[2025 Hong Kong Restaurant] Travel Guide for Fu Ho Restaurant (Updated Aug)

All the food is meticulously exquisite, although the number of bacon is not large, but at such a price to eat the real rich flavor of dried bacon is completely surreal, with the usual Dalian fresh bacon completely different level; The most rare service is not affected by raw customers and eat cheap meals, the same smile can be greeted attentive; originally to celebrate the birthday ordered longevity peach buns, in the end did not receive money to treat us to eat, this is a surprise With such high quality food / service / environment / location, charge such a price, I doubt how much money to make, probably cheap sale as promotion 😅

Father's Day is just around the corner, and it's the perfect time to show your love and appreciation! Treating dad to a sumptuous dinner at a high-quality restaurant is a must. Recently, I had the pleasure of enjoying an exquisite set menu that is perfect for celebrating special occasions. This evening, we visited Regal Court located in the Mira Place, Tsim Sha Tsui. As a Michelin 1-star restaurant for 15 consecutive years, its quality is undoubtedly guaranteed. Coupled with attentive service, it ensures a delightful dining experience. Tonight, we indulged in the Ah Wong Abalone Signature Feast! The feast features eight classic signature dishes, making it incredibly lavish. To start, we chose the Braised Fish Maw with Crab Meat and Bamboo Pith Soup. For those who enjoy shark fin, the Braised Shark Fin in Clay Pot is also an option. The Braised Fish Maw with Crab Meat and Bamboo Pith Soup was rich and flavorful! The soup was infused with the essence of premium broth, featuring tender bamboo pith, sweet and fresh handpicked crab meat, and generous portions of silky fish maw. Every bite was luxurious, delicious, and nourishing. The 30-head farmed Yoshihama Abalone with Goose Web was another highlight! The farmed Yoshihama Abalone was tender with a sweet core, resembling a gold ingot with its shiny appearance, making it perfect for celebratory occasions. For an upgrade, you can opt for the 25-head abalone for an additional $200 or the 18-head abalone for $400. The high-quality goose web from Poland was impressively large and visually appealing! It was braised to perfection, tender and flavorful, fully absorbing the abalone's umami. Only experienced chefs can master the timing and heat to create abalone with a sticky, tender, sweet, and aromatic core. Ah Wong's abalone consistently delivers high-quality dishes, leaving a lingering taste that never disappoints. The Abalone Sauce with Chinese Lettuce Heart was made using only the finest parts of the vegetable. Its crisp and sweet texture paired with the rich abalone sauce elevated the dish to a new level of garden-fresh delight. I had a tough time choosing between the Sichuan-Style Crispy Sea Cucumber and the Traditional Deep-Fried Stuffed Crab Shell, but I ultimately went with the latter. Both dishes were incredibly tempting, making the decision difficult. The Traditional Deep-Fried Stuffed Crab Shell was golden and crispy, instantly whetting the appetite! Inside was an abundance of sweet and fresh crab meat that made my eyes light up. Without any excess sauce, it was not greasy at all, and I quickly devoured it, savoring every bite. For parties of two or more, you can choose between the Regal Crispy Fried Chicken or the Deep-Fried Signature Roast Pigeon. We opted for the delicious signature Crispy Fried Chicken. The Crispy Fried Chicken was cooked to a golden perfection without being greasy. With minimal seasoning, it allowed the natural flavors of the chicken to shine. The meal concluded with Scallion and Dried Scallop Fried Rice. The dry and fluffy rice grains were infused with the salty and savory aroma of dried scallops, complemented by scallions, making it a heavenly carb dish. For dessert, we started with Almond Cream with Egg White, which was smooth and satisfying. Then came two delightful sweet treats: Walnut and Almond Pastry and Coconut Red Bean Pudding. The former was crispy and tasty, while the latter was smooth and sweet, providing a perfect ending to the meal. This is an excellent choice for enjoying a wonderful meal with someone special. The Ah Wong Abalone Signature Feast is priced at $980 per person, plus a 10% service charge.

