The Original Home of Lobster Mountain — Where Cantonese Seafood Became a Spectacle

Founded by visionary chef and restaurateur Franky Yeung Pui-Kee, Fishman has long been the go-to destination for grand Cantonese seafood banquets. From crisp-fried lobster piled high with golden garlic, to indulgent king crab platters and abalone delicacies, the restaurant has redefined what Chinese seafood dining in Canada can be.

Unlike its polished sister restaurant, Jumbo Lobster in Richmond Hill, Fishman retains a more traditional style—no dim sum service, just bold, straightforward seafood dishes delivered in the lively setting of a classic Chinese banquet hall.

Here, flavour comes first, and scale is part of the thrill. While Jumbo Lobster embodies spectacle and refinement, Fishman Lobster Clubhouse remains the heart of the original Lobster Mountain legacy—the place where a single dish transformed Cantonese seafood into a global phenomenon.