China Club – Hong Kong – It’s Proper Posh

Sir David Tang opened China Club Hong Kong on 30th June 1991 and it’s located on the top three floors of the old Bank of China Building in Central Hong Kong. It has strong luxury design cues inspired by the bygone era of 1930’s – 1940’s Hong Kong and Shanghai, the grandeur immediately hit you as you walk in. Lavishness is everywhere you look, head-turning ornaments and paintings in every corner, or wall. It’s reservations only and comes with a very strict dress-code as we found out. We were greeted with gulps of shock when we arrived in our casuals. (This was an understatement and turning up an hour late didn’t help either!). After picking up her eyeballs off the floor the front of house immediately scurried off to the side to consult with her manager who gave us a nod for entry but was caveated by having to wear trousers and suit jackets that they had in their closet. The oversized ill-fitting clobber clearly hadn’t been cleaned in a while either judging by the caked on staines, but we were in. Phew!

Douche bags with crusty jackets that didn’t belong to them. 

All of the positive things you wanted in pork belly was here from the delicate interplay of fat vs protein and the crispy skin on top created one bite wonders.  

The same could be said for their char siu pork which had the perfect amount of sweet against savoury. No one was too polite to dig into this one.

In the background were the yam croquettes which were on point too, crispy and molten hot from the frier with a balanced filling.

Har-gau is a classic go to for me and why shouldn’t it be? A translucent pastry meant for a good view of those succulent springy prawns which were mighty fresh.

Shanghai dumplings which came with their own little baskets which made perfect sense to avoid bursting them with your chopsticks. As you’d expect they were the perfect capsule to carry all that deletable soup inside.

Siu-mai dumplings were deceptive, on top was pure minced pork crowned with a goji berry and on the base was a whole hidden prawn. Nice work.

Chai-siu bao – it’s a no brainer and they do it well here, the filling was mighty in that pillowy exterior.

Char-siu puff pastries had the richness of the crumbly pastry and housed the same filling as the char-siu bao which wasn’t a bad thing at all. They were inhaled.


The verdict:

When did I go? November 2014
The damage: Expect to pay $500-$600 HK (£50-£60)
The good: Dining here created a very fond memory for us all and firmly stamps a place in our story telling for years to come. That aside if you’re after refined dining, people watching, a deluxe environment with matching service and food then come here if you’re feeling flush.
The bad: The dim sum is of a high quality and falls in the bracket of good but not greatness for the price.
Rating: 3.5/5
Would I go again? Yes
Address: 13/F, The Old Bank of China Building, Bank Street, Central, Hong Kong
Phone: +852 25218888



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