Jordan, Hong Kong - my go-to every time I visit HK. They know how to cook seafood! And some other…read moresignature dishes that they have here are so amazing too like the shrimp cake and the fried dough with honey! The dishes I must order here are their cheesy lobster with longevity noodles and their pepper salt pissing shrimp. Oh so good. My mouth is watering now just writing about it! And that night I went they also had razor clams as well! Yum! Service was great. The people were really friendly. The restaurant was busy on a weeknight as well. It's easy to find, near Jordan station located inside a plaza. Just take the elevator 7/F I think? and it'll take you straight there. Most of all their prices are very reasonable! You can't get this quality and taste for this price anywhere else; that's why I keep coming back. Writing this review makes me happy because I can relive this meal. :-)

Mantis prawns $88 HKD x2 and sharks fin soup with chicken $98 HKD…read more Super pricey for just some appetizer dish but you can tell its native and local preference Good to try but wouldn't eat a whole feast here unless you feel like splurging As a traveler, there are lots of other affordable restaurants that are just as good!

Came here at the suggestion of a good friend, and this was easily one of the best hits for cheap…read morebut good and fresh seafood. We had the oysters, shrimp, scallops, and A choi. Very reasonable prices, and decent service for a Hong Kong dai pai dong. I love that they go overboard with garlic and scallions as a seasoning, it brought out the freshness of the seafood. I would definitely recommend for other visitors.

Came back for dinner, just found out at this pai dong there is another restaurant on the other half…read moreof this pai dong, not one big pai dong restaurant. We ordered snails in spicy sauce, nice spice good snails, clams black beans sauce also good, sweet and sour pork found it to be on the sour side, meat was tender, bitter melon with spare ribs, bitter melon lack taste, ribs was good.

Vacationing in HK and one of the staff at the hotel recommeded it! Worth a stop couple location but…read morethis one was walking distance from our hotel ! I can definetly see why the seasoned potato and steak was a classic Fried egg yolk squid was full of flavored and the stir fried veggie yum ! Each dish elevated by that classic wok hey! Reasonable price and large portion

My taste buds have been blessed like never before…read more A hugely popular restaurant in Sham Shui Po, this local favorite has 3 locations on the same street that share the same kitchen. It's definitely beneficial to know the language and style of ordering before coming to one of the remaining restaurants in Hong Kong that will give you that old-school Hong Kong feel, where tables spill onto the street and extends down an alleyway. A friend of a friend brought us here on a Monday night after a long day of boating, so you can imagine how hungry we were! The moment we sat down (in a prime location: next to the where the butchers are slicing and dicing the freshly made roast pork, duck, etc.), our waiter, a older gentleman has tea and utensils ready and has a notepad out for our order. Now I can't tell you the actual name of each dish in Chinese, but please refer to my photos to reference the dish. (If need be, show your waiter the photo! You won't regret it.) Seasoned potatoes with steak: I believe this is the first thing on the menu, and with good reason! I don't know what kind of seasoning they used but the taste of these potatoes are out of this world. These are definitely not your run-of-the-mill sliced potatoes. I felt obligated to offer the last piece to my friends but breathed an internal sigh of relief when they declined and I was able to have it for myself. The steak was delicious as well, tender and just the right size to have with the potatoes! Seasoned crawfish with ginger and scallions: These are so fresh! You can walk right up the seafood market next door and ask for a pound of these crawfish to be cooked. There's a technique to eating these: rip off the head, then take the tail and pull lightly to separate the shell from the meat. Scallops with vermicelli: A giant scallop seasoned with cooked ginger and vermicelli. I practically inhaled this. The scallop and vermicelli both complemented each other; the subtle flavors of each mixed with the ginger. Roast Quail: Quail can be a bit difficult to eat, with many small bones, but it was worth it! The skin of the quail was flavorful and not too salty, and the meat tender. Battered Squid: I love seafood, particularly fried calamari, so if you're like me, you will love this dish! While similar to fried calamari, the batter for this squid is light and doesn't overwhelm the squid. The squid itself was perfectly chewy and not rubbery at all. Veggies with egg and preserved duck egg: Perfectly cooked veggies in a broth I would have loved some extra rice to pour into. The egg and preserved duck egg both add some extra kick to this dish. Fatty beef with broad noodles clay pot: I almost didn't think I could fit any more food into me, but I had to try it. The beef had just enough fat on it and was sliced thin enough to enjoy. The noodles and broth were delicious. 100% would recommend to a friend, a stranger, an enemy! The total came out to about 188 HKD each, between the 4 of us. Well worth it.

