The Tin House, Wellington

finds super food to suit all the party, from discerning grandad to baby Eddie.

On a Saturday afternoon while my parents were visiting we became stuck for somewhere to dine.

It was only 4pm and we didn't fancy a carvery which was the only option we could think of at that time of day. I always try and take note of the pubs which serve food all day and then forget at the crucial time!

We decided it would either be a curry or a Chinese and the Chinese won the vote.

I phoned the Tin House. I was told they would be open at 5pm and we booked a table for 5 adults and a child - I remembered to ask if they had a highchair as in recent weeks we went to a restaurant which despite welcoming children does not have its own highchairs. Recipe for disaster with an 18-month-old!

On arrival to the Tin House we were greeted by the owner and showed to a table set for five adults, along with a highchair set with a children's bowl and cutlery ready. This is the first place where Eddie has been provided with his own plastic plate and cutlery - it was a welcome effort.

My brother Craig, who once lived in Hong Kong, commented on the decor and atmosphere of the venue and praised the small restaurant for offering such an authentic experience. It must have impressed him considering all of the Cantonese food he had enjoyed in Hong Kong.

For starters we went for the mixed platter, along with crispy aromatic duck and pancakes. It consisted of spare ribs, sesame prawn toast, won ton, seaweed, chicken satay skewers and spring rolls.

We soon found ourselves mopping up the remains of the sweet and sour sauce and the satay sauce and offering the last remains of the seaweed. Everything was served piping hot with the meat tender and sauces tasty.

The duck was ready shredded with just enough warm soft pancakes for us all. The first bowl of prawn crackers had already disappeared and without any prompt a second bowl arrived - the owner who was waiting on our table could obviously see they were keeping the youngster quiet!

We were served drinks with regular offers of refills and a short time after the starters were cleared our main courses arrived.

We all ordered a main course each with the idea we would create our own banquet (but there are set menus for different size parties available) to share.

John went for the sweet and sour mixed Hong Kong style which was served with the meat and fish in a light batter with sauce and vegetables, while I ordered the chicken with cashew and mum went for the Szechuan chicken - we can never remember how hot it is but on this occasion we realised it was hotter than expected but still very enjoyable.

Dad, although torn between choices, went for the duck with ginger and spring onion - he said it was lovely but was a little sweeter than expected.

Craig ordered the Singapore chow mein - a dish which I was not familiar with but really enjoyed - and we also ordered side orders of rice and chips to accompany the other mains.

Although the majority of our party enjoy and actually can use chop sticks and like replenishing our small bowls often with different choices, one member wasn't so keen and a plate and fork was provided without any complaint. When our food arrived we feared we had over ordered but there was only scraps left by the end of the meal as we begged the waiter to take away the plates to stop us picking.

We were offered more rice throughout which was served into our bowls for us and often checked to see if we needed anything but not so often that the conversation was interrupted or we felt staff were intruding.

All of the party gave the meal five stars and would certainly return.

I was the only greedy member of the group and ordered a toffee and pecan ice-cream, while the others were served a choc-ice with their slices of orange as a complimentary offering. I think Eddie's presence may have had some influence on this gesture.

I have always enjoyed first class service at the Tin House which I am glad to see has continued, along with piping hot food which does not have time to cool due to the short distance from the kitchen to the dining area.

I am pleased to see the Tin House business has survived the construction work which took place to make way for the new bus station and forced the road to be closed for several months. And people are still queuing out of the takeaway door.

We were so impressed we are now planning to celebrate Chinese New Year on February 3 at the Tin House where a set menu is served and traditional Chinese entertainment and fireworks are offered.

ADDRESS

The Tin House, The Parade, Wellington TF1 1PY

Tel: 01952 25 00 77

Website: www.tinhousetelford.co.uk

MENU SAMPLE

STARTERS

Won-ton soup (£4); Pork yuk sung (£8); Fried squid with chilli salt and pepper (£7); Crispy pancake roll (£3); Chicken in rice wrapped paper (£4.70)

MAIN COURSES

Fillet Steak with chilli, green pepper and black bean sauce (£12.50); Beef with pineapple and pickle ginger (£8.50); Sizzling king prawn with ginger and spring onion (£11.50); Bird's nest crispy shredded chicken with chilli in cantonese sauce (hot) (£10)

DESSERTS

Pineapple or banana fritter. Selection of ice-cream based desserts.

ATMOSPHERE

Traditional Cantonese restaurant with authentic feel and warm welcome

SERVICES

Friendly and prompt

DISABLED FACILITIES

One step into restaurant but staff willing to help. Three steps to toilet facilities.