the
fish man
Grill Fish | Local Seafood | BBQ | Late Night
We have our own delivery platform with a wide range of menu options. You can place your food order through this link. Our delivery range is within 3km and we do not charge any delivery or service fees. Payments can be made through credit card, debit card, WeChat, Alipay or cash. If you pay with cash, you can enjoy an additional 10% discount. As our delivery platform is new, we are offering a buy one get one free promotion for each order of lamb skewers.
我们拥有属于自己的外送平台并且里面的菜品十分丰富。大家可以通过这个链接来进行点餐。我们的配送范围是3km，而且不收取任何配送费以及服务费。我们可以接受信用卡，储蓄卡，微信，支付宝以及现金的支付方式。此外，如果您使用现金付款可享受额外的10%折扣。因为我们的外送平台还在使用环节所有我们提供给每一张订单羊肉串买一送一的活动。
A DESTINATION
At our restaurant, you will expect the highest quality local seafood paired with a vast selection of sakes, wines, and beers. Our signature Grill Fish, Sour Cabbage Fish, and BBQ dishes are known as a must-try on the menu. Come for lunch, dinner, or late-night snacks to experience amazing food in an equally amazing atmosphere.
take out order here
CAPTAIN’S SEAFOOD TANK
We believe in building strong relationships with our seafood harvesters. Our principle is to move the freshest seafood from their hands to the table for our loyal and new customers. The respect for the fishmonger and their understanding of sustainability is important as most of our fish is local and seasonal, allowing the seafood time to reproduce and protection from overfishing.
CREATIVE DISHES
The dishes at our restaurant are based on the foundation of umami (Japanese definition of ‘savoury’) which drives the taste as you can still experience the balance with sweetness. The inventiveness and playfulness of the cuisine is the authentic use of charcoal for grilling with Sichuan spices, along with the traditional Cantonese style of steaming fish in between chopsticks as a method for steam to escape.
MASTER CHEF
Chef Bo Li’s father is a master chef who founded a Cantonese Seafood Restaurant in Jilin, China. The success led to an expansion to more than five restaurants. That influence and a culinary arts diploma from Red River College in Winnipeg paved the way for Li’s career. Having worked at a French and Japanese restaurant, the elevation of ingredients and traditions of Chinese cuisine is the backbone to the creativity he brings to all his dishes.
