I had heard about the Red Teapot, but not actually seen the restaurant before. We intended to go to the nearby Four Seasons Roasting Duck House only to find that it had closed so we backtracked to the Red Teapot. Not the most noticeable establishment on William Street, it is a small canteen style Chinese restaurant, I counted only 35 seats. Luckily it was not fully booked, so we were able to spread out on a table for four. The menu has a good selection of dishes and as we were choosing from the menu, I was tempted by the sights and aromas of dishes being served around me.
We chose crab and prawn spring rolls to start – they were extremely tasty and served with a little dipping sauce.
Fir the main course we chose vegetable fried rice kung po beef and seafood with ginger and spring onion.
The seafood was very fresh, the squid extremely tender and the fish a nice texture. The beef was lovely, a nice cut of beef that melted in the mouth, watch out for the dried chillies in this dish though.
Yum what a lovely meal. I will definitely return.