat, Sichuan cuisine is the fiery heart of Chinese food, where punchy flavours take centre stage. At Chelsea Garden, you’ll find iconic dishes like the much-loved spicy crawfish, which is often featured at festive gatherings and served with a vibrant mix of spices and Sichuan peppercorns. Here, guests can enjoy it with Chinese spices, hot and spicy sauce, or minced garlic.
Another standout dish from the Sichuan kitchen, says Chef Kong, is the Chongqing-style grilled fish, served whole in a tingling-numbing broth, resting on a bed of lotus root, potatoes, and greens. It’s a dish his team has carefully refined to get just right. “We perfected this dish through 50 trials, choosing tender freshwater bass, Chongqing baby potatoes and premium spices to ensure the best possible result,” he explains.
And if you’d like to sample Hunan cuisine – also known for its bold and spicy flavour profiles as well as its intricate knifework – try the steamed fish head with pickled yellow and red chilli. A traditional Hunan dish, this delicious creation features a nice warm heat from the red chilli and sour elements from the pickling contrasted by tender fish meat.
Guangdong: Subtle sophistication
Next, head south to cool things down with Cantonese cuisine. Its mastery of roasting shines through in the barbecued pork glazed with osmanthus syrup, featuring tender slices of meat and a glossy floral glaze that adds just the right touch of sweetness.
For a dish that’s as beautiful as it is delicious, Chef Kong recommends the “Flower Sisters” steamed shrimp dumplings. A favourite among snap-happy diners, these photogenic dumplings feature plump shrimp wrapped into intricate roses that appear to blossom right out of the steamer. Better yet, the rainbow-hued dumplings feature four flavours: classic prawn, carrot with hot and sour sauce, spinach with quinoa, and truffle with mushroom.
“The vibrant colours, floral design and fresh, flavourful filling: every bite is designed to be unforgettable with this signature dish, and I think we really hit the mark,” says Chef Kong with pride.
Macao: Where East meets West
A reflection of Macao’s multicultural heritage and maritime past, Macanese cuisine combines Cantonese and Portuguese culinary traditions with influences from Southeast Asia, India, Brazil and Portuguese-speaking African countries. This fusion comes to life in dishes like Chelsea Garden’s crab congee – a creamy, comforting dish served in a traditional clay pot, topped with a whole, freshly cooked crab.
“We select seasonal freshwater crab to ensure the best flavour and slow-cook the congee using traditional methods,” says Chef Kong. He explains that all the kitchens use local, regional and seasonal ingredients, regularly updating the menu to keep dishes diverse and fresh.
Another Macanese favourite is the baked pork chop rice with cheese. After being deep-fried, the tender, crispy marinated pork is placed atop a bed of egg-fried rice and then baked with a layer of tomato sauce and melted cheese for a decadent result.
Hong Kong: Café classics
The nostalgic flavours of Hong Kong snacks bring to mind bouncy curried fish balls, savoury wonton noodle soup, fluffy sweet buns stuffed with slabs of butter, and the ultimate indulgence: classic French toast with peanut butter.
At Chelsea Garden, Chef Kong plays with the classic dish to mix things up. After being fried to golden perfection, the French toast is topped with creamy homemade peanut ice cream instead of syrup for a fresh twist.
“Cooking is about innovating traditional flavours for modern diners,” says Chef Kong. “You’ll notice a wide range of techniques, which helps us create visual and flavour experiences you won’t find elsewhere.”
Chaozhou: Masters of soy
Hailing from eastern Guangdong province, Chaozhou or Teochew cuisine is celebrated for its command of soy-based culinary techniques. Like Cantonese cuisine, it relies on fresh ingredients and delicate cooking methods – such as braising, poaching, and steaming – that allow natural flavours to shine. Soy sauce plays a central role in many dishes, with its rich umami adding depth while still letting the ingredients stand out.
The Chaozhou kitchen features an array of soy-braised specialities, including cuttlefish, pork belly, and more adventurous delicacies like duck tongues, pork intestine and goose gizzards. If you have to pick just one dish, Kong says the soy-braised platter, brimming with an aromatic assortment of the above, perfectly introduces this unique regional tradition.
Taiwan: Homestyle flavours with heart
For Chef Kong, Taiwanese cuisine holds a special place in his heart. “Having worked in Taiwan for many years, I’ve come to appreciate the deep roots of Taiwanese food in home cooking – simple, yet packed with flavour,” says Chef Kong.
He brings this familiarity and heart to Chelsea Garden, serving up irresistible classic dishes like Taiwanese-style braised beef brisket noodle soup, with meltingly tender chunks of beef in a slow-simmered stock and springy homemade noodles.
For a taste of Taiwan’s famous street food culture, dig into a piping hot oyster omelette – a beloved dish known for its combination of fresh seafood, eggs and savoury sauce. Meanwhile, the baked black pepper pork bun steals hearts with its deliciously crispy bun filled with juicy pork and green onions.
“Whether you’re trying dishes from Taiwan or Sichuan, it’s a truly diverse menu full of authentic dishes and innovative surprises,” says Chef Kong. “I hope Chelsea Garden’s high-quality food and beautiful setting enrich Macao’s culinary scene – after all, it’s not every day you can explore so many regional Chinese cuisines in one place.”
