T.Dining by Hong Kong Tatler - - Cantonese -

Prince Restau­rant is cel­e­brated for up­hold­ing the tra­di­tions of brais­ing abalone and other dried seafood dishes, a flag­ship tech­nique in the Can­tonese reper­toire. Yet the restau­rant has ex­panded its range, cov­er­ing a spread of fresh seafood as well as com­fort dishes that have since be­come pop­u­lar. Guests are wel­comed with a sim­ple plate of sliced guava with pre­served plum, a snack rarely seen in other restau­rants in the same genre. Chi­nese bar­be­cued items are of a jolly stan­dard, and guests are wel­come to pair two va­ri­eties into a com­bi­na­tion plat­ter on the servers’ rec­om­men­da­tion. Seafood con­tin­ues to reign supreme at Prince Restau­rant, with abalone shar­ing the spot­light with other pre­mium items such as fish maw, sea cu­cum­bers and con­poy. If you want fresh seafood for your meal, we rec­om­mend en­quir­ing and re­serv­ing in ad­vance to en­sure they are avail­able. The restau­rant also of­fers a se­lec­tion of clay­pot rice dishes all year-round, but the carb se­lec­tions are gen­er­ally bet­ter in qual­ity.

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