There is a large Grand Opening sign up at Chef Lau's, which was what made me decide to try it for dinner last night. Two of us arrived before 6:30 and got the last table next to the fish tanks. There was a lot of activity at the tanks - every 5 minutes the lady was pulling up another live one. The set menus range from $28 to over $200. For $28, we got the house soup, clams in black bean sauce, small pea shoots sauteed with minced garlic, peking porkchops, half a crispy skin chicken and a fried flounder. Rice is $2 extra. Everything was fresh, though I thought the plate of clams was on the skimpy side and the flounder was small, so not a lot of meat. But we had a lot of leftovers for another meal. The peking porkchops have that screaming red color that always turns me off, but it tasted ok. (I miss the Gold Medal set menu - couldn't beat it for quality and variety...)
Regular dishes are offered at $5.25 each on the Chinese menu, plus a complimentary house broth.
I might come back to try some of the other dishes, as everything that passed by us looked pretty good, though I didn't see anything out of the ordinary. The fish certainly are fresh. Service is brusque but not surly. I think I like the other seafood place at the old Tin's site better - there is more room, a more interesting menu and the waitresses are more pleasant.