As my followers will know, I’ve always had a soft spot for Asian cuisine. 

But this was my very first dive into Cantonese cuisine, and I was blown away! Every dish at 3 Gorges is a feast for the eyes and the palate, with flavours and presentations that surprise and delight at every turn.

Today, DOYOUSPEAKLONDON invites you to step into the heart of Fitzrovia and experience a little slice of Asia, where each bite promises to transport your taste buds on an unforgettable journey!

Inside 3 Gorges: from origins to culinary magic

Located in Fitzrovia, 3 Gorges opened in mid-February 2025. The restaurant is part of a broader vision by restaurateur Li Zhang (also founder of a well-known Sichuan-inspired group), but at 3 Gorges the ambition is to offer a refined, elegant take on Cantonese (and Hubei) cuisine.

The kitchen is led by chef Yipeng Qian, a renowned chef who spent 10 years with the famed group behind Hakkasan, and also led the kitchen at Gouqi (a Michelin-starred Chinese restaurant).

At its core, 3 Gorges is where tradition meets modern elegance. With a focus on premium ingredients, precision, and creativity, each dish honours Cantonese heritage while being presented with contemporary flair. Exactly what we discovered on our visit.

The restaurant offers a range of experiences: from à la carte small plates and dim sum to grand signature mains and tasting menus. There’s also a private dining room upstairs, ideal for special occasions.

Ambience-wise, 3 Gorges blends vintage-Shanghai charm with contemporary elegance, featuring wood paneling, marble-style accents, and comfortable, thoughtfully arranged seating, making it a place we genuinely enjoyed spending time in. 

3 Gorges on a plate: from dumplings to dessert

I walked in with curiosity (as a Cantonese novice) and left completely won over. Here’s what we ordered and why the dishes are still stuck in my head…

Supreme Dim Sum Platter (4 pieces): 

We had Black Truffle Har Kau, Mala Chives Dumpling with Prawn, Scallops Dumpling, and Spinach Dumpling with Prawn.

Each dumpling was a tiny masterpiece: delicate, beautifully presented, bursting with flavour, and cooked to perfection. 

Picking a favourite is quite impossible: the black truffle was decadently earthy, the prawn‑chive bright and zesty, the scallop irresistibly silky, and the spinach simply so satisfying!

The dumplings:

We tried two standout dumplings: the Goldfish Dumpling, filled with Chilean Sea Bass and prawn, and the Cuttlefish Dumpling, featuring silky cuttlefish puree, fresh Chinese chives, and fragrant coriander.

As beautiful as they were on the plate, they were equally delightful on the palate! The sea bass–prawn dumpling was fresh and delicate, while the cuttlefish one had a gentle ocean flavour with a nice herby kick from the chives and coriander.

The soup: 

We went for the Duck Soup & Goji Berries featuring double‑boiled minced duck with XO sauce, pine nuts, carrots, lettuce, and those unique boiled goji berries, which the waiter said you don’t often find anywhere else. 

Honestly, it was divine! I’d never tried boiled goji berries before, and their soft, lightly sweet notes paired perfectly with the rich duck broth. It was like a warm, comforting hug in a bowl!

The mains:

For mains, we tried two dishes that completely wowed us.

Slow cooked chicken with satay glaze, toasted coconut, makhana, pomegranate
Such a creative and incredibly satisfying mix of flavours! The satay glaze added a gentle nutty-spiciness, the toasted coconut brought creaminess, and the pomegranate gave bursts of freshness. Every bite was a perfect play of textures and tastes!

Butter egg floss prawns with crispy curry leaves & thai chilli
This dish was perfectly crunchy, aromatic, and full of punch! The curry leaves and chilli added fragrant heat, while the prawns stayed juicy and rich. The presentation was elegant without being pretentious. These mains were full of character and utterly delicious!

The desserts:

To finish, we couldn’t resist trying a couple of desserts.

Mango Pomelo Sago 
Light, refreshing, and tropical, the perfect way to end the meal! The sago was silky, and the mango and pomelo added a bright, tangy pop. So fresh and full of flavour!

Black sesame custard balls
My husband’s pick. They were warm, comforting, and just sweet enough! The black sesame gave a nutty depth, and the custard inside was silky and cozy. A perfectly satisfying end to an amazing feast!

Every course felt carefully crafted: textures, flavours, and presentation showed the kitchen’s care. For a first Cantonese experience, it was pure magic!

Heartfelt thanks to the entire team for the warm invitation, impeccable service, and spot-on dish recommendations!

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Feeling inspired? If you are planning a visit to 3 Gorges, please share your experience on DOYOUSPEAKLONDON! I promise, whether you are a Cantonese connoisseur or a curious newbie like me, your taste buds might just fall in love (as mine did)!

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See all my top restaurant recommendations here!

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What you need to know about 3 gorges:

3 gorges: 36 Goodge St, London W1T 2QN.
Closest tube station: Goodge Street.

Website.