High-quality seafood feast

It's been a while since I've been to Sai Kung to eat seafood. It's rare that half a group of people are free this weekend, so I came to the Six Flags Seafood Bureau. The Michelin one-star shop that has been running for many years has naturally improved its strength, so I will never be disappointed every time. Thanks to the organizer for booking a table, writing the menu, everyone will attend on time. A few signature dishes are the main dishes. If you have anything you want to eat, let's talk about it. We will arrange it properly. The crispy grid salted tofu that came first is the specialty of Luk Fook. The crust is thin and crispy, the tofu is tender and tasty enough, but be careful to burn your mouth when eating. Drinking fish soup in this kind of shop will certainly not cause any problems. A large amount of asparagus, simply add some tomatoes, is already sweet and sweet, sometimes doing things really do not need too complicated. Rice soup slow cooked mussels, I tasted for the first time. The congee-like rice soup and scallops are quite good, a little Jinhua ham as a garnish and fishing flavor, is already very good, of course, the fire of mussels to be precise, to have such a standard. Wild sea-spotted dragon spit beads, to put it bluntly, are two kinds of food, namely stir-fried balls and salt-crusted bone loin. The fish meat is thick enough, so the stir-fried balls will taste good. Salt puff pastry method, so that the fish bones can be eaten, like crispy friends will definitely love it. Another famous dish of Luk Fuk, pepper and salt bacon, is something I must eat every time I go to Luk Fuk. Dalian bacon is refreshing and bouncy without any toughness, coupled with the delicious pepper and salt method, it never fails. Huge barrel oysters, tempura preparation, fried until crispy and tender inside, wrapped in lettuce, dipped in some salad dressing, satisfied! When eating this dish, it is better to pick it up with your hands. I didn't expect the crispy skin wind and sand chicken here to be so excellent. The beautiful ingredients certainly account for a big factor. Using fresh chicken, it tastes crispy and tender. Even if you are very full at this time, you have to eat a few pieces before you stop. A steamed eggplant with garlic flour, and vinegar fried mustard to balance it out, is a very appropriate arrangement. The manager served the coconut green cabbage cake, which was very sweet and clear. The dessert at the end of the link was of such high quality, everyone naturally smiled and smiled.