There is a touch of cascading water over the restaurant's signage that adds a touch to the crisp, clean lines. The restaurant is located in what used to be the Pan Pacific Hotel and now is part of the Best Western chain.

One of the starters is the chicken and vegetable eggroll and another is the prawn fritters, with prawns deep-fried in rice paper batter having a crunchy texture without being starchy. A nice surprise is the ostrich, with each morsel delightfully tender with a sweet Mongolian sauce. Fish is delicious no matter which cooking style you choose. Deep-fried with soy sauce it arrives crispy, flaky and perfectly moist. Another dish not to be missed is the lamb chop with a special gold-medal sauce. For dessert, the sea coconut with jackfruit is perfectly refreshing after a filling meal.

Often overlooked in Chinese rstaurants, there is a good choice of wine. Servers are pleasant and friendly.