Friends are meant to meet. When you reach middle age, you need to learn to be kind to yourself. I ate bacon with a few friends tonight. The quality of A-Wong's bacon is unquestionable, and it has been recognized by Michelin for many consecutive years, which speaks volumes. No need to worry, the best set is the "A-Wong Bacon Famous Dishes Banquet", which is enjoyed overnight. The first dish is the red-broiled casserole with wings, or the crab meat and bamboo shoots stewed with flower stalks. Never tried the latter, just give it a taste. Very rich product, full of crab meat and flower jelly threads, with the broth, every bite is delicious. The main character is always the bacon goose paw, using 30 heads of Jipin bacon. Although it is farmed, but after the unique cooking of bacon expert Ah Weng, it is still soft and soft, very good! The goose paws are very giant, not hard, soft and flavourful, and not afraid of melting, I like it. The bacon juice cannot be wasted, of course, accompanied by the crispy Chinese lettuce bile, it is excellent. Next came the ancient fried stuffed flower crab lid, the outer layer is dry and crispy, the inside is surging crab meat, every bite is delicious, if you like, you can dip a little vinegar to eat, high quality. For two or more, you will get rich crispy fried chicken, or raw fried gold medal grilled breast pigeon. I have always been a supporter of fried chicken and have tasted it many times. It is definitely a guarantee of confidence. The fried rice with onion and dried shrimp is dry, well-defined, and delicious. I didn't even have a grain of rice left after eating it. The dessert of a high-end restaurant, naturally separated from the protein almond tea, raw ground, fragrant and smooth throat, sweet stomach is also satisfied! Then there is a mouthful of fluffy olive walnut cake, and the sweet coconut milk bean curd cake to end, this package, can not be beat ~ Restaurant Information: Regal Restaurant Shop 402, 4/F, Food Square, Miramar Plaza Phase 1, 132 Nathan Road, Tsim Sha Tsui #foodguide

I feel quite indulgent, having already scheduled at least five hairy crab meals this year. One of them will be at the Michelin-starred Regal Palace Restaurant. Master Wong's abalone is world-renowned, but I have never tried their hairy crab. If it weren't for a friend's invitation, I wouldn't have known they serve hairy crab here. Let's cut to the chase and introduce the delicacies. When it comes to hairy crab, it must be paired with Shaoxing wine, as they are a perfect match. The first course features fresh hairy crab roe and crab meat stir-fried in a clay pot with rich broth and shark fin. The dish is golden and aromatic, with a smooth texture and a sweet, savory flavor that shark fin lovers will adore. Next is the 30-head Yoshihama abalone. Although it's farmed, Master Wong's unique cooking method makes it tender and flavorful. Master Wong's abalone never disappoints. Besides abalone, the other star of the day is the hairy crab. The six-tael male crab is a genuine Jiangsu hairy crab with golden claws and yellow hair. Thanks to Master Wong's excellent relationship with suppliers, they can get such high-quality crabs. The appearance alone is impressive. Opening the crab shell releases a fragrant aroma, revealing plenty of crab roe and semi-transparent crab paste. The meat is sweet and tender, especially when dipped in their homemade vinegar. Master Wong's fried chicken is said to be unrivaled, and the pan-fried ginger scallion salted chicken we had this time was equally impressive. Made with fresh local chicken, the skin is crispy, and the meat is tender. The ginger and scallion enhance the flavor and complexity, making it irresistible. The dried scallop and crab leg fried rice is also fragrant and well-prepared. Each grain of rice is distinct and flavorful, with crab leg meat in every bite. The fried rice at this level of Cantonese cuisine is a guarantee of quality. Finally, a bowl of ginger tea tangyuan is the perfect ending to the crab feast. Restaurant Information: Regal Palace Restaurant Shop 402, 4/F, Food Square, Mira Place, 132 Nathan Road, Tsim Sha Tsui

