Rainbow's signature preparation of mantis shrimp — the crustacean is selected fresh from the live tanks, double-fried in oil until the shell becomes crispy and golden, then tossed with salt, pepper, and crispy garlic. The meat inside stays tender and sweet while the exterior shatters when you bite. This dish appears on menus across Hong Kong, but Rainbow's version benefits from the island's reliable seafood sourcing and consistent cooking.
Tips from diners
Order this early before the kitchen gets busy — the quality of the wok heat makes a huge difference in how well the garlic crisps.
A standard closing dish at Rainbow — rice is fried in a hot wok so grains stay separate, studded with prawns and squid, and bound together with scrambled egg. Oyster sauce ties it all together. It's straightforward, filling, and designed to use leftover seafood from other orders.
Tips from diners
Order this last after all your seafood dishes if you're still hungry — it's carbs and seafood, designed to extend your stay at this peaceful waterfront spot.
Rainbow sources fresh squid from local boats — it's sliced and stir-fried quickly in a hot wok with garlic and chilli. The key to tender squid is high heat and brief cooking time; overcook by even one minute and it toughens. The result is chewy but tender, with the aromatics balanced so the chilli doesn't overwhelm.
Tips from diners
Watch the squid being cooked — if the cook leaves it in the wok too long, the texture suffers. High heat, short cooking time is the rule.
A textbook Cantonese preparation using fresh island-sourced grouper. The fish is steamed whole until just cooked through, then dressed table-side with hot oil poured over ginger, scallion, and soy sauce. The technique is minimal, letting the fish's natural sweetness and the aromatics dominate. This is the kind of dish you order to reset your palate after spicy dishes.
Tips from diners
Order this while enjoying the sunset — it's a lighter dish that pairs well with casual island beer drinking and the sea breeze.
A signature dish at Rainbow — the crab is stir-fried with red chilli and garlic, then plated alongside crispy rice cakes that soak up the sauce. The contrast between the tender crab meat and the crispy rice is the point of the dish. This is a showier version of the typhoon shelter preparation, designed for the tourist crowd that Rainbow caters to.
Tips from diners
The crispy rice cakes are designed to soak up the chilli-garlic sauce — break them into smaller pieces and scoop sauce onto each bite.
Rainbow Seafood has been operating on Lamma Island's Sok Kwu Wan waterfront since 1984, making it one of the oldest establishments in the area. It's the largest open-air restaurant facing the water, designed for casual, barefoot island dining. The restaurant offers complimentary ferry shuttle service to and from Central and Tsim Sha Tsui, making it accessible without a private boat. The seafood sourcing is reliable and fresh, and the atmosphere — harborfront views, sea breeze, no pretension — is the draw.
Rainbow offers a complimentary ferry shuttle to and from Central and Tsim Sha Tsui — this is the easiest way to reach Lamma Island for dinner. Ask the restaurant staff about ferry schedules when you arrive.
Make a reservation for 5-6pm to catch the sunset from the waterfront tables. This is peak island mood, and the beach scene is lively without being crowded.
This is no-shoes-required dining — come straight from the beach with sand between your toes if you want. The atmosphere is completely casual and welcoming to barefoot diners.
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