After being around for over 20 years in the heart of Africa, PRIME Chinese restaurant still maintains the passion of Asia inside Africa. Even the simplest tasks, like julienning carrots, are done with passion. The pinches and every roll or dim sum must be perfect.
All veggies are not chopped the same. The size and cut must match the size and cut of the meat within each recipe for a consistent experience whether you use chopsticks or our vintage silverware.
The folds, or edges on every roll and dim sum dictate how the final dish is served. The stuffing and fillings are made from scratch, and then we hand shape them so that each plate looks as perfect as the emotions going into it.
We brought the WOK to Nigeria. Wok cooking is nearly 2,000 years old. Oil in the pan heats up in a matter of seconds and reacts to the heat, causing an explosion of flavors and releasing a wok hei.
As we look at Asia and stay inspired, the opportunities to take our guests on a journey is in front of us. The intersection of history and food & culture across Asia is going to continue to be part of the menu at Prime Chinese.
Vegetables and meat are chopped a certain way so they cook the same and can be picked and enjoyed with either silverware or with chopsticks.
Our kitchen allows us to be flexible and nimble with any order. You don’t like carrots? Or do you want extra spices and garlic? We will accommodate almost any request. And on your next visit, if you’re lucky enough to sit by the kitchen, the sounds of the sizzling of the oil, rare china and plates, and the rush of the flame is truly a culinary symphony.
Prime Chinese in Lagos, introduced a new way of enjoying the best Chinese cuisines with the local and international industry’s first progressive wine list. Our extensive wine list in our “open” cellar, offered by the glass or bottle, is selectively sourced by flavor rather than price or region. Wine is still a big part of our modern bistro dining experience, so try a glass or bottle when you visit.
Our innovative cocktails continue to surprise our guests, with fresh juices hand-squeezed everyday and our perfectly fizzy house-made heart-red, cold cucumber-glazed Chapman.
“Every single person in this company is so passionate. They couldn’t do such a passionate job without a passionate leader and the person next to them. The dishwasher is just as passionate as the host, as the bartender, as the wok cook, and as the person that’s rolling the spring rolls. I believe this is why they have been around for so long and will be around for many more years. You must try to eat here when visiting Lagos. And if you live here, it should be a periodic tradition to visit Asia’s finest through their menu and dining experience.”
— Ike C. Nwaneri, Restaurant consultant and Travel Food Expert