Welcome to Marbo Seafood Restaurent

“ Generous portion and reasonable priced. Over all food tastes great, it’s free corkage, so most tables have several bottles on table. ”

“ A classic Hong kong styled restaurant serving Cantonese dishes. Foods and services are all great ”

“ Old joint, new chef—and the food absolutely sings. Dish after dish felt thoughtfully cooked, confidently seasoned, and quietly excellent. 金沙涼瓜 The bitter gourd kept its crunch and gentle bitterness, wrapped in a light, sandy coat of salted-egg yolk. The saltiness played off the natural bitterness in a way that felt familiar yet freshly done. 蜜汁叉燒 Mostly lean, lightly laced with fat, and surprisingly tender. It held its juices so well I forgot to take a photo until only three slices remained—a good sign in itself. 涼拌木耳青瓜 A simple dish elevated by restraint: vinegar, soy sauce, a whisper of Sichuan pepper oil, and sesame oil balanced so the clean flavours of cucumber and wood ear still led the experience. 椒鹽豆腐 Crisp shell, custardy interior, and garlic fried until crunchy — not the overly salty version you often get elsewhere. Straightforward, and spot-on. 炸子雞 My highlight of the night. The saltiness reached deep into the meat, while the skin —air-dried and brushed with their own 上皮水 — shattered with every bite, carrying a touch of tang and gentle sweetness. A must-order. 沙煲薑蔥龍膽 The giant grouper was cooked with precision, still carrying that fresh, springy bite. The real star, though, was the ginger and spring onion: charred, smoky, and soaked with the flavours of the wok and fish, before the perfect finish in the claypot. 豆豉一字骨 Ribs coated in a slightly sticky black bean sauce, cooked until the meat slipped from the bone without turning soft or pasty. Deeply flavoured and deeply satisfying. 欖角蒸芥蘭 Bright green, perfectly steamed kailan crowned with minced olive vegetable—simple, clean, and exactly right. 粉絲海蝦煲 Another showcase of the kitchen’s claypot skills. The vermicelli absorbed every bit of flavour from the wok-fried prawns, ginger, and spring onions before everything was finished over high heat for that breath of smokiness. 薑汁千層糕 A dessert I don’t usually gravitate to, but this version won me over — the ginger carried through each tender, gently bouncy layer. A place I’d return to the moment I’m back in Hong Kong — and one I’d recommend to anyone who loves classic Hong Kong cooking executed with precision, finesse and confidence. ”

“ Place was located in 3rd floor with elevator, so that was really appreciated. Space is tighter compared to others and was really loud. However, it was one of the best restaurants we've eaten at in HK in terms of Food and Service. We've added it to our favorites! ”

“ Our HK relatives recently hosted us to dinner there. They ordered honey-glazed charsiew pork, grilled pigeon, crabmeat-dried shrimp vermicelli hotpot, crispy suckling pig 1/2, pan-fried halibut-fillets with mushroom, enoki and squash, fish-maw with pop-rice hot-pot, and "thousand-layered rice-cake, ginger-flavoured" and mango-pomelo dessert as well. All the food items were highly enjoyable and memorable! Ambience was rather loud, boisterous and enlivening at times, as the place soon filled up very quickly with happy and hungry diners (especially some who were "long-time-no-see" type), as night progressed. Staff were highly attentive to diners' cues and needs, without being obtrusive. We truly liked our dining experience there! ”

“ Lunch with family here. Food is good with high quality. All dishes served hot. Delicious. Busy with full house. So a bit noisy but we still had a happy lunch. Will come back. ”

“ The best Cantonese barbecue restaurant I ever tasted. The suckling pork, bbq pork and so many more is unforgettably tasty. The service there is good too!! We arrived at six pm and leave at around ten and no one waiter is urging us to leave. That is rarely seem in today's Hong Kong restaurant. ”

“ Some what confusing to find the place, but walk around at the front of the building and there are signs. Level 3. Restaurant looks a bit dated, but decently kept. No English menu and staff have limited English. Some menus have photos. Food was decent. maybe above average. If you wanted the roast goose you have to order in advance. Food came out quickly and serving size was good. FYI they charge you for chili sauce and cooked chilies with soy sauce. a bit on the pricier side ”