Every once in a while the sun rises in the west and hell has cold day, those improbable things just happen. Fish School falls in this category because the founders of this restaurant could be compared like apples to oranges. Yenn Wong is behind high-buzz hotspots like Duddell’s and 22 Ships, whereas Chef David Lai, despite his popularity, has established a more subtle presence in Lot 10 and Neighborhood. Nevertheless, the corporate and down-to-earth mindsets form an intriguing pairing.
Fish school is a modern, minimalist restaurant with dark-toned walls, three large fish tanks and offers a great view into the open kitchen. Lai’s creative presence is evident in the ever-changing selection of fish, he is known to hand-pick the catches at the famous Mong Kok fish stalls. We had the crispy shrimp popcorn as a starter, which was delightful, but their yellow bream baked in sea salt really took us to town.
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