Manor Seafood Restaurant / 富瑤酒家 (Fu Yao Jiu Jia) – Good Upscale Cantonese Restaurant in Causeway Bay
Manor Seafood Restaurant / 富瑤酒家 is an upscale Cantonese restaurant in Causeway bay that was recommended to me by FourSeasons on chowhound.com (http://chowhound.chow.com/topics/671859) as a place to eat great roast goose. I made a reservation at the restaurant the day before and then the day we were supposed to eat at the restaurant, I thought about it and was like “what if I need to reserve a roast goose?”, so then I called them and they were like sorry you need to reserve a day in advance, I was literally like NOOOOO! Oh well, to anyone that goes there now you know.
The service was nice and good and the atmosphere was a little formal, but decent.
On to the food:
- Roast suckling pig: to make up for not being able to get roast goose, I ordered roast suckling pig. Although it was a consolation order, it was very good. The skin was beautiful and crispy and they gave you tiny pancakes with hoisin sauce and spring onions. The combo tasted great. I really liked this.
- Shrimp, egg vermicelli in a sizzling clay pot (干燒粉絲煲 / gan shao fen si bao): This came out in a sizzling clay pot with clear vermicelli noodles, small dried shrimp, small pieces of yellow egg, diced green onions, bean sprouts and diced mushrooms. It’s the same dish that I ordered at Fu Sing except the shrimp were larger; it basically tasted exactly the same. So this was very good.
- Steamed crab in wine sauce (雞油花雕蒸蟹 / ji you hua diao zheng xie): this was way different than what I had envisioned. The crab itself was excellent, very fresh and sweet meat. But, I didn’t really like the sauce, I originally thought it was a buttery sauce, but FourSeasons pointed out that it’s actually chicken fat. To me it tasted like a butter sauce that had wine in it, it really didn’t taste Chinese to me at all even though it is a Chinese dish. Overall, it was great crab, but a sauce that I didn’t care for.
- Mapo tofu: I didn’t order this, but a friend wanted it, so we got it. Didn’t taste like mapo tofu, but it was good. It was more of a Cantonese rendition of it and was much less sauce and oily than normal.
- Lettuce with shrimp paste in a sizzling clay pot (蝦醬生菜煲 / xia jiang sheng cai bao): Pretty self explanatory dish; it was very good though, the shrimp paste is fermented so it has a strong flavor, but I liked the flavor a lot. It tasted exactly the same as Fu Sing. So it was quite good.
Overall, I liked this place and I'd like to come back to try other stuff someday especially to get the roast goose.
The dishes you order here is quite similar to those you ordered in Fu Sing. If you visit here again, you can try other varieties, such as these signature dishes at Manor :
-for appetizer, you can try 皮蛋, 咸蛋黃茄子, 滷水豬腳仔 (goose egg, salted egg eggplant, pork knuckles). All very well done.
-古法金錢雞 very rich and greasy food with pork belly, char siu and chicken liver on a bun. But forget it if you are health conscious.
- If you are into small abalone on a pot, try 薑蔥鮑魚煲.
- Also thumb up on its fried noodle 豉油皇炒麵.
P.S: when is your next trip to Hong Kong?
all of those sound good, i'd really like to try to lu shui zhu jiao zai (i love all things lu shui). If i remember right the waitress at Fu Sing told us that the gu fa jin qian ji was one of their specials as well...sounds awesome btw
my next trip is probably going to be sometime next year although it might not be until the end of year unfortunately, but it's sort of up in the air, so i may come earlier...haven't really decided my vacation plans yet
I was recently converted to a Manor fan after years of hearing about it over an over again here on Chowhound. Love the place. Although a lot of their famous dishes have been mentioned my favorite dish there is their ginger scallion oyster claypot dish (薑蔥石蠔煲). Favorite part of the dish? The scallions! Although the oysters are creamy and cooked to perfection I really just love eating the scallions for some reason. Could finish my pot easily by myself...haha.