For those of you used to dining in the Hong Kong style seafood palaces of the San Gabriel Valley or the San Francisco Bay Area, seeing tanks of live seafood is de rigeur. But nothing in the good old USA compares to our meal this evening at Chuen Kee Seafood in Sai Kung in the New Territories. Because while one might end up ordering a few live seafood items as part of the dinner back home, at restaurants like Chuen Kee, your entire menu may consist of live seafood items. For instance, tonight we had nine courses consisting of live boiled shrimp, salt and pepper mantis shrimp, razor clams in black bean sauce, individual sized South African whole white abalone, whole scallops served in the shell with glass noodles, geoduck sashimi style, geoduck jook, stir friend geoduck with celery, and steamed tiger fish. Not exactly a balanced meal, but all I can say is "Wow!" And have you ever seen tanks that look like this?