Eden's metamorphosis from a restaurant serving specialities from the Far East in the afternoon to the kitchen playing gallery to Peking, Schezwan and Cantonese favourites in the evening is quite remarkable. Soft furnishing and exciting artwork set the mood in this bright and clean place.

At lunchtime there's Malaysian seafood laksak, Singapore fried noodles and Thai sweet and sour pork chops, while the dinner menu could open with a hors d'oeuvre of char-grilled chicken satay, spare ribs, seaweed, sesame king prawn toast, fried wonton and vegetable spring rolls. The chef recommends ordering scallops with asparagus or mixed vegetables with garlic and ginger in a light oyster sauce and the crispy shredded beef with chilli for the main course.

Few can resist trying the tender fillet steak covered with a fruity sauce and crunchy cashew nuts, which arrive sizzling hot on a tepan. At dessert time choose a caramelised toffee apple or banana.