Chai Wu

Visit Chai Wu at Harrods. Discover the full menu and its location within the world's most famous department store.

Chai Wu | Restaurants | Harrods.com

The menu at Chai Wu was created by chefs Vira Sami, Danny Tu and Tong Kok Fatt, who specialise in Asian cuisine; the result is a diverse range of dishes incorporating speciality and the finest ingredients.An assortment of exotic and colourful options, Chai Wu’s menu reflects the finest of modern Chinese fare, and features small dishes such as lobster wonton soup and Chilean sea bass dumpling with gold leaf, as well as luxurious main dishes including Beijing duck and Alaskan king crab with soy yuzu.

Housed in a stylish, comfortable setting - with the restaurant’s open kitchen and dining bar allowing guests to take a glimpse into how the food is prepared – Chai Wu’s design is inspired by the five elements of Chinese philosophy: wood, metal, water, earth and fire - creating an elegant and welcoming dining experience.

Chai Wu integrates the classic with the innovative, resulting in a fusion of traditional and contemporary Chinese culture.

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Chai Wu: Contemporary Chinese Fine-Dining in Harrods ...

So you can imagine the glee on his ever-smiley face when I told him that we’d be having lunch at Chai Wu, the fine dining Chinese restaurant in Harrods – did I mention that he loves shopping too?

As we’re raw fish lovers we chose the Chai Wu special for our sushi rolls; delicious spicy tuna, spring onion mixed with decadent tuna belly and the perfect level of rice to fish ratio.

Along with the sweetcorn soup, traditional Beijing duck with pancakes is Mr S’s other absolute must-have at a Chinese restaurant.

As you can imagine Mr S was in seventh heaven with this amazing quality of bird and it came with not only the pancakes, cucumber and hoi sin sauce but also these soft Mantou buns to make your own duck sandwich… …crammed with all the accompaniments.

Admittedly it is expensive but if you’re shopping and looking for a more fining experience in Harrods or simply want a high quality platter of sushi and dim sum for a ladies lunch, I’d definitely recommend Chai Wu.

Chai Wu Restaurant Review: Contemporary Chinese Decadence at ...

Alaskan crab spinach dumpling with XO sauce, sea bass with gold leaf, lobster dumpling topped with caviar, scallop foie gras and prawn & vegetarian dumpling.

Another dish, another platter – it’s the only way to do Chai Wu properly.

A mixed grilled seafood platter packed with a half lobster, gigantic tiger prawn, a single king scallop and juicy Alaskan king crab legs – the latter being our favourite.

Crispy goodness came in the way of an unbelievably good version of soft shell crab.

If you manage to eat as much food as we did, you probably won’t have room for dessert – though I’d highly recommend making space because the Chai Wu dessert platter is rather special.

Restaurant Review: Chai Wu | The Soulmates Blog

Chai Wu has a dark atmosphere but great lighting at each individual table, so all your attention gets drawn to your plus one and the food.

Never mind my special spot for dumplings, duck pancake is by far my favourite dish in Chinese cuisine, as I often had it for special occasions.

Trust me – sauce up your pancake (try the thin pancake to really get a full taste of the duck) with Hoisin sauce and a few drops of truffled ginger, add your duck on top, finish with 2-3 pieces of thin cucumber and voilá!

There was also a green tea chocolate fondant cake that oozed a matcha sauce filling, which was my favourite because I rarely find desserts with such a proper, strong matcha taste.

My date was also a huge fan of Chinese food and had heard about Chai Wu through a friend.

London Reviews: Lunching at Chai Wu, Harrods – The Foodie Diaries

Discreetly (and a bit dangerously…) tucked away on the same floor as the iconic Shoe Heaven, the restaurant commands a certain on-trend status of its own, given the growing spotlight on Pan-Asian cuisine in 2017.

Amply filled with a crisp sweet potato and avocado tempura, our maki roll was definitely more gutsy than the usual veggie sushi options of pallid cucumber or plain avocado.

Chai Wu’s signature miso salad made for a punchy side plate, courtesy of the umami-rich miso-mayo dressing generously drizzled across.

Chai Wu is helmed by the same group behind one of my favourite Thai restaurants, Mango Tree Belgravia, and I was delighted to see the latter’s iconic chocolate sphere on the menu.

The astringent flavours were deftly balanced by scooping out the passionfruit served on the side, and pouring it into the fondant’s centre… Richly satisfying, it was a lavish note on which to conclude our long and lazy lunch before we ambled off to find our next favourite pair of shoes!

Fay Maschler reviews Chai Wu at Harrods | London Evening Standard

ES Food Newsletter This Chinese New Year about to dawn is the Year of the Sheep and, like lambs to the slaughter, I lead you to Chai Wu, the new Chinese (ish) restaurant on the fifth floor of Harrods.

We sit at a round table far too small to accommodate various dishes to share, but all the tables are too small as if the designer — inspired, it says on the menu, “by the five elements in Chinese philosophy” — was unaware of the nature of the food being served.

Too cramped: the restaurant’s interior Chai Wu is part of the restaurant group created by Malaysian Eddie Lim, who owns Mango Tree and its eponymous outlet in Harrods Food Hall on the ground floor and also Pan Chai, the sushi and sashimi bar opposite.

Also on the menu: green tea chocolate fondant Lunch at Chai Wu sees my companion, who arrives first, shown to a table next to an EPoS till and beside the lavs in an underpopulated overlit dining room.

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Chai Wu, London SW1 – restaurant review | Marina O'Loughlin | Life ...

One of the area’s fine, sane restaurants, the excellent Racine, has just closed, with chef Henry Harris citing “a shifting demographic in the area”, which sounds like tact for “I don’t sell gold-plated sushi, so that’s that.”

Each dumpling is pimped with expensive ingredients, but is a claggy, chewy chore with the texture of elderly marshmallow: marshmallow with goji berry, “white truffle” (a sinus-clearing blast of oil), black truffle or gold leaf.

There’s a fine, caviar-topped lobster dumpling, like a refugee from a different establishment.

There’s a “small dish” of coconut prawns, enormous beasts the size of squat lobsters, three of them.

“Group executive chef” Ian Pengelly has said in an interview, “Our aim was to feature popular Chinese dishes but make them cool and give them sex appeal.”