[2025 Hong Kong Restaurant] Travel Guide for Sing Kee Seafood Restaurant (Updated Jun)

The freshness is endless I'm really bored with not being able to travel. Let's go to Sai Kung, the back garden of Hong Kong, to hang out during the holidays! Of course I have to eat my favorite seafood with my wife and adults before returning home. This time I chose the famous Sheng Kee Seafood Restaurant in Sai Kung. The facade is so beautiful that it can't be beat. I wonder if the food is just as good. The restaurant has many comfortable VIP rooms that are spacious enough and also has a small terrace! In the weather like now you can smell the sea water when you open the windows and doors. Let's make some appetizers first. This is crispy skin smooth tofu! Crispy enough and not oily is already qualified plus the tofu inside is smooth and very good. My wife loves geoduck sashimi the most, so I'll make one for her and enjoy it! The fresh geoduck is crispy and fresh enough, and you can eat three parts. You can try different tastes. It's great. I eat a lot of shrimp but the first time to try the flower drunk shrimp! I love it. I have removed the shells. I don't have to worry about hurting my mouth. The texture of the shrimp meat is very good and it won't be moldy. Plus it has a burst of flower wine flavor. It's really great. The pepper and salt fresh bacon was tasty enough to bite and chewy and fresh enough, the use of pepper and salt to make it was particularly attractive to me. There are many firsts to eat seafood here! Steamed mussels with vermicelli flour is a combination I have never thought of, red wine lees has its unique savory aroma hit with fresh mussels this taste is really good. This cool thing is Thai-style lobster with crispy rice noodles! Here we use the Thai method to prepare fresh lobster, I thought I would only eat the rich sauce flavor, but it was made just right. The master was afraid we wouldn't be full and had to make fried rice foundation! Adding a Thai sauce to this fried rice noodles is simply a stellar taste. The oil and salt baked amaranth crab is my wife's "flying Buddha". I didn't expect it to be so beautiful at this time! The salt flavor is done very well. The crab lamb is soft and comfortable to eat. I'm afraid of cholesterol. I have to pack half of it first haha. This cooking method of dipping the melon in rice soup is quite special! I don't know if it's because there is rice soup, so it tastes particularly sweet. The lobster head and claws from earlier were used to make a rich soup bubble rice! I didn't expect the taste to be so fresh and sweet. Their soup is really good. When you eat, add some rice to it for more crunch. For dessert we chose raw ground egg white almond tea! Drinking it is raw ground because the ready-made definitely does not have this taste and texture.

A group of friends finished the boat party It's so boring In Sai Kung, the most important thing is to eat seafood😏 A group of us went to Seng Kee to eat Clicked respectively 👇🏻 Pepper and salt bacon Pepper and Salt Shrimp (I love eating shrimp! Lots of paste!😍) Steamed sea fish Stir-fried crayfish with black bean pepper Roasted spring chicken 📍Sheng Kee Seafood Restaurant (Sai ​​Kung) Address: G/F, 33-39 Sai Kung Avenue, Sai Kung Environment/Facilities: Clean and hygienic place, bright lighting Features: Pepper and salt bacon is very characteristic, penguin grilled spring chicken is very special 🤣 Price per person: 300 Rating: 👍🏻👍🏻👍🏻👍🏻👍🏻 #LocalTour #ResidentWriter #foodie #HongKongGood Places #SummerFoodRecommendations

After hiking, I need to eat seafood 😚 I came to this seafood restaurant at the end of Sai Kung Street. My colleagues have eaten there before and highly recommend it. It didn't disappoint me! ✅ Top pick: Pepper and Salt Fresh Bacon This kind of bacon cooking is the first time to eat! The outside is a thin layer of fried skin inside the bacon is full of freshness, the meat is soft and tough without slag! My colleague let me eat another one🤩 ✅ 2nd pick: Cheese Lobster Rice Noodles The cheese is rich and fragrant! The lobster is already smashed and can easily be eaten by the meat ✅ 3rd pick: Wine tank vermicelli steamed mussels Usually mussels are garlic steamed more wine tank cooking special fans also absorb all the essence great! ✅ Crispy Smooth Tofu | Hand-beaten Cuttlefish Cake Both fried foods are crispy and thin on the outside. The tofu is super tender! The cuttlefish meat is very bouncy ✅ Steamed sea spot | Stir-fried crayfish with black bean pepper Both were very fresh! The spots are very large but not steamed at all. The meat is still smooth enough! ➡️ Honey Hawthorn Bone | Ginger Chicken No big surprises Normally good ~ 🦁 Seng Kee Seafood Restaurant G/F, 33-39 Sai Kung Avenue, Sai Kung 🦁 Average consumption per person: $400 | Return rate: ❣️❣️❣️ ❣❣️/5 #localtour #hiking #familygoodplaces #foodie #parents and familygoodplaces guide

