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Named after the roadside restaurants in Indonesia, Warung Tujuh, is located in the heart of Brighton, only a few minutes away from the beach. Split across three levels, this warm and friendly Indonesian restaurant is equally suited for an informal relaxed lunch, a casual get together with friends or a romantic dinner.

A regionally inspired menu from the Indonesian Islands takes in dishes that use coconut milk and cream to soften the fiery nature of the cuisine. A platter of skewers of meat, vegetables or seafood marinated for an authentic taste is a good way to start your meal Follow it with the aromatic lamb stew from Java that is usually served on top of a deep bowl of rice or the not-so-spicy ayam bumbu rujak, tangy chicken simmered in Asian flavours and coconut milk

To finish, Warung Tujuh has some classic Indonesian desserts that include black rice pudding and Pandan flavoured pancakes filled with coconut.

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.

Things seem to move fast at Wagamama - the Asian inspired, noodle restaurant chain that was started in 1992. As soon as you decide what you want to eat, your order is taken via a PDA, and wirelessly networked to the kitchen, so it can be made fresh and served right after. The restaurant chain does not believe in taking reservations, and all customers are seated on a first come, first serve basis. In fact, be aware that most of the tables are long ones and you will often be asked to share them.

The restaurants are modelled on traditional Japanese ramen bars that have been popular for hundreds of years - ramen are Japanese style noodles, served in a meat-based broth, topped with pork, dried seaweed or even corn. Chilli beef ramen, made of noodles in a spicy pork and chicken soup topped with a marinated and grilled sirloin steak and fresh vegetables, is hearty and satisfying.

Apart from ramen, you could opt for the coconut soup based kare noodles or teppan, cooked on a hot, flat griddle. They also offer many rice dishes like katsu curry, chicken fillet deep-fried in panko breadcrumbs, served with a lightly spiced curry sauce and sticky white rice. Vegetarians are definitely not ignored, as they can opt for saien soba, made using whole-wheat noodles in a soup topped with stir-fried vegetables, seasoned with soy sauce, sesame oil and garnished with sliced spring onion.

Meat and vegetable dumplings, skewered chicken, deep-fried prawns and raw salads double as both sides and starters. Steamed green soya-beans, called edamame, go well with drinks - hold them up to your mouth and squeeze the succulent beans from the pod. If you've noticed, Wagamama is more about eating healthy food fast and less about the order. Don't be surprised if you're served the main course before the side dish - order isn't important, the aim is, don't wait - just tuck in and share.

Wash down your meal with sake, plum wine or even a Japanese beer. Wind up your meal with coconut reika - three scoops of dairy coconut ice cream topped with a fresh, tangy mango sauce and toasted coconut flakes or the tamarind and chilli Pavlova, with a crunchy meringue base served with a raspberry and tamarind sauce.

At Wagamama, you can also shop for cookbooks, sauces, ramen bowls and t-shirts. The restaurant is all about enjoying genuine, reasonably priced, Pan-Asian cuisine in a sleek but informal setting.

Pitcher and Piano first started in Fulham in 1986, since when it has evolved into one of the UK's favourite bar groups, offering premium drinks, mingled with food that carries its own distinction against a background of different themes, many deriving from the locality, and from what is the whole being of contemporary life in modern bars.

Start with a cocktail, say a mojito or cosmopolitan, or try one the great selections of wine available. The mushroom bruschetta is a favourite as well as choice of eight homemade burgers. If you prefer a more formal approach in restaurant style, consider a 21 day hung, British sirloin steak, chicken breast wrapped in prosciutto, or sun-dried tomato risotto

What stands out at this Brighton outlet of Pitcher and Piano is the vast space, great atmosphere and stunning views of the pier, and their ability to serve great drinks and food at affordable prices.