Hong Kong Master Cook

Hong Kong Master Cook is the most popular restaurant next to the seafood market. It is still full after 8pm. The restaurant provides seafood processing services. You can buy fresh seafood from the seafood market and bring it directly to Hong Kong Master Cook for processing. Although the seafood itself is very fresh, the processing of Hong Kong Master Cook is the icing on the cake. The sea grapes with both freshness and fishiness are much larger than those I saw in Okinawa. They are decorated with a little tomato and onion and served directly. Buy a lobster, the shrimp meat can be made into sashimi, the sweet taste is so fascinating, and the shrimp head and shrimp tail can be used to make porridge, which brings the taste of the sea to ordinary white porridge. There are many ways to eat crabs. The most common way is to steam them directly to retain the freshness of the crab. Another way to eat is to bake crabs with egg yolks. The collision of egg yolks and crabs is simply a wonderful enjoyment for the taste buds. The crab roe hidden in the crab shell seems to be outshined. Boiled shrimp with soy sauce is the taste of freshness and sweetness. The fried clams have a strong sauce flavor. In addition to the clam meat, you can't help but suck the sauce on the shell. The steamed red snapper still retains the freshness of the fish, and the melt-in-the-mouth taste is unforgettable. The garlic shrimp explodes in the minced garlic, with a salty and fragrant taste and a little sweet aftertaste.

A friend took us to a Cantonese restaurant. There were many kinds of seafood, and they were very fresh. The chef's cooking skills were also high. I personally think they were not inferior to high-end Cantonese restaurants in China. The barbecued pork in the braised platter was very fragrant, and the roast goose was also crispy and tender. The crab fried with scallions and ginger was delicious, and the rich shrimp was very big and steamed with garlic. I ordered the local specialty green mango juice, which was a bit sour. The dessert was a fruit platter, and the pineapple in it was super sweet and the fruity aroma was also very strong.

A friend in Manila recommended this Hong Kong Kitchen. We bought seafood at the market and took it to be processed. The waiter who weighed and placed the order could speak some Chinese but was not very enthusiastic. The waiter who served the dishes was quite nice and responsive. The overall taste was not bad. The seafood + processing fee and drinks for two people cost more than 500 yuan, which was quite cost-effective. Two crabs were cooked in two flavors: egg yolk and fried with green onions. I personally prefer egg yolk crabs. I can cook lobsters in two ways. The head is cooked into porridge, and the body is fried with garlic. The meat is firm and the overall taste is not bad. The main thing is that you have to remember to bargain when buying seafood at the market, otherwise you will be easily ripped off. The processing fee of Hong Kong Kitchen is reasonable!

At the end of the seafood market, this is almost the first choice for most Chinese people to eat seafood after arriving. It looks like an ordinary restaurant, but as a processing agent, it tastes really good, especially the egg yolk crab, which is very nice😄

Hong Kong Master Cook Seafood, buy vegetables and process them, the taste is quite authentic. Processing fee + drinks 1700PHP, probably because it is close to the sea, it is quite fresh