Triple King is a symbol of the suburban revolution against mediocre Chinese restaurants; its sophisticated and immensely enjoyable Cantonese cuisine saves you a trip to Chinatown. Try a selection of dumplings, bursting with flavour; juicy Peking duck; or cooked oysters smothered in tasty sauces, such as simple lemon or chilli-balsamic. Chef's specials include pork spareribs in a punchy orange sauce, shredded beef in mandarin sauce, and king prawns in champagne sauce. Oxtail is stewed slow and long with red wine in a claypot, simple but succulent and a definite fingers job. Service is efficient and gentle, linen tablecloths and space between tables add to the general atmosphere of luxury and pleasure, and noise levels are acceptable. One slight drawback is a rather thin wine list, although there's a good choice of wine by the glass and it's also BYO. Triple King is a suburban gem - comfortable, professional, and you'll be pleasantly surprised by the modest bill.