Although Hong Kong is a harbour city, seafood is never cheap. If you want to eat a fresh and delicious seafood, the average Hong Kong local will also have red meat (distress). In Hong Kong, seafood is eaten in almost every restaurant, and there are various types of seafood, but if you want to shorten the journey time of seafood serving, you still have to go to seafood restaurants closer to seafood, such as Sai Kung, Lei Yue Mun, and Tuen Mun. Hong Kong people love raw seafood, seafood must be big, live, fresh, quality also needs to be first-class, can be recognized seafood restaurants, do not dare to shoddy to ruin their own livelihood.
Hong Kong Island is full of seafood restaurants, including the city, but only a handful of them can be recommended by Michelin. Lukfook Restaurant, which has been awarded one Michelin star for many years, is tucked away in the small street of Sai Kung Pier. Compared with the seafood street where all kinds of fresh seafood are displayed at the door, Luk Fook Restaurant has neither the gimmick of sea view nor the seafood display that makes passers-by shine, and even the name of the restaurant has nothing to do with seafood, but it is indeed a place to make seafood.
Luk Fook Restaurant does not make set menus, and the dishes are made a la carte, which can be adjusted according to the season, and the flexibility is very high, which can also prove the quality of Lukfook seafood to a certain extent. At first glance, the set menus used by seafood restaurants are more affordable and varied, but the freshness and portion sizes are often unsatisfactory. After ordering, Lukfook will bring the seafood to the customer for confirmation on the spot, and then send it to the kitchen for processing. The menu is clearly stated at the actual price, the oil and processing fees for seafood provided by the restaurant or the seafood brought by the restaurant are calculated separately, and the current price and fixed price are explained in a table, including the tea table fee, service fee, corkage fee, and the exemption of the seafood brought by the restaurant are also clear and clear, and the consumption is transparent enough.
Lukfook's seafood varies according to the season, just like other seafood restaurants in Hong Kong. There are shrimp, crabs, mussels, fish, etc. from the waters of Australia, Malaysia, Indonesia and other countries, as well as local flower lobsters and shellfish, with dozens of categories. Seafood can be cooked in a variety of ways, steamed, stir-fried, baked, fried, and boiled, and the taste is recommended according to the customer's preferences.
Seafood often only needs the most simple cooking method, and the practice of Lukfook salt-and-pepper abalone makes the abalone fragrant but not dry, which not only retains the umami of the abalone, but also does not make the meat too tough; Steamed melon seed spots use deep-sea sea salt instead of soy sauce, which is often used to steam fish, and the fish is sprinkled with bright green shredded green onions, which is bright in color, so that the umami of the fish ferments in the mouth, but there is no fishy smell that people often think. In addition to seafood, Lukfook's Wind Sand Chicken is also one of the store's signatures, which requires advance reservation and is worth trying.
Lukfook's service is meticulous in the seafood restaurant, where the waiter will not interfere with the customer's chat and get too close, and will keep an eye on the situation at the table from a safe distance. When a dish is almost finished, the next dish is arranged to ensure that each dish is served at the best temperature and taste. If it is a large dish such as shrimp, crab, or fish that is not easy to pick, the waiter will also take the initiative to cut and cut it.
However, Lukfook's shop is not very large, and it can only accommodate a maximum of forty or fifty people; Those who are traveling with children and the elderly, or drinking and dining, need to pay attention to the slope of the stairs and walk slowly to avoid falling and hurting and the gains outweigh the losses. If you want to have a full meal at Lukfook, the price is not cheap. Although the unit price of seafood seems to be cheaper than that of Liyumen or the city (such as about 60 yuan for abalone), the price should not be underestimated when the processing fee and oil cost of each dish are included. The processing fee for each dish varies and the number of diners also has an impact on the cost, for example, steamed abalone costs HK$73 for 2 people and HK$118 for 10 people. The processing fee for your own seafood is slightly higher, and the processing fee for steamed abalone is at least 115 Hong Kong dollars. In the case of the same source of seafood in Sai Kung, it is more cost-effective to order directly at Lukfook.
Tips: In Hong Kong, the price of seafood will change depending on the season, variety and place of origin, so the general seafood is usually marked as "current price", and it is best to ask the price in advance before dining. Whether you bring your own seafood to a restaurant for processing or buy seafood from a restaurant, the "processing fee" is different, some restaurants charge according to the number of people, some charge according to the weight of the seafood, and some charge according to the quantity. Before consuming, be sure to confirm all the charging links, so as not to be surprised when paying.
