A new episode of TVB Plus’s food travelogue, Gourmet News Report, shines a spotlight on the historical and culinary significance of Lau Fau Shan, a coastal village long recognized as Hong Kong’s unparalleled seafood destination. Local expert and Yuen Long native William Tang guided presenter Arthur Tse through the area’s gastronomic treasures, highlighting how this seemingly humble fishing community pioneered the live seafood trend globally.
The segment emphasizes Lau Fau Shan’s foundational role in Asia’s seafood trade. Tang, a cultural commentator and longtime resident, explained that while locations like Sai Kung and Lei Yue Mun are famous today, it was Lau Fau Shan that served as ground zero. “The world began eating live seafood because of Hong Kong, and Hong Kong began because of Lau Fau Shan,” he stated on the program, noting the village’s origins in oyster farming dating back centuries. Even today, Tang maintains a personal connection, cycling to the area frequently to capture the famed sunset views.
Beyond its historical import, the village remains a bastion of quality marine cuisine. Tang recommended a strategically located seafood restaurant celebrated for balancing classic Cantonese dishes with modern, creative preparations.
The Golden Oyster and Culinary Fusion
A key culinary specialty highlighted was the pan-fried golden oyster. Tang took time to explain the difference between this delicacy and traditional dried oyster (ho see). Golden oysters are meticulously air-dried in cool, shaded environments without exposure to direct sunlight. The recommended preparation involves pan-frying the oysters until crispy, then dipping them in granulated sugar—a technique Tang vouches for as delivering unparalleled flavor and texture.
He passionately defended Lau Fau Shan’s long-standing reputation for superior cooking. “Lau Fau Shan might have been a simple fishing village, but in terms of seafood culinary standards, it has always been number one,” he asserted.
The segment also explored innovative fusion dishes, such as deep-fried scallops, inspired by traditional deep-fried oysters. These scallops, available year-round, incorporate an East-meets-West sensibility. Tang suggested combining the savory fried scallops with mayonnaise, a popular condiment for fries in countries like Belgium and the Netherlands, rather than the typical pepper-salt or Worcestershire sauce. He also advocated for wrapping the fried seafood in lettuce—a classic preparation rooted in local village tradition.
Tang even revealed a specialized “off-menu” item he personally orders: deep-fried bananas. He also demonstrated the proper technique for eating the regional specialty of glutinous rice baked with male mud crab (am jai crab). The secret, he explained, is gently loosening the rice and thoroughly mixing the sweet, rich crab roe into the grains, ensuring every bite is intensely flavored.
Testing Takeaway Quality Across the City
Separately, the program introduced a new consumer segment where presenters Honey Ho and Arthur Tse became “Takeaway Testers,” critically evaluating delivery food based on flavor, packaging, speed, and value.
Their inaugural mission took them to a popular Thai two-dish rice establishment in Kwun Tong, heavily recommended by local residents. They sampled several items, including highly praised pork jowl, trotters, minced pork, and beef curry. Ho was particularly impressed by the quality of the pork jowl, noting its surprisingly high standard for a quick, affordable two-dish meal. “The quality for a two-dish rice place is almost excessive; many full Thai restaurants can’t achieve this level,” she commented, underscoring the search for high quality in everyday dining across Hong Kong.
The segment provides viewers with both a deep dive into the history of Hong Kong’s foundational seafood areas and practical guidance on navigating the modern, competitive takeaway market.
