Chuk Yuen Seafood Restaurant

Eaten here twice, one for yum cha and one for dinner. Did not have any seafood. Great good, everything was tasty & done right. From the atmosphere, you can tell the place has been here for some time. The food, service and operations are well tuned. One done side is the price. It was $ 600 for 3 of us ordering 3 dishes with no seafood.

GUYS. If there’s one thing you need to order here, it’s the cheesy baked lobster with e-​fu noodles. Add a side of freshly baked bread to mop up all the cheese. Yum!

The seafood is always extremely fresh and prepared simply, allowing the flavors of the seafood stand out.
A definite must order is the cheesy fondue lobster. However be sure to add an order of yi-​fu noodles, making it more or less lobster mac and cheese.

lots of seafood choices here, crispy mantis shrimp awesome, they do cheesy crab, razor clams — it’s a you point, they prepare kind of place.

I went here with some coworkers the other week for a celebratory end-​of-​project dinner. I hardly ever venture out to Happy Valley so I was getting rather antsy during the «long haul» journey, but am so happy I stuck around!
I’m obsessed with mantis shrimp (as you probably know from my Sai Kung reviews), so my eyes zoomed in straight to this dish. It isn’t like the Sai Kung counterparts which are just doused with the house spice; instead, the shrimps were overloaded with dried garlic flakes, so much so that you have to rake through the stuff to get to the shrimp itself. The scallops in their half shells with vermicelli and plenty of garlic were also greatly desired on the table, as well as the razorclams and steamed garoupa. And of course, comfort food at its best — black bean clams.
The simple seafood dishes aside, our mouths could’ve collectively caused a torrential flood after the claypot dish of oysters with ginger, onions, and eggplants. This was a little too pungent for me, so I was probably eating more of my favourite eggplants than the oysters, but still. The salted egg yolk mixed with shrimp, was something I’ve never tried before — I usually mix the egg yolk with vegetables, if anything — so this was a welcome new texture. As if all this wasn’t enough, we decked out tenfold with abalone in sherry. The abalone was in shell, and absolutely massive! I would come back again just for this.