Founded back in 1977 by the Yeung brothers, this has long been the high profile standard bearer for Chinatown. And if it the menu has occasionally seemed stuck in a Cantonese rut, the whole operation has been re-energised by a new Yeung generation. Across all floors it certainly looks the part. Dishes to look out for include crispy yam parcels and steamed pork and nut dumplings to start followed by Tom Yum Kung Spare Ribs or lighter takes like prawns with celery and cashew lemongrass prawns, sizzling Cantonese beef or rump of lamb marinated in Chinese spices. If you're brave tackle the chicken and jellyfish noodle salad. Chinese afternoon teas with rare brews are also very attractive. Superior wine list for a Chinese restaurant – well you expected that.

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