There was a time when foodies assumed the torpid neighbourhood of Macpherson would never make it on to their ‘must eat’ radar screen, but it did. Thanks to Ming Kee, which opened five years ago, Macpherson has been drawing a steady stream of food bloggers and gourmets; even a well-known dignitary has graced this eatery, as evidenced by the pictures that neatly adorn the curtain-lined walls. The lure? Rustic, non-denominational Chinese food seasoned with aplomb. As the name implies, the star attraction here is the live seafood displayed discreetly in tanks at the back of the air-conditioned restaurant. The crème de la crème of the seafood is the luscious steamed mussels – which look more like giant clams – in an addictive, fried garlic-streaked sauce. The claypot Sri Lankan crab tossed with crab roe-studded bee hoon, another popular dish here, was pleasant but slightly overdone. Other items that shine from the extensive menu include the tender fried spare ribs flavoured with a Guinness sauce and the bubbling-hot claypot bean curd with seasonal vegetables.