Weekend Seafood Feast

For us city dwellers, spending the weekend with friends in Sai Kung, enjoying seafood, sipping coffee, and taking photos is a great way to relax. Last time we tried Luk Fook, so this time we decided to visit another famous restaurant in the area, Sing Kee Seafood Restaurant. Being lazy as usual, I followed the group, with someone having already prepared the menu in advance. Once everyone arrived, we started with the pan-fried cuttlefish cakes. They were incredibly bouncy and flavorful. While some preferred them plain, I found that a bit of sweet and sour chicken sauce made them even better. Next up was my favorite dish of the meal, the drunken mantis shrimp in Huadiao wine. The shrimp was tender and juicy, with the wine adding just the right amount of flavor without overpowering the shrimp. It was excellent! When it comes to soup in places like this, simplicity is key. With plenty of mixed fish available, a simple tomato and papaya fish soup was deliciously sweet and homely. The salt and pepper fresh abalone is a signature dish here and not to be missed. The abalone was coated in a thin golden crust, crispy on the outside while remaining tender inside, and very flavorful. Following that was the steamed scallops with rice vermicelli in red wine lees. The vibrant color and wine aroma elevated the dish, combining perfectly with the vermicelli and perfectly cooked scallops. It was quite interesting. The final seafood dish was Thai-style lobster with crispy rice noodles. I was surprised to find Thai flavors here! The Australian lobster was meaty and of high quality. The crispy rice noodles underneath were not just a side dish; adding the Thai curry sauce made it truly delightful. Unexpectedly, the non-seafood dishes were just as impressive, like the honey mustard hawthorn ribs. They were crispy, with the mustard not too overpowering, and the fresh hawthorn added a natural flavor. I couldn't stop eating them. The stir-fried kale with shrimp paste was aromatic and flavorful, much more appealing than just a plain stir-fry. To cater to different tastes, there were two types of fried rice, spicy and non-spicy. Personally, I voted for the spicy Thai-style minced meat fried rice. The osmanthus jelly was refreshing, and the Yakult jelly, a signature dish of Sing Kee for many years, was of high quality. Restaurant Information: Sing Kee Seafood Restaurant 33-39 Sai Kung Main Street, Sai Kung, Hong Kong