The Treasure Restaurant is proof that excellent food can be served alongside pink paper napkins and faded wall murals. Not much is new in this big, long-serving food hall, and when it comes to the recipes, that's a good thing. The 13-page menu is mostly authentic Cantonese, for instance, aromatic shredded-duck soup as entree, thickened with just the right balance of cornflour and stock. Beyond starters think in communal terms. Roasted pigeon with peppered salt is presented as in the homeland - plated head and all, skin crisp, flesh moist. Try fresh seafood from the tank, such as spring onion and ginger crab served on a bed of short egg noodles. There are steamed oysters in black-bean sauce, too. Otherwise, pan-Asian faves include Thai green curry, teriyaki, laksa and char kway teow. Service is friendly, if occasionally naive on wine choices. And you could come over all nostalgic at dessert with offerings like banana fritters and toffee apples.