This is surrounded by legs of fried crab in a salt-spice batter. The shrimp heads included on the plate get the same cooking process for those who are so inclined. The restaurant doesn't claim that vegetable dishes are a house specialty, but maybe it should. Spinach is wilted in a clear broth, then topped with quarters of preserved egg, drizzled with the white of a salted duck egg and finished with its hard-cooked yolk. The waiter ladles the broth into bowls and you eat it as an fabulous after-dinner soup.
Service manages to be both formal and friendly.
Only your waiter or waitress will serve you the food, even though the dish is usually brought to the table by another server. But the staff is also congenial, happily recommending dishes and describing ingredients that may be left off the menu. Those little touches, along with very good seafood, set Koi Palace apart. Excellent fresh seafood. Many uncommon dishes.