在西貢，鲤鱼门，南丫島眾多海鮮餐厅中，六福並沒有对手。可以说，六福的水平超出了对手很多，一吃便知。但一連去了三次後便發覺出品的质素有参差，在这方面可以更加努力。
要到六福吃饭，必先定座。有些菜应该电话定座时也顺道预足，以免失望。例如白灼吊桶仔，椒盐鮑魚和雞等。以下是个人对某些菜式的意見:
炸豆腐: 非常好。
雲耳:涼食，伴以黑酣和日本芥末。服务员说炸豆腐与雲耳应同时真同时吃。不同意。
蕃茄魚湯:第一次十分好，第二次没有第一次的濃味。失望。第三回暫不点。
魚蓉湯:是黄色的濃湯里後加鮮魚片。十分好。第二次湯味不夠濃，还有一点星味，以近四百元一窩湯，不可接收。问題出於煮太长时间，魚血管里的臭味煮了出來，是中国菜的魚湯常犯的錯誤。
雞脚:冬菇的非常好。比沙薑的好。
椒盐鮑魚:不錯。椒盐並沒有把鲍鱼味蓋了。
招牌雞:早售光！
油盐水蒸本地鱼:十分好，一定点的菜。市区的大酒家吃不到的魚村风味。
这些本地魚有火点仔，沙尖魚和大眼雞，十分有魚味。
椒盐魷魚做得夠香脆。
白灼吊桶仔就是小墨魚，連原本內臟和墨汁一起吃，满足好奇心，味道也有趣，但下次不用再点。
最后提到漁村蒸钣，有鱼仔干，魷魚干和臘肠，葱和莞茜。只有这家。咸魚雞粒炒钣也很香。
以後来西貢必定此處。

A little bistro with Filipino wait staff. No nonsense but not fine service. No problem. Service in Paris is always rude so this is actually an improvement. After the starter there was no change of cutlery, and when we ordered dessert the three of us were given one menu.
Duck foie gras terrine looked professional but turned out to have little taste. It was $160. I much prefer the goose foie gras at the Chinnery at the Mandarin, at $09220.The dish of really small ravioli with cheese sauce and truffle oil turned out to be yummy.
The main dish of roast lamb neck was average. At $146 a plate, no complains.
We chose the baked apple tart with ice cream. Nothing to write home about.
All in all, a satisfactory place to chat and have a nice but not great supper.

Chef Ken was sous chef at Gaddis under David Goodridge. David has since leftI :for Cyprus and Ken has set up shop in this offbeat location. May be saving on rent is a consideration. The flip side is one cannot charge nearly that much, and so costly ingredients sometimes cannot be used.
But Ken is good. Welll, competent may be a better choice of words.
Dishes I had:
Spaghetti with black truffles - a huge wheel of parmesan cheese appeared, with a hole carved out in the middle. Ken torched this to melt the inside and then spins the spaghetti to scop up tthe cheese. He then finished the dish in a pan by adding truffles, truffle oil and rum. Very filling and so best split between two as an appetizer. Excellent regardless if the black stuff is truffle or black mushroom.
Red prawns and pasta - although easily the most expensive dish here, the price for Mediterranean red prawns is actually very reasonable. There is simply no Asian counterpart I know of with this amount of shellfish taste.
Pork knuckle with risotto milanese. Well, this is very close to Osso Buco except it is pork, not veal. May be this is the way to offer a similar taste without the high prices. The first time I was there I was very impressed by the ingenuity. The risotto was firm and yellow from the saffron. The pork has thatveal like feel and a browned braised skin that is not in the original veal dish. The second time I had this dish it wasn't so great. The risotto was not yellow and did not taste of saffron. Of course, the pork knuckle would not have the veal bone marrow inside which is a signature of ossobBuco.
Slow cooked pigeon was very good. Slow cooked chicken wasn't really up to par for reason only that the best ingredient, a poulet de Bresse, couldn't be used as otherwise it will blow out the menu price.
Truffle pizza was very good but somewhat redundant after the truffle pasta.
Overall, tasting this level of cooking skill at these prices is great value, if you don't come with huge expectations. The limitation is the price and therefore compromise on ingredients must be made, and it shows.

