Regal Chinese Restaurant is a Cantonese and Szechuan-style Chinese restaurant at 7 Courtenay Place, Te Aro, Wellington, holding a 4.1 rating and operating as a takeaway/pickup business with secure online ordering. The menu is extensive, spanning dim sum starters, soups, BBQ meats, seafood, sizzling plates, hot pots, and dedicated chicken, duck, pork, beef, tofu and vegetarian sections, alongside rice and noodle dishes and a small dessert menu.
Standouts include a full Peking Duck programme served as one-, two- or three-course meals, along with pre-order specials such as whole salted roast chickens that need a day's advance notice for seasoning. The kitchen also runs a Chef Special list built around Szechuan and dry-pot style dishes with dried chilli, cumin and black bean flavours, alongside a broad seafood section covering prawns, scallops, squid and fish prepared multiple ways.
Orders are placed and paid for online (Visa, Mastercard and PayPal accepted) for pickup, with the kitchen running lunch and dinner service every day of the week.
Tucked into 7 Courtenay Place in Te Aro, Regal Chinese Restaurant runs one of the more extensive Chinese takeaway menus in Wellington, covering Cantonese classics, Szechuan heat, dim sum, seafood and a full Peking Duck programme, all ordered online for pickup.
Regal's menu is organised into clear sections - Starters, Soup, BBQ, Seafood, Sizzling Plate, Hot Pot, Chicken, Duck, Pork, Beef, Tofu, Egg Foo Young, Vegetables, Rice & Noodle, a dedicated Vegetarian section, and Dessert. It's the kind of range that supports both a quick chow mein order and a proper multi-dish family meal.
The most-ordered dishes give a good sense of what Regal does well: the Regal Dim Sum Platter combines prawn dumpling, pork dumpling, crispy wonton and spring roll for $12, while Har Gow (steamed prawn dumplings) and Shu Mei (steamed pork dumplings) are both $10 each. On the noodle side, Chicken Chow Mein and Combination Chow Mein are steady favourites, and Orange Beef is a standout among the stir-fried beef options.
For a bigger order, Regal offers a full Peking Duck programme in three tiers. The One Course option ($88) is crispy duck slices with pancake wraps; Two Courses ($98) adds diced duck in lettuce wraps (sang-choi-baau); and Three Courses ($108) rounds it out with a vegetables and tofu duck soup made from the bones. It's a meal built to be shared.
The Chef Special section leans into Szechuan-style cooking, with dried chilli, cumin and black bean flavours running through dishes like Sichuan Style Chicken with Chilli Oil and Black Bean, Griddled Chicken Wings with Dried Chilli in Casserole, and Stir Fried Beef or Chicken with Cumin and Chilli. For those wanting something whole and shareable, the Pre-Order Special section offers a Hand-Shredded Salted Roast Chicken, Chicken Steamed in Shaoxing Wine, or a straightforward Salted Roast Chicken - all $78, and all requiring a day's notice for the seasoning process.
The seafood section runs long, covering king prawns, scallops, squid and boneless fish fillets prepared in half a dozen different sauces each - from black bean and Kwan Po sauce through to Regal's own chilli sauce and Szechuan-style preparations. The Hot Pot section brings a similar range of tofu-based claypot dishes, including options with roasted pork brisket, salted fish and diced chicken, or seafood.
Regal runs a genuinely separate vegetarian menu - not just a handful of substitutions - with its own starters, soup and mains section covering tofu, mushroom and vegetable-based hot pots and noodle dishes. The general menu also carries GF, V, SF and DF markers where relevant.
Orders go through Regal's own online ordering system, with Visa, Mastercard and PayPal accepted for secure payment. The kitchen runs both lunch (11am-2:30pm) and dinner (5:30pm-10pm) service every day of the week, and the restaurant operates as pickup only rather than dine-in or delivery.