Tao Yuan Restaurant is an abalone specialty store under Hong Kong Fulin Group, which has a unique hand in making dry goods and seafood. Founded in 1992, Fulin Group has a number of brands such as Fulin Palace, Fulin Fishing Port, Xilinmen Restaurant, Golden Emperor Banquet, Zhengdong Hot Pot, and Ryoba Korean Grill, with as many as 55 branches in Hong Kong.
Tao Yuan Restaurant has won a lot of awards. It has won the Gold and Silver Awards, the highest honors at the 2016 Best of Cuisine Awards, and has been recognised as a Quality Restaurant by the Hong Kong Tourism Board for 10 consecutive years.
Tao Yuan Restaurant specializes in mid-to-high-end Cantonese cuisine, with abalone as the main focus, and the cooking of abalone and sea belly and seafood is naturally the most excellent. The ancient method of buckling Japanese best abalone is the signature of the store, and the process is very complicated. Japanese abalone, first use the ancient method to buckle the dried abalone back to the fresh abalone, and then add dozens of ingredients such as chicken feet, fat and lean meat, ham and so on together with a simmer and martial fire alternately baked for many days. The finished product is smooth and soft, rich in gelatin, rich in sauce, and has a unique taste. The Supreme Abalone and Chicken Crisp is a very popular dim sum, the taste of abalone and chicken is delicious and mellow, and the top is supplemented by meat floss, and the tart crust is crispy and fragrant, and the taste is good.
Tao Yuan's menu is extensive, and the bird's nest and abalone wings take up a lot of pages, so you can't go wrong with the expensive ingredients here. The shark fin in the thick needle Sea Tiger Wings ($698/person) is stout and sprinkled with shredded ham and served with broth. Fresh lobster soup stewed South African lobster is made of whole small green dragon meat with broth simmered, the soup is fresh and sweet, and the lobster is springy, which is a very popular dish. The abalone juice buckle is only four fish maw emperor ($1680/original pair) can be shared by many people, the large fish maw is rich and soft and glutinous, the bite has a certain elasticity, the soup is moist and rich, and it is very delicious. As for the stewed swallow with red dates and ice flowers ($398/person), it is a lady's favorite, sweet and rich, and smooth in the mouth.
Tao Yuan's meat is well done, Wa Lu soy sauce chicken, famous snow shadow shrimp balls, tiger skin pepper fried black pork meat, pineapple crispy grunt meat are very good, and the price of the dish is basically around 100 yuan. Dishes with complex crafts such as gold medal thousand-page tofu and bamboo net sea shan bones also have a certain level.
Tao Yuan Restaurant has 11 branches in Hong Kong, a typical Cantonese restaurant style, with dignified and elegant decoration, tables, chairs, and tableware are well placed. Some of the branches are located on the lower floors of the building, while others have a view of the upper floors. The service is decent, the waiters are meticulous and thoughtful, and they can basically communicate in Mandarin. In addition, the restaurant serves dim sum in the morning and afternoon, and there are discounts in the afternoon, so please check with the restaurant for details. Please note that refreshments are not served.
