Grilled seafood is the default dinner in a city built on the sea. Lobster, tiger prawns, squid, cobia, scallops — chosen live from the tank, grilled over charcoal, eaten with green chilli salt or salt-pepper-lime.
Two kinds of venue. Places on shore are convenient and their prices more predictable. The floating rafts out in the bay mean a boat ride, seafood lifted straight from the pens, and dinner in the middle of the water — a different experience altogether, but settle both the boat fare and the food price up front.
At either, ask the price per kilo and confirm the weight before anything is cooked. This is not haggling, it is how you avoid a misunderstanding at the end — and an honest seller will not mind at all.