Ambience old and old fashioned Chinese restaurant. 3 of us ordered upper end food which turned out to be superbly cooked. The oyster omelette (oh Chian) came first. The oysters were if a decent size and very succulent. The omelette was fried just nice; almost perfect. The Pak Mieng a very leafy dark green vegetable, we were told obtainable only in southern parts of Thailand was also superbly fried again with scrambled eggs. The superior sharksfin soup in individual bowls was so well cooked and value for money at B700 each bowl. Greenies will criticise us for eating sharksfin but they sadly don't know what they miss. The final course was "Beijing Chicken" the chicken version of Peking duck. Skin only. So beautifully sliced no meat or fat left. Served on a "popiah" skin with sweet sauce and pickled cabbage it melted in your mouth. First time I had this dish with popiah skin and will encourage more chefs to try this in future. Overall a very satisfying meal.