If you think you know your fish, think again—this seafood-focused neighbourhood restaurant by David Lai and Yenn Wong is the place to get a real delicious education.
Hidden in a narrow alleyway off Third Street in Sai Ying Pun, Fish School offers a plethora of seafood items served in a dimly-lit space that mimics underwater dining. Large tanks proudly display the catches of the day; and most dishes on the menu are best enjoyed when shared. Served with sea urchin atop a bed of rice, the raw crab is satisfying with its rich ingredients and delicate balance of flavours. Fragrant and fresh, the “drunken” prawn tartare is a fine example of simply prepared seafood done right. The fragrant burnt coconut ice cream steals the show in the mango dessert, leaving you wanting more. Although not extensive, the carefully curated selection of wines pair nicely with the cuisine; ocean-inspired cocktails such as the Wet Market Martini (gin mare, kelp-infused vermouth, seaweed) are available for those looking for something different. Staff are courteous, attentive, and more than happy to make suggestions when prompted.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||1 room for 1-20 persons|
|2017||Top 20 Best Restaurants|