Originally we intend to head to High Island Reservoir East Dam, but arriving at Sai Kung at 10am we already saw a long queue waiting for taxi, and guessing that it would take quite a while to get a cab, we decided to just skip the hike and headed for an early lunch instead.
After a leisure walk around the area, we decided to have seafood, and headed to this Michelin 1-star restaurant. Walking up to the second floor, the dining area is spacious, with good distance between tables, a neat, tidy and clean ambience much different to the other seafood restaurants in the area.
Starting with an appetizer which is also a signature dish, as basically all tables also ordered the same, the Fried Tofu with Chili and Garlic ($60 for half portion) has a thin crispy skin with a soft and smooth tofu interior. The chili and garlic is spot on in flavors, and I can readily associate why it is so popular.
Another famous dish is the Fish Soup with Potatoes and Tomatoes ($58 each). The soup is really rich and intense in taste, with a sweet umami note that one cannot stop drinking. And again this soup is ordered by all the tables, and one even using it to blanch the geoduck.
For seafood we had Mantis Shrimp with Chili and Garlic ($888 for two). The mantis shrimp is really huge, with the two of them weighing 1 catty 7 tael. The staff helped to cut away the shell to facilitate us eating, and the meat was so tasty. The chili and garlic was certainly flavorsome, but did not mask the nice taste of the mantis shrimp. A fantastic dish and one of the best I had experienced for this dish.
Another seafood we ordered was Steamed Black Speckled Grouper ($715). The fish weighs 1 catty 2 tael, and cooked to perfection. The flesh of the fish is very tender while the skin having a nice chewy bite. I think from how clean we picked the meat from all the bones the chef would know how appreciate we are for this dish.
Completing the meal we had the Traditional Steamed Rice with Seafood ($198). Served in a clay bowl, it is highly fragrant, with plenty of dried shrimp, squid and whitebait, along with some steamed Chinese sausages, offering a fantastic range of seafood taste to the rice, further strengthened by the amount of spring onion and coriander. Not small even for the smaller portion, but we could not resist and also finishing everything in no time.
Service is good, and I like the attentiveness of the staff to customers' requests and the friendly attitude. The price and processing fee for the seafood is clearly shown on the menu and each seafood is also shown to us before passing to the kitchen. In that regards I think the restaurant did a good job in giving comfort to customers and not 'ripping them off'.
The bill was $2,226 and considering the seafood, quality of the food, overall ambience like decor and services, I would say it is a good option if you want a more decent place to have some nice seafood in Sai Kung.
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