Sam Shing Chuen is the oldest fishermen village in Hong Kong. People living In this district are…read morefishermen. If you like authentic seafood feast, this is the heaven for you with the big range of seafood variety. Unlike Po Toi island and Sai Kung. This is a place for you. If you come in August, you can enjoy local seasonal seafood from Sam Shing Chuen only. Also you can buy seafood from them freshly when they are back on the boat. Or you can buy any fresh seafood from the wet market. Then you can bring them restaurants to cook for you. They are absolutely cheap. For example, I only paid $1100 seafood for 3 people including 3 pcs Razon Clams, 2 crab, 3 huge clams, 2 huge ancient prawns, some snails, 6 huge S. Oysters, 2 huge unknown shellfish. Then the restaurant charged around $400 to cook for you. I highly recommend to everyone

Our generation of over 60 ... will remember the name Dragon Inn ... in its original location it was…read morea place where movies were shot & talk of the town personalities would show up for afternoon teas ... This current incarnation focused on traditional Cantonese cuisine rather than the huge open patio where the original venue used to boast. Highlights ... Roasted Squab ... crispy skin & succulent a classic, a sprinkle of five spiced salt gives it a kick .. a perfect starter! Their Dim Sum ... I would say most items on their dim sum menu are done very well, all items are freshly steamed to order and came out pipping hot! Ask them for their XO sauce as an accompaniment! Service is very friendly and professional, a few times we tend to over order and they are kind enough to stop us! Parking .. they have ample private covered parking, make sure you register with he reception!

I usually go to another restaurant for eating seafood but my family took me here on my 2nd last day…read morein HK. We would bring hand picked fresh live seafood just a few minutes away and bring them here and then you can request them to cook it in this style or that style. Of course, they have other stuff you can order. It is a 酒家 afterall. Anyway, this restaurant is a lot fancier and a lot more comfortable than the one I usually go to to bring live seafood. There was more space and it feels a little classier. It's more expensive but you get what you paid for in terms of comfort and better ambience while the food is still very good. Service was very good too.

Hands down, the best and most fresh seafood experience I've ever had! We picked up our seafood from…read morethe stands across the street and the chef prepared 9 amazing dishes!

Granted that the seafood is fresh, since you buy them yourself across the street. However, it cost…read morenearly $10 (USD) for them to cook each dish. It is quite expensive considering that you are supplying the seafood yourself.

Hi there! Welcome to my home, Lok Tin Seafood Company! My name is P.P. No, no, no, that's not my…read morereal name. My legal name is actually Mantis Shrimp, but for some reason my foster parents call me by P.P., so the name kind of stuck. That's my foster dad right there in the fisherman's boots. He's a real stand-up guy. He has a bunch of aquariums for all my foster siblings. There's Crab over there looking all pretty with her patterned shell. Razorclam to my left is cool too, but he likes to stick together in a bundle with other razorclams. Oh, and of course, Oyster. I'm not sure if I like Oyster, he is kinda snobby because our foster folks say that he is from America. Big deal, right? Foster pops always tells his friends that I am the REAL Hong Kong delicacy, so take that. Oh, and his friends! Foster Pop's friends are the best. Every night, a few of them will come on over and adopt us! There's a rumor going on that says that they have a really big aquarium where you can swim and play all day long. I like Lok Tin and all, but our living quarters are a little cramped. We need to be on our best behavior if we want them to pick us though. Pop's friends only choose the liveliest and the biggest of us, so we have to make an effort to splash around as much as we can. If they pick us, Foster Pops helps store some of his friend's colorful papers in his wallet. Pops sacrifices so much for us, told you he is a stand up guy. Oh wait, here comes Pop's friends! Quick let me splash! *splash splash splash* Pop is using his net to grab me. YES! I've been chosen! P.P. has finally been chosen! Whoa, whoa, ahhhhh! *gets thrown in plastic bag* Oh hey Crab, you're in here too! Oh yeah that's right, Pops said that you get along with scallion and ginger and I get along well with salt and pepper. Oh no, I haven't met salt and pepper, but maybe they are our new step-siblings. Well, goodbye Lok-Tin, it's been real! Wow, I guess our new home is just right across the street. They call their home Hoi Tin Seafood Restaurant? That's a funny name for a home. Oh well, what do I know? I'm just a naive mantis shrimp after all! ****** To see what happens to P.P., remember to tune in for the review for Hoi Tin Garden Restaurant!

