About Regency Palace
A Cantonese restaurant, at home in Leeds.
Regency Palace cooks old-school Cantonese: open flame in the wok, dim sum made by hand, soups watched over on the stove. The menu is short, but every dish on it is made fresh, every day. This page is about how we cook and how we look after our guests — for dishes and prices, see the menu.
Master the classics first. Everything else follows.
We opened in Leeds, and most of the people who eat with us are regulars: a family around a round table, a plate of roast meats, a basket of dim sum, a pot of soup. The menu stays short because we want to cook everything fresh — ingredients come in daily, soups are simmered that morning, and when something's gone, it's gone. No frozen shortcuts. The kitchen's rules are simple: hands before machines, and cook to order, never ahead. On a full house the food takes a little longer — we'd rather be slow than let the wok heat slip.
Cooked to order
Nothing is prepped ahead. Stir-fries go from the wok straight to your table. When it's gone, it's gone.
Fresh every day
Ingredients are checked in and used the same day — what goes into your food is there in plain sight.
Built for the table
Dishes are portioned to your party. Can't finish? We'll pack it up for you.
Questions you might want to ask.
Why do signature dishes sell out?
Because we prepare in small batches each day. Roast meats and dim sum aren't restocked once they're gone — if you're after something specific, come early or ring ahead to check.
Will service be slow?
At peak times, a little. Stir-fries come straight from the wok and dim sum is steamed basket by basket. When it's busy we'll bring soups and cold dishes to your table first.
Can you adjust dishes for allergies or preferences?
Absolutely. Just tell us when you order and the kitchen will swap ingredients or adjust the seasoning. We can also put together a full table spread to suit your party's tastes and numbers.
Is takeaway from the same kitchen?
Yes — same kitchen, same woks. We reduce the sauces slightly before boxing so nothing spills in transit, and fried dishes travel in their own box.
Do I need to book ahead for a big group?
It's always better to let us know. A quick call means we can hold a table and have everything ready — contact details are on the booking page.