Not all of Hong Kong’s notable restaurants are in the heart of the city; this one—famous for its fresh, reasonably priced seafood—is located in the fishing village of Sai Kung, northeast of the metropolis. One of several branches, the multilevel restaurant sits on the bustling waterfront promenade, which is lined with colorful sampans and floating markets. The no-frills interior contains little more than worn furniture and a number of live seafood tanks, from which diners choose their ingredients. The chefs then use the selected seafood to prepare entrées like steamed flower crabs, and salt-and-pepper mantis prawns.
Congratulations to Mei Lin, winner of Top Chef Season 12.