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Dinner in the private room hosted by the TuenMuners, who being seafood enthusiasts, have tried all Sam Shing Hui outlets. This relatively new restaurant has recently become their favorite.My first time at Sam Shing Hui, a historic fishing village named after a nearby Chinese temple. By the time I walked in, hosts had already sorted out the seafood from the Seafood Market. Should have made an effort to arrive earlier and walk round the pier etc. Anyway. Here’s what we had.The meal began with a triumvirate of Cantonese classics:-Roasted Goose- a signature, with crisp golden skin and juicy flavorful meat.-Char Siu -Roasted Pork Belly- practically melted in my mouth; maybe too fatty.Deep-Fried Abalone sprinkled with spiced salt: delicate crunch on the outside and a tender, almost buttery interior. Deep-fried mantis shrimp seasoned with garlic and spiced salt, bursting with oceanic freshness. Server came over with a pair of scissors and instructed us on the most efficient way to cut it up.Lobster baked with Cheese: another signature; succulent lobster meat covered with cheesy crust.Scallops steamed with garlic and vermicelli Steamed Grouper (東星斑)- showcased the chefs' skills and deft touch. Clams in Black Bean Sauce- normally a big fan of the 煎米底 but unfortunately sauce was too spicy for me. Still, loved the texture- crispy on the outside and soft on the inside. Alaska King Crab: definitely the star of the night.Fried Rice- perfectly executed, a delightful accompaniment to the seafood feast. Dessert: 南瓜西米露 In conclusion: exceptional seafood extravaganza experience with the traditional ‘sea-to-table’ approach by picking our ingredients fresh from market. Service was attentive and knowledgeable.
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母親節，母親大人想食海鮮，帶兩老入屯門三聖邨海鮮街試吓，中午過去人不多很舒服，眾多海鮮檔當中有一間叫俊利海鮮竟然有個四人套餐六款海鮮只售$838西澳龍蝦兩隻，花甲一斤，北極貝四隻，鮑魚也有四隻，花螺及桶蠔足足六樣海鮮。樣樣嘢都生生猛猛。店主也解釋得好清楚，買完之後帶我們到薈廷加工$528明碼實價👍🏻可能係午市關係人流不算很多,服務員也細心介紹每樣海鮮怎樣烹調方法最好,上菜的速度控制得很好花甲梗係豉椒炒,每隻花甲都有肉，上枱時熱辣辣，最欣賞係沒有沙，味道就啱啱好👍🏻龍蝦招牌煮法是芝士炸上枱時已經很震撼，咬落去每一啖同蝦肉都好彈牙，加上龍蝦走過油的關係個殼都非常鬆脆。北寄貝就蒜蓉粉絲蒸肉質非常煙靭，好鮮甜😄鮑魚母親大人喜歡椒鹽估唔到用椒鹽的煮法，肉質都很容易咀嚼不會太老跟住生蠔就係酥炸一桶鮑魚入邊有八大隻，酥炸後都好大隻，咬落去全是肉汁花螺就辣酒一上枱聞到好香的酒味一見到以為很辣的食落口，又完全沒有辣的感覺食得出花螺甜味
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今日假期就入屯門行下，真係估唔到入屯門嘅三聖邨有咁多美食，行入邨入面冬菇亭位置有好多餐廳選擇，見呢間薈廷下午時段有好多特價美食，炒粉麵飯都有數學款，餐廳內環境都光亮整潔，坐得好舒適見到餐牌特價食品種類都好多，我就叫咗碟豉油皇炒麵，一上就覺炒得好有獲氣，豉油喺麵上上色均勻，食落麵質爽口彈牙，入面有大蔥芽菜洋蔥芝麻，好鬼香口，酒家炒出嚟真係獲氣十足另外餐廳夜晚係主打海鮮小菜，見到下午都有食客食，海鮮仲好嚟晴，下次真係要約埋朋友嚟試下先
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薈廷龍蝦刺身好鮮甜，同檸檬汁好夾象拔蚌鮮甜無比椒鹽鮮魷一般般，一啲跪口感都無，魷魚炸得太淋，唔彈牙鯪魚球脆口，魚肉味濃，油膩適中燒鵝質素太差，無味，燒到好似清蒸鵝咁炸桶蠔炸到岩岩好有鮮味，仲保持到蠔的鮮味豉油王炒麵炒得好出色，好有鑊氣，加埋辣椒醬一流帝皇蟹蟹膏極多，用蒸蛋混合一流蟹鉗同我隻手一樣大瀨尿蝦普普通通清蒸石斑鮮味十足，魚肉彈牙豉椒炒蟶子米粉底粉底脆口，蟶子都炒得好出色
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同朋友晚飯，都係三聖邨， 不過今次試新嘢， 去咗間新店叫‘’薈廷‘’， 第一要讚係訂位時候，店員態度親切； 星期五晚唔算多人，叫了網友推介燒鵝半隻， 味道唔錯， 另外有五個海鮮 ，樣樣都做得幾好味， 鹽焗膏蟹、 豉椒炒蟶子米粉底、 砵酒焗蠔、 炆龍躉腩，樣樣水準都幾好，特別稱讚蒜蓉粉絲蒸貴妃蚌， 唯一要彈嘅就係帶酒去開要收錢開瓶費， 每支50 ，我開咗兩支酒，佢收咗我一支； 整體收費上算合理 ，千二蚊海鮮， 店家總收費千三蚊 ，值得再次光顧。
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