Man Fat Restaurant

My taste buds have been blessed like never before.
A hugely popular restaurant in Sham Shui Po, this local favorite has 3 locations on the same street that share the same kitchen. It’s definitely beneficial to know the language and style of ordering before coming to one of the remaining restaurants in Hong Kong that will give you that old-​school Hong Kong feel, where tables spill onto the street and extends down an alleyway.
A friend of a friend brought us here on a Monday night after a long day of boating, so you can imagine how hungry we were! The moment we sat down (in a prime location: next to the where the butchers are slicing and dicing the freshly made roast pork, duck, etc.), our waiter, a older gentleman has tea and utensils ready and has a notepad out for our order.
Now I can’t tell you the actual name of each dish in Chinese, but please refer to my photos to reference the dish. (If need be, show your waiter the photo! You won’t regret it.)
Seasoned potatoes with steak: I believe this is the first thing on the menu, and with good reason! I don’t know what kind of seasoning they used but the taste of these potatoes are out of this world. These are definitely not your run-​of-​the-​mill sliced potatoes. I felt obligated to offer the last piece to my friends but breathed an internal sigh of relief when they declined and I was able to have it for myself. The steak was delicious as well, tender and just the right size to have with the potatoes!
Seasoned crawfish with ginger and scallions: These are so fresh! You can walk right up the seafood market next door and ask for a pound of these crawfish to be cooked. There’s a technique to eating these: rip off the head, then take the tail and pull lightly to separate the shell from the meat.
Scallops with vermicelli: A giant scallop seasoned with cooked ginger and vermicelli. I practically inhaled this. The scallop and vermicelli both complemented each other; the subtle flavors of each mixed with the ginger.
Roast Quail: Quail can be a bit difficult to eat, with many small bones, but it was worth it! The skin of the quail was flavorful and not too salty, and the meat tender.
Battered Squid: I love seafood, particularly fried calamari, so if you’re like me, you will love this dish! While similar to fried calamari, the batter for this squid is light and doesn’t overwhelm the squid. The squid itself was perfectly chewy and not rubbery at all.
Veggies with egg and preserved duck egg: Perfectly cooked veggies in a broth I would have loved some extra rice to pour into. The egg and preserved duck egg both add some extra kick to this dish.
Fatty beef with broad noodles clay pot: I almost didn’t think I could fit any more food into me, but I had to try it. The beef had just enough fat on it and was sliced thin enough to enjoy. The noodles and broth were delicious.
100% would recommend to a friend, a stranger, an enemy!
The total came out to about 188 HKD each, between the 4 of us. Well worth it.