Sunday, 22 April 2012

Wah Kee Seafood Restaurant, Lantau Island

C and I, our assorted Mr's and the kids ventured to Lantau Island today by way of the Mui Wo ferry to try Wah Kee Seafood restaurant. Personally, I think that Hong Kong's outer island seafood restaurants do the best Chinese food in Hong Kong. Maybe it's because we are eating outside? Maybe it's the seafood influenced menu? Whatever the reason, the food to me tastes most like 'Australian Chinese'. 

Here's the obligatory cheers shot...


We started with fried rice which had shredded lettuce through it. I've never seen that before and it was actually very nice.


We then moved onto scallops with broccoli... Unfortunately they didn't have my favourite dish of scallops in their shell on a bed of garlicky glass vermicelli. This was OK but not what I was craving...


The dry fried chilli crab went so fast that I only got 1/2 a photo!...


The calamari with spiced salt was a hit with the junior PTT brigade...


This was my personal favourite - sweet and sour prawns with pineapple. Now, before you roll your eyes and have visions of 'lets play find the prawn in the batter whilst it swims around red food colouring goop', let me tell you that this was a testament to how this dish should be cooked. The prawns were coated in a batter so light that you were left wondering if there were any there at all. The sauce had a perfectly balanced sweet and sour tang and the capsicum and onion were crunchy. The only thing letting the dish down was the fact that they used tinned pineapple - but in a way it added to the dish's retro-tastic decadence.


Our after lunch entertainment was watching this boat try and drag up half the sea creatures from the bottom of the South China Sea in its massive net. I guess our lunch was swimming on Saturday morning.


 
The aftermath....


After lunch, we went for a digestif walk along the lovely bayside boulevard....


All in all a fantastic Sunday! If you are in Hong Kong, you should try it sometime!

Yours,

Pseudo Tai Tai xxx


No comments:

Post a comment