The Houston Chronicle's Alison Cook gives Hai Cang two stars in an overall favorable review. Cook writes: "The black sea bass special on a recent evening, steamed whole out of the live tank with ginger and scallion, was as fresh and firm and meticulously cooked as could be, with slip-slidey flesh not a minute overcooked and faintly gelatinous skin that amped up the mineral flavor of the fish." [Houston Chronicle]
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