Peony Star Chinese Restaurant
@peonystar.com
Head chef Felix Yu cooks innovative Cantonese and Hong Kong cuisine at this Acton, West London restaurant. (270-272 High Street, Acton, London W3 9BH.)
Did you know that the back of our restaurant has a long window into the kitchen? Anyone is welcome to take a look, including blue monsters! Open from 12pm today.
July 17, 2025 at 11:02 AM
Did you know that the back of our restaurant has a long window into the kitchen? Anyone is welcome to take a look, including blue monsters! Open from 12pm today.
We’re back. Open from 12pm today.
July 16, 2025 at 9:02 AM
We’re back. Open from 12pm today.
Chef Felix Yu is back, full of inspiration from his trip to Malaysia and Australia. We reopen tomorrow at noon!
July 15, 2025 at 7:00 PM
Chef Felix Yu is back, full of inspiration from his trip to Malaysia and Australia. We reopen tomorrow at noon!
Just a friendly heads up that we are closed until July 16th. Chef Felix Yu will be back from his amazing gourmet travels and well-deserved break then. Can’t wait to see him again!
June 17, 2025 at 9:31 PM
Just a friendly heads up that we are closed until July 16th. Chef Felix Yu will be back from his amazing gourmet travels and well-deserved break then. Can’t wait to see him again!
Important: Today is our last day of service before our annual break. We will be closed from 16 June, and reopen on 16 July. Our chef Felix Yu expects to eat well during his well-earned break, and we hope to get some photos from his travels!
June 15, 2025 at 11:30 AM
Important: Today is our last day of service before our annual break. We will be closed from 16 June, and reopen on 16 July. Our chef Felix Yu expects to eat well during his well-earned break, and we hope to get some photos from his travels!
Typhoon-style Soft Shell Crab. Created in Hong Kong during the 1960s, it takes its name from the small fishing boats that sought refuge in typhoon shelters during storms. One of our amazing appetisers!
June 10, 2025 at 3:45 PM
Typhoon-style Soft Shell Crab. Created in Hong Kong during the 1960s, it takes its name from the small fishing boats that sought refuge in typhoon shelters during storms. One of our amazing appetisers!
Here's something to try this week: Salt & Pepper Green Beans. It takes real skill to cook them perfectly: crisp but not raw. Available as one of our vegetarian appetisers. Book now. :-)
June 3, 2025 at 6:00 PM
Here's something to try this week: Salt & Pepper Green Beans. It takes real skill to cook them perfectly: crisp but not raw. Available as one of our vegetarian appetisers. Book now. :-)
Tomorrow marks the Dragon Boat Festival. We don't have the traditional zongzi eaten at this time, but we do have its friendly cousin, Steamed sticky rice & chicken in lotus leaf. Extremely tasty and part of our amazing dim sum menu.
May 30, 2025 at 1:30 PM
Tomorrow marks the Dragon Boat Festival. We don't have the traditional zongzi eaten at this time, but we do have its friendly cousin, Steamed sticky rice & chicken in lotus leaf. Extremely tasty and part of our amazing dim sum menu.
We asked our chef Felix Yu what his favourite dish was on the Peony Star menu and he looked at us as if we were asking him to name his favourite child. So, this is ours: Caramelised Crispy Beef. What's yours?
May 29, 2025 at 3:10 PM
We asked our chef Felix Yu what his favourite dish was on the Peony Star menu and he looked at us as if we were asking him to name his favourite child. So, this is ours: Caramelised Crispy Beef. What's yours?
Isn’t this beautiful? A plateful of Morning Glory (Water Spinach). Available two ways: Stir-fried with chilli, garlic, and ginger, or Stir-fried with spicy belacan. Outstanding!
May 10, 2025 at 3:30 PM
Isn’t this beautiful? A plateful of Morning Glory (Water Spinach). Available two ways: Stir-fried with chilli, garlic, and ginger, or Stir-fried with spicy belacan. Outstanding!
Guilty measures no. 1: Seafood and sweetcorn soup. Who’s with me?
May 7, 2025 at 1:30 PM
Guilty measures no. 1: Seafood and sweetcorn soup. Who’s with me?
Our chef, Felix Yu, is considering a menu refresh as the hotter weather arrives. What would you like to see kept? What would you like to see added? Let us know, and we’ll tell Felix. We hope he keeps the salt and pepper soft-shell crab!
April 30, 2025 at 6:20 PM
Our chef, Felix Yu, is considering a menu refresh as the hotter weather arrives. What would you like to see kept? What would you like to see added? Let us know, and we’ll tell Felix. We hope he keeps the salt and pepper soft-shell crab!
LAST CHANCE: We have limited availability for booking tomorrow. Contact us now if looking for a special Mother's Day meal from the only Chinese restaurant in Acton rated 4.9 by diners.
