At one restaurant we patronized, you pick your fish from baskets in front. It comes back quickly in spices and sauces: Tiny squid, mussels, large palm oysters, crab, tiger prawns, ending with a hot pot with two kinds of fish and vegetables and noodles to cook in broth.

The fun part was piling shells on the table or floor (plates evidently not necessary). When finished, diners leave and waiters move aside the table to sweep up all the gunk before seating the next customers.