Both the décor and the menu show strong Hong Kong influences, all the more so as super-fresh seafood and veggies are shipped from the city twice a week. The must-tries (sautéed white eel with chives in black bean sauce and braised lobster with ginger and scallion in a claypot) boast exceptional wok hei and craftsmanship. You can also specify how you want your live seafood cooked – ask the friendly front-of-house staff for advice.