It is no surprise that seafood is the most popular ingredients in Cantonese cuisine. Considering Hong Kong with so many good seafood restaurants, there are a lot of popular cooking techniques to our seafood. Steamed, pan fried, or braised, and sometimes with additions include chili, salt & pepper, garlic or clear stocks. Returning back to Lau Fau Shan, we savored some amazing fresh seafood in celebration of Father’s Day.
The huge lobsters are chopped and cooked in thick broth rather than ordinary cheese baked with e fu noodle. The so call pissing shrimps are strongly seasoned with salt and pepper, meat is so tender, juicy and filled with generous shrimp roe.
While the shellfish and sweet and sour pork are pretty average, some most loved dishes will be the flavorful fish head made deep fried and braised in soy, with thick, chewy and gluey skin; the baked crabs with an unbeatable amount of crab roe. The deep fried American oysters are also crispy, fat and very filling too.
Steamed Lobster in Supreme Broth
Stir Fried Mantis Shrimps in Salt & Pepper
Braised Fish Head & Tail
Razor Clams with Black Bean Sauce
Salt Baked Crab
Deep Fried Oysters
Sweet & Sour Pork
Stir Fried Choy Sum
Steamed Longevity Buns
Split Pea Coconut Pudding
Sun To Yuen Restaurant 新陶園海鮮酒家
Address: 32 Ching Tai Street, Lau Fau Shan, Hong Kong
Telephone: 2472 3682
Opening Hours: Mon-Sun 10:00-23:00