WHY GO? Experience a taste of the famed Hong Kong Cantonese-style cuisine in the heart of Bangkok with understated classic decor and river views.

WHAT TO ORDER? The menu offers mainly Cantonese style selections but there is also a decent range of other regional tastes. Chef Jackie Ho, now a veteran of the Bangkok dining scene, continues to turn out the tastiest dim sum baskets in town. There’s an element of creativity mixed with a traditional approach and a strict adherence to using the finest ingredients. Roasted duck and barbecued pork is a very meaty appetiser with the duck skin just crisped enough to complement the juicy flesh. Of the soups, braised conpoy with shredded fish maw is rich and creamy with a mellow flavour. A Sichuan combination of stir-fried french beans with Australian beef with chilli oil and red peppers will appeal to those who like a spicy meal and, again straying from the Cantonese menu, fried rice Mei Jiang style has duck, shrimp, scallops and a variety of diced vegetables all dashed in.

A fine and varied international list of five-star hotel quality.