The Atrium, 1 Exchange Square, Central Tel: 2810-1335 Open: 11am-7pm It is so wholesomely healthful you walk out feeling almost as good as if you have spent your lunch hour at the gym. It is so happening - with more suits and tai tais than you can shake a Gucci briefcase at - that you feel nearly as cool as if you have lunched at the China Club. Joyce in Exchange Square is a vast warren of glass booths and neatly aligned tables. Service is a little snappy (a request for the newspaper was met with a waspish 'get it outside') but the food is so good you let it go - remembering only not to tip. Appetisers are delicious, but can be as calorific as they are light. There is a mild potato chat, served with two dips; unctuous bruschetta weighed down with avocado, oozing ripe tomatoes and other delicacies; and paper-thin dosas stuffed with lentils or potato and onion. The menu spans the globe, from India to Italy. From Japan comes the bento box ($125 for vegetarian or $150 with fish): wild rice, a perfectly cooked fillet of sea bass in a piquant broth and tomato concasse; deep fried molten tofu, perfectly undercooked broccoli, sauteed mushrooms, and nutty squash. Take in a glass or two of Joyce's legendary vegetable/fruit juice cocktails (the murky parsley carrot and spinach belies its cleansing bite and refreshing taste) and you have the makings of a true working lunch: one that will send you back to the office bright eyed and bushy tailed, not ready for a nap. CHUK YUEN SEAFOOD RESTAURANT 1-6 Connaught Road West, Sheung Wan Tel: 2815-6286 Open: 11am-midnight This cavernous basement restaurant is a hop, skip and a jump from the more touristy enclaves of Western Market, and worlds away on food. It is not the kind of place where you will find weary backpackers clutching guide books; as can be ascertained from the restaurant's name and from tanks of live fish, crustaceans and shellfish, this place specialises in seafood. You can have the old-style Cantonese favourites - clams with black bean sauce, crab with spring onions and ginger - as well as some more innovative dishes. Lobster sashimi is presented with the meat thinly sliced and laid out over ice. It is disconcerting to see the head with the antennae still waving and eyes occasionally peering around - but at least you know it is fresh. After you have eaten the meat, the body and head is returned to the kitchen and cooked in congee, soup or sauteed. Service is efficient, and the waiters helpful.