Restaurant Review!
Ming Yuen l Sai Kung l Kowloon
So when people ask me where I live, I always tell them I live in Sai Kung. Their eyes go wide and their mouths drop and they are amazed that I can get anywhere in the city because it’s so freaking far away. Sai Kung County is a huge area of land on the Kowloon side. It’s known for being a little bit rural with a country park, islands, and Sai Kung town, which is what everyone is actually thinking about when I say Sai Kung. I guess that no one pays attention to the 20 minutes of winding villages and verdant hills that they have to cross in order to get to the town by the sea. When I try to convince them that I live just 10 minutes away from an MTR station, they will try to convince me that I don’t live in Sai Kung. When I finally convince them that I do live in Sai Kung County, there next question, inevitably is, “Do you eat seafood all the time?”
Sai Kung town center is famous for its seafood restaurants and most of them sport impressive live tanks. On the weekend, small boats line the elevated boardwalk and people look down the drop to see what seafood is being sold that day. Some bargaining takes place and then money is dropped into a bucket at the end of a pole and is drawn down to the boat. Moments later, fresh seafood is hoisted back up, ready for the wok.
Ming Yuen is located in close to the bobbing boats and the searing neon signs of flashier establishments. The Cantonese maxim for seafood is that if it isn’t alive, it isn’t fresh. The flip side to this is that you should keep the preparation as simple as possible so that you let the freshness come out. Ming Yuen, understands this and though every dish is a common seafood standby, they are able to bring out something special. The deep fried mantis shrimps were heaping with deep fried garlic; its flesh was still meat sweet and tender. Razor clams were sautéed in a sweet black bean sauce and chili peppers until they just fell out of their squared shells to reveal firm, sweet flesh. Their roast duck and suckling pig are also sublime with perfectly crisped skin and succulent meat cooked to order and served just out of the oven. It’s great that we can drop by early and ask the waitress with the Markie Post haircut to purchase seafood for us at one of the local markets. This ensures that we are getting the freshest catch of the day. The rest is in their hands.
Ming Yuen l Sai Kung l Kowloon
So when people ask me where I live, I always tell them I live in Sai Kung. Their eyes go wide and their mouths drop and they are amazed that I can get anywhere in the city because it’s so freaking far away. Sai Kung County is a huge area of land on the Kowloon side. It’s known for being a little bit rural with a country park, islands, and Sai Kung town, which is what everyone is actually thinking about when I say Sai Kung. I guess that no one pays attention to the 20 minutes of winding villages and verdant hills that they have to cross in order to get to the town by the sea. When I try to convince them that I live just 10 minutes away from an MTR station, they will try to convince me that I don’t live in Sai Kung. When I finally convince them that I do live in Sai Kung County, there next question, inevitably is, “Do you eat seafood all the time?”
Sai Kung town center is famous for its seafood restaurants and most of them sport impressive live tanks. On the weekend, small boats line the elevated boardwalk and people look down the drop to see what seafood is being sold that day. Some bargaining takes place and then money is dropped into a bucket at the end of a pole and is drawn down to the boat. Moments later, fresh seafood is hoisted back up, ready for the wok.
Ming Yuen is located in close to the bobbing boats and the searing neon signs of flashier establishments. The Cantonese maxim for seafood is that if it isn’t alive, it isn’t fresh. The flip side to this is that you should keep the preparation as simple as possible so that you let the freshness come out. Ming Yuen, understands this and though every dish is a common seafood standby, they are able to bring out something special. The deep fried mantis shrimps were heaping with deep fried garlic; its flesh was still meat sweet and tender. Razor clams were sautéed in a sweet black bean sauce and chili peppers until they just fell out of their squared shells to reveal firm, sweet flesh. Their roast duck and suckling pig are also sublime with perfectly crisped skin and succulent meat cooked to order and served just out of the oven. It’s great that we can drop by early and ask the waitress with the Markie Post haircut to purchase seafood for us at one of the local markets. This ensures that we are getting the freshest catch of the day. The rest is in their hands.
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