Walk past the tanks filled with fish, lobsters, prawns, and crabs up to this lively Cantonese restaurant on the first floor. It's very popular with local Chinese, many of whom consider it one of Hong Kong's top Cantonese restaurants. Its menu includes pictures of major dishes; as its name implies, the restaurant specializes in fresh seafood (though the menu does offer more than seafood). Recommended are the deep-fried stuffed crab claws, sliced sole with spice and chili, baked lobster with minced spinach, and fish in season. Prices for seafood vary with the season and depend on the size of the creature you desire. If you want a specific fish or something else in the tank, simply point, but be sure to ask the price first. Stone fish is popular with the Chinese and is the restaurant's specialty. It's a rather ugly fish, and poisonous to boot if not prepared correctly. If this is what you want, you'll have to wait an hour for it to cook. Dim sum, served until 5pm, starts at HK$15 (US$1.95) per plate.

Main dishes HK$70-HK$168 (US$9.10-US$22); fixed-price menu HK$260-HK$300 (US$34-US$39)