The Bay Fish & Chips hides in the backwater of Sunnyvale’s L-shaped Civic Square, between Sisters Bake Shop and the Blue Max Bar. A good fish and chips place is hard to find these days.And this one has terrific won ton soup. Kam Yim Wong is the friendly guy at the counter. He and his wife, chef Chau Wong, have fished the Bay for 15 years.

Lunch specials are a great deal. Hefty baskets overflow with fish and chips, or calamari and chips, for $5.50. Substitute rice for fries if you want. But a taste for deep-fried food is a good reason to go out. The Wongs use soybean oil and change it often. Fish in one fryer, potatoes and vegetables in the other, vegetarians will want to know.

On our lunch special, two filets of flaky Alaska pollack stayed steaming hot in an almost sweet, smooth tempura-type crust. Breaded calamari strips and tentacles come out darker, lumpier and a little spicier. They also are good. Fries are dipped in batter, so they’re extra crunchy outside, hot potatoes inside. Coleslaw swims in mayonnaise,
cut with lemon juice. You can also buy a lemon for 30 cents.