太子海鮮菜館 — Restaurant in Hong Kong

This traditional Cantonese restaurant is outstanding. The razor clams were great, and the roast whole goose was delicious. The fresh whole eel was cooked perfectly.

The surprises came with the desserts. The 壽包 birthday bun was probably one of the best I’ve ever had – light and fluffy, filled with smooth lotus seed paste.

The 焗西米布丁 baked sago pudding was the star of the night. This dish is rare to find in restaurants these days because it’s time-consuming and difficult to do well, but this one was perfect. The sago matched perfectly with the taro purée and the baked crust.

I highly recommend this restaurant and will definitely be...

太子海鮮菜館 (長沙灣) 📍 長沙灣元州街481-483號地舖 長沙灣享負其名性價比高街坊小廚「太子海鮮菜館」，早已是街坊至愛餐館，豐儉由人的菜單，想吃奢華的新鮮海鮮或是街坊平民小炒明爐燒味都能大快朵頤。 餐廳面積大，設有卡位雅座和大圓桌，絕對適合同朋友聚會，啤一啤吹水一流。 豉椒炒蟶子米粉底：豆豉經過煸炒後，其獨特的發酵豆香和咸味被充分釋放出來，這種咸香不是死咸，而是非常醇厚、有深度的咸鮮味。蟶子肉質肥嫩，自帶一種清甜的海水鮮味。這種鮮味是任何調味料都無法替代的。蟶子的鮮甜恰好可以中和豆豉的咸度，並吸收豉椒的香氣。 先嘗到濃郁的豉椒味，緊接著蟶子肉的鮮甜味就會在口中迸發出來，兩種味道相輔相成，一點都不會覺得膩。米粉底口感乾爽、略帶焦香、富有彈性。蟶子滲出的鮮美汁水和濃郁的豉椒醬汁會部分被底部的米粉吸收。 薑蔥炒肉蟹：鮮甜極致、姜蔥辛香、醬香醇厚、鑊氣十足。肉蟹的特點就是蟹殼薄而脆，蟹肉飽滿扎實，味道極其鮮甜。成功的薑蔥炒蟹絕不會用厚重的調味掩蓋蟹肉本身的鮮甜。咬開蟹殼後，吃到的第一口蟹肉應該是它飽滿、清甜的原味。老姜經過熱油爆炒，其辛辣、溫暖、濃郁的香氣被完全激發出來。這種姜味不僅去除了海鮮的寒性，更提供了一種令人愉悅的、暖胃的辛香，但它不是刺激的辣，而是醇厚的香。很多人甚至會忍不住吮吸蟹殼上的醬汁。 芝士焗龍蝦伊麵：奶香濃郁、鮮甜交織、醇厚綿密、 comfort food 的滿足感。芝士表面會形成一層微焦的金黃色外殼，這層外殼帶來了無比誘人的焦香和脆脆的口感，是整道菜的精華之一。龍蝦肉扎實、彈牙、飽滿，提供了高級的口感體驗。在焗制過程中，伊面會充分吸收龍蝦滲出的鮮美汁水、芝士醬、以及調味料的所有風味。每一根伊面都飽含著芝士的濃香、龍蝦的鮮甜和牛油的油香， 北海道3.6牛奶馬豆糕六件：北海道3.6牛乳，其乳脂含量較高（3.6%或以上），因此奶味非常香濃醇厚，口感幼滑。 馬豆通常預先煮熟，口感粉糯綿密，與滑嫩的奶糕部分形成對比。甜度適中，旨在襯托奶香和馬豆的天然風味，通常不會過於甜膩。 糕體質地...

Food: Grilled Eel was delicious. Skin was crispy. Meat was chunky. Baked egg with fish liver and intestine was classic. Rest of dishes were good.

Atomopshere: So many mosquito. And it was very noisy and crowded.

Service: It was generally ok, if they didn't close so...