FYI - this is place is now a Royal China, so TO might want to update - don't know what happened to Mr Ho and his crew. And although it is basically up to Royal China standards, at 1pm on a Sunday they would only offer us 1/4 of a Roast Duck. And the waitress sadly lived up to every single cliche of Chinese restaurant waitressiness - anyone who has read Coren's bile on service in Chinese restaurants will get the drift. Sad in todays day and age. Does anyone know if the Royal China food is made in a central kitchen? If the dough for the dim sum was made elsewhere, they have done a pretty good job of keeping it light and springy - although the cheung fun was claggier than I remember in Queensway. I know they bring the duck in from one of the central kitchens as they admitted to doing so, which is fine, but the duck was over salted, the skin was crisp only in places, but nicely separated from the meat (in the main). Place was packed and as usual for this 'hood, all Chinese and Indian/South Asian customers.
