Lee Wing Wah

Every table here is brimming with the pan-fried “salt and spice” shrimp, giant shell-on beauties with a thin layer of crispy crunch. (Ask for chili oil for dipping.) Go family-style and feed four with the shrimp, a heaping bowl of curry-laced Singapore noodles, a plate of garlicky Chinese spinach and a roasted duck with tangy hoisin sauce for dipping. Fresh-fruit smoothies make for the perfect ending.