There's now 3 branches of Four Seasons, 2 in Chinatown (Wardour Street and Gerrard Street) as well as the Bayswater branch.
The Wardour Street branch was certainly far less crowded than the Bayswater location, which is a plus, as the quality didn't seem that different.
The sauce that they apply to the mixed roast meats with rice has a little more depth than most, with a distinctive but subtle flavour that reminded me of chinese medicinal herbs.
Char siu, the glazed roast pork, was very balanced, just the right aura of sweetness, honey backed by very nuanced dark clovey spices, star anise-like, and a few of the pieces I got had nice fatty bits to them that were firm but not chewy.
Roast duck was fairly nice, but the skins were a little stiff and soft without any crunch, although they did a good job of rendering all the fat.
Roast pork belly/siu yuk with the trilayer of crispy skin, fat and lean meat was ok, a little crunch from the skin, the fat cooked to a firm and rippy consistency, the lean meat tender. Not like the glorious one I had at Gold Mountain a while ago. Need to go back to Gold Mountain, to see if it's still good.