Royal China has been a fixture of North Dallas since 1974, when Buck Shu-Chang Kao — a decorated WWII veteran and former Taiwanese diplomat who settled in Dallas in 1972 — opened the restaurant with a chef from Taiwan. Buck's son George and his wife April now run the place, with George greeting the room and April working the noodle station and the business side.
The menu is organized into starters, chef's specialties, handmade noodles, and a dedicated "Buck's Classics" section, alongside a separate lunch menu. The hand-pulled noodles and dumplings have built a strong following among regulars, and staples like lemon chicken, egg rolls, spring rolls, and green beans round out tables across the dining room.
Royal China appears on Eater's Essential 38 list for Dallas, a marker of its standing among the city's Chinese restaurants.
The menu is organized into starters, chef's specialties, handmade noodles, and a dedicated "Buck's Classics" section, alongside a separate lunch menu. The hand-pulled noodles and dumplings have built a strong following among regulars, and staples like lemon chicken, egg rolls, spring rolls, and green beans round out tables across the dining room.
Royal China appears on Eater's Essential 38 list for Dallas, a marker of its standing among the city's Chinese restaurants.