Noon until half nine, every day of the week, including bank holidays. The kitchen finishes with the restaurant, so half nine is a real closing time rather than a suggestion.

Yes. The kitchen runs straight through from noon to 9.30pm, so there is no gap between lunch and dinner.

45 South Bridge, Edinburgh EH1 1LL — on the main road between the Royal Mile and the University, a few minutes from Waverley station.

About six minutes on foot. Come out of Waverley, head up towards South Bridge, and we are on the left before the Royal Mile junction.

Yes, and we keep tables back for people who have not booked. Friday and Saturday, and most of August, are the nights worth booking ahead for.

There is no parking attached to the restaurant. South Bridge is served by buses and is a short walk from Waverley, so most people arrive on foot.

Yes — see the accessibility page for the detail of the doors, the room and the facilities.

Up to eight. Nine and above comes through the phone on 0131 563 9054, because a larger table is a different job: it needs a plan for where you sit, what you eat and when the food comes out.

For a weekend, a day or two is plenty. For a Friday or Saturday evening, and in August during the festival, it is worth booking earlier.

You get an email confirmation, usually the same day. Bookings are read during opening hours, so anything sent overnight is picked up when the door opens at noon.

Yes. Ring 0131 563 9054, or reply to the confirmation email, and tell us the number and the time you actually want.

Yes, and say so when you book rather than on the night. We will make sure the timing works and that there is something at the end of the meal if you want it.

Yes. Group bookings and private dining are arranged over the phone so the table, the food and the timing can be agreed before you arrive.

Not by default. If anything applies to your particular booking, it is explained when you book, before anything is held.

No one makes you feel like you have taken the table too long. On a busy Friday the kitchen appreciates a little notice, but there is no clock running.

Hong Kong style cooking: Cantonese roast meats first, then starters and soups, the wok, Sichuan and Hunan dishes, dry pots, and rice and noodles. 174 dishes on one list.

The roast duck, the honey char siu, and the aromatic crispy duck with pancakes. Salt and pepper anything is the other thing people come back for.

There are chilli markers from one to four beside the dishes that carry heat, and they mean what they say. If you want it hotter or milder, the kitchen will adjust.

Yes — a whole vegetable section, plus tofu dishes such as salt and pepper tofu and mapo tofu. Tell us if you also want to avoid oyster sauce or fish sauce in a vegetable dish.

Yes, every price on the menu includes VAT. There is no service charge added to the bill by default.

Yes. The Chinese name is printed beside the English on the menu, so you can order by the name you know if that is what you grew up with.

Tell us before you order, every time. We do not publish an allergen table, so the kitchen will talk you through what is in a dish rather than leave you guessing.

That is most tables. Ordering a spread down the middle works better than everyone choosing separately: a couple of roast meats, a vegetable, something from the wok and a soup feeds a group well.

Yes — at the counter, or through HungryPanda. It is quicker than delivery and there is no delivery fee.

Yes, through Uber Eats and Deliveroo. The buttons at the bottom of this page go straight to our listing on each app.

The full menu is on both apps, with the delivery fee and the timing shown before you pay.

Anything fried is at its best within minutes, so we would point you towards rice, noodles, stews and roast meats for a journey across town.

Yes. Catering, private dining and group bookings are all arranged by phone on 0131 563 9054.

Yes, restaurant gift vouchers are available — see the gift vouchers page or ask at the counter.

Cash and card, including Visa, Mastercard and American Express.