You cannot miss this great local eatery when you visit in Hong Kong! 避風塘炒蟹!read more

Had a fun and yummy dinner last night. We use local app (Open Rice) and found this joint. I am…read moresurprised to see this on Yelp. Since I am here, I thought I would share with my peeps. I post a picture of its lobby as I would never be able to spot it without Google map. As we took the elevator up to the second floor, we could hear all the chatters before the door is opened. We were shocked once the door is opened. This place is vibing!! We didn't make a reservation at all. We got there around 8pm on a Thursday night. We were seated immediately. All the staff are super friendly and funny. We ordered a bunch of food and a few bottles of beers. What a fun night with great food! We will certainly come back when we are back to Hong Kong.

Food (**** out of *****); As long as their head chef is in, the place is legit and will serve up…read moresome of the best seafood equal in cooking skill to the big restaurants. If you're going on a holiday or Sunday, be sure to ask if their head chef is in before you decide if you want to go there or not. I've been there many times and their head chef has never disappointed me. When in Sai Kung, I advise you to skip the restaurants that the touts will bring you to because those restaurants are much more expensive than but not better than this little mom and pop restaurant. Also, skip the big tourist trap restaurants on the main drag for the same reason. The owner "Michael" also owns a live seafood stand in the wet market behind the restaurant. Ask the owner to show you which seafood stand this is. Then, go and pick out and pay for the live seafood that you want them to cook for you. Take this seafood back to the restaurant and they will cook it for you for a small fee, This fee varies, but it is usually the greater of 200HKD per person or 100% of the price of the seafood. Many times, it is much less than this. I don't know how he figures how much to charge me as my Chinese speaking ability is crap, but he's always been fair and honest with me. This is a stupendous bargain, because I have a relative in the food industry and he informs me that most restaurants charge 200% of the price of the groceries as the profit margin to charge you. On this trip, I had the live abalone, living scallops, pissing shrimp (mantis shrimp), fresh razor clams, and chicken. All of the seafood has that fresh, sweet, sea taste that only living seafood has. None of it tasted "fishy". BTW, you have to tell them how you want it cooked, so if you're not a major foodie, bring a friend who is or it will be cooked wrong, through no fault of the restaurant's. I had the razor clam stir fried with hot peppers and black bean. It was not too spicy as to overpower the natural flavor of the razor clams. There was only a tiny bit of sand in it. On a previous visit, I had the razor clams steamed with garlic, ginger, onions, scallions, and wine. There was zero sand in it on my previous visit. I like it steamed more than the stir fry method. On this visit, I had the live scallops steamed with garlic, onions, scallions, ginger and wine. It was divine. The abalone was steamed with special sauce. Both the abalone and scallops were not rubbery. If you overcook these shellfish, it will be rubbery and it is very easy to overcook. The chef here is very skillful. The pissing shrimp (mantis shrimp) were stir fried in cheese crust. It was fragrant and slightly pungent from the cheese. All the seafood was excellent. The ginger chicken was average. I don't know what I was thinking, ordering a chicken in a seafood restaurant. Duh. Service (***** out of *****); Unlike most Cantonese restaurants, the waiters here will check up on you to see how you are doing, they'll change out your dirty plates, and the manager will also check up on you. Atmosphere (** out of *****); A typical mom and pop mini-restaurant. They have some photos of celebrities who've dined there before proudly displayed on the walls, but they have no decor and the front door is often open when the weather is nice outside, so you might have to fend off an occasional fly or mosquito. I did not see any flies at all on this trip. Conclusion (***** out of *****); The tally is 4 stars, but I gave them an extra star for value. They have no English menu, but it is not really necessary. All you have to do is point at the seafood that you want and then tell them, "tsing" (steamed), "chow tseow yeem" (stir fried with salt and pepper), "hu dow see tsew" (black beans and pepper), "cheese" (with cheese), or "chow" (stir fried). This is a hidden gem on the side streets frequented by locals, away from the tourist traps. For the best seafood in Hong Kong at a very reasonable price, go directly to New Tak Kee Seafood Restaurant. P.S. some unscrupulous seafood, mushroom, beef, and dairy vendors sell radioactive stuff from Fukushima and the surrounding regions in Japan. This is a big problem in Hong Kong because almost all food is imported into Hong Kong. My crazy S.O. actually tested all the seafood here and it is all within safety limits.

