Phoenix Palace - Review - Marylebone - London - The Infatuation
"Red is Phoenix Palace’s colour. This huge, traditional Cantonese restaurant in Marylebone is packed full of red lanterns, red table cloths, and there’s a little red carpet out front that speaks to the part of our brains that’s always wanted to be invited to a premiere where the leading actor is a lobster dumpling. Alas, the dim sum and noodle classics here don’t quite fall into the star quality bracket but they will satisfy, especially if chewy beef ho fun is on your table. Where Phoenix Palace really excels is size. It’s ideal for a multi-generation meal or one of those last-minute dinners when your group inexplicably keeps growing and no one wants to pay more than £25. You know the type. It’ll also work for a relaxing daytime dim sum fix where you can lazily sip a whole fresh pot of oolong tea, quietly judge the solo business types removing their jackets to save on chilli oil-related dry cleaning bills, and kick back with some salty seaweed cheung fun. photo credit: Heidi Lauth Beasley video credit: Heidi Lauth Beasley Pause Unmute Food Rundown Poached Chicken In Peanut Sesame Chilli Oil Dressing Once again we bow to our number one crunch promoter, the common peanut. This dish is less pick-me-up, more wake-up call. The chilli oil is a dash sweet, the cold chicken and cucumber is refreshing, and the peanuts add that all-important crunch. photo credit: Heidi Lauth Beasley Teriyaki Eel & Seaweed Cheung Fun There are several types of cheung fun on Phoenix Palace’s lunchtime dim sum menu and they can be hit (this slippery number) or miss (char siu pork with the char siu missing in action). Similarly to its porky neighbour, the marinade levels are pretty low but we quite like that the saltiness of the seaweed and eel does all the talking. photo credit: Heidi Lauth Beasley Fried Beef Ho Fun (Dry) The ratio of beansprouts to beef in this beef ho fun is a little off, so prepare to get tactical with your chopsticks if you’re sharing. Still, the noodles are super springy and there’s a saltiness that’s just asking to be paired with an icy Tsingtao. photo credit: Heidi Lauth Beasley" - Heidi Lauth Beasley
