Sai Kung . The Sea Food Capital of Hong Kong

Sai Kung has many seafood restaurants where freshness is not a serious concern given that they make you give them names before frying, steaming, and generally serving up delight on a plate. Above you can see a large tank of Garoupa by far I think the big favourite. Up to 1 Kilo in size is fine for steaming, any bigger and they have to be fried or braised.

Under the Garoupa is one of the Lord's experiments; Abalone. Perhaps an even greater favourite with the locals but not one whose taste, texture, or appearance travels well...certainly not in to the western psyche.