Chrysanthemum yellow crabs signify the perfect time to savor hairy crabs! This year, I chose a Michelin-starred restaurant for my second crab feast, and the exquisite and delicious crab banquet left a lasting impression on me. We visited Regal Restaurant to enjoy some premium crabs. Mr. Wong's offerings have always been worth the price, and those who value food quality will surely appreciate it. As soon as we sat down, we were served an eight-year-old Huadiao wine! The waiter heated the wine in a copper pot and added dried plums before serving. The rich and aromatic wine paired perfectly with the hairy crabs. We opted for the shark fin, abalone, and hairy crab feast! The set menu is priced according to the size of the abalone, with six dishes in total: $980 per person for 30-head farmed Yoshihama abalone, $1080 per person for 25-head farmed Yoshihama abalone, and $1380 per person for 18-head farmed Yoshihama abalone. The restaurant sources authentic hairy crabs from Jiangsu through reliable suppliers. Each crab weighs about 300 grams, making them quite substantial. The first dish was personally prepared by Mr. Wong, who skillfully dismantled the hairy crab and shark fin for us. The ingredients included fresh hairy crab roe, crab meat, and shark fin. Just looking at this lineup made my eyes sparkle. First, the golden hairy crab roe and crab meat were stir-fried until fragrant, then a rich broth was added. Next, the tender and gelatinous shark fin was cooked in a clay pot. In no time, a bowl of golden, dazzling hairy crab and shark fin soup was placed before us! The room was filled with the fresh aroma of crab meat, making our mouths water. A sip revealed the pure, unadulterated taste of the ingredients! The hot crab and shark fin soup was incredibly rich and flavorful, with a perfect smooth texture that made it a delight to eat. Next up was the 30-head farmed Yoshihama abalone with vegetables! Although farmed, Mr. Wong's meticulous preparation ensured that the soft, tender texture and delightful mouthfeel were still incredibly appealing. Mr. Wong's special abalone sauce added to the enjoyment, making each bite a happy experience. Then came the highlight of the day: a 300-gram male hairy crab! Opening the crab shell revealed a mix of yellow and white roe, which was very enticing. The crab vinegar was excellently balanced, sweet and sour without being overpowering, making it drinkable. The crab roe was rich and fragrant, and the crab meat was incredibly sweet and fresh. The lingering taste left a lasting impression. After eating the cold hairy crab, we balanced it with a cup of ginger tea. The strong ginger flavor, not too sweet, was perfect for my taste. The next dish, pan-fried ginger and scallion chicken, was just as impressive as I remembered! Made with fresh local chicken, the crispy skin and tender meat were incredibly flavorful, and the fragrant ginger and scallion made it perfect with two bowls of rice. However, the dried scallop and crab leg fried rice in our set menu was also outstanding! Made with hairy crab leg meat and fragrant Japanese dried scallops, the aroma was unparalleled, making it a standout dish. For dessert, we had ginger tea with sesame dumplings to warm our stomachs! The spicy ginger soup paired with the rich sesame-flavored dumplings was the perfect ending to this crab feast, leaving us fully satisfied. The shark fin, abalone, and hairy crab feast is available daily until December 20th. If you enjoy high-quality hairy crab feasts, don't miss out.

