Since its establishment in Hong Kong in 1985, Bayphone Town has been associated with decent seafood cuisine. But blending fruit with seafood is a new departure for the restaurant this summer, particularly using the pungent durian.
In the old days in Hong Kong's Victoria harbor, boats came to the harbor to take shelter from typhoons and fishermen cooked up fresh seafood cuisine to kill time and make extra money. Gradually the places they created became the famous floating restaurants.
In 1985, Chu Chia Chunag (
PHOTO: YU SEN-LUN, TAIPEI TIMES
Deep fried sugar cane shrimp rolls with orange sauce (
Durian is well-known for its strong smell but deep fried it somehow rids itself of the smell and transforms into something altogether smoother. To prepare deep fried durian mousse prawn rolls (
For the main course, beef fillet sauteed with passion fruit sauce (
"I've always wanted to retain a seasonal feature for our dishes and the fruits we choose are mainly sweet-and-sour flavor, such as passion fruit, mango and lychee," Lau said.
On a hot summer day, such a sweet-and-sour taste can lift a dull appetite. For desserts, mango milk pudding (
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