High-Quality Seafood Feast

It’s been quite a while since I last had seafood in Sai Kung. Rarely, this weekend half of our group was free, so we had a Luk Fook seafood gathering.

A Michelin one-star restaurant for consecutive years, its strength is naturally quite impressive, and it never disappoints.

Thanks to the organizer for booking the table and preparing the menu. Everyone just needs to show up on time. With a few signature dishes as the base, if anyone wants anything else, just speak up and it will be arranged properly.

First up is the crispy salted tofu, a Luk Fook specialty. The skin is thin and crispy, the tofu tender and smooth, and it’s flavorful, but be careful not to burn your mouth while eating.

Drinking fish soup at a place like this is definitely safe. With a large amount of mixed fish, simply adding some tomatoes makes it incredibly sweet and clear. Sometimes things don’t need to be complicated.

Slow-cooked scallops in rice soup is my first time trying. The porridge-like rice soup pairs well with the scallops, and a little Jinhua ham as garnish and flavor enhancer makes it very good. Of course, the scallops must be cooked precisely to achieve this level.

Wild grouper served two ways: stir-fried balls and salted crispy ribs. The fish meat is thick, and the stir-fried balls have a great texture. The salted crispy method makes even the fish bones edible, so friends who love crispy flavors will definitely be hooked.

Another Luk Fook specialty, salted and peppered abalone, is a must-have every time we visit. The Dalian abalone is firm and bouncy with no toughness, and the flavorful salted and peppered preparation never fails.

The large bucket oysters, tempura style, are fried crispy on the outside and tender inside, wrapped in lettuce and dipped in salad dressing—so satisfying! For this dish, it’s best to eat with your hands for the full flavor.

Unexpectedly, the crispy wind sand chicken here is outstanding. The quality ingredients play a big part, using fresh chicken that tastes crispy on the skin, tender and flavorful on the meat. Even though we were already full, we had to eat several pieces before stopping.

We balanced the meal with garlic vermicelli steamed eggplant and stir-fried kale with vinegar, which was a very appropriate arrangement.

The manager served coconut jelly cake, which was very sweet and refreshing. Even the dessert at the end was of such high quality, naturally making everyone smile with satisfaction.

Post by Fabrice 嚐味 | Jul 1, 2025