Paul Chan and his business partner, William Lee, have been operating China Max since 1994. Previously both worked in five-star settings in Hong Kong, and their experience shows in this popular restaurant. Enjoy the best of Cantonese hospitality at China Max, with warm wooden panelling, marble features, Asian art and cosy booths. Expect white-clothed tables, dainty chopsticks and fine crockery to enhance your meal, plus a well-constructed and lengthy wine list.
Although he focuses on Cantonese cuisine, Chef Chan offers authentic dishes from all over China in his varied menu. Steamed juicy ‘Shanghai’ pork dumplings are luscious clouds of minced and perfectly seasoned pork served in a steam basket. Seafood and bean curd in a clay pot is brimming with meaty prawns, plump scallops, pieces of fish and tender calamari, plus large cubes of silken tofu and a variety of vegetables. Lemon chicken features a moist chicken breast coated in a thick batter and deepfried; the accompanying house-made lemon sauce is divine.
PSST! Get your dumpling fix with the heavenly yum cha menu that’s on offer at lunchtime every day except Saturday.