No wonder Hong Kong people love seafood. Good seafood restaurants are found everywhere particularly in Sai Kung, Lei Yue Mun and Lamma Island. Mr Jacky CHAN, the Group Head Chef of Rainbow Seafood Restaurant said, “The key to our success is our ability to maintain the food quality, which has won the praise from customers both at home and abroad”.

Jacky observes that visitors from different countries have various food preferences. Korean and Japanese customers, for instance, are fond of mantis prawns. Taiwanese guests favour crabs, while the Mainlanders prefer steamed fishes. Stir-fried fish fillets and pan-fried fishes are the favourites of the Westerners. Vietnamese have a liking for spicy seafood. Nevertheless, healthy eating is indeed the trend, and customers tend to order more veggie dishes and even request for no oil, salt and sauce in their dishes.

To provide healthy choices for customers, Rainbow Seafood Restaurant has long started using corn oil and canola oil. They have refrained from adding a shot of cooked oil on top of dishes, which is usually practised by many local chefs. “Like an army,” he said, “we are a well disciplined team. We will discard substandard food and dishes cooked with excessive oil or salt. ”