Chuk Yuen Seafood Restaurant is located a stone’s throw away from our hotel in bustling Tsim Tsa Tsui, Hong Kong. We were scheduled to leave Hong Kong that afternoon so we wanted to eat close by so we can sneak in more shopping.
The restaurant is a bit unusual and partially hidden since the ground floor just holds the entrance. You’ll see this stand with a receptionist that will direct you to the main dining area.
Along the way, you’ll see an assortment of live seafood in tanks and styrofoam boxes.
You’ll then go down a flight of stairs to prepare you for your meal, you do get to go up the escalator on your way out.
We actually had to wait around 20 minutes, since we arrived during the busy lunch hour. The place was packed with a mix of locals and tourists.
Peanuts and some chili sauce on the table. We thought it was complimentary but we found out the truth later.
Since we were pressed for time, Irene and I decided to get the Dimsum Set lunch (HKD 70/person or about P375)) which includes assorted dimsum, fried rice and sauteed mixed vegetables. The dimsum platter had a piece of siomai, one har gao, one bbq pork bun and one fried spring roll. The spring roll and pork bun were both very good. The siomai and hargao were both pedestrian, I’ve had better elsewhere.
Lauren does not eat dimsum so we got her half a Fried Chicken (HKD90 or about P485). Any half decent Chinese restaurant can do a good fried chicken with the crispy skin almost falling off and this was no different. She happily polished off her bowl of rice and left me the parts she does not eat. I squeezed some lemon to cut some of the grease away.
We were given a plate of complimentary fruits for dessert composed of watermelon, melon and pineapple.
The dimsum lunch at Chuk Yuen Seafood restaurant was hit or miss, but the biggest miss was being charged HKD8/person for tea and HKD5 (about P30)/person for sauce (yes, you read that right, SAUCE). This was because it was prime time lunch hour.