This site uses one cookie, which doesn't collect personal data. To continue, ignore or hide this message. To find out more, click here. Cookie notice: hide / find out more.
Mostly Food & Travel Journal

Chinese Cricket Club 2015

Chinese Cricket Club 2012



Search Hotel reviews:
   by Name
   by Location

 
 
 
It’s all about travel and food - lots of international excursions, culture and history, hotel, destination and restaurant reviews.
Please look elsewhere for negative reviews.
All restaurant, hotel and product reviews are sponsored; however, the resulting articles are unbiased and the opinions expressed are my own.

To enquire about a review of your restaurant, hotel, resort, book or product please email mostlyfood[at]live.co.uk


 
twitter for Mostly Food and Travel Journal    Follow Me on Pinterest     Follow my travels on Instagram Follow my food on Instagram Follow my drinks on Instagram

Hotel Reviews
- The Chinese Cricket Club at The Crowne Plaza London - The City

On this page:

Chinese Cricket Club 2015

Chinese Cricket Club 2012


Chinese Cricket Club

Chinese Cricket Club Located on the corner of New Bridge Street in Blackfriars, Chinese Cricket Club couldn’t be more convenient for those using the newly refurbished Underground station opposite. Don’t look for wickets, practice-nets and pavilion: this Club is located inside The Crowne Plaza Hotel.

Established in 2009, the restaurant is named in honour of the original Chinese National Cricket team, which played their first international match in that year. Nothing overtly Chinese in the décor here apart from some calligraphy scrolls, and nothing too crickety apart from a bat, some cricket pads and one might notice some red cricket balls nestling in the plant pots. Enough décor fixtures to provide continuity with the intriguing name, but not so much as to make one feel that your waiter should be wearing cricket whites and shouting ‘Howzat!’ when delivering one’s food.

This wasn’t my first visit to Chinese Cricket Club. I reviewed a few years ago but I found this experience to be much more positive. The menu had direction and focus, and the realisation of the dishes was outstanding. The cuisine is broadly modern Sichuan and this has been created by Executive Head Chef Ken Wang. He is a newcomer to the restaurant and my first encounter with this man’s food would suggest that his future is bright. Trained in the Jiangsu Province of China, Chef Ken Wang has 20 years’ experience and has evident passion for traditional flavours and flair for presentation.

Sichuan dishes are based on the seven key flavours, which are: hot, spicy, sweet, sour, savoury, bitter and aromatic. Food is robustly layered with garlic and red chilli and Sichuan pepper, which is aromatic with a mouth-numbing quality when eaten in quantity.

We started with Dim Sum and the SignatureChinese Cricket Club Platter – which was, in fact, a Chinese bamboo steaming basket. A beautiful and colourful selection of steamed morsels included succulent Scallop Siu Mai, Hargau, Chicken and Spinach Dumplings, and Duck Dumplings. These arrived piping hot so be warned! Each one was unique and delicious – a step up from the dim sum that one might have encountered in other Chinese restaurants.

My guest’s main course consisted of Slow-braised Pork Belly. This is a visually stunning dish: meltingly tender and flavourful pork encasing rice. It’s said to be cooked for 5 hours and one can believe it. This is a must-try here. It isn’t overly spiced so ideal for those who are wary of chilli-heat. Fresh Chinese Greens complemented this dish, along with a healthy portion of my Kim Chi Vegetables. These were not the predictable spicy Korean pickles but a light and vinegar-laced preparation which was a perfect foil for the fat of the pork.

Kung Pao Chicken is a classic dish and this was one of the finest examples. The sauce was mahogany-red, rich, sweet, spicy and addictive. Plenty of chicken garnished with whole red chillies that might be a little intimidating for some but the heat of the chilli doesn’t mask the overall flavour components. This is a truly memorable dish.

Chinese Cricket Club Chinese Cricket Club is a winner. Any fan of Sichuan cuisine will appreciate Chef Wang’s interpretation of those regional dishes. This isn’t fusion food but neither is it your usual Chinese restaurant fare. It’s polished and refined but retains authenticity.

Opening times:
Mon - Fri Lunch 12:00 - 14:30
Mon - Sat Dinner 18:00 - 22:00
Sunday: Closed

Chinese Cricket Club
Crowne Plaza London - The City
19 New Bridge Street,
London EC4V 6DB

Phone: 020 7438 8051
Fax: 020 7438 8080

Email: info@chinesecricketclub.com

Visit the Chinese Cricket Club here


Mostly Food hotel and restaurant review

The Chinese Cricket Club at The Crowne Plaza London - The City

asian restaurant and hotel review It’s appropriate that I have a review of this restaurant just now. We have just watched the Cricket World Cup semi-final and are about to settle in front of the TV to watch the final (the equivalent of the American Super-Bowl or the Football World Cup), when India will face Sri Lanka. But the food at this restaurant is very definitely Chinese.