Classic Cantonese dishes such as abalone, sea cucumber, shark's fin and bird's nest are definitely timeless! If you want to eat abalone, you must choose a restaurant with guaranteed quality. There are so many famous restaurants in the city that you can count them on one hand, and it is even rarer to be called an abalone expert. The Fu Hao Restaurant, which is celebrating its 24th anniversary, has won one Michelin star for 14 consecutive years. To celebrate, the restaurant launched a very attractive "Super Value New Abalone Dish Banquet". I made an appointment with my good friends to go and try the new dishes tonight. The "Super Value New Abalone Dish Banquet" we ordered has a total of nine dishes, starting with a splendid seafood platter! The dish includes marinated prawns, fried Hokkaido scallops and wafer seafood rolls, kicking off the meal with the fresh taste of the ocean. The Hokkaido scallops in oil are plump, thick and large! Lightly fry in oil until half cooked, crispy on the outside and soft and tasty on the inside. The Hundred Flower Prawns are made with top-quality, fresh ingredients. The outer layer is fried until golden and crispy, not greasy at all. The whole fresh prawns inside are surrounded by chewy shrimp gelatin. It is chewy and delicious when eaten hot. Finally, this wafer seafood roll is fried very crispy and filled with seafood filling. Friends who like delicious food will definitely love it. There are two soup options! If your friends like to eat wings, choose this bowl of braised casserole wrapped wings. Of course, I chose the beauty-enhancing gift of bird’s nest! This bowl of braised bird's nest in red broth is made with Indonesian bird's nest. The portion is generous and the sight of it makes me happy. The soup is rich in ingredients and tastes very sweet and fresh. The bird's nest is glutinous and smooth. It is so delicious that I can swallow another bowl, haha. Then, enjoy 18 head farmed abalone with blanched Chinese lettuce! The farmed Jipin abalone has a beautiful appearance like a gold ingot and a golden color. It has a smooth texture and a runny taste that is not inferior to its wild counterparts. When you cut open the abalone, you can see the sticky, soft and tender flesh with a sweet and fragrant taste. The 18-piece size abalone is full of flavor and brings out a very happy taste when you bite it. After eating bird's nest and abalone, how can you miss fish maw! The set menu also includes Sichuan-style crispy fish maw made with New Zealand broccoli maw. The appearance and taste of this dish are also very surprising. The coating of the fish maw is crispy and delicious, while the fish maw inside is soft and chewy. It is very delicious when paired with the fragrant Sichuan sauce. This cooking method is very fresh and makes the fish maw more plastic and attractive. I've heard that Fuhao's deep-fried pigeon is of very high quality, and today I finally got to taste it! When the pigeons came on stage, they were hot, golden, plump and quite firm. The skin is crispy and not dripping with oil, which proves the excellent frying skills. When you tear open the pigeon, the gravy inside comes out immediately, which is very tempting. The pigeon meat is soft and tender and the meat is rich and delicious. For the main course, we got whole abalone seafood fried rice! The banquet begins and ends with wild abalone! Wild abalone is chewier and more flavorful than farmed abalone. The fried rice is mixed with crab meat, scallops, dried shrimps, scallops, crab roe, egg whites and fragrant chopped green onions. The rice is dry and has a rich flavor. It was so delicious that I ate it all when I was already very full. For dessert, we first got the very precious 60-year-old tangerine peel red bean paste! The manager sprinkles 60-year-old tangerine peel with a grinder in front of the hall, and the aroma immediately fills the space. The red bean soup that is boiled until it becomes sandy is fragrant but not too sweet and is extremely delicious. Finally, there were almond walnut pastries and coconut milk horse bean cakes, but unfortunately I was so full that I couldn’t eat any more. The value-for-money abalone feast is priced at $1,380 per person (+10%). You can enjoy abalone, fish maw, bird's nest or shark's fin and many other special dishes. Mother's Day is coming soon, so filial children should learn how to make it.

