Wide selection of fresh seafood plucked right from the tanks in the gilt-walled dining room.
| Ornately decorated, this Hong Kong-style restaurant hums from early morning into the evening. Dinner can be an elaborate affair featuring lobsters, imperial crabs from Australia, geoduck from the Pacific Northwest and seasonal fish plucked from tanks lining the gilded dining rooms. Try lobsters baked--lightly breaded, fried and simmered in a light broth to produce a savory gravy. Choose to have a cod or bass steamed with light soy sauce and garnished with julienned ginger and scallions. Otherwise, you can always ask the waiter abotu the freshest catch that day and the different ways the kithcen can prepare them for you. Dim sum stars throughout the day. Beginning at 8 a.m., the waitstaff push carts overflowing with shu mai, bao, har gow, jing joon, pot stickers, barbeque pork buns and other exotic dumplings. |
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