Chicken skin tagliatelle,
32oz Kobe prime beef rib,
roasted French turbot with carrot purée, brown shrimp and smoked shrimp butter,
sweet corn polenta,
turmeric and truffle roasted cauliflower on white bean masala
Molten chocolate cake with salted caramel and vanilla ice cream.
Dinner came to about $510 per person without drinks
@ Fish and Meat, Central
Consistently good Canto food. Apart from the above pictures of food we had crab fried rice, salt and pepper tofu, marinated goose web, satay beef with Cheung fun (rice noodles), assorted veggies and stir fried soy sauce rice noodles.
Must orders were pomelo skin, taro duck, baked chicken with preserved veg in lotus leaf, suckling pig, fried rice with crab and satay beef with rice flour rolls.
No cake cutting free, corkage is $80 and with 9 bottles that came to $720 on top of our food bill, roughly $350 pp
@ Tim’s Kitchen, Sheung Wan
super fresh seafood @ Lau Fau San
There are many seafood restaurants there but we went to one called Waterside Seafood Restaurant (海灣). We picked shrimps, razor clams, scallops, mantis prawns, and a garoupa from the fish tank across the restaurant for our mains.
Scallops were a touch overdone for my taste but everything else was excellent especially the prawns fried with soy sauce (not pictured) and mantis prawns. The crab tomalley and shrimp fried rice and sweet and sour spareribs was also decent.
We spent about HK$350 pp.
Solid Cantonese food - make sure you preorder the suckling pig, taro duck, chicken with preserved vegetable baked in lotus leaf.
Other favorites: braised pomelo skin with shrimp roes, goose meat roll, stir fried garoupa, rice rolls with satay beef, crab fried rice
Goose web is also a delicacy here but I’m not a fan.
Dinner came to about HK$300 pp before corkage.