生昌潮州海鮮酒家

If you can’t rough it, can’t speak Cantonese, or don’t read Chinese, you might have a problem here. It is also not easily accessible by any public transportation, so you’ll have to take the MTR out to the New Territories, then catch a cab to the spot.
The restaurant is a «dai pai dong» style eatery. There is outside and inside seating, but it’s not comfortable. You’ll be sitting in a crowded atmosphere, often on stools, and things will be discombobulated.
However, if you can get past this, you’ll enjoy some delicious Chiu Chow food. I am a huge fan of Chiu Chow cuisine, especially since we don’t get it in the US. Whenever I’m in HK, I make sure that I get my fill of it.
At «Sang Cheong» — direct translation of the Chinese name
生昌, you’ll get authentic and traditional Chiu Chow dishes. My favorite is usually the crab and prawn balls which are fried to perfection and served with a sweet dipping sauce.
Check out the mullet which is served at room temperature with a pungent bean paste dipping sauce.
On the night of our visit, they had a soup laden with pickled sour mustard greens, pig intestines, pig ears and pork. There is an abundance of white pepper to kill the gamey taste from the innards. I don’t mind the soup, but I can’t eat the intestines.
Fried Bombay Duck is a type of fish which has the texture of tofu. The flesh is soft and I absolutely love it. The Chinese name for this fish is «nine stomach fish» 九肚魚 and it is the first time I’ve ever eaten it. I’m hooked! It is prepared salt & pepper style. Delicious!
Roast Goose is the most typical of Chiu Chow dishes and the one here is decent. Dip into the vinegar!
Food is good, and it’s a great local experience!