One of the best restaurants in Sai Kung for price and quality. We were a group of eight, and got…read morethe works -- baked lobster with cheese, deep fried mantis shrimp, steamed scallops, etc -- for HKD 250 each including six beers. Anecdotally, this is significantly cheaper than the Michelin-starred restaurants in Sai Kung, but for the same quality. Very good service as well; would definitely recommend!

It isn't cheap, but no quality buffet ever is in HK. The name is as literal as can be, as…read moreHarbourside sits on the Kowloon side staring at one of the most stunning views of the Hong Kong skyline (as is the rest of the Intercontinental). From a food front, the spread is luxurious as it is enormous. The variety is a bit dizzying and completely overwhelming for the average hungrier than life patron. At $500-900HKD, it's almost hard to see where the value lies. Is it the ambiance (which is breathtaking), the service (which is superb), or the quality of the food (which is good for a buffet)? I'd have to say it's a little bit of everything. If all you can eat in an high end setting sounds appealing to you, then this is one of the better hotel buffets in Hong Kong. The seafood selection is the place where most folks tend to get the most bang for their buck. From mussels, clams, prawns, and limited oysters, there is also snow crab legs and lobster claws. Occasionally there are whole crabs and lobsters, which usually taste like they've been frozen. The sushi is an easy skip, due to the terrible presentation and slim cuts, but the sashimi, particularly the salmon, is quite good. There is also a decent variety of smoked salmon, which seems to be one of the most popular items in any HK buffet. The Italiano section features various breads, cold cuts, and cheeses. There is a pasta station, but it's closer to the middle where the hot foods are prepared. The dried fruits selection is nicely paired with the various cheeses ranging from gruyere to bleu. This area is not particularly impressive on its own, but decent for variety's sake. Hodgepodge is the best way I can describe the hot foods area. Random foods from a featured cuisine of the month (in my case, it was Korean), along with Dim Sum during lunch time, and various cuisines that span from Indian to Continental. There is also a carving station with trio of meats (ham, lamb, beef) as well as a "you make it" wonton noodle station. Big ups to the truffled potato mash, that was probably my favorite savory side dish there. Desserts are usually my least favorite portion of any buffet, but they do a good job showcasing some serious variety here. There are pastries, fresh fruits, candied pieces, a macaron tower, and even a fondue fountain. That's not to say that all sweet tooths will be conquered, this is Asia after all. Having been to a fair number of hotel buffets in Tsim Sha Tsui, I can safely attest that Harbourside is indeed among the better ones. For the variety alone, it's a glutton's paradise but the view is virtually unbeatable. I'm already looking forward to my next visit.

