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The venue has unusual decor for a Chinese restaurant, with pictures of cricketers behind the bar and a distinct hotel feel that belies the quality and general scrumptiousness of the food.
Head Chef Brendan Speed (formerly of Zuma Istanbul) and his team provided wonderfully spicy orange beef, steamed prawn dumplings, succulent lobster in the shell, soft shitake mushrooms, zingy squid, miniature hot and sour soups, and a light coconut mousse with tropical topping.
As far as I could see, the hungry work crowd thought it was simply delicious, and so did I!
Guests quaffed champagne and Jim Barry wines while they watched one of the chefs whip up dumplings.
It was extraordinary how he picked an identically sized piece of pastry off a roll, smacked it with a cleaver into a circle, and filled and pleated it so evenly.
Chinese Cricket Club is named after the newly formed Chinese national cricket team and also celebrates the recent translation into Mandarin of the laws of cricket.
The association with Jim Barry wines extends the cricket theme: one of the Jim Barry vineyards has a cricket pitch in the middle, and the wine of choice at the launch was Cover Drive cabernet sauvignon.