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Modern Chinese eatery with the finest ingredients
2015-09-18 1987 views
This eatery simply elevated the traditional cantonese dishes to new heights thanks to the finest ingredients and wise cooking tech. For starters, we opted for the FRESH beef tongue (how rare it is for not having frozen one in HK!), served chill with house made well-balanced Si Chuan Spicy sauce. Appreciate the fact that the plate was also served chill so that it won’t affect the beef’s temperature!The signature Barbecue Pork was another winner. Portion were verging on the large side. As the most
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This eatery simply elevated the traditional cantonese dishes to new heights thanks to the finest ingredients and wise cooking tech. For starters, we opted for the FRESH beef tongue (how rare it is for not having frozen one in HK!), served chill with house made well-balanced Si Chuan Spicy sauce. Appreciate the fact that the plate was also served chill so that it won’t affect the beef’s temperature!
麻香鮮牛脷
$118
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 The signature Barbecue Pork was another winner. Portion were verging on the large side. As the most tender part of pork while being grilled freshly on the same day we dine, the meat was so tender and succulent, with a hint of honey on the outside. 
Barbecue Pork
$118
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 We also tried mushroom soup, reminding us of ones our grandma would whip up back in the day, with all ingredients stewed for 6 hours and become a crystal clear broth!
姬松茸燉響螺
$238
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 For mains, we chose the recommended fish pot. Portion were verging on the large side. (Please reserve the fish a day before). Traditionally used to hold the temperature while enhancing the distinctive smell and taste of fresh fish, the metal pot was hot enough to create the sizzling sound and steams. A collagen combo, with huge pieces of fish and chewy fish skin in 1/2 inch think. Bottoms are tofu skin and deep fried pork belly that soaked up all the essence of the dish.
炆龍躉翅
$538
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 One of the most impressive signatures was barbecued baby pigeon.Pigeon meat could easily turn tough and chewy, but Marbo Seafood Resto tells a different story.Complimented with crispy skin, each bite was soft and tender, while giving a burst of juice from the meat( it just kept dripping all over the table and plate!) with a hint of savoury and brothy taste. This hearty dish simply left us eager for more!
脆皮鮮乳鴿
$118
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 Worth noting the restaurant’s dessert- sweet potato in ginger sweet soup; and the almond sweet soup with egg white, which will surely impress.
Sweet Soup
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 It’s an ideal restaurant to bring guests you want as there were plenty dining rooms; spacious enough. We had fish pot, deep fried prawns and few other cantonese classics.[Free corkage too!] 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2015-09-09
    Dining Method
    Dine In
    Spending Per Head
    $300 (Dinner)
    Celebration
    Birthday
    Recommended Dishes
    麻香鮮牛脷
    $ 118
    Barbecue Pork
    $ 118
    炆龍躉翅
    $ 538
    脆皮鮮乳鴿
    $ 118
    • BBQ Pigeon
    • Barbecue pork
    • beef tongue cold plate