This restaurant is located in Tai Koo Place, Quarry Bay. Part of the East Ocean Gourmet Group which started in 1982, which operates five restaurants in HK, this one is specialized in Cantonese cuisine. Quite popular apparently from the nearly full-house seating on the night, the decor is decent, brightly lit and reasonably comfortable on the setting.
Seeing many people ordering the hairy crab menu, we decided not following suit as I am not a big fan of this fresh-water crustacean. Going for a la carte instead, we had the Stir-Fried Garoupa with Sugar Snap Pea. The taste is fairly good, with the fish seasoned delicately to allow its original flavors to get highlighted, while the snap pea are sweet and tender. A good start for our dinner.
Part of the 'two ways', the other garoupa dish was Steamed Garoupa Head and Belly with Dried Mandarin Peel. This one was not as good unfortunately, with the seasoning on the heavy side, a bit salty for us. The quality of the mandarin peel was also just mediocre, and could not bring forth the fragrance. A bit of a disappointment. The two dishes are priced at $288.
We also had the Braised Mutton in Traditional Casserole Style ($298). Served steaming hot and continued to be cooked on a stove, the mutton was decent in texture, though from the taste I found it was probably frozen and not fresh meat. The sauce was also falling short of expectation, without the rich fermented bean curd aroma or taste. This dish was overall also quite a let-down.
Not having the hairy crab but we ended up ordering a Stewed Tofu with Hairy Crab Meat ($138). This one in my opinion was the better of the dishes on the night, with the tofu soft, the crab meat and yolk quite tasty (even though the portion of them was a bit too little).
The other dish we had was Steamed Prawns with Garlic ($168). This would be easily one of the most common dishes for most seafood restaurants, and seldom can go wrong. And also as expected, the prawns are fresh. The garlic and soy sauce did pair well and was a perfect match for many seafood. A nice one.
To finish we also ordered the signature Steamed Birthday Bun ($22 each). Pretty big in size, it was steamed upon order to ensure the skin of the bun remained soft. The lotus paste fillings are not too sweet, and the salty egg yolk was dripping with oil. Even though we were full we managed to finish it all.
The service was reasonable for a traditional Cantonese restaurant but obviously got room for improvement. With the total bill at $1092 for three people, I would say the restaurant was decent, but not one I could recommend given there are plenty of other choices in town.
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