The reality is this is just a pleasant SainKung restaurant to relax and have some cas.ual food. You will enjoy the experience if you do not have very high expectations about the cooking standards. Mostly very boring fare but do not let that deter you from having a relaxing meal.
There is public meter parking outside, which is very convenient. The ground floor is the bar area and lots of expats congregate, apparently their local. The upstairs restaurant is open air with ceiling fans. Very relaxed but limited sea view. Mostly just watching cars going by.
Menu is simple. Honest, yes. Fancy, no.
A parcel of mozarella cheese wrapped in Parma ham. Not so good. No aroma. Tough ham, plasticky cheese.
Crab cake - tasted borderline fishy.
Steak and Guinness pie. Not a real pie. More like a stew with a separate pie crust thrown on top. Acceptable ho hum dish. Unpretentious.
Australian ribeye steak grilled medium rare - Not good. A very soft texture, even for ribeye.
Seafood pasta - a little strange tasting. Not spolit, just a little strange. We left it unfinished.
Ceasar salad - OK
Mashed potato - gummy.
French fries - great. Best dish of the evening.
Look, this really is an OK restaurant if you just want a place to relx and have a few laughs. The price is fair. Chsmpsgne prices are great. 30% mark up, not the usual 200%.
They ran out of oysters so no way to tell if they are any good.
Next time we go will be many of us, ordering salad, oysters, burgers, French fries, and lots of champagne, and bring our cigars.

Tried this Italian celebrity chef restaurant.
Polipo – Octopus. Nicely made, tender and flavorful. The accompanying grains (?) and sauce was too sweet and detracts from the flavor. Portion quite small for the price. I prefer the octopus here than at Bella Vita, had they just removed the accompanying grains and sauce. Seems like an attempt to make the portion size look a bit larger.

Maccheroni – In a carbonara sauce. I should have known better than order carbonara “sauce” because I do know the carbonara process, which is not a separately made sauce. However, being here for the first time one should give their self proclaimed specialty a try. But the main criticism is the so-called “al dente”. The pasta was crunch and hard, therefore unpleasant. May be in NYC and certainly in Hong Kong some people’s idea of al dente is crunchy, but for all the years I traveled in Italy not once had I come across pasta served crunchy. There being so much discussion on what al dente means I shall not comment further.

Cavatelli – with shrimps. Sauce was nice. I like shrimp or seafood sauce that can bring out the seafood taste, not tomato sauce mixed with seafood. However, the way undercooked problem again, though less offensive than the maccheroni.

Pizza – The dough was a biscuit dough, and we felt like we were eating frozen pizza. Quite disappointing for a restaurant that offers a variety of pizza so it should have been a specialty at a restaurant by a celebrity chef, whom should be depended on to avoid offering sub par items.

Osso Bucco – Now this was strange. The dish came out with two pieces of perfectly cylindrical slabs of meat, of identical size, with a hole carved out in the middle, where one finds some half melted bone marrows. Holes were of identical size too. They looked more like two thick slices of pineapple. How did they do this with veal shank? So we asked the waiter, who claimed ignorance, but went to ask the chef. He came back with the reply that the veal shank was cooked in a cylindrical terrine. “En terrine” style, he said. Humm. Now why would one want to do that? Why wouldn’t a perfectly normal piece of high quality veal shank with bone in, marrow inside, look a lot better? The outside of the veal shank often has a very think gelatinous layer, and separate muscles are often clearly visible and would taste that way. But this? I think the answer was on tasting. It tasted adequate, not great. But I cannot tell from the texture that this was veal shank. Was it even veal? Or something else cheaper like a cheek of pork or beef cheek, not the leg shank. Certainly the meat was red, so did not resemble veal in color. It was heavily coated in a thick red sauce so one cannot really tell. Now this strange cooking technique did not produce something tastier or of a more interesting texture. So what is the point unless…. Just my suspicion. I cannot prove anything. But should you want to find out, by all means pay the $280 or whatever the price is for an unexceptional tasting but strange looking dish.