Xing Fu

SETTING

A pleasant, comfortable room of hanging red cloth Chinese lanterns, aquariums of reprieved fish and stained wood. Diners sit on red and gold patterned wooden chairs at simple round tables topped in white.

FOOD

This is Cantonese and Sichuan food for Thais, so expect dishes less salty and sweeter than in Hong Kong. Chef Montri’s eight years of experience tells, with some dishes rising above the ordinary. At lunch, there is a very popular buffet, while at all hours the dim sum menu is worth a try. A la carte, try assorted cold hors d’oeuvre Xing Fu, a happy jumble of crunchy jellyfish, sliced duck and boiled chicken. Deepfried roasted soft-shell crab with salt and pepper is delicious, peppery and sweet. Sauteed fresh snow fish is tender, but not sweet. Roasted peking duck is a generous meal in itself while sizzling prawns with black pepper sauce leaves a happy, gentle glow. Less spicy is fried egg noodles with tender slices of succulent beef with kale and carrots. Various vegetarian dishes are on the menu also. For dessert, try tasty chilled almond bean curd with fresh fruits and double boiled gingko nuts in hot syrup.

WINES

The small wine list of some 36 vintages, many from Australia, is very affordable (800-2,500 baht), and there is a nice selection of wines from Chile, Australia and the US by the glass.

SERVICE

The manager is friendly and helpful, but the bilingual staff is reserved and inattentive at times.

PRICE

Two can enjoy a meal for 2,200 baht.

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