The name Ho Kitchen is synonymous for serving up quality Chinese seafood to loyal patrons. A well-oiled machine with professional service, this two-story mammoth features a ground floor with 12 big private rooms and a second floor with indoor dining and an alfresco area—all clean but lacking style. After a look at the huge fish tanks displayed at the front, you’ll be ready to dive into the seafood. Order the poached ta-krad shrimp. The little shrimps’ meat is sweet, succulent and cooked beautifully; not too hard, not too soft. One can only wish that they were bigger. If you don’t have the dexterity to peel off the shells, servers will do it for you. Hesitant diners should opt for the four hot hors d’oeuvre plate, which comes with spareribs, chicken marinated in Chinese wine, deep fried silver fish and scrambled eggs with shark fin and crab. No real surprises here, just solid appetizers since the chicken is tender, the spareribs smoky with a delicious bean curd taste, and the deep fried fish and scrambled eggs highly addictive. As for mains, the must-try is the Australian sea crab fried with yellow curry. The crab is huge and the pong kalee not overly sweet, as is too often the case. Their Hong Kong style beef filet is at best average, the meat was a bit chewy and the sauce too sweet. So, stick to seafood and desserts. Their Chinese pancake with banana is oily and crispy on the outside, sweet and mushy on the inside. Another great dessert is the steamed sticky rice with taro and ginkgo nuts. The thick, sticky texture and the combined saltiness, creaminess and sweetness make this dish a Chinese classic. At these prices, you are getting quality, quantity and efficient service but we could do with a bit more atmosphere. No corkage charge.