Since the 1980s, Xin Ji has been serving traditional Cantonese fare: the live seafood display is the star event and picking live critters from the fish tank at the door is part of the ritual. Try fried mud crab with ginger and scallion, or white eel braised with roast pork, which demonstrate a deft hand and spot-on seasoning. Other home-style favourites include pork bone and Chinese marrow in a claypot and sautéed water spinach in fermented tofu sauce.