Diner’s Diary

Indulge in shellfish pleasure at Le Port Parfume

PUBLISHED : Friday, 24 April, 2015, 3:09pm
UPDATED : Tuesday, 23 February, 2016, 11:56am

Le Port Parfumé in Kau U Fong, Central, is enticing seafood lovers with a promotion running until the end of June, and we were invited to sample some dishes.

The yabby and chicken stew (HK$300) served in a Le Creuset pot is a French-style “surf and turf”. Chicken thighs are cooked in a bisque-inspired sauce with perfectly cooked yabbies (Australian crayfish). The sauce was so good we had to ask for more bread to mop it all up. 

Another dish worth trying is the lobster casserole with cannellini beans (HK$320), which is practically a meal in itself. The lobster meat has a fresh sweet flavour that goes well with the hearty beans.

We also thoroughly enjoyed the fisherman’s stew (HK$880) – a pot stuffed full of prawns, fish, crab and clams. It is steeped in a light fish stock flavoured with  tomatoes and lots of herbs including tarragon, dill and sage. 

For dessert, have the freshly baked madeleines (HK$80) and the banana tarte tartin (HK$75) topped with a scoop of lemon grass and ginger ice cream.

Le Port Parfumé

Shop C, 6-10 Kau U Fong, Central.

Tel: 2824 3018