Rich Restaurant Ah Wong Bacon I believe many people know, Bao Ginseng Wing Belly traditional Chinese restaurant, 13 consecutive years of Michelin star, you know how high quality assurance this restaurant is 👍🏻 Tonight we came to a group of friends and family to taste a taste 😋 ✦Golden Soup Crabmeat Braised Official Swallow The portion of official swallow is full. The nourishing official swallow and crab meat are cooked into a soup, which is rich and delicious ✦ Crispy skin stuffed flower jelly There are very few places where you can eat this dish. The outer layer of flower stalks has a thin layer of crispy paste, the outer layer is crispy, and the inner layer is soft and sticky. Served with bacon sauce countryside vegetables far away, even more delicious ~ ✦ Raw stewed tiger spotted head belly Tiger spot is stewed until the crust is crispy, the meat is thick and chewy, the fish skin is thick and smooth, the belly is moderately fat and lean, a very tasty dish. ✦ Raw fried crispy skin grilled breast pigeon Freshly fried, the pigeon meat is tender, the skin is crispy and the meat is tender, the inside is full of juice. Selected 21-month-old breast pigeon weighs eight pounds, marinated with salt and then hung to air-dry, then fried into grilled breast pigeon. This is the best raw fried breast pigeon I have ever eaten. ✦ Fried rice with green onion and dried shrimp As soon as it was served, I could smell the aroma of dried dried shrimps. They were fried dry enough and not greasy. The grains were distinct and the taste was smoky and tough. ✦Raw ground protein almond tea Warm almond tea, rich almond flavor, smooth and not too sweet. ✦ Selected two sweet desserts There are walnut pastry and coconut mackerel cake respectively. The walnut cake is very crispy and moderately sweet; the coconut mackerel cake is sweet and soft. Regal Restaurant 📍Shop 402, 4/F, Mira Place Food Square, 132 Nathan Road, Tsim Sha Tsui ☎(+852) 27362228 •♡•♡•♡•♡•♡•♡•♡•♡•♡•♡•♡•♡• #RichNest #Michelin #ChineseCall #ChineseCourse #Tsim Sha TsuiFood #Tsim Sha Tsui #WhatToEatHongKong #HongKongFood #HongKongRestaurantRecommendation #HongKongMustEat #HongKong

It was my mother’s birthday, and as a good girl, I took her to celebrate at Fu Hao Restaurant, which is famous for its Aung abalone. As a Michelin one-star restaurant, "Regal Restaurant" has always been a "celebrity restaurant". This time, the "Super Value Abalone Dinner" allows you to enjoy high-quality products at a relatively affordable price. ❣️Great value Jipin abalone feast ($1180 per person) 🔸 Braised fish maw with crab meat and bamboo fungus The soup is clear and thick, the fish maw is full of collagen and very filling. The fish maw and crab meat are in sufficient quantity, and the refreshing bamboo fungus gives it a rich taste. 🔸35-head abalone goose feet The abalone is soft and smooth, and the soft-boiled abalone is indeed worthy of its reputation. The goose feet are tender and tasty, and the sun-dried abalone sauce is the essence, delicious! 🔸Chinese lettuce with abalone sauce The Chinese lettuce is crispy and tastes better with the abalone sauce. 🔸Garlic Tiger Bantou Belly The bantou belly is fresh, the fish skin is thick, the head and belly are plump, meaty and crispy. 🔸Fuhao Crispy Fried Chicken One of the popular signature dishes of Fuhao Restaurant, the chef applies a proper amount of fine salt to the chicken cavity, air-dries it, and then cooks it using the hanging roasting method. The crispy fried chicken has a beautiful color, crispy skin, tender and juicy meat, and a rich and sweet chicken flavor. 🔸Mini Shrimp Lotus Leaf Rice Very filling, the fragrance of each ingredient has penetrated into the rice, and each grain of rice exudes the fragrance of lotus leaves! 🔸Almond Tea with Egg White The almond flavor is so fragrant and strong, and paired with egg white, it tastes so good! 🔸Two selected sweet treats Coconut milk horse bean cake and walnut cake! The coconut milk horse bean cake has a strong coconut milk flavor and moderate sweetness, and the walnut cake is crispy and has a rich taste! 📍Regal Restaurant (Tsim Sha Tsui) Shop 402, 4/F, Mira Place, 132 Nathan Road, Tsim Sha Tsui #Regal Restaurant #Ah-Yung Abalone #Tsim Sha Tsui Food #Michelin #Michelin One Star #Michelin Recommended #Abalone #tstfood #michelin #michelinstar #abalone #foodies #foodiehk #foodblogger #hkrestaurant