Mandarin Palace Review – The Times, The Knowledge

After more than two decades as an unremarkable high-street Chinese, this quirky restaurant transformed itself into a daytime dim sum destination with dumplings to rival the best in Chinatown. Expect tasty har gau (prawn dumplings) containing shoe prawn wrapped in delicate rice pastry, wonderfully tender patties of lightly deep-fried minced squid, and flaky char sui puff pastries packed with sweet-tasting pork. In the evening the long-established Westernised menu is now supplemented by an extensive list of capably prepared Cantonese specialities.

The Times, The Knowledge – 17 February 2007