Furama Restaurant

In the sleek black interior of Rodney Mak's long-established restaurant, Freddy Lee, who has been head chef since the restaurant opened in 1989, produces terrific food with an authenticity which has been unusual in Ireland until recently.

The waiter stationed beside the entrance opens the door and welcomes customers on arrival, setting the tone for excellent service that is as friendly as it is technically correct.

With the dining room reached over a curving bridge and water features, the interior is welcoming and quietly elegant. Customers here are largely locals and faithful regulars drawn here by the relaxed hospitality and reliably authentic take on classic Chinese dishes, which include faultless crispy duck, dim sum fried or steamed, and excellent seafood dishes like the seared scallops with ginger, spring onion and soy glaze beautifully presented in their shells.

Although Chinese restaurants are notoriously weak in the dessert department, Furama's banana fritters are an exception, presented piping hot in feathery batter with toasted sesame seeds, a pool of caramel syrup and a scoop of vanilla ice cream; it is also extremely good value as desserts including the excellent fritters are only €3-3.50, which comaores remarkably well with extra side dishes at about €6.50.

House wines at about €20 are good value, and also available by the glass; more expensive wines on the list favour expense account diners, running to the €40-60 level.

This Dublin restaurants highly recommended for its consistency over the years, both in quality of food and impeccable service.

A Special Chinese Menu can be arranged for banqueting with one week's notice (up to 30 people) and outside catering is also available.

*Furama was our Ethnic Restaurant of the Year in 2008.