This restaurant is owned by a friendly Turkish national. We met him on our way to the island aboard the ferry. He invited and informed us that the restaurant is cheaper than seafoods restos, and he was right.
Favorite Dish: I love pizza! I tried the Four Seasons Pizza, great! For my drinks, I ordered the Turkish fruit tea.
If you're a foodie, you would know that the best thing to eat on this island would be a roasted feral bird and not the seafood. Many locals would recommend you the famous Han Lok Yuen ‘Pigeon’ Restaurant which can be a real pain in the butt to find. Here's the reasons why:
First, you need to hike into the mosquito-infested trail to find the eatery. Next, you can't see it unless you're up on the hill from Hung Shing Yeh. Third, if you're hiking and hungry and craving for roasted pigeon at the same time, you can get homicidal. Fourth, you might decide that the eatery is an urban myth and settle for convenient seafood around the bay.
Well, let me assure you that the eatery exist and that it's worth making a reservation before going. Yes, you're making a reservation to eat a roasted feral bird that you would normally shoo away in Picadilly Circus. Under normal circumstances, you won't do that unless you're a foodie.
Favorite Dish: So was it worth the hike, the mosquitoes and the ferry ride? Without a doubt yes, the bird though small was delicious to the bone. While the skin was crisp and it seperated easily from the succulent gamey flesh. It takes skill to roast a pigeon this way and other restaurants, have tried, without much success, to replicate that croissant-like skin texture. Other pigeons on the island tasted like they had an oil bath.
Other than the pigeon, the other dish is worth a mention here is the famous beancurd (Dou-fa in Cantonese, say Tow-Far) made by an old woman known respectfully as Ah-Por. Ah-Por's beancurd stall is about 10 min away from Yung Shue Wan pier and it's so popular that it's marked by a queue that snakes along the path near the shade of banana trees. Undetered by the free advertisement of greedy customers, Ah-Por also takes the intiative of putting up newspaper clippings of herself on a poster board beside her stall. You won't miss the stall unless you're a bat depending on sonar for dear life.
Favorite Dish: The dofu-fa, without a doubt. The curd was the softest I've tasted in my life. Nothing on the main island or in Singapore comes close to this heavenly soft manna. If you prefer it sweet, you can sprinkle a confetti of red sugar (a specialty of Guangdong) on your dessert. The sugar is found in a tub on every table and plasted on the tub are the Chinese words - "Pls close the tub after you've helped yourself to the sugar, you greedy bastard!" Ok, ok, I made those last 3 words up.
What:Freshly steamed prawns with silvers of ginger.
Where:In a typical seafood restaurant in Lamma Island.
Over here on Lamma Island, they serve freshly steamed prawns, with feathery whiskers, shells and all. To eat the juicy little suckers the true Chinese way, yank the head off and proceed to suck in the succulent brain juices before de-shelling the body. After you've done the gruesome deed, bite into the prawn. If it's fresh, it should be sweet and firm to the bite (On Lamma island, it usually is) Now, that you've digested the prawn, proceed to wash off guilt, I meant your hands daintily in the bowl of tepid lemon tea. Yes, the tea is meant to rid your hands of the briny prawn smell and not for drinking. It's said that a certain dignatary drank the hand-wash after mistaking it for her cuppa. Just don't make the same royal mistake.
*You may skip sucking the living delights out of the prawn head if you find it too Fear-factor esque. Not all Chinese do it.
What: Scallop Steamed with Garlic and Vermicelli ( thin rice noodles)
Where: Seafood Restaurant, Lamma Island
OK, I know that I mentioned that seafood is only passable on Lamma Island but there is one dish with seafood, alas, over here that is worth trying - fresh scallop steamed with garlic and vermicelli and chives. Ironicaly, the noodle is more delicious than the the scallop beneath so my word stills stands. Though the dish looks deceptively simple, it is the most delicious noodle in the universe. Nothing beats this, not even the stupidly expensive hand-made noodles I ate the day before in Central *. This humble island noodle sent me to heaven since it was infused with the delicious briny taste of the scallop and heady with a dollop of fragrant garlic. I've never tasted anything better.
*As corny as this sounds, a huge group of us watched in rapt attention as a chef whacked a huge ball of dough into strands of noodles and we clapped ardently as he finished. Alas, the finished product looked and tasted like fat Japanese udon, it was none of the fine strands I've tasted before in China.
The restaurant is one of many on the quayside but it's worth stopping at this particular one for the friendly service and the good food.
They don't charge the usual 10% service charge (but the service was so good we added it anyway...)
One nice touch is that there are cards with the ferry times on all the tables so you can see when the next ferry is due (And if you miss the cards, don't worry, the staff will tell you).
Favorite Dish: The Squid in spiced salt is as good as I have tasted - it was fresh and not overdone.
There are a number of set menus at the restaurant if you find it difficult choosing any particular dishes.
B & B (standing for Beer and Babble) Cafe and Restaurant is reminiscent of a British style pub, with a jukebox, a wooden bar and old beer posters (such as a Tetley's centenary poster dating from 1923) adorning the walls.
The restaurant is located on the main street of the island's main village, Yung Shue Wan.
The fairly extensive food menu includes sandwiches, pasta dishes, noodles, steaks, salmon, chicken, pork and seafood. Available drinks include soft drinks, draught and bottled beers, wine and hot beverages.
The service was efficient and the staff were friendly - although the main waiter had a tendency to keep grabbing me by the shoulders and pointing excitedly at various (expensive!) dishes on the menu by way of a recommendation!
As is common in many restaurants throughout Hong Kong, a 10% service charge was automatically added to my bill.
Favorite Dish: I opted for:
Fish and chips - Cost: 32 HKD
On an island that is famed for its seafood, I was a little worried that I might be served some exotic, tropical fish complete with its head and eyes still intact. I needn't have worried though because, in this renowned seafood destination, what I actually got was 4 fish fingers in breadcrumbs, a few oven chips and some tomato ketchup!
A pint of draught Carlsberg - Cost: 35 HKD
Reasonable Western style pub food in a British-style pub!
fresh and cheap
last time i had VT-gathering there. once you have advanced booking, you meet up at Queen's Pier and they will send you to their restaurant in Lamma Island.
It takes about 30 mins to get there from Queen's Pier
Favorite Dish: i am a seafood lover, i can't tell what i dun like :) heheh