Review | Hong Kong new restaurant review: Percy’s – succulent seafood, from fish skins perfectly deep-fried to lobster bao
- Deep-fried fish skins so fresh they were still warm got the meal off to the perfect start, and the lobster bao came in a soft bun with tender meat inside
- Swordfish schnitzel was enjoyable and not overcooked, while cobia with vegetable tabbouleh was a thing of beauty, and the best dish of the night
Percy’s had me at hello.
Well, it was “hello” followed by “Here’s our snack of deep-fried fish skins” as the manager placed a bowl in front of my guest and me after we’d ordered our meal.
As much as I love commercial fried fish skins, they pale in comparison to ones that are so fresh they’re still warm, and glistening with the oil they’ve been cooked in. These had a delicate crunch and were lightly spiced with what tasted like Lawry’s Seasoned Salt. My guest and I quickly polished off the bowl.
Which unfortunately didn’t leave much space in our stomachs for the rest of the meal.
Percy’s, which is still in its soft-opening phase, specialises in responsibly sourced seafood, and was so new when we visited they didn’t have a liquor license. The menu listed nine hot or cold starters and eight mains, with only one meat option.
My guest ate his lobster bao (HK$118) in about a minute – I almost didn’t get the chance to take a bite of the soft bun and tender lobster meat.