Ho Wong

A quarter of a century old although the original interior is long gone. No red and gold Chinese dragons here, more rich dark colonial style wood, cosy private booths and plush carpets.  Heavy emphasis on seafood. The deep fried prawn dumplings and stuffed crab claws are light and interesting in texture and taste. But don’t deny yourself the Peking duck, crisped to perfection, rolled in steaming soft pancakes, smeared with hoisin sauce and packed with elegant leek and cucumber strips. Not for the chicken fried rice brigade. High end Chinese cuisine with prices to match.