Excellent food that is really fresh. The ambiance was also fantastic with great harbor view…read more Service fast. Bring cash if Octopus.

Staying here in Mui Wo and read other reviews to help guide me in town, very glad I did.. went with…read morethe Crab garlic, chili fried and was delicious! Went for Late lunch had good service fresh food. Sits right on the water scenery is relaxing to enjoy your meal

I ended up here, first of all because I wanted to have a look around, and secondly because, well, I…read morehad some time to kill while waiting for the ferry. Well, this place wasn't all that bad, particularly with the rather large pot of tea they served me up. The views from here were also pretty good, though of course it was that gentleman who was trying to tell me, purely through hand signals, that he was drinking a pretty cool bottle of beer, that really made my day. However, the harbourside atmosphere of this place was still pretty cool.

This type of "dai-pai-dong" Chinese restaurant is getting rare in HK. The food is good, price is…read morereasonable, and with a great seaview. If you are stopping by Mui Wo for your next bus to Tai O or the Ngong Ping, I will recommend having a meal here first. You won't find any restaurant better than this in Tai O or Ngong Ping.

Prepare your senses (but in a fun way) before coming here. They have everything from great…read morerestaurants, fresh fruit and vegetables, live toads (not for pets) seafood, butcher shops, etc... The butcher will butcher whole hogs right in the open. Chopping a head off or a leg off the hog. Placing the chopped pieces onto hinging hooks for display. The fish guys slices open whole fish to display it's innards. Skinning live toads per order. And then there are customers in the clothes boutique across the walkway sorting through the new arrivals. There are plenty of small restaurant stalls or sit down/waiter service restaurants to choose from. From HK BBQ pork and duck to dim sum. It's all here. Bring cash!!

You might find yourself here if you are on the way to the airport and have decided to stop to shop…read moreat Citygate outlet mall, or better yet, have just come back from a trip up to see the Big Buddha. This is probably one of the better places to get food in the immediate vicinity, and is also a very fun place to walk around. It's very manageable, while having a variety of food vendors, ranging from the ordinary HK fare to the extraordinary (I would describe one of the stalls as selling post-modern kimchi). I got a claypot rice with chicken feet and pork ribs (though there was no clay pot). There was nowhere to sit, so I went not too far outside and found a concrete stoop to sit on. It was good, cheap, and filling.

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.

Tai O Fishing Village. Quaint little fishing village on Lantau Island…read more Fishermen's homes are on stilts on the water. You can take a mini boat ride to view the homes up close. Lots of stalls/vendors selling dried seafood, fish balls, etc. for the tourists. As we were leaving, we saw a sign for a pink dolphin tour! Can't get any more touristy than that, but it still sounds like it would be cool if you could actually spot a few pink dolphins. Maybe next time...

Tai O Fishing Village is one of my favorite places of all time to visit in HK, although technically…read moreit is on Lantau Island. To get to Tai O, you need to take the MTR to Central, then change to the Tung Chung line and go all the way there. Then take the #11 bus (45 min ride) or 30 min taxi (running HK$180 to $200) one way. And voila...food, glorious food, and snacks galore, after some walking and exploring. 肥妹燒烤小食 (Fei Mui, or Chubby little sister) is a small eatery that is difficult to miss once you wander into the area. Just look for the signage, but more importantly, someone grilling shellfish galore, smothered in garlic, or cheese, or just a very simple marination like soy sauce or salt/pepper. The smell alone will entice you to come over. Loss of willpower will lead you to just walk into the eatery, grab a stool and start ordering. Don't know what to get? Grilled prawn - HK$35 each (with garlic or cheese) Grilled abalone - HK$40 each Baked oyster with cheese - HK$20 each Grilled scallop on the shell - HK$35 each Sea snails in spicy sauce - HK$45 per plate. This is typical dai pai dong/HK style "izakaya" beer food and of course, cheese baked/grilled lobster - HK$160 each Best bets: grilled prawns (with garlic), abalone, and scallops. Eat like a king (or a mayor) in the village on the cheap! (Dude, we are not in Sendai or Aomori Japan, where you buy fresh seafood off the vendors and take it to the eatery to grill with butter, the quality is not the same here obviously).

