Founded in December 2009 by Chan Chi Ho, the founder of Ah Yi Abalone and a close disciple of the world's imperial chef Mr. Yeung Kwan Yi, as the name suggests, the beautiful view of Victoria Harbour is also one of the restaurant's features.

When it comes to qualifications and fame, the one-Michelin-starred restaurant Ah Yi Seaview Hotel is far inferior to the Fulin Hotel Ah Yi Abalone. Although it does not have the pride of the inscription "A Yi abalone is the first in the world", the true inheritance obtained from the master still makes the restaurant's swallow abalone wing dishes capture the stomach of many diners.

Abalone was called "anchovy" in ancient times, and it has occupied a noble position in Chinese banquets since ancient times. At the beginning of the 20th century, the Tan family cuisine was famous in Beijing, and two of the famous dishes, "braised abalone" and "abalone with oyster sauce", are examples of modern abalone. Fresh abalone is the most expensive than 1,000 Hong Kong dollars, while dried abalone can be counted in 10,000 yuan. The three most famous dried abalone are all produced in Japan: Yoshishina, Iwate Prefecture, Aomori Prefecture, and Hema Abalone. The predecessor of a 2-head dried abalone is a fresh abalone weighing about 3 catties, and it takes more than ten years of growth to double the value of the best large abalone. The drying of abalone is also the secret recipe of the master, so although there are good fresh abalone in places such as New Zealand and South Africa, they cannot make dried abalone comparable to Japan.

The abalone dishes of Ayi Seaview Hotel are very good, whether it is the goose paw or the fish maw, they are very delicious. It is recommended to order the four treasures of abalone, 35 Jipin abalone, Polish goose paws, fish maw tubes, and white mushrooms are neatly stacked, 880 Hong Kong dollars per person, and you can taste four delicacies at a time. Seafood dishes such as ancient lotus fragrant stuffed sea cucumber, whole abalone lettuce song, and turquoise oil soaked leek king belly kernel may wish to try.

There are also many signature dishes in the restaurant. Baked crab lid with curry foie gras, white lung soup with apricot juice, oxtail stewed with red wine sauce and signature fried rice in sand nests are all popular with diners. The signature fried rice in Sa Wo looks ordinary, with shrimp, barbecued pork and egg drops, decorated with shallots.

The restaurant also offers a number of single set menus, ranging from 1,000 yuan to 3,000 yuan depending on the type and number of abalones. For example, the 34-head Aomori net abalone set can taste precious ingredients such as foie gras, sea cucumber, abalone, lobster, fish maw, etc., as well as noodles and official swallow for dessert, which can be enjoyed for HK$1,700.

Both branches of Ah Yi Harbour View Hotel have a pleasant view of Victoria Harbour during the day and the lights of Victoria Harbour at night. Among them, there are 4 private rooms in the Tsim Sha Tsui store, and the No. 11 table in the hall has the best view. The food is beautiful, and a bottle of wine is opened, and a meal is so perfectly solved.