Fishman Lobster Clubhouse Restaurant

Ginger and Scallion Lobster

The house signature — live lobster stir-fried with fragrant ginger and scallion in a light soy-forward sauce that lets the sweetness of the meat lead, finished in a blazing wok for wok hei.

Lobster with E-Fu Noodles

Lobster served over braised e-fu noodles that absorb the cooking juices — the noodles are arguably as good as the crustacean itself.

Geoduck Clam (Elephant Trunk Clam)

Served thinly sliced with a delicate dipping sauce or briefly blanched — pristine texture and briny sweetness that showcases the live-tank sourcing.

Steamed Whole Fish

Cantonese-style with ginger, scallion, and light soy — the benchmark dish for judging any Cantonese kitchen, and executed cleanly here with fresh live-tank fish.

Dungeness Crab

Available in multiple preparations including ginger-scallion and black bean; the crab is live-tank fresh and the portions are generous for the price point.

Salt and Pepper Spot Prawns

Whole prawns fried with crispy shell intact, tossed with garlic, chili, and green onion — a textural counterpoint to the steamed dishes.