Royal plus

Royal Pavilion at the Park Regis hotel is a slightly under the radar Chinese restaurant that's worth re-looking now that it's got a new chef, Chai Ngen Kin, who delivers solid dim sum staples with just a slight twist that are tasty without deviating from the original recipes. Grilled siew mai with a light coating of teriyaki sauce is an interesting take, while his addictive deep fried burdock chips could well spark a new snack craze if it wasn't so labour-intensive to make. Its char siew 'snow buns' put Tim Ho Wan's to shame too. The food appeals to both classic and modern-leaning palates - think 'orh nee' or yam paste re-worked as a charcoal 'briquette' crispy fritter of sweet yam.