An intimate little boîte in the backstreets of South Ken, Bo Làng does the sort of dim sum that might well make you empty your pockets in return for yet another tiny parcel of goodness. This is not your average Chinese. Expect perfectly presented, delicate dim sum filled with such delights as saffron scallops or seasonal local crab with balsamic pearls. All very fancy but well worth a splurge. Chef Kai Wang extends his mastery into the main courses with a beautiful baked black cod and steamed sea bass served with kow choi flower. Décor is a bit nightclub-meets-teahouse with dark wooden screens separating tiny candlelit tables, but somehow this only adds to the atmosphere and provides the perfect setting for an impressive range of rare loose leaf teas that arrive at the table in heavy cast-iron teapots. Cocktails also impress, served up in a bewildering array of bizarre glassware and finished with the obligatory floral garnish.