It’s been a while since our last visit to this famous, Michelin-starred seafood restaurant in Sai Kung. Seeing the recent TV program introducing their chef, we decided to come again on Tuesday evening (to avoid the crowd) and see whether they continue to maintain the high quality we enjoyed earlier.
Walking up the stairs, the ambience has not changed much, with the same décor which is much more comfortable and cleaner than most of the other seafood restaurants in Sai Kung. The distance between tables also offer more comfortable dining experience. While they had set menu, we decided to order several signature dishes.
To begin, we had Fish Soup with Potatoes & Tomatoes 西貢地道魚湯 ($80 per serving). The soup was amazingly delicious, full of intense fish flavours. It was also served very hot in temperature, which I believe was critical. While it might look simple, this soup truly highlighted the attention and skills of the chef. Next time we should simply order a large bowl to share.
Next came Steamed Local Small Fish Seasoned with Sea Salt 鹽蒸西貢海魚仔 ($498). We liked these small local fish as they were generally more flavourful. Today the catch had Chocolate Hind and Goldsilk Seabream. Steamed perfectly, the fish were phenomenal, with the sea salt bringing a tiny bit of seasoning to highlight the original taste.
The third course we had Stir-fried Razor Clams with Black Beans Sauce and Peppers 豉椒炒蟶子皇 ($280 for two). With good ‘wok hei’, the razor clams were tender and rich in umami taste, with the black bean sauce and peppers giving mouth-watering fragrance and savoury flavours to enrich the razor clams.
We continued with Deep-fried Abalones Seasoned with Salt & Pepper 椒鹽焗鮑魚 ($310 for two). The large Dalian abalone was tender and could easily be cut with the knife, seasoned well with salt and pepper. In many restaurants this dish would make me thirsty because of MSG used in the pepper salt, but here there was no such issue. Really nice.
The dish I missed most was Steamed Rice with Dried Seafood in Traditional Style 西貢艇仔蒸飯 ($288). Served in a traditional clay tray, the assorted delicacies including dried shrimp, dried squid, small dried shrimps, and Chinese sausages were placed on top of the steamed rice, with plenty of shredded ginger and scallions. Without adding a drop of soy sauce, the flavours were already fantastic, with the rice absorbing the essences of the various seafood. I could not stop eating. Pure wonders.
For dessert, we had Young Coconut Agar Jelly 椰青大菜糕 ($60) and Mango Sticky Rice 芒果糯米飯 ($128). The agar jelly had firmer texture than gelatin, made with young coconut water for its refreshing sweetness, and coconut meat for additional bite. The sticky rice was also good, with the coconut milk not too sweet, and we liked the sesame on the rice for its fragrance. The mango was sweet as well.
Service was very good, with the staff friendly and helpful in recommending, and they would not push customers to order the expensive seafood. The bill on the night was $1,958. Many people say this restaurant is expensive, and while I don’t think it is cheap, it is worth the money as the food is fantastic, especially those featuring local seafood.
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