Steamed fish

Steamed fish is a staple of Hong Kong seafood menus. Prices vary depending on the type of fish, but the cooking style usually takes a less-is-more approach because simple seasoning allows diners to appreciate the original flavour of the fresh fish. The most common seasonings include ginger, mushrooms, dried fruit peel and shallots.

Food critic and head judge of the Best of the Best Culinary Awards, Rudolph Yeung recommends the Steamed Fresh Red Spotted Garoupa with Mushroom & Pork at Jumbo Kingdom:

Stir-fried fish

A truly local treatment of a very local staple

Chow Chung, veteran Hong Kong chef and culinary consultant at Imperial Court in the MGM Grand in Macau, recommends the Fried Grouper Fillets with Black Truffle at Golden Bauhinia Cantonese Restaurant:

Stir-fried crab

This is a sampan-style classic. Unique to Hong Kong, sampan style refers to the fishermen delicacies served on small boats. It usually involves the pungent flavours of ginger, garlic and chilli.

Food critic and head judge of the Best of the Best Culinary Awards,  Rudolph Yeung recommends the Deep Fried Crab with Chili and Garlic at Jumbo Kingdom:

Baked crab

Seafood baked using traditional Chinese methods or showing more Western influences are all worth a try.

Food critic and head judge of the Best of the Best Culinary Awards,  Rudolph Yeung recommends the Baked Crab with Cheese at Star Seafood Floating Restaurant:

Stir-fried lobster

Comes in both down-to-earth and upmarket forms. It is often cooked with cheese, broth and even e-fu noodles. Typically, lobster is stir-fried with egg whites for a pleasant contrast of textures. A popular combination with female diners is stir-fried lobster with bird’s nest, which is purported to have benefits for the appearance of one’s skin.

Yeung Koon Yat, an internationally acclaimed chef and the first Chinese person to be awarded as ‘Cooking Master of the World’ by Club des Chef des Chef, recommends Stir Fried Lobster with Bird’s Nest at Forum Restaurant:

Baked lobster

Some like it baked and baked they will get it!

Drunken shrimp

Shrimp soaked in alcoholic spirits such as baijiu

Benny Li, food critic, TV food show host and food-travel guide, recommends the Drunken Shrimp at Liu Yuan Pavilion:

Deep-fried shrimp

The number of methods of cooking shrimp in Hong Kong would even impress Bubba, but deep-fried is an all-time favourite. Many restaurants wrap the shrimp in other ingredients, such as noodles, before deep frying.

Chow Chung, veteran Hong Kong chef and culinary consultant at Imperial Court in the MGM Grand in Macau, recommends the Deep-fried Prawn Coated with Mashed Squid and Shredded Pastry at Golden Bauhinia Cantonese Restaurant: