If the mere mention of a Chinese restaurant evokes images of paper lanterns and wooden screens then think again as Gars' spectacular décor of leather panelling and bespoke silk shades notches up the style factor. Spread over three floors, there is a bar and function room downstairs, and a ground and first floor section resonating with the cheerful chatter of diners.

The menu is constantly evolving to reflect varying tastes and ideas, while modern Chinese cuisine is the mainstay, an occasional foray into Japanese and Thai shores add variety. The chef's recommended hors d'oeuvres of sesame prawns on toast, barbecue spare ribs, chicken pieces in salt and chilli and crispy spring rolls is a good way to start. Salmon in teriyaki sauce or Schezuan style pork could follow while a whole lobster with a choice of ginger and spring onions, salt and chilli or black bean sauce can be defined as a course on their own.