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Sun Sui Wah Seafood Restaurant Restaurant Review: Simon Chan was wise to transplant the exacting standards and benchmark dishes of his successful Hong Kong restaurant group across the Pacific. The featured dish reigns supreme: succulent, crispy-skinned, roasted squab prepared from a carefully guarded recipe. Everything else is modern, from the informative service to the airy contemporary décor, to the menu of skillfully prepared Cantonese classics. We can’t resist the broccoli-skirted steamed chicken interwoven with black mushrooms and Yunnan ham. Adventurous eaters should sample the lightly sautéed geoduck paired with deep-fried “milk.” Top marks go to dim sum delights: luscious shrimp har gow, steamed beef rice rolls marked with cilantro, and cream-filled mango pancakes. A full bar offers a range of libations, while fragrantly sweet tapioca pudding baked beneath a golden crust adds a sweet finish to any meal.