By the stairs, there are fresh fish on ice which you can order and choose the way you want it cooked.
The price of the fish includes the cooking.
We had the Kinmedai which is a prized Japanese fish served as fish soup.
As expected it was fantastic because the fish was delicate and the broth was full of fish sweetness.
For starters, we had Sichuan translucent beef slices, drunken chicken, Sweet and sour spare ribs, diced beef with goose liver and mustard sauce, chilled sea blubber.
The translucent beef slice was wonderful with a sweet and spicy kick.
Diced chicken with dried chili (laat ji gai):
I love spicy food and this was divine because it was crispy pieces of chicken that was evenly spicy and the chicken was tender.
The steamed assorted dumplings (pork, duck and prawn) were colourful and delicious and the duck was special for me because you rarely get duck dumplings and the green one was also good because the dumpling wrap was made of fragrant pandan.
The Peking minced pork pastries reminded me of flat sausage rolls but the meat was very moist while the pastry was chunkier and flaky.
Barbecued Peking duck:
The crispy duck skin was served with sugar which gives it a sweet twist while there was a colourful side of vegetables including watermelon radish which tastes like carrot.
The pancakes with duck, vegetables and sauce put together was flawless.
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