Review

Hong Kong Fisherman presents authentic Hong Kong cooking in a setting inspired by Victoria Harbour, with modern Chinese motifs and warm timber accents. Space feels generous, service moves with practiced calm and menu spans more than two hundred dishes shaped by chef Chow Tai Shing’s long experience. The meal begins with chilled drunken chicken that carries gentle fragrance and clean depth. Sauce of garlic, chilli and oil lifts each bite without overwhelming. Deep fried tofu sheet crab roll follows with crisp layers and rich crab filling that brings satisfying weight. Longan wood roasted Peking duck remains as centrepiece. Skin stays glossy and taut, meat holds succulence. Choice to prepare duck in several styles broadens experience, with recommended stir-fried duck with garlic giving rounded sweetness and balanced heat. Fresh snow fish stands out for purity. Steamed with soya sauce, it delivers firm flesh, delicate fat and balance of salinity that defines classic Hong Kong technique. Dim sum selection runs wide and reveals careful handling, from light dumplings to neatly folded rolls. Dessert provides gentle finish, with both traditional and contemporary interpretations. Chilled matcha pudding in sweet coconut milk brings subtle bitterness softened by fresh fruit, with watermelon and cantaloupe offering bright contrast and refreshing close. Beverages include refined Chinese tea service, with chrysanthemum tea giving floral lift pairing well with dishes.