Dining decisions are never easy, and when a menu offers the classics of Chinese cuisine alongside the most mouth-watering Cantonese specialities, they are nigh on impossible. Nonetheless, China Town’s friendly, knowledgeable front-of-house team will gently guide you to choices that will result in a meal to remember.

Located within the serene elegance of Atholl Place, China Town has become synonymous with some of Edinburgh’s best Chinese food, specialising in fresh fish prepared to chef-owner Thomas Chan’s impeccable standards. Bringing its 20 years of experience successfully serving diners in the south of Edinburgh to the city three years ago, China Town quickly made its mark among discerning city-centre foodies.

To open proceedings, the shui mai (soft prawn and pork dumplings), torpedo king prawns and wafer paper prawns were all full of flavour, delicately cooked and presented with great attention to detail. What better way to showcase fish than to serve it up in a spectacular bird’s nest? A real eye-catcher, chef’s crispy noodle nest corralled the most tender scallops, prawns, squid and seasonal vegetables in his personal-recipe sauce. The half roast duck, Cantonese style, was a symphony of rich flavour. Served on tender Chinese greens, the meat melted in the mouth. Over a cup of Chinese tea to finish, we agreed we had made the right decision in visiting China Town.