When visiting Phu Quy Island, aside from exploring its landscapes and cultural sites, the one experience every traveler looks forward to is fresh island seafood. Thanks to the island’s pristine waters and traditional fishing culture, Phu Quy offers a wide variety of premium seafood such as imperial crab, moon crab, red grouper, tiger grouper, lobster, slipper lobster, and conch. All dishes are prepared from freshly caught ingredients, delivering flavors you won’t find anywhere else.
Imperial Crab (Cua Huỳnh Đế)
Imperial Crab is considered the number-one seafood to try on Phu Quy Island. Known as the “King of Crabs,” this species is easily recognized by its thick, armored shell with reddish-pink hues and spiky ridges.
Its meat is firm, sweet, and rich like lobster, while the roasted crab roe is creamy and fragrant. Historically, this crab was served only to royalty during spring festivals—hence the name “imperial crab.”
Chefs on the island recommend cooking imperial crab with minimal seasoning to preserve its naturally sweet flavor—no cheese, butter, or heavy spices. The two best preparations are:
- Steamed imperial crab served with green chili salt
- Imperial crab porridge, a comforting island classic
Moon Crab (Cua Mặt Trăng)
Moon Crab is one of Phu Quy’s most sought-after specialties. It gets its name from the large round “moon-like” spots on its shell. Moon crabs hide among coral crevices and move slowly, making them relatively easy for fishermen to catch—though in recent years, they’ve become increasingly rare.
Because of limited supply, moon crab often sells out, even at high prices. Travelers who manage to try it describe it as addictive:
- The meat is exceptionally sweet
- The claws are full and firm
- The texture is more delicate than most marine crabs
The best ways to enjoy moon crab:
- Steamed to retain natural sweetness
- Boiled with coconut water for extra fragrance
- Grilled over charcoal for a smoky aroma
Dip it in lime pepper salt or Tay Ninh chili salt—pure perfection.
For islanders, moon crab is even more precious than imperial crab. During Lunar New Year, families often place a whole moon crab on the ancestral altar, showing how treasured it is.
Grouper (Cá Mú)
Phu Quy is famous for its premium grouper varieties—especially red grouper and tiger grouper. These fish are thick, firm, and exceptionally fresh, with some large individuals weighing over a kilogram.
There are many ways to prepare grouper, but the most iconic is:
Grouper grilled whole over charcoal
Fishermen choose freshly caught fish, clean it, and grill it directly over red-hot coals. The result:
- Flaky white meat that is firm and naturally salty from the sea
- Crispy skin with a hint of smoky aroma
- Best enjoyed with Phu Quy fish sauce and lime
Other popular preparations include sashimi-style grouper, hotpot, porridge, steamed grouper, and sweet-sour soup—but nothing beats the rustic flavor of the grilled version.
Travelers often say that after the very first bite, they become “hooked”—the flavor is pure, natural, and unforgettable.
Slipper Lobster (Tôm Mũ Ni)
Also known as “helmet lobster” due to its flat head resembling a winter ear-covering cap, slipper lobster is abundant in Phu Quy’s warm waters.
The white, tender, mildly sweet meat makes this species immensely popular in upscale restaurants. Slipper lobster doesn’t require fancy preparation; freshness is key.
Best dishes to try:
- Steamed slipper lobster
- Grilled with lemongrass, garlic, and chili
- Salt-roasted slipper lobster
For premium versions, some restaurants serve:
- Butter-fried slipper lobster
- Steamed lobster with snow fungus (tuyết nhĩ) – a nourishing dish believed to enhance immunity
When served, the chef often splits the shell to reveal the glossy white meat inside—sweet, juicy, and perfect with mustard or a glass of white wine.
Giant Conch (Ốc Giác / Queen Conch)
A signature delicacy of Phu Quy, giant conch (also called “Queen Conch”) is beloved for its large size and thick, crunchy meat.
A mature conch weighs 1.5–2 kg and lives up to 30 years. The meat is divided into two parts:
- The white “cùi” – crunchy, translucent, perfect for salads
- The brown “ruột” – soft, creamy, slightly nutty
Preparation requires skill, as cooks must remove the “hòn hôi” (a bitter sac similar to bile in fish), ensuring the meat stays fragrant and clean.
Popular dishes:
- Boiled conch with ginger-garlic dipping sauce
- Grilled conch
- Stir-fried conch with garlic butter
- Conch porridge
- Conch salad (gỏi ốc giác) with banana blossom or green mango
Fresh conch salad is a must-try—crunchy, refreshing, aromatic, and packed with island flavors.
