The legacy of Sir David Tang arrives in the Middle East.
China Tang, the world-renowned Cantonese dining experience from Hong Kong and The Dorchester in London, has long stood as a beacon of refined Cantonese dining. Founded by the late Sir David Tang, the restaurant has made its highly anticipated Middle Eastern debut at The Lana Promenade in Dubai, ensuring the legacy lives on.
The glowing entranceway is framed by a custom-built duck oven and illumined by mahjong tiles that trace the name of the restaurant. Spread over two levels, the restaurant evokes 1930s Shanghai glamour filtered through an Art Deco perspective. The auspiciously coloured emerald-and-gold dining room downstairs is a masterclass in chinoiserie chic, while the upstairs bar, glowing with an eye-shaped light installation, boasts blockbuster views of Marasi Bay Marina and the Burj Khalifa.
China Tang Dubai may take its DNA from the original at The Dorchester in London, but this is no mere copy. Here, the theatricality is dialled up, the plating more elaborate, and the menu curated with a keen sense of regional respect. Head Chef Li Zhenjun, a Guangzhou native with more than two decades of five-star experience, brings innovation to the fore.
The China Tang Dubai menu nods to tradition but isn’t bound by it, offering a wealth of choice while forgoing traditional delicacies such as bird’s nest soup and sea cucumber. Instead, we’re treated to elevated versions of Cantonese classics in terms of flavour and presentation. Signature items, such as Sir David’s Hot & Sour Soup (AED 88) and the Beijing Duck (AED 698), roasted in the aforementioned oven before being carved tableside, form the nostalgic backbone of the offering. But it’s the Dubai-specific creations that intrigue: Foie Gras served as glossy cherry-like spheres. (AED 198), Golden Sand Shrimp Balls presented blooming from a bonsai-like tree, and a Honey-Glazed Beef Char Siu (AED 438).
Dim sum is handled with precision. The Prawn Har Gao is stuffed with plump prawns, delicately wrapped in a thin casing and finished with a brush stroke of edible gold, while the Xiao Long Bao (AED 78) are packed with piping hot broth and deep flavour. The dumplings are best pierced so you can slurp the soup from a spoon. The Wagyu Beef Tart (AED 108) is a standout, modelled after a Chinese custard tart in which crumbly pastry gives way to a sweet-leaning wagyu mixture that’s both unexpected and indulgent.
Among the mains, the Crispy Shredded Beef (AED 218) arrives in an edible basket, offering tendrils of beautiful beef alongside thinly sliced carrots in a sticky, sweet and ever-so-slightly-spicy sauce. It’s an addictive dish, elevated far beyond the tired renditions seen elsewhere in the city. It’s easy to see why the Sweet & Sour Chicken (AED 158) is a signature. Slathered in a gloriously viscous sauce alongside chunky bell peppers and spheres of pineapple, it’s elevated comfort food. Elsewhere, the Sizzling Beef Ribs with Wild Mushrooms (AED 198) offer a kick of black pepper to complement the tender meat, tingling the tongue in the process.
Not everything hits the same heights. Sides like the Egg Fried Rice feel flat and lack the finesse of the mains. There may be only four dessert options, but each is rooted in tradition, with the Chinese Yoghurt (AED 68) offering a laban-like tartness, while the Mango Pomelo Sago (AED 68), mixes the textural pith of the sago palm with sweet mango and the slight tartness from the pomelo to deliver tropical refreshment.
Service, while friendly, lacked consistency. Dishes were occasionally misplaced or delayed, which was surprising for a venue of this calibre, but might be due to it still being new to this market.
That said, China Tang Dubai brings something new to the city’s Cantonese dining scene. It’s stylish, ambitious, and anchored by strong culinary techniques. Yes, it’s expensive. But for those seeking a Cantonese feast with flair, framed by one of Dubai’s most enviable skyline views, it’s a compelling addition to The Lana’s growing gastronomic lineup, joining Basque restaurant Jara by Martín Berasategui, modern Mediterranean eatery Riviera by Jean Imbert, Chef Reif Othman’s Dragonfly and the aptly named High Society on the hotel’s rooftop.
As Dubai diners continue to gravitate towards high-end Chinese cuisine, from MiMi Mei Fair Dubai and Hutong to Mott 32 and XU, delightful dim sum and Peking duck are well and truly in the city’s culinary spotlight. China Tang Dubai pays homage to its roots while writing a bold new chapter in the brand’s culinary legacy.
GO: Visit: https://chinatang.com for more information.