"The award-winning Sha Tin 18 serving authentic Dongguan and northern Chinese cuisine in a lively show kitchen environment" is no idle boast. This kitchen delivers on its promise with plenty of choice to have regulars coming back for more and the setting is both comfortable and stylish. Dongguan specialities include wok-baked cod fish with homemade Chinese wampi paste or wok-fried Iberico pok belly with chive stem, onion and kudzu. Double-boiled bird’s nest, bamboo pith soup gets rave reviews and while the pan fired fish cakes may not be everyone's favourite, the wok-fried chicken with garlic chilli and Sichuan pepper is an ever-popular winter warmer. Dim sum hits the mark, including minced pork and dried shrimp dumpling and barbecued pork bun. Ample private rooms are a further plus.