The steamed scallops in garlic sauce at Fung's are exquisite -- probably because the scallops are still alive when you order them. The shellfish come to the table barely cooked and attached to the shell and lovingly decorated with chopped garlic. Chef and owner Hoi Fung adheres to the culinary aesthetic of his native Hong Kong, where the belief is that fresh seafood should be served simply. A little ginger and scallion is all the sauce you'll need on the snow crab, lobster and ling cod that you see swimming around in the aquariums near the front door. The live seafood items are the best things there, but they don't come cheap. If you don't like seafood, order something else from the 400-item menu. Chef Fung comes from an illustrious Chinese family that has produced many famous chefs, and this is Chinese fine dining, not cheap eats.