Post History
In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ...
Question
seafood
#2: Post edited
by
Chgg Clou
·
2020-12-20T02:25:54Z (almost 4 years ago)
In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ways — steamed or fried. Examples — besides lobster rolls, they steamed lobster. They steamed or fried clams.Why don't at least try to cook seafood in more styles? Look at the Hong Kong restaurant menus below — they offer to cook lobster and clams so many other styles. I know these New England restaurants aren't run by Asians, and they don't have woks.- Before the pandemic, I had meals at [Summer Palace](http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/summer-palace/menu-wine/)
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- and [Rosewood Hong Kong](https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house).
- 
- Full disclosure — I don't affiliate or advertise them — I just screen shot their menus as evidence.
- In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ways — steamed or fried. Examples — besides lobster rolls, they _plain _steamed lobster — they didn't even put garlic, ginger, or spring onion!. They steamed or fried clams.
- Why don't at least try to cook seafood in more styles? I know these New England restaurants aren't run by Asians, and they don't have woks — just ignore any styles using woks. But look at the Hong Kong restaurant menus below — they offer to cook lobster and clams so many other styles. Definitely they can put some garlic, ginger, spring onion or White Wine when they steam seafood!
- Before the pandemic, I had meals at [Summer Palace](http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/summer-palace/menu-wine/)
- 
- and [Rosewood Hong Kong](https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house).
- 
- Full disclosure — I don't affiliate or advertise them — I just screen shot their menus as evidence.
#1: Initial revision
by
Chgg Clou
·
2020-12-20T02:22:46Z (almost 4 years ago)
Why don't North American coastal restaurants cook seafood in more styles?
In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ways — steamed or fried. Examples — besides lobster rolls, they steamed lobster. They steamed or fried clams. Why don't at least try to cook seafood in more styles? Look at the Hong Kong restaurant menus below — they offer to cook lobster and clams so many other styles. I know these New England restaurants aren't run by Asians, and they don't have woks. Before the pandemic, I had meals at [Summer Palace](http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/summer-palace/menu-wine/)  and [Rosewood Hong Kong](https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house).  Full disclosure — I don't affiliate or advertise them — I just screen shot their menus as evidence.