Eating out

Table manners were clearly the order of the day as we entered Tsui Hang Village Restaurant, which bears a sign at the entrance reading 'high-class Guangdong cuisine'. The declaration is in no way an overstatement: the two-storey eatery offers more than an expensive menu and ostentatious decor.

Two things set Tsui Hang Village apart from most other Chinese restaurants: the ample space between tables and a quiet ambience free from the usual cacophony that goes with eating out.

One dish not to be missed is the crab claws with egg foo yung and shark's fin ($98), which is not on the main menu. The soft egg, fine threads of shark's fin and fresh crustaceans lived up to their reputation, which was cemented by top prize in last year's Tourism Board food awards.

Broccoli and scallops ($120) was cooked perfectly and the shellfish were delightfully fresh.

Then came the deep-fried crispy chicken ($120 for a half), which turned out to be the only dish we slightly frowned upon. The skin was crisp and the meat tender but was marked down for dull presentation.

As fish fans, the steamed garoupa ($252) recommended by our friendly waiter was irresistible. Served with slices of ginger and spring onions, it was simple, fresh and palate-cleansing.