Bok Choy's epic-length menus twinkle with luxe ingredients like lobster, and vintage and reserve wines. The dining room's deep-plum walls, gilt-framed artworks and dramatic spotlighting lend a theatrical edge to the dimly lit interior. Food presentation occasionally shows a matching flourish (something occasionally lacking in the service) - 'Long Island' spring rolls are chopstick-length and presented upright in a parfait glass with orchids and herbs. The extensive Chinese menu is a real crowd-pleaser, swinging from live lobster to beer-snack prawn cutlets, butterflied and crumbed, although desserts can feel like an afterthought (banana fritters and icecream, bland choc mousse). Scallops, glossily tossed with sugar-snaps and baby corn, really zing with shards of fresh ginger, while spicy calamari is pillow-soft and delicately battered. A simple 100g fillet of wild barramundi in a sweet, dark sauce with coriander and bok choy makes a delightful light meal, while beancurd with mushrooms is total comfort food.