It’s not long ago that you would have been laughed out of sensible company for saying you had enjoyed a Champagne and caviar cocktail party at a Chinese restaurant in suburban Birmingham.
A restaurant scene tarnished by homogeneous chop suey has traditionally been pitched at the budget end of the dining market and has rarely attracted quality dining plaudits in the city.
However, Henry Wong in Harborne, a stalwart of the Chinese culinary scene, is part of a new breed of Oriental restaurants that are reinvigorating classic dishes while introducing new creations to inspire today’s diners.
A starter of quail with chilli and pepper and a main course of venison with Japanese teriyaki sauce aren’t your typical high street menu items in Birmingham.
To mark the restaurant’s continuing renaissance, driven by head chef Ricky Wu, Henry Wong has opened a private dining room to satisfy customer demand for an exclusive space within this bustling, popular neighbourhood restaurant.
The new function room was officially opened with a Champagne night hosted by Taittinger, when guests were able to taste top cuvées including Nocturne, a luxury “sec” Champagne made from 40 per cent chardonnay and 60 per cent pinot noir and pinot meunier.
The cuvee is a great partner with food and, as its name suggest, is designed to drink long into the night.
The party also marked the third anniversary of Henry Wong’s new-look under joint owners Parm Rai and Balwant Badesha.
The businessmen, who run Coventry-based Oasis Group, are experts in kitchen design for restaurants and saw potential in bring a finer style of entertaining to Henry Wong.
The private dining room is partly a response to the demands of corporate clients seeking an exclusive spot to share business and food in the Harborne/Edgbaston area.
Mr Rai said there had been a big increase in calls for a private room from the business sector, including solicitors, accountants and sales reps.
“We took the plunge and decided to do it,” said Mr Rai. ‘‘The room also makes an excellent venue for private celebrations.”
