My brother-in-law highly recommends this Chinese restaurant that specialises in seafood. And boy, is he right.
We feasted like kings last night on what the Chinese call 好料 (or “ho leow” in Hokkien). Essentially, it means premium produce. One of which was this platter of 大头虾 (“dai tow har” in Cantonese). Steamed with julienned spring onions on a shallow bed of egg white, these huge prawns (check out how small my spoon looks in comparison) were truly sweet and juicy with a firm crunchy bite.