Henry Wong

Head down High Street in Harborne and you'll find yourself in a dining room that feels like it's been doing this for decades—because it has, and it knows exactly what it's doing. The kitchen's not messing about with fusion nonsense; this is straightforward Cantonese done right, from silky har gow to barbecued meats that shine with restraint. You'll spot regulars tucking into prawn toasts and salt-and-pepper squid like they've claimed their usual table, which tells you something about the consistency here.