SIGNATURE DISHES

Vegetable spring rolls with mixed nuts Chilled drunken chicken in shao hsing wine Roasted peking duck Pan-fried crab in curry thai style

SETTING: Located in funky Soi Colibri, Jing has a stylish décor and creatively uses Chinese lanterns to separate the bar from the restaurant.

FOOD: Hong Kong chef Lam Char Yiu offers an impressive list of authentic Cantonese dishes. For starters, try chilled drunken chicken marinated in Chinese wine, a house speciality, or duck soup with tofu and winter melon; both are flavourful and not too heavy. For mains, consider baked snowfish with ginger and teriyaki sauce, served on a sizzling plate, or fried pork spare ribs with black pepper honey sauce. From the variety of rice and noodle dishes available, fried egg noodles Hong Kong style with prawns, red pork and mushrooms is recommended. For a simple dessert, opt for ice cream or tropical fruit platter.

WINE: About eight whites and nine reds, mostly from Australia and France, but Chile and Italy also feature. Prices are reasonable and range from 1,000 to 3,600 baht.

SERVICE: Welcoming and friendly. English is limited among some staff, but manager Milos Kosanovic is fluent, hospitable, knowledgeable and on hand to assist.

PRICE: An a la carte meal for two comes to about 1,400 baht without wine.