Restaurant Bến Hàm Ninh, Rạch Hàm, Hàm Ninh, tp. Phú Quốc, tỉnh Kiên Giang, Vietnam Published on: 22-11-2015
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Why Kim Cuong Restaurant is special ?
Kim Cuong Restaurant is a rustic little live seafood restaurant next to the pier. Like other restaurants in Ham Ninh Hamlet, Kim Cuong specializes in seafood. However, most of tourists choose Kim Cuong as their dining place rather than other restaurants. It's a large restaurant with pools of live seafood to pick from. The different between Kim Cuong Restaurant and others is the staff are always very friendly to tell you about seafood even though their English is limited. Visit Kim Cuong, you definitely have a chance to get stunning seafood of Ham Ninh, also enjoy the sea view nearby.
How to get to Kim Cuong Restaurant?
It is located right on the pier of Ham Ninh fish village, 13km away from the center of Ham Duong town, Phu Quoc island. You can take a taxi or hire a motorbike to get there.
- A good local seafood restaurant by Ham Ninh pier
- A wide range of seafood to choose
- Fresh seafood from the tanks
- Great food, location and atmosphere
- The most delicious fresh sea food in Phu Quoc
- Noise level Loud
- Budget Medium
- Alcohol YES
- Air condition NO
- Had kid menu NO
- Accept credit card NO
- Serve breakfast NO
- Serve halal NO
- Serve vegeterian NO
Bến Hàm Ninh, Rạch Hàm, Hàm Ninh, tp. Phú Quốc, tỉnh Kiên Giang, Vietnam
Tips for you
I first discovered this quaint and rustic little live seafood restaurant next to the pier way back in 2009 and have been dining there every subsequent visit to Phu Quoc Island. its my favourite seafood place on the island. The night seafood market is only okay compared to this place. I would only recommend going here for lunch as the road is in a shocking state and if you were on a motorbike there is a high chance you will come a cropper in the dark. Even if you took a taxi at night it would not be a comfortable ride of about 40mins. its not a great distance but the condition of the road is so bad that you cant travel faster than snails pace in parts. Back to the restaurant, its right next to the pier that the fishing boats unload from, this is not the same pier that the ferries to the mainland leave from, thats further south on the island. You choose your live seafood from the tanks and they will cook it however you want. Keep in mind they speak little or no English so what I suggest you do is ask the receptionist at your hotel write on some paper various ways of cooking in Vietnamese or if you have a smart phone use the google translator. Vietnamese tend to leave the shell on when the cook prawns because they love to eat the heads but I always ask them to peel them first and with a light tempura batter deep fry them. The mud crabs are best boiled then stir fried in either chilli or black pepper, the latter being my favourite. Tamarind sauce is another typically Vietnamese way too. Their prices are excellent too because you're dealing directly from the supplier and everything is by weight. now even though its cheap there are certain seafoods in Vietnam that are expensive and that is because those items are exported and this governs their high price. So Lobsters, Giant Leader Prawns with the long thin nippers and even the large King Prawns all command high export prices so go instead for the mud crabs, blue swimmer crabs, Mantis Prawns and the smaller but sweeter tiger prawns and you will find they will be good value for money. I have attached some photos of the pier and the restaurant including a tempting photo of a plate of freshly cooked mud crabs.