Embark on a culinary journey with the Tanka people, a Southern Chinese indigenous group with a unique connection to the sea. Historically, they thrived on fishing and lived a low-key existence on land due to their marginalized status. Today, however, the stigma has faded, and the Tanka community is renowned for their exceptional seafood expertise. At Kam Tung Tai, located on Shau Kei Wan Main Street East, the innovative Tanka chef Ah Fei (阿輝) has gained widespread acclaim for his delectable family-style seafood dishes that attract both locals and celebrities alike. Indulge in the Tanka's must-try dish, "Stir-fried Clams with Pork Liver (砂鍋豬潤炒蜆)." This surprising combination showcases the culinary magic of Ah Fei, who pairs the tender, nutritious pork liver with succulent clams, topped with fresh cilantro and scallions. The dish is served in a sizzling clay pot, and you can add rice noodles to soak up the briny, flavorful clam juices for a truly satisfying experience.

Simple yet mouthwatering, Tanka cuisine makes the most of modest ingredients. Classics like Steamed Fish with Ginger (薑蓉蒸魚) and Stir-fried Clams with Pork Liver (砂鍋豬潤炒蜆) are perfect accompaniments to a bowl or two of rice. While prices are above average, the dishes are made to order, ensuring unbeatable quality and flavor. Kam Tung Tai (金東大蜑家私房菜) is the perfect destination for family and friends to gather around a round table and savor a bit of everything. Immerse yourself in the rich culinary heritage of the Tanka people and create unforgettable memories as you delight your taste buds with their exquisite seafood creations.