»Oriental Blossom: Hotel Marine Plaza, Marine Drive. Probably the best Chinese dig in town. The waitresses are dressed in sleek gowns and the food is superlative. Best bets: golden fried prawns, squid, dim-sum and the pak choy is saut d just so. Portions, however, are parsimonious and the service is friendly but stingy. Avoid the set banquets. Go à la carte, and go at night.

»Ling's Pavilion: Colaba. Now frequented by filmi types. This downtown eatery was once the best but the food tends to be temperamental. Sometimes the seafood soups taste like a briny bowlful of the Arabian Sea and at other times a splash of culinary genius. The corn curd is absolutely divine -- crisp and golden on the outside and oozing with bland corn sauce. A fish pond and fountain keep kids amused, and crowds ensure that service is slow. But it's affable, and that helps offset inimical owner Baba Ling.

»Kamling: Churchgate. Essentially pass , but it still draws its crowd of loyal regulars, mostly executives. Most of them swear by the roast beef noodle soup and the fish in black bean sauce. Taciturn waiters take your order with a barely concealed grimace. Extremely convenient for a quick business lunch. If it didn't have this as a USP, the restaurant wouldn't be around.

»China Garden: Kemps Corner. A fancy, oversized dining hall. It's a family restaurant, so expect screaming brats and cackling families. It's also Mumbai's hottest Chindian joint. Chinese potatoes are better than the best aloo chaat, the tom-yum tastes suspiciously like curry, and American chop suey is a general favourite, with asli garam masala. Brazenly Chindian. If you leave your purists taste-buds behind, it's delicious.

»Mainland China: Andheri East. Touted as suburbia's best Chinese restaurant. Known for dishes like Crackling Spinach, deep fried with sesame and red chillies. The dark and cavernous interiors are a relief from the suburban chaos outside, elegantly done in cool blue-grey and rosewood. And the reason we're going on about the decor is that it's best you try the food, not read about it. It's good. Period. Here Cantonese, Hunan, and Schezwan cooking is distinct, a gourmet's delight instead of a gourmand's hash.

»Sampan: Holiday Inn, Juhu. Bollywood types are old regulars. What's new, though, is a makeover. Hot picks: three colour lobster and melt-in-the-mouth dim-sums. The menu is also printed in Chinese. That may not help you, but it could be an indication that they try to speak the same language with the food.