Wineshark HK Restaurant Review - Seventh Son Restaurant 家全七福

With people paying more attention to traditional Cantonese cuisine, a few renowned restaurants are becoming even more popular, drawing interests from Chinese and overseas tourists. One of the examples is Seventh Son, and despite the challenges in local dining industry, they continued to expand in China and Japan.

It was already five years since my last visit, and arriving at their Wanchai branch located at Wharney Hotel, the décor and ambience had not changed, with traditional table setting in the main dining area, and a few VIP rooms on the side. Seated at a table at the back, we had ordered several dishes on the night.

Starting with Honey Glazed Barbecued Chicken Liver 蜜汁燒鳳肝 ($260). The chicken liver were all big in size, beautifully grilled with honey to give a sweet and slightly charred surface, while the liver had a good bite and great in taste. It might not be very healthy, but it was fantastic in flavours, must have if you like innards.

We also had Fresh Lobster Meat 游水龍蝦球 ($2,512), having a medium-sized local live lobster, with the tail meat taken out to stir-fry. The lobster was sweet in taste, cooked perfectly with shallot to enjoy its original and true taste. It was truly the best way to enjoy a live lobster.

Even the head and legs of the lobster were not wasted, with the chef deep-frying them with garlic and chili salt, making the residual meat inside easier to be retrieved, also serving as another way to enjoy the lobster in stronger seasoning with the appetizing garlic and chili ‘kick’.

Another traditional dish we had was Deep-Fried Frog’s Legs with Garlic and Chili 椒鹽田雞腿 ($340). The frog’s legs were coated with a thin layer of batter, before deep-frying to maintain a juicy and tender texture, while the garlic and chili again adding appealing seasoning to the frog’s legs.

To balance the stronger flavours, Fried Bean Curd with Morel Mushroom 羊肚菌琵琶豆腐 ($320) was a good choice. The bean curd was crushed and mixed with finely chopped mushrooms, enriching with its nice fragrance, before deep-frying, paired with a thick oyster sauce on the side for flavours.

For desserts, we had Leaf Wrapped Glutinous Dumpling with Red Bean Paste 豆沙蘋葉角 ($70). This was a traditional dim sum but seldomly seen nowadays, using the leaf to wrap the glutinous dumpling to steam, to infuse a delicate fragrance, while the red bean paste filling was appropriate in sweetness. A very refined offering.

The other dessert was Sweetened Walnut Cream Soup 生磨合桃露 ($80). The walnut cream soup was homemade, making the effort to grind the walnuts very fine and not using the machine which tends to heat up the walnut to create an ‘off taste’. Also appropriate in sweetness, another nice one to wrap up the dinner with.

Service was good, with the staff attentive and courteous, though they could spend more time explaining the dishes. The bill on the night was $4,006. Considering the food quality and overall dining experience, I would rate this restaurant a Good 73 points, definitely worth trying.