"Before it was stuffed in a bao bun and sold for a couple of quid, good Chinese food in London looked a lot like this: the familiar Anglo-Cantonese classics, but cooked with a skill and attention to detail — and just a tweak of originality — that elevated them above 1970s cliché. Even as the market has evolved, The Good Earth hasn’t lost a step: really, what is there better than prawn toast, aromatic duck, a whole steamed seabass, and some egg-fried rice?" - George Reynolds
