FISH SCHOOL

Hidden in a narrow alleyway off Third Street in Sai Ying Pun,

Fish School offers a plethora of sustainably sourced 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 generously portioned and best enjoyed when shared among the table.

One of the classic Fish School signatures is the raw marinated crab, served with sea urchin atop a bed of rice; the raw shellfish 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. A selection of small dishes to share is more than enough to leave you feeling satiated. Staff are courteous, attentive, and more than happy to make suggestions when prompted.