Word: seafoods
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...don’t really put seafood and stuff on and a lot of the newfangled sort of toppings,” he said. “Kind of like no-frills food...
...Captain's Bar, tel: (852) 2825 4006. It has a lot of history. Then take a walk from there to Sheung Wan - a very different side of old Hong Kong and one that is rapidly disappearing. You can visit shops that still make traditional sausages and sell dried seafood...
...After that, take the tram all the way to North Point. On the third floor of the market at 99 Java Road you'll find the Tung Po seafood restaurant, tel: (852) 2880 9399. Ask for the owner Robby, or his partner Larry. Tell him you would like to order dishes Frank likes to eat. When you've finished dinner, take a cab back to the SoHo ("South of Hollywood Road") district, and go to the funkiest bar in Hong Kong, Feather Boa, tel: (852) 2857 2586. The place is always crowded and you will most likely have to elbow...
...Central. Along the way you can enjoy fantastic views from lots of different angles. You could then ride the Peak Tram to Victoria Peak for dinner. Try Pearl on the Peak, tel: (852) 2849 5123. It's a famous restaurant with 360-degree views and modern Australian cuisine. The seafood is very good. After that, California, tel: (852) 2521 1345, in Lan Kwai Fong is a good spot for drinks and people-watching, especially if you sit outside. The Lan Kwai Fong area is famous for its bar life...
Where to Eat Gothenburgers love their seafood; heavenly langoustines, cod and sole feature on most restaurant menus. But there's one sea creature they like to munch more than most: the humble herring. They like it fried, fermented, pickled and baked. And they especially enjoy it at Leif Mannerström's harbor-side restaurant Sjömagasinet. Every Christmas, the Michelin-starred chef dishes up a banquet of 16 types of herring and serves 10,000 people over 22 days. So if you want to join in the festive fish feast, make sure to book a table early...