Pacific House Restaurant

Victoria Street’s buzzing epicenter for old-school Cantonese. Pure, unadulterated Hong Kong energy—raucous, fast, utterly magnetic. Discerning seafood hounds pack the chaotic dining room for the lobster tossed in punchy XO sauce and vermicelli. A masterclass in unapologetic flavor. The undeniable draw? That glistening *siu mei* window. Traditionalists point to the flawlessly rendered roast duck and sticky, caramelized *char siu* as absolute non-negotiables. Skip the standard white rice—those in the loop upgrade to the fried rice alongside their sweet and sour pork. Expect polite, hyper-efficient staff dropping plates of scallop-stuffed prawns and garlic chili bean curd at lightning speed. Zero frills. Just colossal portions, fierce heat, and top-tier feasting.