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The vaulted cellars of the Royal Exchange in the heart of the City's financial district have been converted into a seductive temple of south-east Asian cuisine in the form of Imperial City. A bare brick interior with two separate dining rooms is livened up by sleek partition screens, trailing lights and a rocky waterfall. Celebrity chef Ken Hom designed the restaurant menu, which has plenty of fresh flavours alongside the usual favourites, including crocodile with broccoli and cashew nuts and Nonya sea bass fillet wrapped in banana leaf.
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