歡樂海鮮酒家 (Happy Seafood "Foon Lok" restaurant) is a place where many local celebrities, media…read morepersonality types and insane food fiends all know about and willing to make the long trek to the area just to have a splendid seafood meal, but otherwise this restaurant never gets any press coverage abroad. Those who understand and appreciate it sing praises, while naysayers will complain of the exorbitant prices. Executive chef Lau Ka Lun 劉嘉麟 (also known as Brother B to his dearest fans) B哥 was legendary in the HK food world. He re-defined new ways of cooking seafood Cantonese style, and had a knack for drawing out unique flavors with modern preparations, yet not going the road of fusion/confusion. His life story is that of an amazing one which I will dedicate a paragraph in tribute. Chef Lau learned to cook simply by watching others, and at a young tender age of 8 or 9, figured how out to wok stir fry rice (and in a very professional manner) all by himself, while standing on a crate container of soda. He dropped out of school and became executive chef at age 14 of this restaurant (owned by his family), and at age 22, became the youngest chef to win a blue ribbon/Cordon Bleu award, with tons of admiration from his more senior peers in the food and chef community (including the legendary abalone master Yeung Koon Yat). It is with sadness that I learned of his passing this past June (apparent depression/suicide from debts and gambling). He was only in his early 30s and had such tremendous potential. Located right in the heart of Lau Fau Shan, literally on the northwestern tip of New Territories by the coastline (where if you reach the tip, you can see the coastline of China right across), this is the baddest and most impressive seafood restaurant in the area. It is also the only seafood restaurant with a killer impressive display of seafood in the tanks (many of them imported, mostly around SE Asia and/or caught off South China Sea), alive and kicking with nothing to hide (those who have seen Koi Palace Daly City's murky seafood tanks and sleepy fish will know what I mean). On January 6 some friends and I ventured into Lau Fau Shan as a detour before going to Yuen Long, and decided to come here for lunch. They opened at 11:30 am on the dot and we stepped back outside to pick out the seafood we wanted (sold by weight) and to tell them how we want it prepped. The biggest problem is that you are at the mercy of their pricing structure, and as there are no competitors like them around, they can charge what they like, it is really up to you. And they cannot tell you how much something costs until they weigh it. 4 of us, so many killer preparations to try. There was just not enough time. When coming to Lau Fau Shan, one must try the local shrimp, or 九節蝦 (nine striped prawn). They have a short shelf life once fished out of the local waters and are incredibly hard to find even in HK island side fish markets. Really glad we got these. There was a minimum weight they were willing to sell, and as we wanted to sample some, there was difficulty in determining how much. I felt the manager was a little pushy as to what he was willing to recommend as a minimum amount but I glad we agreed to it. Very simple cooking in boiled water, with a delectable chili/jalapeno soy sauce dip is all you need. Intense shrimp flavor with incredibly juicy "brain" juice. 鮮甜無比!!! Beats the crap out of Santa Barbara spot prawns for Cantonese prep. Steamed fish - so many varieties in the tank! Just pointed to one at random and apparently it was a deep sea spotted grouper 蘇鼠斑 (not the super high end variety). It was in the region of HK$600 to $700, so I guess it is on the high side. Then again a whole salt grilled Japanese Hokkaido kinki would run HK$800 to HK$1200 anyway, so sometimes there is no reason other than, go for it!. A simple clear steam prep worked wonders on this fish, and it did not disappoint. Who doesn't like mantis prawn? Brother B's infamous prep is 麻香攋尿蝦, which is a wicked stir fry with sesame oil, sesame seeds, and a caramelized soy based sauce that just drew out very intense flavors while preserving the juices of this fugly beast. Biggest regret? Not trying their spiny lobster preps, or double down on the mantis prawn order (more shells than meat, but the meat was intensively good). Brother B's fried rice 食神炒飯 is very interesting especially with the presentation. There is almost nothing better than to end a seafood meal with an awesome stir fry plate of carbs. His "God of Cookery" fried rice has a ton of crab roe in it, and of course the basic requisites of egg. See how nice and golden/yellow it is? I feel truly lucky to have tried Brother B's cooking, yet feel sad about what happened to him. Such a truly talented individual with and incredible amount of potential (literally endless). For a young chef with no formal training, he outperformed many of his peers and had a killer creative and innovative streak.

Here is a typical Hong Kong Chinese restaurant whereby the place is full to the brim, buzzing with…read morechatter, tables are topped up with food and the service is poor. The staff are overworked, which is apparent from the frowns on their faces; reinforced by the fact that customers are forced to top up water themselves and the staff even forget to return your teapot after having taken it away for refill.  Poor service aside, the food here is better than the average dim sum restaurant and good value too. The kitchen constantly produces new freshly cooked food for ordering in person at the counter dedicated to such purchases. The Char Siu Honey Glazed Bun looked fantastic but had sadly sold out by the time my group tried to get a portion. The Vegetarian Cheung Fun was a delight as most places just serve the cheung fun plain and in small replicable rolls but here there is plenty of spring onion and shrimp embedded in the cheung fun and the rolls are sizeable and satisfying. The small pineapple buns with taro filling were irresistibly soft, freshly baked with a slightly crispy topping, as they should be, with a subtly sweet taro filling. Also remarkable were the Siu Mai pork and prawn dumplings which were quite possibly the biggest of its kind that I've ever seen, plus with roe on the top, they certainly looked appetising and did not disappoint. Meanwhile, all the other dim sum I saw were also of good quality and served in generous portions.