神燈海鮮酒家

Eric a month ago

Located inside an alley in Jordon district, the main dining area is on the second floor. The spacing is a bit narrow with limited space between tables and corridors. Ordered some signature dishes including the roast goose, shrimp toast. The goose is quite fatty with limited meat, with strong gasoline smell of black truffle. The shrimp toast is quite oily but the shrimp paste on top is al dente. Service is not bad but the restaurant itself is a bit exaggerated by different foodies.

Be Water 4 months ago

We came here to celebrate Mother’s Day on a Sunday afternoon. The food was great. The roasted goose was delicious and we especially like the fried rice with the strong wok hei. The staff fried the rice in front of you using gas cooker. Actually, it was not our first choice. We ordered it in the end because we smelled the aroma of the fried rice from another diner next to our table.

Huy H 8 months ago

Came here to eat because our spot is right across from it. Food is subpar, I think you need to order ahead to get their special items. We ordered from the menu so it wasn’t that great. The oatmeal shrimp was a strange (I appreciate the innovation), tata ribs (tartar) was wayyyy over sauced. A little pricey too. Only good thing about this whole experience was the staff. They were extremely nice and attentive.

Nora Man 9 months ago

This old school restaurant has been operating for more than 40 years. They serve very traditional Cantonese dishes that you can't find in most Chinese restaurants. Signature dishes that require pre-booking are black truffle roasted goose, and steamed egg with fish intestines. They are limited everyday so book these dishes when you make a reservation for the table. We also ordered the fried crab with sticky rice, shrimp toast, osters cooked with port wine, diced beef with potatoes. For dessert, they have milk puddings and sweet potatoes in ginger sweet soup. Everything was delicious and we had a great time here. Total came to around $2400 for 7 of us. A bit pricey but we got seafood too so it's worth it. Don't forget to make reservations especially on the weekend.

Charles Yu 10 months ago

One final meal before heading out to Nippon-land for a week of mostly Japanese Nosh! Catching an early flight the next morning to Kyoto and needed a good night's sleep. We decided, for our last dinner on this first Hong Kong segment, not to venture far, but to find food in and around the vicinity of our hotel…..which I know contained a lot of hidden gems! ‘Lantern Seafood Restaurant ‘ just around the corner caught our eyes. A quick internet search revealed the place to have a strong following with highly rated food……especially a ‘made-to-order’, ‘a la minute’ open fire Roasted Suckling piglet! This latter alone provided us with enough incentive to give the place a try! We ordered: - Poached Chinese ‘Chicken feather’ Greens with Chinese Hunan Ham, Gogi berries in Shan-Tong broth - Stir-fried Jumbo Razor Clams with Black bean sauce - Braised Goose web and Fish Maw in Abalone sauce - Quarter, made-to-order, Roasted Suckling Piglet - Complimentary red beans and tangerine peel dessert soup The food was overall, pretty well made, enjoyable and tasty ... comparable to some of Toronto’s better finds, but nothing overly special to write home about……except for that ‘ house special ‘ Roas