Steamed duck with various fillings (also called eight treasures duck) at Seventh Son Restaurant. Photo: SCMP
Source:
https://scmp.com/magazines/100-top-tables/article/3172420/seventh-son-restaurant-restaurant-review 100 Top Tables
Seventh Son Restaurant: restaurant review
- Raising the bar for traditional Cantonese cuisine, Seventh Son Restaurant prepares its dishes with refined techniques and great attention to detail
Seventh Son Restaurant raises the bar for Cantonese cuisine. Photo: SCMP
When Seventh Son opened in 2013, the restaurant was so successful that branches were launched all around Asia. Backed by the seventh son of Chui Fuk-chuen, the legendary founder of Fook Lam Moon, this establishment raises the bar when it comes to traditional Cantonese cuisine, prepared with refined techniques.
What’s special about Seventh Son is the attention to detail, such as the multilayered bean curd sheets in the textured casserole dish. The suckling pig here is legendary: the skin is light and wafer crisp without being greasy, and the meat is juicy and tender. This dish is a must-try – bring as many people as you can to share.
Signature dishes
Braised Yoshihama abalone in oyster sauce
Braised fish maw with abalone sauce
Barbecued suckling pig
Contact details
3/F, The Wharney Guang Dong Hotel Hong Kong,
57-73 Lockhart Road, Wan Chai
2892 2888
Read more about this year’s 100 Top Tables winners.