With a bunch of places in mind to go for brunch in and around Hong Kong, Harbourside at the…read moreIntercontinental was not far down my list. We made reservations a few weeks in advance because they book up quickly. The Sunday brunch that is offered is about $808HKD plus 10%. There is an option for free flow Champagne (Perrier Jouet) for about $858HKD plus 10%. Having been here on numerous occasions for my share of boozy brunches, I feel the quality of the food has gone down in the recent year. A lot of people love having the lobsters and the cold seafood bar. The bar in my most recent visit seems a bit messy and not as much variety of the types of seafood begin offered. The staff here are always very pleasant. There are servers walking around with bottles and bottles of champagne ready to top you up before you're on empty. They keep the bubbles coming so you don't even think about eating the food? That seems to be a tactic that worked on me. I didn't notice the downfall of the food until my buzz wore off. The brunch is one of the longer ones compared to other places. You can be seated starting 11:30 and the last drop of bubbly would be poured into your glass at 3:00. The cost of the buffet also covers you a drink at the end of your meal should you want a latte or tea to finish you off.

Wah wah wah! Another hidden gem!…read more The food here is so good and there's quite a few unique dishes!! Seafood is very fresh and tasty. The deep fried tofu is bomb! Super silky and smooth, without a chewy skin. The salted egg yolk shrimps are coated evenly and the shells are edible! The mantis prawns are very juicy and fresh. I also loved the clams soup and the pork chops! Must haves: salted egg yolk shrimps, deep fried tofu, and mantis prawns. Prices are also very fair. Probably even cheaper than many other places that aren't as good! I saw a few michelin signs on the walls, but I'm not sure if it's referring to them or the alcohol they're promoting. But I do think their food is good enough to be Michelin!! It is quite a busy place so be sure to book a reservation!

On the track of looking into the sik siu culture in the university, similar cultures are also…read moreobserved in the dance community, but instead of going to places every time after rehearsals, the more legit reason for dancers to pig out would be after shows and performance. Also known as "Hing Gung" (慶功), it literally means to celebrate and to reward the hard work the crew put into the show. Much like sik siu, since the eaters are of high exertion, the food would most naturally be as trashy as can be~ Healthy eaters might want to hit the return button now as the foods may be despicably fattening. Deep fried is almost the golden rule for every trashy food, even in Hong Kong; the famous shrimp toast is actually minced shrimp smeared on a piece of bread and deep fried to crunchy perfection; and you got it, the piece of bread is soaked with grease. To make it even more damaging, mayonnaise is served on the side for you to dip the toast in. Damaging as it seems, but it is also very gratifying and is often the dish that is cleared the soonest. Hing Gung is often an event of the nights and there aren't a lot of joint cater to this batch of customers at this time of the day. I still remember walking into this shop with the waiter asking us to wait outside the shop at 11 in the evening, while they were trying hard to rearrange the tables to sit the 15 of us down. For a restaurant that is still crowded towards midnight, you know they must have done something right.

