Sai Kung Michelin-Starred Restaurant Experience

This past Tuesday, before the storm hit, my wife and I decided to take a relaxing trip to Sai Kung! For lunch, we even joined some friends for a seafood feast—what a treat! Just look at how blue and beautiful the sky was that day! Although it takes us two hours to get to Sai Kung, which is quite far, the stunning scenery makes it all worthwhile. This time, we chose to have lunch at a Michelin one-star restaurant, Luk Fook Cuisine! We tried it last year and were impressed by the food, so we confidently invited our friends to join us this time. We started with a pot of Sai Kung-style fish soup to whet our appetites! The manager explained that the soup was made with a variety of fresh fish, along with tomatoes and potatoes for seasoning. It was so fresh and flavorful that I ended up having three bowls. Each of us ordered a low-temperature slow-cooked scallop in rice broth. The scallops were gently cooked in the broth, resulting in a tender texture and a delightful rice aroma. A touch of Jinhua ham was added, enhancing the flavor complexity. Both my wife and I love chicken feet, so we ordered the braised chicken feet with shiitake mushrooms. The mushrooms were thick, chewy, and flavorful, while the chicken feet were perfectly braised—not too soft, just right for enjoying the collagen boost. We couldn’t miss the signature salt and pepper baked abalone! The large abalone was chewy and springy, with a savory and aromatic seasoning that made it irresistible. Since my wife loves eggplant, we ordered the steamed eggplant with garlic and vermicelli for her. The garlic sauce was incredibly fragrant, perfectly complementing the sweet eggplant. The vermicelli at the bottom soaked up all the garlicky goodness—absolutely delicious. While eating, we noticed the table next to us had ordered the salt and pepper crispy tofu. We couldn’t resist and got a portion ourselves. The tofu had an ultra-thin, crispy exterior and a silky smooth interior—so good that I had two pieces and still wanted more. Next, we tried the Hakka-style braised pork belly with preserved vegetables and black fungus. The pork belly was tender and flavorful, with just the right balance of fat and lean meat. The preserved vegetables and black fungus added a refreshing crunch, making it perfect with rice. Although I can’t handle spicy food, my wife loves it, so I decided to brave it for her. The herbal spicy wine-braised sea snails were served with an intoxicating aroma of wine. The snails were cooked to perfection—chewy but not tough. The herbal spicy wine sauce was rich and aromatic, with a decent kick of heat. I recommend letting them soak in the sauce for a bit before eating for maximum flavor. To wrap up the meal, we ordered the Sai Kung-style steamed rice. This dish was amazing—it didn’t need a single drop of soy sauce. The flavors from the seafood and Chinese sausage were more than enough to make it incredibly tasty. To top it all off, the manager treated us to some desserts! We had authentic Thai coconut milk sago pudding and butterfly pea flower coconut jelly. I personally preferred the slightly salty-sweet coconut milk sago pudding—it was delightful.