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2009-06-09
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This meal would have been a couple of months ago at least and there ain't no photos. Decided to get some fresh air and arrived here on the recommendation of some business friends - via a bus too believe it or not, since one of the buses from the depot behind the CWB Central Library travels and stops right past this line.Obviously, like most of the other 'fishermen's ports' the customers need to source their seafood from a selection of several seafood distributors before having them cooked here.
Decided to get some fresh air and arrived here on the recommendation of some business friends - via a bus too believe it or not, since one of the buses from the depot behind the CWB Central Library travels and stops right past this line.
Obviously, like most of the other 'fishermen's ports' the customers need to source their seafood from a selection of several seafood distributors before having them cooked here. 青山灣三聖街 is not as well known as 西貢 or other places for seafood, I guess the beach alcove and BBQ area next to here are more attractive for small groups of friends or couples!
Firstly we ordered here a plate of BBQ Charsiu as its known to be famous here. I wouldn't say it was tops but it was of a very respectable standard, definitely better than 再興 but worst than other renowned restaurants. Slightly too sweet for me but very tender. Around 7.5/10.
We then had some Mantis Shrimps (males and females), Squids, Fish, Prawns cooked in various styles here, ranging from 蒸, 黃金, wok fried in scallions and ginger, wok fried in soy based sauce, etc. Although these aren't necessarily preparations which can trully test the kitchen's skills, we decided fresh seafoods should be cooked in simpler way to appreciate their natural flavours.
Despite a lack of expectation, the kitchen surpassed our expectations in all areas actually, not only that but it occurred to me they naturally did pay attention to the very finer details as well - such as the way they used scissors to tidy up the sharper shells and angles, the expertly chopped or julienned condiments and garnishes to go with the dishes, the sauces also weren't as simple as it seemed on the surface. There was a lot of hidden refinement to it all, and they definitely managed to bring out the best of the seafood flavours. The Mantis Shrimps we had for example turned out better than anywhere else I remember having it, including reputable places like 竹園 or other Saikung restaurants.
*I'm not sure whether they swap your seafood back for deadstocks at the suppliers or smaller servings behind the customers' backs - that's a risk I'm prepared to take I guess and could just about happen at any of these seafood 加工 restaurants*
RECOMMENDED - Mid '4' to Mid '5'
As the food was above-average, and it wasn't too expensive either (in fact, it turned out cheaper than some Sai Kung restaurants but used better ingredients and sauces, also similarly priced to some where you only sit on stools in Lantau Island's 大澳 and need to use 1 hand to eat a conch and 1 hand to battle with the flies )
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