Chinese takeaway is a firm favourite across the UK, but do you stick to the same familiar order every time, or struggle to choose from the often overwhelming menu?
A YouGov survey published earlier this year ranked Chinese food as Britain’s second-most popular international cuisine. Italian food claimed the top spot.
Now, two leading Chinese chefs have highlighted the industry’s biggest warning signs, including the dishes they would avoid and the details diners should watch for.
1. Roast duck
Crispy duck pancakes remain a beloved choice, but both experts say diners should take a closer look at the roast duck inside them.
Cheong Yew, co-founder of Three Uncles and better known as Uncle Lim, explained: “Proper Cantonese roast duck takes time, with much of the essential preparation taking place well before the bird reaches the oven.
“The aim is to render the fat beneath the skin while keeping the meat moist, tender and packed with flavour.
“A well-prepared roast duck should taste excellent without relying on sauce. You shouldn’t have to disguise bland meat beneath it.
“Rubbery skin, an unusually thick layer of fat or dry, chewy meat should all raise concerns.”
Emily Tang, owner of Banquet 88, shared the warning. “Roast meats should have crisp skin and juicy meat,” she said.
“If the skin is soggy or leathery, it may indicate that the meat was kept in storage or reheated, possibly in a microwave.
“You don’t want to be eating something that has been left sitting around and then microwaved.”
2. Mixed fish or mixed veg
A good roast duck should stand on its own, without needing sauce to disguise bland meat
Tang also urged diners to be wary of menus that use imprecise descriptions, a problem she said appears “across a lot of menus”.
“One common example is ‘mixed vegetables’,” she said. “But what vegetables does that actually mean? Is it bok choy, Chinese broccoli or something else?
“The same applies to a dish simply described as ‘steamed fish’. There are so many different types of fish, after all.
“The restaurant should be able to tell you exactly what is in the dish. Even when the ingredients are not listed on the menu, the waiter should be able to explain them.”
3. Minced prawn dumplings
Tang said texture is central to Chinese cooking and can be just as important as flavour. “Texture is a huge part of Chinese food culture,” she explained.
“With a prawn dumpling, for example, the filling should be juicy and have a pleasant bounce, creating a contrast with the delicate wrapper.
“If a restaurant uses very finely minced prawns and that characteristic texture is missing, it is something to be cautious about.
“When the prawns have been minced that finely, there is a chance they have been bulked out with other ingredients.”
Uncle Lim agreed, adding: ‘In pork and prawn siu mai, one thing I always look for is the texture of the filling.
‘You should be able to recognise pieces of prawn rather than everything being processed into a completely smooth paste.
‘A good siu mai should have a satisfying bite, with the pork and prawn working together.’
4. Sweet & sour chicken that’s ‘too sweet’ or ‘too crispy’
Sweet and sour chicken is another national favourite, with Emily describing it as a ‘classic’ dish
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Sweet and sour chicken is another national favourite, with Emily describing it as a ‘classic’ dish.
But she warned: ‘When it’s done well, it’s like a texture explosion.
‘You should have a not too thick sauce. It should be not overly sweet, but not overly sour. The batter should be crisp and the chicken should be soft.
‘A really well known dish like that actually balances a lot of care and attention.
‘Everything should be in harmony. Nothing should be overwhelming. So if it’s too crispy, then maybe they’ve deep fried (the chicken) or fried it twice.’
Uncle Lim echoed her thoughts, saying: ‘One thing I’m always wary of is a Chinese dish where the sauce is overwhelmingly sweet.
‘Sometimes people associate Chinese takeaway food with very sticky, sweet sauces, but that’s only one small part of a much broader food culture.
‘If the only flavour you get is sugar, you’re missing out on the complexity and balance good Chinese cooking can offer.’
5. Dim sum if there’s only three or four choices
Big dumpling fan? It’s best to Google the restaurant before you go, and check how extensive their options are.
Emily said: ‘If the menu only has three or four (options) or just one platter, that would be a bit of a red flag to me.
‘Because if you’re making your dim sum freshly on site, you should have a team, and they will be skilled in a repertoire of steamed and grilled and various types.
‘It doesn’t really make sense to have a team making it fresh if they’re only going to make three or four things, right? So I would say that might be a sign they’re not made in house.
‘If they’re saying it’s fresh or it’s made in house daily, that’s what you should be getting. And if the menu only has three or four then honestly economically it doesn’t make sense.’
6. Greasy or soggy rice
Rice is often an afterthought to customers, but Emily insists it tells you the MOST about the kitchen’s standards.
She said: ‘A really simple dish to tell the skill of the kitchen is fried rice, because it sounds really simple, but actually it shows a lot about control.
‘With a good fried rice, each grain of rice should be separate. The ingredients you get — chicken, vegetable, whatever — should all be dispersed evenly.
‘So if it’s too greasy or too soggy, that misses the mark of what fried rice is supposed to be.
‘I think it can tell you so much about the kitchen from how much effort they’re putting into it, even though it’s a bestseller.’
7. Bright red char siu
Uncle Lim warns readers not to be ‘fooled’ by a bright red brine. He said: ‘One of the first things I’d tell people is not to judge char siu by how red it looks.
‘Many people associate that bright red colour with authentic Cantonese BBQ pork, but colour alone doesn’t tell you anything about how well it’s been prepared.
‘The real secret lies in what happens before and during roasting.
‘What you’re really looking for is beautifully caramelised edges, a glossy finish and meat that’s juicy and tender.
‘The flavours should be balanced, with sweetness, savouriness and the flavour of the pork all coming through.
‘If the pork looks impressive but tastes bland or dry, that bright red colour isn’t going to save it.’
8. ‘Dense’ or underfilled bao
Uncle Lim said: ‘A steamed bao can look enormous and beautifully fluffy, but the real test is when you bite into it.
‘A good bao should have soft, light dough and a generous, well-seasoned filling. The two need to work together.
‘One disappointing thing is biting into a big steamed bun and finding hardly any filling inside.
‘You end up eating mouthfuls of plain dough rather than enjoying the balance of flavours and textures.
‘The bun should be soft and fluffy, not heavy or dense, and there should be enough filling to make every bite satisfying. If you’re paying for a pork bun, you should be able to taste the pork!’
9. Anything off a large menu from a small kitchen
Chinese food culture often focuses on communal eating, and eating bits of lots of dishes
One of Emily’s cautions comes more from the restaurant layout than the menu itself.
She said: ‘Chinese food culture often focuses on communal eating, and eating bits of lots of dishes.
‘You often see three generations of a family dining, and that’s what a large menu provides.
‘But what you need with a large menu is space — a large kitchen area and large prep areas. If I went to a very small place with a really huge menu, that’s a red flag.
‘If you’ve got roast meats and dim sum and wok dishes but then they’ve got a tiny space, you just think “how are you doing all of that?”’
