Monday, June 22, 2015

Sun To Yuen Restaurant 新陶園海鮮酒家 - Seafood Feast

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.
In spite of the least impressive yet complimentary coconut pudding and steamed lotus bun with a soggy bottom, this restaurant will be a good to go after Hing Kee!

Steamed Lobster in Supreme Broth
上湯焗龍蝦

Stir Fried Mantis Shrimps in Salt & Pepper
椒鹽瀨尿蝦

Braised Fish Head & Tail
紅炆斑頭腩

Razor Clams with Black Bean Sauce
豉椒炒聖子

Salt Baked Crab
油鹽焗奄仔蟹

Crab Roe
蟹膏

Crab Claw
蟹拑

Deep Fried Oysters
酥炸生蠔

Sweet & Sour Pork
菠蘿生炒骨

Stir Fried Choy Sum
鹽水浸菜心

Steamed Longevity Buns
蓮蓉壽包

Split Pea Coconut Pudding
椰汁馬豆糕

Fresh Crabs
奄仔蟹

Fresh Razor Clams
聖子

Seafood Counter
海鮮檔

Sun To Yuen
新陶園

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

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