The restaurant is named in honour of the Chinese National Cricket Team, who played their first international match in 2009. The title also commemorates, so says the website for the restaurant, the recent translation of the Laws of Cricket into Mandarin by the Asian Cricket Council. So does that mean the Chinese played their match before they had the rules?

asian restaurant and hotel review The Chinese Cricket Club is across the lobby of the Crowne Plaza London - The City from Refettorio, the hotel's Italian restaurant run by head chef Alessandro and directed by Giorgio Locatelli. It’s refreshing to find more and more notable restaurants housed in hotels. The days of the assumption of a captive yet transient audience have gone. There were few over-nighting businessmen when we visited the Chinese Cricket Club, but there were a couple of tables occupied by those who were evidently regulars, and some of those were themselves Chinese.

The restaurant is calm and contemporary, 80 covers set in an L-shape. Nothing overtly Chinese apart from some calligraphy scrolls, and nothing too crickety apart from a shirt and a bat. Enough decor fixtures to provide continuity with the intriguing name, but not to make one feel that your waiter should be wearing cricket whites and pads.

asian restaurant and hotel review Brendan Speed is the Executive Chef at The Chinese Cricket Club. No, evidently he is not Chinese himself. He is Australian and has always had a passion for authentic Chinese food. Australia is a great cricketing nation but also has a thriving Asian cuisine culture. Brendan launched and ran Zuma in Istanbul for two years and that restaurant won a raft of awards. Before that, he was Executive Chef at Movenpick Hotels and Resorts in both Istanbul and Dar Es Salaam – a well-travelled and experienced chef who is ably assisted by Guanghao Wu, a Specialist Oriental Chef with a 20-year career.

asian restaurant and hotel review I do love the wasabi nuts at the Chinese Cricket Club. OK, so they are not traditionally Chinese but nevertheless moreish and hot, preparing our taste buds for some tingling Sichuan and Hunan spice later; and not much later as we were soon picking at a plate of dry sautéed green beans. This is a practical method of cooking such beans: the colour remains vibrant and the vegetables retain a crunch. These particular beans had agreeable chilli heat.

Soft-Shell Crab with Chilli Mayonnaise was a dish of rich decadence. However did we manage before soft-shell crab? They are popular and it’s no surprise. The version at the Chinese Cricket Club is as much about texture as taste. The mayo added gentle spice.

Singapore Cricket Club Noodles were a high-end variant of others you would probably have had. The difference here is the quality of those non-noodle ingredients. Large prawns made this simple dish into a rather luxurious plateful.

asian restaurant and hotel review Jumbo Prawns with Ginger was visually the most spectacular of our chosen dishes. The shellfish was tender with a light glaze. These are more like small lobsters than your regular prawns, even those which sport the additional monica of ‘Jumbo.’ A subtle hint of ginger was a foil for the sweetness of the seafood.

Twice-Cooked Pork was memorable and must be a signature dish. I had expected chunks of the regular belly pork but the reality here was much more delicate. The slices of pork were thin-cut and melting, lightly spiced with rich and well-rounded flavour. I’ll not miss this on my return visit – for return there will be.

Hunan Lamb with Scallions is striking and full-bodied. Robust flavours here and just what one would expect from any recipe hailing from Hunan. This dish had a complex flavour palate and the spice was not numbing. A dish to savour with just some steamed rice.

Chilled Coconut Custard with Mango Sauce and a scattering of Lychee was the sweet finale. Creamy with tang from the mango and exotic perfume from the lychee. A suitably tropical end to one of the best Chinese meals I have had in London. The Chinese Cricket Club offers an oasis of quiet, garnished with delicious food and service that is second to none. It deserves its enviable reputation.

Opening times:
Mon - Fri Lunch 12:00 - 14:30
Mon - Sat Dinner 18:00 - 22:00
Sunday: Closed

The Chinese Cricket Club
Crowne Plaza London - The City
19 New Bridge Street, London EC4V 6DB
Phone: 020 7438 8051
Fax: 020 7438 8080
Email: info@chinesecricketclub.com
Visit the Chinese Cricket Club here

Follow
Mostly Food and Travel Journal
on
twitter for Mostly Food and Travel Journal
and
Follow Me on Pinterest
and
Follow my travels on Instagram Follow my food on Instagram Follow my drinks on Instagram