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Sun Sui Wah Seafood Restaurant Restaurant Review: It’s been more than a decade since Simon Chan brought the winning track record and signature dishes of this successful Hong Kong group to the city, and discerning diners still flock to his restaurant in droves. The benchmark dish there --- and here --- is succulent, crispy-skinned roasted squab made from a carefully guarded recipe. Everything else is modern, including the always-courteous service, the dining room décor, and the menu of Cantonese classics. Favorite seafood selections range from steamed scallops on silky bean curd topped with creamy-crunchy tobiko sauce to fresh Alaskan king crab poached in wine, and a garlic lobster hot pot with egg noodles. Fragrantly sweet tapioca pudding baked beneath a golden crust makes an ideal finish. And midday lineups attest to the quality of Sun Sui Wah’s made-to-order dim sum. A full bar offers libations for everyone.