It's tough to distinguish yourself as a Chinese restaurant in Boston's Chinatown, but New Jumbo Seafood - renamed after a 2006 ownership change - has managed to garner a fine reputation, since opening in 1996, by storing and serving some of the freshest seafood in the neighborhood, most of which can be found floating in live tanks near the restaurant's entrance. They specialize in Hong Kong cuisine here - you'll notice the Hong Kong mural that covers one wall - and, since it's open late at night, this is a favorite after-work stop for local chefs. The fried salted calamari is a good place to start, with its light and crisp breading. Steamed or fried, Jumbo's whole fish selections are invariably tender, fresh and expertly cooked, and the variety of choices is truly unique. Beef, pork and chicken are all given a fair shake at Jumbo, as well.
"Spicy oysters in black-bean sauce; whole fish steamed with ginger and
scallions; and salt-and-pepper squid are just a few of its many
specialties. Lobster in any guise performs well (and cheaply) too, and
the stir-fried peapod stems are a fine side dish."