It has been some time since I was last at Fishman Lobster Clubhouse, the now famous worldwide Chinese lobster restaurant serving mountains of Hong Kong style deep fried lobster and other seafood fare. For me, it has been almost two years since I was last here in fact, last time was in 2023 for my birthday, the first time, and now once again in 2025 for my birthday. Let’s see how things have changed since then.

Armed with a newer phone that can take better photos in the dark, the outside looks nice now.

Going inside now, looks like they have some nice discounts for birthday and seniors, 15% off your table/meal I guess, noice.

Looking pretty nice, it’s about the same as I remember it, maybe a bit cleaner but it’s basically the same. This place closed for a number of months for renovations so I wonder what exactly did they do.

Ahh I see how it is, they closed for renovations to add these in, these large industry scale fridges for dry aging beef for steaks. Ah I see now.

The time now was just after 5:30pm or so, so a fairly early dinner so it wasn’t too busy. I had reservations anyways just in case tho.

I remember this fishman statue, used to be on the other side, this seating area is new I think. Nice happy birthday scene too. I suppose probably most people coming here is for birthdays or other special occasions, makes sense; even myself included.

Thanks of lobsters looking pretty fresh and clean, noice.

One last shot of the restaurant in full view before I sit down with my family to pick our meal. Not bad.

And here is the sheets of laminated paper for the menus as like before. The a la carte menu for individual items. The prices if compared to 2 years ago is considerably higher, just like everything else over these past number of years.

Combo sets using numbers. Once again considerably higher than in the past. The menu arrangement itself has also changed a bit too. They used to have like tenderloin beef with garlic but now that and some other items are completely gone, now replaced with “Dryaged over 20 days AAA Canada Ribeye steak” in many if not most of the combo packages now. I suppose they committed to the steak game once they figured out they can charge lots of money for making and selling/cooking their own dryaged steak.

The base package that we ultimately started off with, not bad. Of course we are going to add more stuff to this but yea, already an expensive start.

The other menu with more other rare selections such as lamb, king crab and such for larger groups.

On the other side even more expensive packages featuring a mix of lamb, steak and an assortment of lobster and crab.

The last menu has even more expensive combinations, the most expensive being set F, $1888 for 12-15 people, wow. In my opinion a lot of these packages have “French Red Wine” which in my opinion is just unnecessary padding and just more excuse to increase the price. In many ways, the dry aged steak they are serving also serves to increase the overall price too.

Just chillin out, chillint out, chillin out, chillin out with da family…

…having ourselves a parrrttttaayy. Just chillin out, chillint out…

We are here because I said so. No one disagreed with my request so I guess everyone was kinda curious to see how this place is like again.

Legendary tea pot with candle heating, not bad, it got some use this meal for sure.

As per custom of this place, they bring over the lobsters that you are going to eat. You normally can pick them up for photos and shit but I don’t care, I did that already the first time so yea, keep them in their bucket. We ended up getting another 3 pounds of lobster in addition to the 5 that was included because yea, I want to have another style of lobster.

Our combo order and our additions, which was several, we’ll see what we got.

First thing that came was our dry aged steak. Noice, comes in like herb butter and garlic, pre cut for us already.

Closeup of the steak, the reason why this placed closed for some time for renovations. The plate itself is heated hot with a candle underneath, it comes like rare/medium rare so the more you keep it on or turn slices facedown you can cook it more if you want to ruin it.

Overall pretty good steak, you can definitely taste the dry age taste, tender and well seasoned especially with the better and garlic. However, at this size for the whole table, it’s basically just an appetizer, which is fine, but a very expensive tasty appetizer that is. Is it worth the price? Probably not, but regardless, most packages have this included in various amounts, they obviously worked hard to make this, so might as well try it right?

Some classic sweet and sour, pretty solid pretty fresh. No complaints here, good shit. This was an extra add-on dish ontop of our package.

Another classic, e-fu noodles, also added extra. Pretty base solid. It’s my birthday after all so gotta eat dem noodles.

Next that came is our ‘soup of the day’ which is basically chicken broth and pork mixed together simmered for a long time. Pretty clean and very umami rich, pretty good.

