Seafood dinner is many Hong Kong people's favourite. 9 out of 10 Hong Kong Cantonese love it, including myself. As Chinese New Year is approaching, our family decided to go for a seafood annual dinner. Normally we pick from set menus, but we're tired of them, so this year, we go for a la carte and pick our own favourite seafood.
Many travel tips advise visitors to go to Aberdeen, Le Yue Mun, Lamma Island...kind of places to eat seafood, but these places are generally far from city, and prices are more or less similar. There are many seafood restaurant around in the city with fish tanks. These are the place you can eat fresh seafood. The one we went for annual dinner was one of those.
Here's our 8-course a la carte seafood dinner.
To start with, we didn't have seafood, we had the Almond Soup with Pig's Lung. Quite a new combination, I don't know when chefs started to get almond juice into pig's lung soup. But indeed, very nice. Each of us had 3 bowls of soup, as well as a big dish of soup ingredients, including pork, ham, chicken feet...and so on. In fact this is one of the restaurant's signature dishes.
Our first round of seafood started with Pan Fried Tiger Prawns with soy sauce. Nice color and although on a Chinese dining table, we were served with forks and knives for this dish.
Pan Fried Tiger Prawns 煎老虎蝦
This dish of steamed Razor Clams let us down. Although it looked nice, but it was cool to cold. The low temperature critically discounted the taste!
Steamed Razor Clams with Jelly Noodle and Garlic
We were given a private plate for our razor clams. So the time the waiter took to distribute the plate let the food cool down, I believe, or else it might have been sitting in the kitchen for an hour before some brought them to our table.
金銀蒜粉絲蒸聖子皇
American Barrel Oyster, in traditional Cantonese hot pot with ginger and green onion. Very fragrant and delicious.
Oyster Stew with Ginger and Green Onion 薑沖焗美國桶蠔
This giant garoupa was the second disaster of the night. At the beginning we were very excited about this giant fish. But because of the thick meat, the fish came to the table not fully cooked. Some of the fleshes were still sticking to the bone. If we asked to re-cook, then the whole fish will be destroyed. So the waiter suggested us to eat those cooked parts and then get the chef to add some hot oil to cook the rest. We had no choice. But don't know why, while we ate, the meat gradually got cooked and we finally manage to eat the entire fish without re-cooking. Even so, we were not happy with it.
Steamed Giant Garoupa 清蒸沙巴龍躉
Eggs with Prawns is generally not served in banquets, but why here? Remember we tailored our own menu? My original choice was deep fried mini white fishes or kau fishes, but restaurant said they did stock those fishes. So we end up with this egg with prawns, still we have prawns to match our seafood theme.
Stir Fried Prawns with Eggs 滑蛋蝦仁
As a balance of diet, we must need some vegetables. To match the seafood theme, our original choice was crab roe with bean sprout. But restaurant said crab season is over, they had no crab roe available, so we changed to crab meat, still something from the sea.
Stir Fried Bean Sprout with Crab Meat 蟹肉豆苗
Cantonese banquets usually are wrapped up with rice, noodle to make sure guests all go home with a full stomach. Because ours was a seafood dinner, we picked another signature dish of the restaurant - fish meat congee. Pinspotted Spinefoot Fish?? Excuse me, I really don't know the English name of 泥鯭 fish, so I looked it up in the internet.
Pinspotted Spinefoot Fish Meat Congee 果皮泥鯭粥
We got some dates pudding and fresh fruits at the end. Comparing the normal menus with roast pig and chicken, our seafood dinner menu was relatively light and was just right.
Kam Dou Kee Restaurant
Wanchai, Hong Kong
Private Room for Two Tables
HK$3,888 per table of 10, plus tea and service charge
Total: HK$4,430 (US$568) per table
Hong Kong Food Blog - Seafood Annual Dinner
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