Must-try definitely includes their signature abalone noodles and salt-baked chicken, especially the latter with lap cheong rice.
But there’re more to check out here. The fried mackerel and braised chicken feet we had were outstanding. Mackerel was fresh, crispy out and still moist inside; and the chicken feet simply disintegrated in the mouth. And their deep fried crispy flounder was addictively good.
They’ve also innovated with new dishes, such as spaghetti for their abalone noodles or their premium abalone Jeju soups which unfortunately was unavailable when we visited.
With a long history and standing strong, Lam’s our local name that deserves our supports.