Both the décor and the menu show strong Hong Kong influences. It’s no surprise that the seafood and veggies are actually shipped from the same city twice a week. Live eels are done three ways here – either fried with pepper and salt, sautéed with special sauce, or steamed with black bean sauce. Other signatures include stir-fried clams, preserved pork and chives, and braised Boston lobster on noodles – you may even pick from the live fish tank yourself.