Given this, the restaurant will make its debut tomorrow night with its own version of a lobster roll on the menu: Hwang first fries lobster claw and knuckle meat before tossing it with lobster mayo, fermented black beans, daikon, and celery for crunch. The mix is tucked with a bit of lettuce into a mini toasted milk bun.
The seafood tower is particularly impressive, with lobster tails, stone-crab claws, and composed dishes like jalapeño-pickled mussels and shrimp cocktail served with shrimp ketchup that's seasoned with Chinese horseradish. There's also a whitefish dip inspired by Shanghainese smoked fish, where just-fried seafood is placed in a soy-sauce marinade and served cold.
Beyond the raw-bar bites, larger plates will be served in the semi-enclosed dining room. You can order a half or whole soy-poached chicken.
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