At this Hong Kong–style seafood restaurant, the fish, including such rare and delicate species as turbot and ling cod, swim around in tanks. It’s brought to your table alive for viewing, rushed to the kitchen, and then returned to the table—steamed, relieved of bones, and in a light ginger and scallion sauce. Once you’ve eaten fish this fresh, you’ll never forget it. The dim sum, served on Saturday and Sunday from 10 a.m. until 3 p.m., is particularly well-regarded.