Another Hong Kong-style seafood steam pot

Small Fishing Harbor Seafood Restaurant Freshly Steamed Fresh Hot Pot G/F, 127-133 Lai Chi Kok Road As I get older, reminiscing with old friends is no longer about going to the bar to drink and chat, but simply finding a restaurant with a strong neighborhood atmosphere to eat and have a chat. Several friends wanted to eat original seafood, so they chose a place they had never tried before [Little Fishing Harbor Seafood Restaurant Fresh Steamed Fresh Hot Pot]. The restaurant is located in the old area of ​​Lai Chi Kok Road in Prince Edward. It thought it was mainly doing neighborhood business. Unexpectedly, the restaurant was full, and it seemed that most of them were customers from outside the area. Although the table had been booked more than a week in advance, it was only allocated a second round of dinner after 8pm. Always the ground floor of an old building over 30 years old, the ceiling is very low. The space between tables is also very crowded, and each table has many guests; causing the indoor environment to be very noisy, directly close to the bar, but missing the sound of a big TV live football match. You also have to raise your voice when chatting, otherwise you can't even hear the content of your friends who are dining at the same table. Hong Kong used to be a small fishing port, although it did not deliberately create a nostalgic decoration style. The "fresh hot pot" in the restaurant's name is a little misleading. At least, Hong Kong-style hot pot is no longer available. Instead, you can add congee for an extra fee. Add pre-soaked rice grains, dried shrimp, porridge ingredients and water in the steamer. The delicious juice that seeps out when steaming seafood will spill into the pot, cooking into delicious seafood porridge, becoming a staple food after a hearty seafood meal. Seeing that there are enough seafood styles in the package, there are steamed chicken and udon; plus the experience of eating seafood steamer with congee base last time, I ended up eating leftovers and wasting food, so I gave up the congee this time. The ground floor shop is large enough, with enough space on the facade to install large glass water tanks, where flower bamboo shrimp, lobster, shrimp, emperor crab and so on are farmed. It is easy to attract the attention of customers and attract business. There are three steamed seafood packages at different price points to choose from, as well as several pre-meal snacks. All the snacks are crispy, fried, and flavorful, typical Hong Kong-style stall or typhoon shelter flavor. For less than six people, we couldn't choose the package that included Alaskan king crab, so we had to choose the second-level Parco meal. If you visit the package from Monday to Thursday, you can get free tea and 10% service charge. There are nine kinds of seafood in Parco's board meal. All the waiters are responsible for steaming the seafood in front of the table and setting the steaming time. After steaming, guests can enjoy themselves. Additional snack #typhoon shelter fresh squid is crispy and bouncy, but the typhoon shelter pepper and salt are not fried enough to be tasty and crispy, not dry enough. #Highbuck Sashimi Platter In addition to the Hippopotamus, there are five other sashimi: salmon, salmon fillet, oily, sashimi and knife mussels. Selected California elephant shrimp, crisp and fresh taste is average, a little fishy, ​​not as good as Canadian elephant shrimp. The advantage is that the portion is large and affordable. #Half lobster Selected Western Australian lobster, shrimp head bursting paste. The lobster meat is sweet and tender, and paired with garlic to enhance the freshness. The lobster paste is soft and sticky, and tastes savory. #Mussels are steamed with garlic, soy sauce and vermicelli. The mussels are moderate in size, the steaming time is perfectly controlled, the entrance is soft and elastic, without overheating and becoming rough and hard, keeping fresh and juicy, fresh and full of freshness. #Shrimp At first I thought it was flower bamboo shrimp in the fish tank, it turned out to be just ordinary sea shrimp, swimming flower bamboo shrimp to pay separately order. The shrimp meat is quite fresh, refreshing and a little soft; but the meat is tough and gritty. #Bacon Taiwanese nine-hole bacon is firm and smoky with a bite, and the degree of bouncy is average. There is a little bacon flavor. #Sea fish a piece is the day selected Mayou boneless steaming. The meat is crispy and firm. The horse has a fishy taste, but not much fish juice. #Shellfish 3 Treasures New Zealand mussels, mussels, sand white mussels and sand white taste fresh and sweet, but too small, more suitable for sake cooking or soy sauce stir-fry, used for steaming does not look attractive. New Zealand mussels are soft and fresh, even better. The set was originally shrimp, but it was sold out that day and changed to #half a meat crab (Ama crab). The crab was slightly washed, but not thoroughly enough, leaving some black dirt in the joints between the claws and body, which slightly affected the perception. The crab meat is firm and bursting, and the crab taste is fresh and juicy. It's delicious. Unfortunately there was only a little crab paste, which would have been more wonderful if it burst into paste. Farmer's four treasures: pumpkin, corn, melon, taro with insect fungus flower steamed chicken udon base Finally the turn of vegetables, although there are four, but the overall portion is small; if there are more vegetables, the whole package will be healthier. The whole fresh chicken is chopped and steamed. There is about a quarter portion. The meat is tender and smooth. The bottomed udon was unexpectedly delicious after absorbing the chicken and vegetable juices; it would have been even better if the udon was of better quality and could be more refreshing and smoky. The seafood is fresh enough and tastes good. But compared to packages at almost the same price point, the seafood styles and grades are not as good as the other two competitors I have helped before.