Lunch number three of "Downtown Dining Week" took us to Kil@wat in the Intercontinental Hotel.

Known for a fine dining menu prepared by Executive Chef Robert Ash, the three course for $10 lunch concept is a tough one for restaurants like Kil@wat.

Using high quality products and less commonly purchased ingredients, "Downtown Dining Week" presents kitchens with the task of creating a menu reflective of their style but that also doesn't break the bank. For me, Kil@wat successfully nailed the challenge.

The special menu offered the tradition of soup or salad to start, followed by a choice of burger, sandwich or salad and then dessert.

Yesterday's lunch proved Kil@wat excels in service; our waiter was spot on. From perfectly timing the courses to double checking on our satisfaction, it was perhaps some of the best service I've seen anywhere in quite some time.

My co-worker and co-diner Andy Tarnoff and I both ordered the soup to start followed by salad. The soup, a roasted red pepper puree, was topped with herb oil, fresh parmesan cheese and fennel. Light yet flavorful, the portion was cup size and served with warm pretzel and sweet rolls. To me, it was a great starter to a light lunch.

The second course Watercress Salad was mixed with feta cheese, figs, cherry tomatoes and red onion. While potentially the smallest item of the second course options (other options were the Big Boy Burger or Southwest Chicken Panini), the garden herb lemon drizzled salad was sufficient. Fresh, mild watercress greens were enhanced by sweet figs and creamy feta cheese.

For dessert, we opted to each try one of the choices: a brownie sundae served with ice cream, whip cream and a pineapple confit and New York Style Cheesecake topped with strawberry-rose compote. Again, dessert was not over-portioned but rather perfectly balanced for a sampling of rich flavor to close out the meal.