Name(English): Kam Tung Tai Restaurant
Name(Chinese): 金東大蜑家私房菜
Category: Food & Beverages
Phone Number: +852 2569 3461
Address(English): Shop 5, G/F, Eastway Tower, 59-99 Shau Kei Wan Main Street East, Shau Kei Wan
Address(Chinese): 筲箕灣筲箕灣東大街55號99地下5 舖
Address Google Map Link: https://goo.gl/maps/dbb1CQapuDpDfiHD7
Address longitude and latitude: 22.279728476691936, 114.23023888445415
Nearest MTR Station: Shau Kei Wan MTR Station Exit B1
Nearest MTR Station Google Map Link: https://goo.gl/maps/jDW51iTk3yLnJK5g6
Nearest MTR Station longitude and latitude: 22.279188, 114.229650
How far from the nearest MTR Station: 2 mins walk from Shau Kei Wan MTR Station Exit B1
Opening Hours:
MON 05:30 – 23:59
TUE 05:30 – 23:59
WED 05:30 – 23:59
THU 05:30 – 23:59
FRI 05:30 – 23:59
SAT 05:30 – 23:59
SUN 05:30 – 23:59
Budget (per person): HKD800
Recommended Time to Visit: Dinner (Reservation needed)
Recommended Food/Drinks: Stir-fried Clams with Pork Liver, Steamed Fish with Ginger
Accessibility Note: Easy access
Reminder: Cash only
Tanka people, a Southern Chinese indigenous group surviving on water through fishing historically, tended to stay low-key on land, as they were considered outcasts in the past. But the stigma has now gone, and there is one man named “Ah Fei” (阿輝) who even succeeded in proving the worth of the Tanka community, that they are experts at bringing out the best in seafood. With his creative recipes of family-style Tanka seafood widely recognized by locals and even famous stars, Kam Tung Tai at Shau Kei Wan Main Street East is where you can stimulate your taste buds.
Pork liver is one item that the Tanka cannot live without, as it is a cheap ingredient yet nutritious. Nobody can imagine how well pork liver could go together with clams until Ah Fei works his magic. Served in a massive clay pot that produces the tempting sizzling sounds, the “Stir-fried Clams with Pork Liver” is the golden dish you can never miss. The soft-mushy liver is fully blended with the plump clams, which look extra mouthwatering being entirely topped with cilantro and scallions. They know you do not want to waste any of the briny flavorful clam juices so you could add rice noodles, in the end, to let them absorb all the goodness.
The Tanka folks seldom play around with expensive seafood but less is more. Simple dishes like “Steamed Fish with Ginger” or “Stir-fried Clams with Fermented Black Soybeans” are already enough to gobble up with a bowl of rice or two. As every dish is made on order, the prices are higher than average. It is perfect for family or friend gatherings, where you can sit around the round table to taste a little bit of everything.
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