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  • Hong Kong Typhoon-shelter CRAB! Nothing else needs to be said. In old days when fishing was still the way of life, there were typhoon-shelters for fishing boats to wait out for safety. Fishermen from nearby countries, Malaysia, Thailand, Vietnam, came here too and while they waited what better to do than conjuring up yummy dishes with their catch from the sea. Voilà, a fusion style of cooking was born. "Typhoon-shelter cooking" is characterized by strong flavours and spiciness, liberal use of garlic and hot pepper that are not common in other Hong Kong dishes. Bow Kee manages to find very large crabs (def more than 2 lbs) for this dish. The crab is flash-fried, and then covered by a topping that consists of fried garlic-chili-minced meat pieces and crispy fried anchovy. The aroma is intoxicating as your waiter carries the dish towards you; all manners out the door and your hands go right in. Any leftover toppings? Pack it in a doggy bag and it's great with congee or noodles the next day. This restaurant is known for "rice dish in clay pot" (namesake of the Restaurant), but I'd pick crab over that any time. This is a late-night spot. They don't open until 5:00PM, stays open until 3 or 4:00AM the next morning.
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