The Chung Ying Restaurant Group has been a Chinese food staple in Birmingham since 1981, with the arrival of Chung Ying Central being the latest addition to the group.
Based on Colmore Row, Chung Ying Central is contemporary and comfortable with a busy atmosphere and a very distinct city centre vibe and interior to match. It’s smart yet casual which is my favourite type of restaurant for work dates and mate dates.
The menu has been revamped and I was invited by Hoot Hospitality to sample some of the new dishes with pairings from Connelly’s Wine.
Baos are a welcome addition to the menu and anyone that knows me, knows that I am obsessed with baos. It pains me that Brum has not stepped up to the bun and opened somewhere specifically for this steamed dream, I mean its 2019, what is this life? So step forward Chung Ying who have added five types of bao to their menu from crispy pork to sweet potato- all bases are covered.
The Sweet Potato Katsu is my first experience of a veggie bao and its made up of crispy potato, seaweed and kimchi which is stuffed into a soft, steamed bun. It’s all kinds of special and is the standout dish of the night and all for a fiver. The Beijing Duck with cucumber and leek is also superb and basically I’m done, I’ve found my happiness for the evening.
Plump Typhoon Tiger Prawns are tossed in dried chilli, black bean and garlic, served crispy with the shell on. Kimchi Dumplings also make an appearance and are a lovely addition.
Stewed Belly Pork with pickled vegetables is flavoursome and satisfying whilst the Black Pepper Rib Eye Beef is bursting with heat and just divine. The table polishes the lot so quickly, I don’t even have time to take a picture for your viewing pleasure. I’m very sorry about that, I really did try.
We finish with a quirky twist on bao in the form of a sweet Lava Bun with an egg yolk custard filling. It’s the sugar hit I’m not expecting and I’m blown away by the taste and texture. Its one I’ll definitely be ordering when I return for dim sum.
The food and wine showcased at Chung Ying was fantastic and is great value for money. The addition of baos is a good move for the restaurant and will attract die hard fans in the city who have had to trek to London for decent offerings, or is that just me? Ok then. I only hope CY extend the selection further- Belly Pork would be real love.
*Thanks to Hoot Hospitality, I was invited to try the food and wine but as always my opinions are my own because ain’t nobody got the time or energy to fabricate*