Sai Kung
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The Americans and Chinese have a contrasting view on the term “fresh seafood.” Americans purchase a salmon fillet at the super market that has been fresh frozen and call that fresh. Instead, the Chinese take it to another level.

Fresh Seafood = seafood swimming live in a tank

In Hong Kong, our family drove to Sai Kung, a pier about 40 mins away from Hong Kong Island. Upon arriving, large tanks are filled with fresh seafood, from monster size lobsters to lively fish.

Poached shrimp started the seafood adventure. Sweet, but nothing spectacular. Drenched in a savory bean sauce, the razor clams excited my palate. The chewy texture pairs so ever well with the sea sweet tones.

Nutty spicy tones form chopped garlic gave the miniature abalone character. A miss was the lobster with cheese sauce. The sauce was simply too watery and masked the lobster meat.

The sweet crab reminded me the goodness of fresh live seafood. Clear vermicelli noodles and minced garlic served over the sea sweet meaty scallop was remarkable.

Finishing off the meal, the poached chicken with ginger was on par.

I have learned that the local Hong Kong people value substance. In general, they would value fresh ingredient such as a lobster spinning in a tank over a charming interior design. Eating seafood at Sai Kung is a great example. The service is just minimal along with the table ware, but the fresh seafood makes the meal worth while.

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