Fuk Loi Kui? F that. It's not what you think it is…read more It's the Cantonese pronounciation of the restaurant 福來居, but to make it more confusing it has another name embedded in as 福來居(牛記)海鮮飯店 (Ngau Kee) Seafood Restaurant. There's something about this place that gives me a "je ne sais quoi" kind of vibe. And that is, there is some intangible quantity and quality, that really makes this place totally awesome, provided you have the right minded set of dining companions with you, who share a love of great no nonsense local food. If you want killer stir fry in the hood kind of eats, with a decent seafood selection that is not entirely off the wall expensive, yet full of local flavor, FLK is a very sound choice. It is within very easy walking distance from Prince Edward MTR station, and is very near the roasties shop famous for roast crispy skin pig (still using charcoal) 永合隆飯店 Wing Hap Lung Restaurant. Started off with a bottle of ice cold Tsing Tao. I forgot how large the bottles in Hong Kong are. The Tsing Tao's in the states at Chinese restaurants are generally dwarf size bottles in comparison. So if you have 4 or more in your party, one bottle is good to start. They chill the glasses, a little extra attention to detail to make your "Cantonese izakaya" experience better. Too many good things on the menu, FLK has this dai pai dong esque vibe, and while it is indoors, the atmosphere and food is close enough that you can have an awesome time in here. 豉油王煎中蝦 - soy sauce supreme (Maggi) pan fried medium prawns. Incredible umami and flavor, but where are the heads?? Even the shells can be eaten! 薑蔥桶蠔 - ginger scallion stir fried oysters. A touch oily, but these are to be expected. Really awesome otherwise! Oysters are either from Canada or United States. 清蒸瓜子斑 - steamed melonseed grouper (wild fish). We arrived close to 8 pm, and by then the seafood selection from the styrofoam tanks were dwindling. At most maybe 3 to 4 kinds of live fish, and this melonseed grouper 瓜子斑 is certainly not a cheap specimen....but cheaper than having a kinki shioyaki at a local Japanese eatery! An extremely solid choice, well executed. The flesh came off the bones with ease. This is why when you travel to HK, eating fresh seafood is a must. It's a far cry from the farmed American fish at Cantonese restaurants in the USA. 上湯蒜子大豆苗 - large pea sprout with garlic in superior broth. Really hard to go wrong with this prep. Stir frying uses more oil, so this approach is healthier. 豉油王炒麵 - soy sauce supreme stir fried noodles. Haha back to stir frying because we want to equalize the guilt! When having seafood like this, ending the meal with a killer plate of carbs is a must, and soy sauce supreme noodles 豉油王炒麵 is a solid choice. It is also perhaps the de facto method of testing wok hay (the other tester dish is beef chow fun, but we're at a seafood restaurant). This rendition is very solid and intense. It's a touch on the dry side which is what I prefer. Oh, I believe they stock Yu Kwen Yick chili sauce, so you can ask for a little bit to make the noodle experience jump a few notches. Fruit platter for dessert (included in the meal), which was an extremely nice touch. Watermelon, pineapple, and papaya. Refreshing even on a mildly chilly January evening. Great food that soothes and satisfies. Even recommended by local celebrity Chef Leung of Hoi King Heen on his FB page!

It was a Saturday night and my boyfriend and I were feeling far too lazy to venture out further…read morethan a few stops from Tai Wai. I did a quick search and found this seafood restaurant around a residential district on the riverside - Garden Rivera in English. Usually, nearby residential areas in Tai Wai and Sha Tin can you find some pretty good local family-run restaurants, and Rivervine was no exception. Not simply this, but the restaurant was super cheap and has now become a worthy contender to some Sai Kung seafood eateries because of its proximity to the abode. Although it calls itself a seafood restaurant, its signature dishes actually consist of: chicken and abalone congee, and roast pigeon. Now, there are a few roast pigeon places in both Tai Wai and Sha Tin that have become renowned across the foodiesphere in Hong Kong, so I wasn't bringing my hopes up about this particular dish - especially since, in conjunction with the congee, it comes at the super deal of 52 bucks. (The congee on its own is $18.... so yes, don't expect real abalone, and don't expect much of the imitation either.) The pigeon was just so-so, not as tender or as succulent as other places, but for how much it cost - a pretty damn good deal, and if you're like me, you're just gonna dip it in the excellently roasted salt anyway so you won't really be able to discern any subtle flavours if there were. The congee was good, mainly because the two odds pieces of chicken were so perfectly salty and complemented the jok well. The abalone imitation, I think sea whelk is usually the textural substitute, was fine - and portioned so that each person had one slice each. What do you expect for $18? As for seafood, the quality of the cooking doesn't really come close to the Sai Kung seafood masters but you're paying considerably less. There is an ongoing deal for $158 - you pick three seafood items on the menu, including scallops with garlic vermicelli, razorclams, and crab with ginger and scallions. The razorclams were so fat and juicy, and we asked for black bean razorclams, so they had onions and red peppers fried with them too. The scallops were fresh, and they served us four pieces (!!!), but the vermicelli was a little overcooked so it wasn't very nice to eat with the scallops. In all, there's definitely a return visit in the works, especially when we can't be bothered to head all the way to Sai Kung for a seafood fix.