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Mandarin Kitchen Review

Seafood is the prime attraction at this long-running restaurant, which has been a fixture of Queensway Chinese scene since 1980. A piscine mural covering the front window emphasises the point and it's regular to see queues outside, hoping for a table in the closely packed dining room.

Baked lobster with noodles is the speciality of the house, but the choice extends to steamed scallops and razor clams with warm soy and coriander dipping sauce, stewed king prawns with crispy squid, braised eel with pork and mushrooms, and more esoteric offerings such as braised sea cucumber with abalone.

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