Situated in the basement of Landmark Prince’s, this windowless restaurant features a fish tank at the entrance, a bar to one side and a series of dining rooms stretching into the back of the space. Private dining rooms are available, some by sectioning off parts of the restaurant. It is decorated rather conservatively, with beige walls and dark timber-framed armchairs that are comfortable, but could do with a little sprucing up. Nonetheless, the dim lighting is ambient and comfortable, and when the restaurant is filled up, as it often does, the atmosphere is lively and jovial.

As evidenced in the restaurant's name and logo, the main concern here is seafood. With the increasing concern of sustainability, it's nice to know that Dot Cod is one of Hong Kong's forerunners on the issue. The menu mainly consists of reliable crowd-pleasers, such as salmon gravlax, cured in-house, served in thick slices with a tried and tested combination of juniper berries, lemon dressing and croutons but sour cream is replaced by a milkier burrata for a slightly more sophisticated touch, which the plating also suggests. On any given day, several fresh fish choices will be available as a main course, offered either pan-fried or grilled (often the servers will suggest which) with a choice of sides. Madagascan prawns, sourced from a sustainable fishery, are always available. When grilled, the juices and roe in the head release great flavours, but the body is relatively bland. Desserts go down the classic route too, and the strawberry soufflé arrives well-risen and holds its shape and marshmallow-like texture for an impressively long time. The yoghurt ice cream with which it is served is a wonderfully light and tangy accompaniment.

The wine list covers most of the major wine growing regions of the world as well as many grape varietals, even if there might only be one wine per varietal. There are quite a number of by the glass options, and many bottles at the accessible HK$300-400 mark. Servers are able to make educated suggestions with regards to pairing with food.

Service is friendly and approachable and any mistakes are quickly rectified with good communication between the kitchen, bar and guests. 

A meal for two with a glass of wine comes to around HK$1,400, which is decent value for a seafood restaurant.