bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

sponsorType

authorLocations

authors

paywallTypes

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

factSheets

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

copyrighted

customTimezone

liveContents

Billy Adams

ONE of the mouth-watering aspects of this year's Hongkong Food Festival is the wide variety of seafood on offer.

  And to tempt the taste buds, a wander up to the Hilton Hotel's Eagle's Nest restaurant is strongly advised.

  On Monday, top chef Mr Simon Ho is taking a break from astounding guests on a daily basis with his culinary delights.

  Instead he's hoping to astound a panel of judges with two brand new creations, which will wing their way on to the menu if he wins.

  He has made the final five in both the poultry and seafood sections of the festival's Chinese Cuisine Culinary Awards.

  His latest fishy creation has been tagged with the name My Fair Lady.

  Mr Ho said: ''It is a lobster salad. I cut the lobster into small pieces, stir fry and put them on to potatoes which have been fried earlier.

  ''Hopefully, it will all form the shape of a dragon.''   The range of seafood already available at the 25th-floor eatery is superb.

  But here are a few hints on what to try, straight from the chef's mouth.

  To start there is the seafood broth with bamboo pith. The prawns and scallops ensure a great beginning to any meal. It will set you back $55 a bowl.

  After devouring the soup, go for the chopsticks and get stuck into some fresh crab claw in spicy salt.

 According to Mr Ho, the process of pulling off the crab's shell and maintaining the shape is extremely difficult to do, but the Hilton seems to have perfected the art.

  If you like your food hot then this dish is for you, but ask for an extra coating of red chillies. It should ensure a few gasps for breath and costs $168.

  Next, try some sauteed scallops with celery in a taro basket at $180, presented beautifully in the shape of a bird's nest, in keeping with the theme of the restaurant.

  A selection of deep-fried prawns with sweet and sour sauce is a suitably tasty way to round off the main courses - $230 a serving this time.

  This is probably one of the simplest meals on the menu but it is without doubt one of the best.

  Why not finish with some seafood fried rice - including prawns, scallops and conpoy - at $90.

  Mr Ho believed the selections on offer catered well to the tastes of both Chinese and Western customers.

  He said: ''The Hilton is very innovative in creating dishes, and the proof of their popularity lies in the fact that many people come back again and again, requesting the same meal.''   Other highly recommended delights include a dish which won a previous Hilton chef the top prize at the 1987 food festival.

  Two styles of prawns with melons has been a hit ever since it was introduced to the menu. At $290 a go, enjoy.

  Mr Ho said health-conscious Hongkong people were turning to seafood in greater numbers.

  ''Generally speaking, these dishes are lower in cholesterol and better for you,'' he said.

  Three areas in Hongkong renowned for their seafood will also add to the seafood flavour of this year's festival.

  Lamma Island, Sai Kung and Lei Yue Mun will hold a ''Great Seafood Galore'' extravaganza.

  Participating seafood restaurants will offer customers special offers and exclusive festival menus for groups of two to 12 people. Reservations are advised at weekends.



Seafood chef out to create masterpiece