This perennially popular restaurant excels at Cantonese dim sum, Shanghainese, and seafood. It's a big, bright, banquet-style space, generally packed with large groups. Not to be missed are the spectacular soup dumplings with hairy crab roe; steamed blood with leek and egg tarts; and stir-fried rice rolls with XO sauce. Seafood, which you select live from the tank, might include whitebait in chili sauce, steamed prawns in vinegar sauce, whole local garoupa with ginger, or crab cooked with fried garlic. There's an Admiralty branch, too.
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