¢-$$, Seafood, Kowloon
Fodor's Review:
As its name suggests, this seafood corner is best known for both Chinese and Thai cooking, prepared separately by chefs of both nationalities. Those with a taste for spice can try the Thai-fried crabs with curry or fried prawns with chili; otherwise, pick any seafood you like from the store next door, and the chef will prepare it to order. Steaming is one good way to go, but ask the restaurant's advice for each type of fish individually. Prices depend on the type and weight of the seafood you choose.
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