DiscoverOur Story

Dragon Inn Club is the most secret hideaway venue featuring ancient dark wood, bamboo, authentic ornaments and décor, recreating the voyage of the famous Silk Road.

The open kitchen on the ground floor is a casual dining area, where you can pop in for our signature dim sum basket, Sichuan noodles or street market style small plates. On the lower ground floor, diners can enjoy a drink at our cocktail bar and choose to eat at either the ‘Dragon Room’ or in the hot pot ‘Temple Room’. For something more intimate, there’s a Private Dining Suite for groups and eight two-seated Private Caves along the ‘Silk Passage’ to choose, individually named. The cocktail bar offers an unique variety of signature drinks showcasing the Dragon Inn Club experience. But while the food might be a modern take on Sichuan cooking, the décor, which features antique furniture and accessories imported from China, makes you feel like you have stepped into 8th century China.


Cocktail Bar

Temple Room

Private Dining
 

BARPhilosophy

The Dragon Inn Club has paid equal attention to its drinks menu with premium spirit brands, sake and a top choice of oriental spices infused beverages so diners can enjoy signature cocktails influenced by ingredients from the Far East.

OurRestaurant

The Dragon Inn Club, an authentic Chinese bar, small plates restaurant and barbecue destination set over two floors in the Victoria/Pimlico area specialising in Sichuan cuisine, which is known for its gutsy use of spices. The Dragon Inn Club also specialises in hot-pots, a popular way of cooking ingredients in a simmering pot of stock at the table. Its a theatrical, sociable way of eating in China that brings friends and family together.

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MeetOur Chef

Head chef Qing Song Fan had devised an adventurous and crowd-pleasing menu that’s a modern take on Sichuan cooking. Standout starters include a Prawn ravioli with chilli, Pumpkin chips coated with egg yolk, Soft shell crab with Sichuan bell chilli, Corn-fed chicken cooked in Sichuan oil, Whelk with tofu and ‘Century’ egg with soya and chilli.