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Fish School

100 Third St, Sai Ying Pun, Hong Kong
Restaurant info
Opening Information

Dinner from 6pm Tuesday to Sunday.
We accept bookings for our tables, and welcome walk-ins at the chef's counter.

Facilities
  • Disabled Access
  • Private Dining
  • Free WiFi
  • Gluten Free Available
  • Weddings and Other Private Parties Catered for

About Fish School

Hong Kong began as a fishing village. Situated in the Pearl River delta in the South China Sea, Hong Kong is a natural habitat and spawning ground to a rich variety of marine life. The local harvest also supports traditional artisan products such as sea-salt, seafood derived condiments and dried fish and shellfish.

While there is little doubt that the current industry is a pale shadow of its past, we think local seafood is still world class in terms of quality and diversity and can be sustainable if carefully managed.

In this day and age where most people live in big cities, where hunting and foraging is not really an option, wild local seafood is one of the few remaining means from which we receive nourishment directly from our surrounding nature.

Cuisine: Locally Sourced, Seafood, Small Plates
Dress Code: Casual
Price point:
$ $ $ $ $

Availability

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Avios will be awarded within 14 days from dining.
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Visited On Sunday, 31 January 2016

Excellent meal, excellent food, excellent service, really enjoyed it! And an improvement from my first visit (which was very good) but it seems it's a really polished offering! Bravo!

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Visited On Saturday, 30 January 2016

The portions were incredibly tiny. Service was great except the manager said we were 'hagging' when we asked to waive a bottle of corkage. Hagging wouldnt be my choice of word, we were simple asking, and not begging. Innovative dishes and you could tell a great deal of care when preparing. Suggest instead a degustation menu.

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Visited On Friday, 29 January 2016

The portion sizes were very small. The potatoes and chorizo appetiser was below average. Potatoes over cooked and hard, 1 chorizo piece was namesake for the dish. On the whole portion size vs the cost was mismatched. Baked salt fish was very fresh. But other than that there was no taste. Without the sauce the fish was bland. The charcoal prawns also had no taste and were served with commercial tomato sauce!? What was the chef thinking? Overall very friendly staff. We got loads of desserts to try on the menu free of charge and the potato dish was also not charged as it arrived pretty much when our food was over. Hope to give Fish School another chance with some more friends. But if the food taste and portions don't improve, then won't be a third time! Thankyou for great service and extremely friendly staff.

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Visited On Sunday, 24 January 2016

Many choices of starters but just a few main courses to choose. Very cold (no heating inside).

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Visited On Friday, 22 January 2016

The food - especially the Dover Sole and the desserts -was exceptional! And there were still so many dishes we haven't tried. We look forward to coming back again.

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Visited On Friday, 22 January 2016

Great~

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Visited On Thursday, 21 January 2016

Excellent night out destination. Great food overal and cooking precision which for fish is essential. The shrimps where maybe a bit overcooked and not very interesting but the other starters and John Dory were stunning. Wine list is varied and interesting. Service is efficient, caring and smiling. Definitely a place to try and come back... Again and again. Well done fish school team!

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Visited On Wednesday, 20 January 2016

I came to know about your restaurant from reading a newspaper article when I was on the plane and was attracted by the location and the concept. We were most impressed with the dover sole and the wagyu beef which were just meticulously done, very tastful. We ordered three desserts and loved everyone of them especially the tofu. Your neighborhood is one good reason I came as I was brought up in the same street just a few blocks away. Have already passed out your namecards to my foodie friends. I will come again when in HK. Wish you all the best and prosperous business.

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Visited On Sunday, 17 January 2016

In Cantonese cooking, steaming is the best way to cook seafood, especially fish. Maybe worth considering combining steaming in your whole fish dish?

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Visited On Saturday, 16 January 2016

Excellent - thank you

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Visited On Friday, 15 January 2016

Our party of 3 had a very enjoyable dinner as we are all very happy with the meal. We had the bouillabaisse, slipper lobster, snapper cerviche, eel and bream. The ingredients are fresh and the cooking appropriately handled. The only suggestion we have is that the bouillabaisse can be served hotter as it is only lukewarm while served.

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Visited On Thursday, 14 January 2016

Great dinner with work colleagues...service was fantastic and food amazing. Super lush...

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