The owner of the two Chef Zhao Sichuan restaurants just opened a seafood restaurant, Pop Pot. In addition to a few Sichuan-style whole fish preparations, diners have the option of choosing one of several live fish and having it prepared in any of the following styles: Sichuan style, Kung bao style, Fried with onion and ginger, butter and black pepper, or steamed in ginger and scallion. Unlike their Hong Kong style competition such as San Mateo’s Champagne Restaurant, the fish are not on display in the dining room, and are presumably swimming away in the kitchen.
@sck pointed out in another thread that Chef Zhao runs this business, and this escaped me on a visit a few weeks back https://www.hungryonion.org/t/chef-zhao-mountain-view-bay-area/3561?u=hyperbowler.
The non-seafood items I tried are pricier than at other Sichuan restaurants, and the presentation is more refined as well.
Here are the seafood oriented menu pics:
2116 S. El Camino Real, San Mateo, CA 94403