SITUATED on the 21st floor of the Kowloon Shangri-La in Tsim Sha Tsui East, the Napa offers a comfortable atmosphere fitting for California cuisine. The menu is aimed at light eating with vegetable dishes, fish, seafood, pastas, cheeses and sauces. Chef David Monson said: 'This is more authentic California with some Mexican-style flavour and Southwestern-style cuisine for a bit of spice. We serve a lot of vegetarian dishes, lighter sauces, not a lot of meat-based stocks or red wine sauces.' Monson said he avoided using cheese with a strong flavour and excessive spice as it was not popular with Chinese diners. There are three main menus, each with eight items, and they rotate on a weekly basis. I started with the appetiser buffet. The cured salmon with sweet onions and dried cherries was excellent as was the roast beef and linguini salad. The selection of minestrone and eggplant, wild mushroom and leek soups looked appetising but seemed too much with a main course to follow. I had the California club sandwich packed with avocado, tomatoes, cheese and sprouts on sour dough bread as the main course. It was exceedingly appetising, if a little 'over packed'. The dessert buffet included homemade ice cream (chocolate and ricotta cheese), sorbet (papaya and strawberry) and a selection of fruit, yoghurt, custard, pies and cakes. A three-course lunch with a glass of wine averages about $220. Dinner will cost about $320.