If you like chilli crab then get yourself down to Lockhart road! The crab was just the right level of spicy, really tasty and was far an away the highlight of our meal.

Would also recommend the salt and pepper fish and the vegetables in garlic. The fish was cooked very well in a light batter and the veg was fresh and tasty. We also ordered the ribs in black bean sauce which were a little sweet for my taste.

Overall I thought this brilliant and will definetely come back. The service was very good too - atentive enough but not over the top. The restaurant has English menus and most of the staff speak good English.

.. is where you find this gem of a restaurant.

Was in HK for the week and my Singaporean friends (who work there) brought me to this fantastic restaurant. Prior to supper at about 9 , I already had one bowl of instant mee and one beef brisket noodle for tea (so gooood) at 4, had dinner - Tapas and pizza at 7 and I STILL could eat all the food at Under the Bridge (partially because I'm a glutton but mostly because it was THAT GOOD).

Service

Reservations are a must. Even then you probably still have to wait a little. But the wait's worth it. They change your plates once in a while, give you fresh tea when you ask for it. Food comes briskly. No time for small talk - but you don't really want to talk to them anyway - you just want to stuff your face!

Ambience

Ambience inside is like any hong kong restaurant, but outside you can see all the celebrity's photos with the owner plastered over the walls (but there's one of Lin Dan, the badminton player with the owner photoshopped). My guess is that he was there but she wasn't.. hahaa..

Food

The dishes came fast and furious.

The signature dish is their garlic chilli crab. Mmmm, like nothing I've ever tried in Singapore. It is made with fried garlic not unlike the kind you can get at the teppanyaki at Shima, roast/fried to a crisp. The aroma is just so delectable and the texture is crunchy whilst easy to eat. The twist is that it's spicy. The mixture together with the sweetness (and hugeness) of the crab makes this a sure winner. We also had the salted yolk crab which was also a unique dish for me. It was salty and slightly powdery, and the crab was coated with this extremely light batter. The saltiness co-mingled with the crab creates a savoury crab which compliments the other dishes. The crabs were made just nice, so juicy and meaty... -drools-

Another of my favourites would have to be this oversized prawn/crayfish thingy which I've only ever seen in Hong Kong (and hence I dunno the name). It's hideous in real life, almost freaky. But once fried.. it's as sweet as lobster and the meat just falls out of the shell. It's so fresh that I swear it dances on the palate. I had three! hahaa.. we also had bamboo clams and fresh scallops. Both were lightly marinated with soy sauce and topped with coriander, freshly cut chilli, ginger. Oh, so, good. We also had baby spinach which was excellent - the veggies in HK are just fresher and nicer I swear and seafood fried rice which was just the perfect way to finish off the meal. We also had a roast chicken which was well roasted - as are most restaurants in Hong Kong - and that was good too.

Only thing which wasn't that great was the dessert - this weird concoction of bo bo cha cha and sago.. which didn't turn out so well.. but hey, it was complimentary.. so who cares right? Besides, you can always find fantastic tong shui anywhere else in Hong Kong.

Conclusion

It's good. You'll be back for more after the first time.

This is an all time favourite of our family. When we were living in HK from 2003-2006, we never fail to bring our guests to this place... the spicy crab is out of the world..It is a different version to our Singapore's chilli crab. this one is a dry version but cooked with tons of garlic and chilli and mind you, the dai lat version is so spicy even our singapore palate cannot tahan.

it goes best with their plain fried noodles and the Blu girl beer. Cheers

Go try it!