Loaf On Cuisine

Although Liufu is famous for its seafood, it seems expensive, but in fact, the more affordable signature dishes are the crispy tofu, honey olive ribs, and Fengsha chicken. You can order half a cent to try more. There is also authentic fish soup, which is not to be missed! By the way, the restroom here is the cleanest among all the seafood restaurants in Sai Kung.

This restaurant is located on the inner side of Sai Kung Market, not on the seafood street. You have to walk a little further inside to see it. The prices are affordable and it seems that more locals eat here. There are many dishes and they taste good too. The main thing to pay attention to when eating seafood is freshness.

It is not on the seafood street lined with restaurants in Saigon, but in the market street behind. It is hard to find and very low-key. There are only three or four tables on the first floor. I didn't expect that there are several halls with many seats on the stairs next to it. Now there is no set meal, and the single-order items are very expensive. In addition to the material fee, many seafoods also charge processing fees, and they are graded according to the number of diners. If there are more people, it will be more cost-effective. The products are of high standard, with obvious chef style. Two pieces of razor clams are plump and tender, the clams are fresh and sweet, and the fried oysters steal a little taste. It is recommended that it is better to buy the materials and process them by yourself, which is cheaper.

Luk Fook Restaurant is indeed the pride of Sai Kung. It is worthy of being selected by Foodie-Merrill in Hong Kong. It is definitely 18 blocks away from the food stalls in front. If you don’t have a reservation, you have to queue outside! 3 kinds of pepper and salt dishes, pepper and salt tofu, pepper and salt abalone, pepper and salt mantis shrimp, with different levels of black pepper, sea salt, and chili, are amazing!

Liufu Restaurant is a Chinese restaurant near Sai Kung Market in New Territories, Hong Kong. I ordered their signature crab porridge, which was cooked to a high temperature and the rice porridge had bloomed and fully absorbed the freshness of the crab. The squab was very big and the radish in the beef offal was very refreshing. The liver and kidney were not fishy and were crispy.