Tai O is a fishing village located on the western coast of Lantau Island, about a 40 minute ride by…read morebus (or 30 min by taxi) from Tung Chung MTR station. It is like a suburban "Venice" untouched by time. Minus the nasty pigeon poop on San Marcos Square, and US$20 cappucinos and $50 Bellini's. And probably one of the last surviving parts that are still doing a few things the old school way. If you think sun drying clothes is a bit too old world, then your nose may be offended when you smell the pungent dried and fermented shrimp blocks and shrimp pastes when you walk to the factory shops that sell this stuff! Salted fish has nothing on dried and fermented shrimp condiment. Vietnamese fish sauce comes close in that precious flavor profile. Ditto for Vietnamese style fermented fish flavoring used to season pork blood cubes. So if you are into that stuff, chances are you might appreciate fermented shrimp products here and feel right at home. So this restaurant eatery 大澳橫水渡小廚 in Tai O is much like most other places that offer home local style cooked food and dishes. It's not the best looking, but it can be quite remarkable if you know what to order. So much to eat so little time. Ended up braving this place and tried something very fermented, salty, proteiny, and carby. 咸鮮籠仔荷葉飯 (Ham seen lung hai hor yeep fan) 咸鮮 = salted freshness. Basically sun dried salted seafood 籠仔荷葉飯 = rice steamed in lotus leaf, in a bamboo steamer But what they actually put in we were quite surprised with What appeared to be pork jowl/pork cheek/pork neck, dried white fishlings, scallions, and of course fermented shrimp paste (and maybe some cooked/melted fermented shrimp block), and a believe a little bit of squid tentacles. The ingredients are not expensive, although this steamer cost HK$118 which a tad high. But you are getting an original taste of the land. This feeds 6 nicely if you are ordering a variety of dishes to try. Otherwise even one order split across 4 people is more than enough. Save your valuable quota for lots of other fantastic bites in the village.

After leaving Tai O Lookout restaurant having experienced pretty dismal appetizers, we were…read moredesperate. The town was mostly shut down for the night (at 8 pm!) and there was really no where else to find dinner. We called Tai O Crossing Boat Restaurant to check if they were open, and they offered to stay open to accommodate us. We were greeting by an extremely friendly, charismatic man called "Uncle Ray" who chatted with us about everything from his time in the States to his children. We really enjoyed him! The food was delicious! We tried the flat noodles with beef, the steamed choi sum with pickled veggies, the steamed pork patty, and the young chow fried rice - every dish was great. I would highly recommend any of them! My only slight complaint is that the food was a bit expensive, but the service and taste made up for the slightly high prices.

My NEW favorite place beside Federal, the only thing i wish is they have English menu so it's…read moreeasier for me to order, but other than that, they have amazing shrimp siu mai, it's a MUST try.

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.

Hong Kongers seem to have an obsession for seafood and I for one could stand testament to that-…read morewhenever we have celebratory activities we always associate it with what sort of seafood will be served. At wedding banquets it used to be which sort of shark fin (now frowned upon for obvious reasons), the kind of fish you will be serving. On other days, such as birthdays, we would make an effort to go out there buy some seafood to add to the sumptuous dinners. This market is a product very much a slideshow of local delicacy delight- whereas seafood could be quite limited elsewhere in terms of choice; here you will find every sort of grouper, lobster, oysters, prawns, shellfish of many varieties- I probably don't know enough names to name all of them. Even if you weren't a big fan of seafood this place would be a pretty good location to read up on marine biology. If you are keen on seafood then this must be some sort of heaven for you. You can either buy the seafood and take it to nearby restaurants to be prepared - there are at least 3 places nearby which would do it and the prices do vary as they are very different in setting. You can also bargain your way through the stores; don't be pressurized into buying everything you need at one location. Most people will be taking it home though as that's the cheapest way to do it and probably nicest as you can choose how you want it. Prices wise I would say its fairer than Sai Kung in general as this is a true market as opposed to seafood stores linked to restaurants.