Xihu Supreme G1-2 & 2A, Site 4, Whampoa Garden, Hunghom Tel: 2363 6196 Open: Monday-Friday 11am-4.30pm, 6pm-11pm; Saturday, Sunday and public holidays 9am-4.30pm, 6pm-11pm Cuisine: Shanghai, Peking, Sichuan and Hangzhou. Ambience: Located in a residential area near other restaurants, Xihu Supreme isn't particularly eye-catching from the street. Inside, the decor features elegant Chinese paintings of the West Lake in Zhejiang province, and glasses etched with Chinese poems. Price: Less than HK$150 per person. Pros: It has a vast selection of Shanghainese food. Dishes such as beancurd thick soup (HK$22 per bowl, right; HK$68 per pot) and steamed Shanghai crab with bacon (HK$48 each) are special. Cons: Service was slow and not attentive. The deep-fried scallion pancake with sesame (HK$28) was oily, soggy and didn't have enough scallions. Recommended dishes: The beancurd thick soup showed the chef's fine cutting techniques. Despite being loaded with ingredients - thinly sliced beancurd, dried scallops, sliced fish maw and fat choi (black moss), the soup had a silky-smooth texture. The fish head in chilli with bean vermicelli in casserole (HK$88 for half fish head, HK$148 for a whole one) was bathed in a rich and spicy soup. The fish head, deep-fried before it was cooked in the pot, was large, and the vermicelli, bamboo shoots and mushrooms were delicious because they had absorbed the strong flavour of the soup. What else? The restaurant offers a 30 per cent discount to diners who arrive between 2pm and 5pm.