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The question of which is the best seafood restaurant in Hong Kong is very complicated. What do you mean by best seafood and what do you mean by restaurant.
The freshest seafood (fish, clams, prawns, crabs etc) can usually be found at the dai pai dong (street side) restaurants of which there are precious few left in Hong Kong, except in tourist spots like Temple Street, Kowloon. Dai pai dongs used to exist everywhere - I used to love eating out at a Dai Pai Dong in Wan Chai at least twice a week - but because the food is usually so good and the price so low, the "regular" restaurants complain and have them removed, and instead serve up stale and frozen seafood as a replacement at four times the price.
"Fresh" seafood, from a fish tank is pervasive but the water quality in the fish tanks sometimes affects the delivered taste of the seafood served.
If I was going to recommend someone to the freshest seafood then I would chose the floating restaurants in Aberdeen harbour, the seafood restaurants of Lamma Island and Cheung Chau but top of my list would be the Ming Kee seafood restaurant on Po Toi Island. There are ferry services to Po Toi three or four times a week from Aberdeen and Stanley, depending on the day.
The steamed prawns especially at Po Toi require no additional flavouring. The prawns are sweet and super delicious - I have only ever tasted seafood this good (prawns especially) in Bulalacao, Mindoro Island, Philippines. Some say that the black pepper squid at the Ming Kee, on Po Toi Island, is to die for . . . personally I wouldn't waste my money on squid - I would save it for more prawns - because without seasoning and sauces it has absolutely nothing to offer.
Maybe someone else, can recommend the best restaurant in Hong Kong for seafood, but you now know where the best seafood is to be found.
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