Bok Choy's epic-length menus twinkle with luxe ingredients like lobster,and vintage and reserve wines. The dining room's deep-plum walls,gilt-framed artworks and dramatic spotlighting lend a theatrical edge to the dimly lit interior. Food presentation occasionally shows a matching flourish (something occasionally lacking in the service) -'Long Island'spring rolls are chopstick-length and presented upright in a parfait glass with orchids and herbs. The extensive Chinese menu is a real crowd-pleaser,swinging from live lobster to beer-snack prawn cutlets,butterflied and crumbed,although desserts can feel like an afterthought (banana fritters and icecream,bland choc mousse). Scallops,glossily tossed with sugar-snaps and baby corn,really zing with shards of fresh ginger,while spicy calamari is pillow-soft and delicately battered. A simple 100g fillet of wild barramundi in a sweet,dark sauce with coriander and bok choy makes a delightful light meal,while beancurd with mushrooms is total comfort food.