Dining in Sai Kung

In 2000, I moved from the Chinese University staff quarters in Shatin to a village house in Sai Kung. Looking back, this appears to be the smartest decision I've made since moving to Hong Kong. I've been at Clover Lodge, within walking distance to the Sai Kung Country Park, for 8 years now, which seems like the longest I've lived at one location anywhere.

Sai Kung is irresistible. In crowded Hong Kong, with skyscrapers and tall apartment buildings on all sides, blaring traffic and crowded sidewalks, Sai Kung is an oasis of greenery and clean air. Being a "low density" area, there isn't a skyscraper in sight. To one side, green hills dot the skyline. At the other end, the town extends to the bay with a pier and seaside restaurants. The calm surroundings appear to have an effect on the local residents: they are friendly and service comes with a smile. Above all, Sai Kung is a diner's dream, with restaurants offering an interesting variety of cuisines for a town so small.

For dining, I have tried most restaurants in town. To name a few, "fusion" restaurants like Jaspas, Cru, Grande, and the brand new Okapi. Italianos, Firenze, and Appetito that serve Italian food. For Indian food, Sai Kung has Jo Jo's, Dia, and Village. For Thai, two Sawaddiee restaurants. Of course, there are many places offerng Chinese and Cantonese cuisine.

Jaspas is seen on the right, next to Ali Oli bakery.

My favorite restaurants are Jaspas and Anthony's Catch. Jaspas situated at the main square. Just to describe the ambiance, Jaspas has the Green Earth shop (which sells eco-friendly items and organic food), the SPCA, Sauce restaurant, and Ali Oli bakery to one side. The menu is eclectic, the staff friendly and attentive, and the fusion food creative and irresistible. Look for Sing and Kee, the friendly managers. Kee is the talkative guy with a vaguely Scottish accent. He’s not much interested in cricket, but he’s a football nut. Explore Sai Kung magazine gives out service excellence awards annually, and Sing won the inaugural award in 2006 and Kee won it last year. That gives a measure of their popularity as well as the level of service at Jaspas. My favourite items on the menu are the Greek salad, coconut curry prawns, chicken fajitas, and lamb koftas. I have been going to Jaspas for more than 10 years now, and they have never disappointed me.

Another favorite restaurant is Anthony’s Catch, located on the right on Po Tung Road across from Fuk Man Road, near the roundabout. The photo does not do justice to the restaurant. Actually, it's a more laid back place.


Anthony's Catch

On Thursdays evenings, Anthony’s serves-up a New England Clam Bake, which includes French bread with roasted garlic, steamed clams and mussels, roasted new potatoes, corn on the cob--all in unlimited serving--and to top it all, a Maine lobster for each customer, and all the San Miguel beer you can drink. The last time I went for the Clam Bake, which was a few years ago, Folk-Rock guitarists Big John and Greg provided live music. Anthony Sweet, owner/chef, graduated from the Culinary Institute of America and worked in seafood restaurants in San Francisco for 10 years before coming to Hong Kong. It shows. Egregious as ever, he mixes freely with the customers. Anthony’s wife, Candy, also serves at the restaurant. (That makes her Mrs. Candy Sweet!) Don't miss the singing fish in the men’s room!

On Sundays from noon, Anthony’s serves brunch, which includes all-you-can drink “champagne” (actually sparkling wine), fresh fruit, croissants & Danish, and a choice of four entrees. My favourite is the Eggs Benedict with smoked salmon and sautéed potatoes. To the sound of popping corks, the “champagne” never stops flowing, even if you hang around for hours reading the Sunday newspaper. So watch out if you are driving.