BaShe Peasts The Entire Fish 65-67 Wusong St Yau Ma Tei, Kowloon Tel: 2388 6867 Branches also in Hung Hom and Shau Kei Wan Grub: Simple, Sichuan-style menu only offers ba she spicy fish, a Sichuan speciality, vermicelli in soup and small dishes such as cucumber sauteed with garlic, lamb and chicken skewers, and chicken wings. Vibe: The family-style restaurant is filled with small tables and decorated in traditional Chinese colours. It's not particularly spacious, but there is enough room for parties of six to sit comfortably. Who to bring: Friends who fancy spicy food or out-of-towners who are up to challenging their taste buds. It's also a great place for a family meal if you're bored of southern Chinese cooking. What's hot: The fish is the hottest dish on the menu - in all senses of the word. Most customers order the fish as their main course - a half portion of fish and some small sides dishes like skewers should be enough for a party of three. The fresh, meaty fish is served on a tray with a flame below to keep the temperature at boiling point, which enhances the flavours as time goes by. You can choose how spicy you want the dish: served with preserved vegetables, it's just a little tongue-tingly, but at the hottest level, with loads of chillies, expect your tongue to go numb and your saliva glands to work over time. The chicken and lamb skewers are deliciously tender, marinated with special herbs. The vermicelli in soup isn't anything spectacular, but the fish stock soup base is very tasty. What's not: If you don't eat much fish, picking out the bones can be nerve-wracking and troublesome. Just chew carefully. And if you're not accustomed to the traditional mala flavour, the food may seem excessively oily. Cost: About HK$100 per person.