Thursday, 1 August 2013

Ocean Super Seafood Restaurant - HK

The last time I was in Tsuen Wan 10 years ago, it was not as developed. For one, it was a lot harder getting around (the Tsuen Wan West station and West Rail line opened in 2013); I still remember taking the minibuses to get to the station.
Pagoda  Untitled

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Left: White Phoenix Claw (White skinned chicken feet) & steamed rice noodle rolls (Cheung Fun)
Right: Chive Pancake and Choy
Chicken feet marinated in vinegar sauce were delicious - so tender and tasty even though there wasn't a lot of meat. You can suck the flavour from the skin of the chicken feet.
The thin chive pancake was appetizing and good with crispy edges.

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L: Cheung Fun and R: Shrimp Rolls
The shrimp rolls were lovely with perfect flaky crisps on the outside and filled with shrimp inside.

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Roast pigeon
This roast pigeon was much meatier than the previous night and seasoned really well

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Braised chicken feet in black bean sauce, Har Gow and Cha Siu Bao
For those who haven't tried chicken feet, the texture is gelatinous and I think the best part comes from eating all the tendons between the small bones and appreciating the flavoured skin. It's a dim sum staple for people who love it. Ocean Super Seafood does chicken feet really well.
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Clockwise from top: Siu Mai, Squid Tentacles, Deep Fried Fish, Roast Pigeon
The Siu Mai were really meaty; the squid tentacles were cooked in a sweet sauce rather than a more savoury sauce and were a little gummy in texture; the deep fried fish was doughy and instead of being crispy from the fryer, the chefs added flakes of crispy batter on top to give the impression of crispiness.

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The Barbecue pork (char siu) was amazing - so tasty and tender. It's a specialty at the restaurant.

Overall: Delicious dim sum at Ocean Super Seafood Restaurant - really great quality dim sum. 

1 comment:

  1. Chicken feet marinated in vinegar sauce were delicious - so tender and tasty even though there wasn't a lot of meat. You can suck the flavour from the skin of the chicken feet.
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