Nutrient-packed and full of flavors, this wild-caught delicacy is a wonderful delight to gourmets around the world. The freshwater variety has a bolder flavor and higher fat content than sea eel, making it ideal for both Chinese and Japanese cooking styles.

RestaurantsDishesPrice 
Tasty KitchenBraised Giant Mottled Eel with Garlic and TurnipMOP198Book Now
Yoshimori TeppanyakiGrilled Giant Mottled EelMOP398Book Now
LaurelSteamed Eel with Cordyceps Flower in Traditional StyleMOP208Book Now
Hong Kong Gold Medal Seafood Hot PotEel Kabayaki – Grilled Eel with Sweet Soy SauceMOP128Book Now

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