They asked if we wanted them to empty out the contents of the pot, I mean you can technically eat this shit too but why would I when I have lobster and just had steak? I mean, it’s not like they are skimping out on this. While nice and all, no one really ate the soup contents, and had the staff just take it away after some time.

First lobster pile arrived, the extra 3 pounds of lobster that I had asked to be in maggi sauce fried. Pretty solid and sweet. Good shit. For some reason however, it was hard to get the lobster meat out of this lobster’s shell, it was really stuck onto the shell and by the time you got it out, it was all in strands, ah-well.

Steamed bass fish, 1.5 pounds, classic and solid Chinese style, good shit. Nothing else more to say about this.

The main lobster arrived, the HK style or “typhoon shelter crab” style they are known for with fries and garlic and shit. Nice mountain, as I remember it, more or less. Good shit, still the best, while Maggi sauce is good and all, nothing beats HK style when you are having Chinese style lobster.

Also ordered another extra, lobster roe fried rice with shrimps, pretty good, lots of value here so that’s good.

And the last dish that came was the mandatory snowpea tips greens and king mushroom, base, it’s expensive you know, these vegetables, cause they tender and so on etc.

Full table view, all the shit came pretty quick so yea, table space is hard to manage, especially since we ordered so many dishes. Of course the steak was long gone, even before the rest of the meal came which is good since it would have took up space.

We ended up finishing a good 80-85% of the meal, which was a bit surprising really but then again, it’s just lobster mainly, all shell and shit so yea, but regardless we took the leftovers home. The dessert that came with our package was just these jelly pieces, I think black sesame flabor, it was alright.

At the end of the day our bill came, and considering tax/tip and even the 15% off table discount for seniors and or birthday discount (you can’t stack them) the final bill for our meal was $511.20. Wow, yea, that’s pretty expensive; I can’t remember the price, gotta check the old post but too lazy but I’m pretty sure in 2023 it wasn’t that much, but then again the discount helps alot; otherwise the bill would have been over $600. Ahwell, what can you do.

Mandatory proof of existence fish-man statue approval leftovers carry edition.

Mandatory, proof of birthday existence of self display edition. Gotta do it you know, they built this just for this moment.

Some upclose shots of the in house dry aged steaks they are working on hmm interesting.

It’s interesting that they put little display cards to show when they are ready and or when they were first put in. Cool.

On our way out, one last photo of the signs for birthday and senior discount, noice.

And so that does it, another successful visit to Fishmen Lobster Clubhouse in 2025, two years later after their renovation and upgrade to trying to become a steakhouse as well to add to their fame for their lobster tower. Well, overall it was a great experience but obviously very expensive, I mean, a bit too expensive in my opinion but what can you do, the price of everything has gone up. I do feel that the steak kinda artificially increases the price of set combos, which is part of their excuse/plan to charge so much but if you look at the a la carte prices, that 16oz steak cost $100! That’s quite a lot for what you are getting, even if it was very tasty, I would have spent maybe 50-60 dollars on that steak but $100? Overpriced, even if it was dry aged. The steak itself in many ways is trying to cater to a western audience which is kinda strange but I guess it makes sense, surf and turf after all, but I wouldn’t have thought that a HK Chinese restaurant like this would do this honestly and try it’s best to cater towards westerners and non-Asian people/tastes. Even with the lobster they try every possible way to charge for extra, like if you get HK style lobster, that’s a base $15 extra even for maggi sauce style it’s like $5 extra I think. I get it, shit is expensive now and this meal is a luxury but still, I wish it was a bit cheaper. Would that stop me from coming here? Probably not, despite it’s change in menu towards offering steak and in general increase in prices, there still isn’t any other place like this in Toronto that I know of, other than Jumbo Lobster clubhouse, which is the same menu and owners. Overall a good meal, expensive, but very good nonetheless, $500 well spent for food and the experience. Maybe once every other year is good, every year is too much maybe, unless you want to be rich and show off to friends/family or guests from out of town/business shit; I mean, this place is world famous now due to youtuber and influencers, it’s kinda become a mini tourist attraction in a way, for better or worse I guess.