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2010-01-03
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Typically we think of Lei Yue Mun or Sai Kung when it comes to seafood in Hong Kong. However, persons in my group came from the area so they know this “institution” well over 30+ years so we are more likely to get good foods than the other two places. The west rail line helped make it easier to visit this place with slightly over half an hour via train and a short cab ride.Put simply, all foods were cooked to perfection for its village style with simple ingredients to let the freshness of the
Put simply, all foods were cooked to perfection for its village style with simple ingredients to let the freshness of the seafood shines through. To me, this restaurant reflects a hallmark of Cantonese food that was famous world over and the “village” cooking style that this institution has been perfecting over the years, a remarkable record considering the fast pace of changes of restaurant in Hong Kong.
All food shown here are highly recommended. I noted on something I like more below.
Its steamed local shrimp, with a trademark of yellow hint at the area between its body and leg, was cooked just right. Its sweetness, smoothness and elastic but not meaty flesh vs. its fleshy and rough imported peers are a rare find one will have a hard time finding this shrimp on the Hong Kong island and Kowloon. A must try if they have it on the day.
E Fu Noodle with big shrimp is another take on the try and true Lobster E Fu Noodle at most seafood restaurants. Lighter taste overall but still an interesting dish. And I don’t have to remind you that you need to order the stir-fried grouper with celery and deep fried grouper bones and head. A must have here.
Since Lau Fau Shan is the oyster producing area in Hong Kong (yes, local oyster), we sampled two dishes that day. I preferred oyster in clay pot with ginger and green onion to fried battered oyster though both dishes are quite good.
Fried egg filled crab with rice cake was a new dish for me. So does the soup. Both were just OK. The fried rice with egg white was always great it wasn’t treated like some sorrow closing for the meal but but a real dish people are looking forward to.
I have been visiting this restaurant five times over the year and the quality was very consistently good except one dinner when there’s lots of tour groups in the restaurant. A late lunch around 1+PM seemed to be a better time to visit the place as the restaurant started to wind down from the lunch crowd and the chef has a bit more time to tend to the cooking. Ask the manager if you don’t know what/how to order. He and the waitstaff are very friendly. In the meantime, I’m salivating while I’m writing and hope to visit this restaurant again soon.
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