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Royal Chinese Barbecue Restaurant Review: Along owner Denny Bao’s restaurant career from Hong Kong to California and St. Louis, he’s adapted to a number of kitchen roles and styles of Chinese cooking, including the catch-all “chop suey.” Now he’s doing what he wants to do, and barbecued meats are his specialty, duck and pork in particular. They’re available as platters, in soups or in entrées like lo mein or pork chow fun, stir-fried with flat noodles, bean sprouts and onions. The menu goes well beyond the usual lineup of Cantonese and Szechwan favorites, with specialties like hot pots (seafood and eggplant is a good choice), Singapore-style fried noodles and Hong Kong-style spareribs. Even the simplest preparations, like salt-and-pepper shrimp, taste like they’ve had an extra touch of TLC. The wine and beer options are short and simple; it’s worth the $15 corkage fee to bring your own bottle.