March 29, 2025 at 5:15 PM
LAST CHANCE: We have limited availability for booking tomorrow. Contact us now if looking for a special Mother's Day meal from the only Chinese restaurant in Acton rated 4.9 by diners.
Mother's Day is rapidly approaching. If you want something super special on Sunday, we'd be happy to serve you. According to Google, we're the highest-rated Chinese restaurant in Acton. Call us to book for lunch or dinner.
March 28, 2025 at 8:05 PM
Mother's Day is rapidly approaching. If you want something super special on Sunday, we'd be happy to serve you. According to Google, we're the highest-rated Chinese restaurant in Acton. Call us to book for lunch or dinner.
Looking for somewhere special to eat with mum this Sunday? Our amazing kitchen team, led by Felix Yu, would love to serve you. Book now on 020 3375 1988 or online via Quandoo. www.quandoo.co.uk/place/peony-...
March 27, 2025 at 7:50 PM
Looking for somewhere special to eat with mum this Sunday? Our amazing kitchen team, led by Felix Yu, would love to serve you. Book now on 020 3375 1988 or online via Quandoo. www.quandoo.co.uk/place/peony-...
Crispy shredded beef. We’re confident ours is the best you will ever taste. Our head chef Felix Yu ensures that each dish has only the amount of sauce needed to coat each piece of beef and no more. It ensures the beef remains crisp for every bite.
March 21, 2025 at 6:30 PM
Crispy shredded beef. We’re confident ours is the best you will ever taste. Our head chef Felix Yu ensures that each dish has only the amount of sauce needed to coat each piece of beef and no more. It ensures the beef remains crisp for every bite.
Some times the simplest dishes are the best and we’d say this is true of our Sichuan Cabbage. It’s hand-ripped sweetheart cabbage stir-fried with Sichuan chilli. Absolutely gorgeous.
March 19, 2025 at 3:30 PM
Some times the simplest dishes are the best and we’d say this is true of our Sichuan Cabbage. It’s hand-ripped sweetheart cabbage stir-fried with Sichuan chilli. Absolutely gorgeous.
We struggle to choose our favourite dishes from our head chef Felix Yu, but the Caramelised Crispy Beef is definitely up there. It’s like beef jerky, only ten times better. Please try it on your next visit. You won’t be disappointed.
March 18, 2025 at 7:15 PM
We struggle to choose our favourite dishes from our head chef Felix Yu, but the Caramelised Crispy Beef is definitely up there. It’s like beef jerky, only ten times better. Please try it on your next visit. You won’t be disappointed.
Singapore Noodle is a true classic, blending rice vermicelli, vegetables, egg, and char siu pork. We have only one word for our head chef Felix Yu’s version: perfect!
March 15, 2025 at 9:50 PM
Singapore Noodle is a true classic, blending rice vermicelli, vegetables, egg, and char siu pork. We have only one word for our head chef Felix Yu’s version: perfect!
The last time I saw fire like this, I was watching Cirque du Soleil. (Our head chef Felix Yu in action.)
March 2, 2025 at 7:51 PM
The last time I saw fire like this, I was watching Cirque du Soleil. (Our head chef Felix Yu in action.)
Cantonese roast duck (half) for table five! On the bone, as they requested. That’s the way we like it too! #onthepass #chinesefood
March 2, 2025 at 5:45 PM
Cantonese roast duck (half) for table five! On the bone, as they requested. That’s the way we like it too! #onthepass #chinesefood
We have limited availability for tonight, so book quickly for this brilliant Valentine menu from Felix Yu. Available tonight and tomorrow only.
February 14, 2025 at 2:45 PM
We have limited availability for tonight, so book quickly for this brilliant Valentine menu from Felix Yu. Available tonight and tomorrow only.
Enjoy this incredible menu, available from Thursday to Saturday this week. Crafted exclusively for Valentine’s Day. Contact us by phone or book your table online. https://buff.ly/4g9f7kJ
February 11, 2025 at 8:05 PM
Enjoy this incredible menu, available from Thursday to Saturday this week. Crafted exclusively for Valentine’s Day. Contact us by phone or book your table online. https://buff.ly/4g9f7kJ
Our crisp-fried sea bass fillet with soy yuzu sweet & sour sauce, lychee, and osmanthus is one of the most popular dishes we have. Which is why it’s on our fixed price Valentines menu, available 13-15 February only.
February 9, 2025 at 1:30 PM
Our crisp-fried sea bass fillet with soy yuzu sweet & sour sauce, lychee, and osmanthus is one of the most popular dishes we have. Which is why it’s on our fixed price Valentines menu, available 13-15 February only.
We’d like to confirm that no lampshades were harmed during today’s lion dance. Thank you for your kind messages.
February 1, 2025 at 8:15 PM
We’d like to confirm that no lampshades were harmed during today’s lion dance. Thank you for your kind messages.