China

A true institution, the Jumbo kingdom has a special atmosphere and can be a good reason for travel to Aberdeen. It serves an endless range of Italian dishes, seafood, Japanese, Thai, Chinese and Thai sushi. We thought of everything, even children's games and sofas for guests waiting for a table. Beautiful Chinese «kitsch» décor, but a fair kitchen.

A restaurant specializing in "false dishes", as proudly proclaimed its storefront in chinglish. "Specializes in fake meat dishes like tofu chicken".

A very large seafood restaurant, where you can choose the living bugs (like the Chinese tradition) in the huge aquariums that occupy the lobby.

A very good vegetarian Buddhist restaurant at very low rates…

Former house established in 1930, renowned for its freshwater fish dishes. A card with a choice of more than 70 dishes: fish at Wuchang Steam, Mandarin fish with sour sour sauce, fish with strawberry.

Regional cuisine based on lake products. Slender of fish to lotus flower, Mandarin fish to chrysanthemum, Mandarin duck magret: a real feast in perspective.

Good restaurant address typical of seafood.

One of the few vegetarian restaurants in Canton. Guangdong Buddhist recipes, more than 200 dishes and appetizers: Snow, «Buddha aux fleurs», vegetable tripod. Also chicken, duck, milk and fish pig completely replenished with vegetable material.

For those who would like to make a small canvas. Visit Xiahe Lu on the top floor of Shijie Maoyi Zhongxin. Offers movies in English.

Everything is in the name. Chef Ricky Cheung is always doing his best to accommodate his clientele, and his dishes are a symphony of colours and flavours in homage to the French gastronomy. Trêve of chauvinism, this is a Hong Kong that knows how to make our taste buds brighter! A modern decor and class, and very soft prices for lunch. Vegetarian meal possible by booking in advance.

A world premiere for this restaurant located in Aqua City offering dinner in an aquarium. A good way to eat good fish dishes while watching their still alive congeners…

What we see (and smells) puts water in the mouth. Here, no dishes prepared, but a simple way to prepare seafood and fish (grilled, garlic, fried…). Try crispy squid or fish of the day. The location is user-friendly and more intimate than the terraces facing the street. It's like eating at home.

This restaurant, which opened in 2014, is a pioneer in the preparation of its seafood. He proposes a unique concept since, with the help of a marine biologist, he "purifies" live seafood such as oysters, lobsters or crabs, which are immersed in seawater to allow them to eliminate metabolic waste accumulated in the ocean. This concept allowed its creator, Sandy Keung, to acquire a certain notoriety. Chef Sandy Cheung's career path is just as original since she comes from the financial world and learned the trade on her own by working in restaurants in Hong Kong and Vietnam. It has been able to combine seafood products with different types of cuisine, whether French, Spanish, Mediterranean or Japanese. On the menu are French lobster, Korean crab in soy sauce, but also Iberian ham with reblochon or New Zealand lamb, all in a pleasant setting, a recommended address.