Now into its second decade, Bokchoy Tang has been at Federation Square since the beginning. Despite the prominent location, the restaurant can be hard to find, tucked upstairs towards the rear of the square. Once inside, you'll see it's spacious and elegantly furnished, with an open kitchen at its heart. Specialising in the cuisine of northern China, many of the highlights are among the plethora of seafood options. Start with sheer-skinned dumplings full of prawns, pork mince, garlic and chives served with a tangy red vinegar dipping sauce. The freshness of seafood is typified by baby calamari served with five-spice and dried garlic, but you'll also spot less common dishes, such as barramundi head with chillies and Sichuan peppers. Meat dishes include golden fried pork spareribs basted in special sauce and an aromatic goat hotpot with star anise and chilli. A battalion of knowledgeable staff is never far from your table.