There were many restaurants in the fishing village of Lei Yue Mun, some air-conditioned with table linen and others using folding tables and plastic chairs. We opted to do lunch at this venue as the setting was comfortable, had unblocked views of the harbor and was recommended by the supplier we purchased from for its classic Cantonese cooking style.

It turned out to be an excellent choice. The per person cooking fee worked out to HK$130 per person and additional items like soup and congee were less than HK$100 per order. Service was friendly and the supervisor explained the cooking fee clearly. Importantly, the kitchen did an excellent job with our seafood.

Our mantis prawns were deep fried and fragrant with garlic on the outside while the flesh remained moist and succulent. The Pacific geoduck was sliced thinly and naturally sweet after dipping in the hotpot. The coral grouper steamed simply with soy was sweet, tender, moist and slipped easily from the bone. The sauteed cuttle were thick slices of tasty textural crunchiness.

For fellow travelers who are unaware, the cooking fees at every restaurant in Lei Yue Mun is the same. It is based on a per dish per person, with the first dish per person at a lower price. The cooking fee per person increases significantly when you order an additional dish beyond your group size. Just keep to one dish per person.