Man Fat Seafood Restaurant — Restaurant in Hong Kong

Just couldn’t understand why they are “famous” for their food. Local’s pov: JUST DON’T GO here for good food nor proper service. Services: Made my booking one week ago and when we arrive on time, they gave our booked table to a random group of people as they impersonate to be me. Ordered 6 dishes in total, waited for more than an hour for the 3 dishes to arrive (canceled one cuz it just didn’t arrive). One of the waiters was impatiently asking us to “just wait”. Hygiene: seriously, they were using a used plate from other customers (they were probably doing meatcake) as the plate for the soup. Food quality: disastrous. The fried dishes were like soaked in oil for 200 years; the meat cake was definitely mixed in with enormous amount of tenderiser—just why?! And these dishes cost us 300 pp??? Well their best food item must be their beer, bottled blue...

My friend kindly made a reservation at Man Fat Seafood Restaurant. When I arrived around 7:30 PM on a weekday, the restaurant was packed. It seemed to be quite popular among the locals.

We ordered several dishes, including their signature black pepper diced potato with beef and oyster pancake. All of the dishes were quite tasy.

As a Japanese visitor, a standout moment for me was the warm hospitality of the staff, who tried to speak Japanese. They said phrases like "Thank you" and "Please wait for a moment" in Japanese. One of the male staff members even spoke Japanese fluently. These interactions made my dining experience all the...

街頭巷弄裡的鑊氣傳奇

深水埗是香港飲食的寶藏之地，當中一些大排檔或菜館正是其中的一顆顆蒙塵明珠。最近就造訪了一家隱於福華街附近的小店，沒有豪華裝潢，卻以實惠價格、地道風味和驚人鑊氣聞名於街坊之間。

🔹據講店家是由街頭小店發跡，以海鮮小炒和煲仔菜聞名，巔峰時期坐擁近四五間分店，資料顯示現時仍有三間在營業之中，造訪當晚目測全場爆滿，足見其人氣依舊，有實力真本事。

🔹店面大大隻紅字金底招牌，吸睛之餘帶點老氣，切合街坊小店的地道風味。店內燈火通明，裝潢以木啡色和磚地為主調，整潔中帶時尚，可能因為分店裝修較新的關係，沒有太多老店的痕跡；但牆上貼滿了推介菜式或是日精選的紙報，木桌上放上了即棄白底膠枱布，從小處流露出大排檔飯店的地道痕跡。

🔹餐牌內覆蓋甚廣，由魚翅海鮮到各式小菜主食一應俱全，蒸炆煮炸樣樣有，有些更是外邊少見的懷舊菜，重點在於份量足價錢亦較實惠，大都$60-$130有交易，以質、量取勝，性價比算高。

和味鹽水浸雞腳 $78，雞腳浸得皮爽軟腍，清淡中帶淡淡沙薑香，連骨都入味，佐酒一流。

豉油皇鵝腸 $108，每條鵝腸都均勻掛上了濃香帶甜的豉油醬汁，加上薑蔥倍添香氣。鵝腸帶膏甘香脆嫩彈牙，連墊底芽菜都吸上鵝油醬油香，是地道的港式滋味。

金沙鮮魷 $128，即鹹蛋黃炸鮮魷，外層金沙鹹香酥脆，包裹著Q彈的鮮魷，口感極佳，每塊都充份沾滿「金沙」，邪惡得停不了口。

黑椒薯仔牛柳粒 $128，據講此菜是店主多年前首創的，當然要嚐一下始作俑的原創滋味。牛柳粒軟嫩多汁，薯仔炸得外脆內綿，拌上黑椒辛香惹味，份量足而調味恰到好處，果然是下酒菜的典範。

XO醬骨髓三鮮 $118，骨髓處理得宜沒有異味，入口如豆腐般滑嫩，搭配上魷魚、蝦仁等海鮮，再以XO醬快炒，鮮香惹味刺激兼備。

薑蔥魚卜 $128，魚卜雖不是甚麼貴價食材，但近年的價格都在不斷上揚，畢竟一條魚就只有一個魚卜，供應未必穩定，所以魚卜的菜式在外邊亦比較少見。此店的魚卜處理出色沒有腥氣，以薑蔥爆香後爽口彈牙，膠質滿滿，濃香惹味，是一道不能錯過的經典菜式。

魚腸焗蛋 $98，傳統的手工菜，清理魚腸很考功夫，而大廚卻處理得十分妥當，完全沒有腥臭味。魚腸放入蛋漿灑上陳皮和油條碎焗煮至金黃，口感焦脆綿密，蛋香中略帶內臟的微苦，甘香豐腴，風味獨特，是老饕之選。

金牌風沙雞(一隻) $238，鎮店名菜之一，雞皮炸得金黃香脆，灑滿蒜酥和香料，肉質依然嫩滑多汁入味，蒜香濃郁，口感豐富，也是必點選項。

雪裡紅石頭芥蘭...