Lots of natural light with white painted walls, dark wooden fittings and a rich, dark carpet create a good first impression at this split-level Ballsbridge restaurant, and a mix of diners gives the place a nice buzz.
The cuisine at this Dublin restaurants a combination of Cantonese, Szechuan, Peking and Thai - predominantly Cantonese - and menus range from the standard set meals to a list of specials.
For the indecisive, a house platter of appetisers makes a good beginning, offering a selection from about two dozen starters on offer you'll get some well-made popular dishes - spring rolls, samosa, chicken satay - along with some more unusual additions.
Duckling and seafood are specialities: half a crispy aromatic duck comes with fresh steaming pancakes, while a combination dish of salt & pepper jumbo king prawns and stir-fry scallops is interesting. Stir-fried lamb with ginger & spring onion (one of the few Peking dishes) is to be recommended.
Courteous, good humoured and charming service adds to the experience.