#discoverchina Sing Kee Seafood Restaurant is a well-known seafood restaurant located in Sai Kung, Hong Kong. Sing Kee Seafood Restaurant is one of the popular establishments in the area offering an authentic and traditional dining experience. Sing Kee is famous for offering a wide variety of freshly caught seafood, such as live fish, crabs, lobsters, clams, prawns, and shellfish, where you can choose directly from their tank and they will cook it for you. They have comfortable seating for you to enjoy your meal. #hongkong #seafoodrestaurant #freshseafood

I went to Sai Kung to eat seafood, so I ate this near the seaside and many people eat Seng Kee, three floors high, hanging many lanterns and lights, easy to recognize, in addition, there is a terrace VIP room, perfect for families, companies, friends gatherings🤩 🔸Pepper and salt fresh bacon The presentation is exquisite, the bacon is dipped in a thin pepper and salt-flavored crispy fried batter, the outer layer is slightly crispy, the bacon is bouncy and fresh 🔸Drunk shrimp with flower wine I have to praise the hand-removing meat, it's really convenient to eat, the flower wine is full of wine, the shrimp completely absorbs the flavor of the wine, and each shrimp is super large, the meat is crispy and sweet 🔸Thai Lobster with Crispy Rice Noodles Cooking lobster in Thai sauce is a rare cooking method outside. The sauce is smooth but does not cover the freshness of the lobster. The crispy fried rice flour is fried very crispy 🔸 Steamed scallops with vermicelli The appearance is special enough, is mainly wine red, outside the less common practice of steamed scallops with lees flour, scallops are very thick meat, eat very fresh, with wine cooked, noodles will have into all the scallops and wine aroma 🔸Snack Platter: Typhoon Shelter Crispy Gold Brick / Sai Kung Cuttlefish Cake The tofu is fried until golden brown, crispy on the outside and soft on the inside. The typhoon shelter method is really delicious; the cuttlefish cake is bouncy and cut in half, which is very convenient to eat 🔸 Dessert after meals: Osmanthus Cake · Yogurt Cake The osmanthus cake has a strong osmanthus fragrance, the yogurt flavor frozen cake, the taste is innovative and not sweet, and most importantly, the texture of both cakes is very Q bouncy 📍Sheng Kee Seafood Restaurant G/F, 33-39 Sai Kung Avenue, Sai Kung #circle_life #circle_foodie #HongKongFood #HongKongFoodRecommendation #HongKongFoodSharing #SaiKung #SaiKungFood #HongKongEatSeafood #SaiKungSeafood #Sheng Kee Seafood Restaurant #Sai Kung Street #Pepper and Salt Bacon #Shrimp Shrimp #Dang Po Lobster #Steamed Scallops #Seafood #Seafood #Sai Kung Attractions

I recently tried a high-quality seafood restaurant in Sai Kung. The restaurant has a very comfortable environment, whether it is an indoor room or outdoor seating, which is perfect for a large group of people. Outdoor seating also has beautiful lighting, the atmosphere is very chill. The seafood is cooked right away and is very fresh. First I chose the cold crayfish king! Crayfish are usually steamed or stir-fried, but the restaurant has uniquely created this cool method, which is really amazing. The crayfish remains fresh and tender after being boiled, served with a special cool sauce, sweet and sour with a little spicy, very appetizing appetizer. The snack platter is a must-try choice for restaurants😍 Typhoon Shelter Crispy Gold Brick with Sai Kung Cuttlefish Cake. The Typhoon Shelter Crispy Gold Brick is fried crispy on the outside and tender tofu on the inside. Cuttlefish cake, hand-beaten squid cake is full of elasticity, the entrance Q spring freshness, completely eat is made with fresh squid, worth a try😋 In addition, the pepper and salt fresh bacon is delicious🤤 The bacon is smooth and bouncy, the outer layer is fried crispy, the salty flavor of the pepper and salt and the freshness of the bacon are perfectly combined, every bite is full of layers! Raw baked beer piss shrimp, this new dish is very creative. Combine with beer and prawns for a whole new taste experience. The shrimp is soaked with beer, the meat is infused with a faint aroma of alcohol, the raw baking method keeps the meat tender, with the aroma of ginger, onion and pepper, the overall taste is fresh and rich, definitely a highlight. Lobster with crispy rice flour, lobster🦞 meat is thick and bouncy, the sauce itself is sweet and sour and slightly spicy, with a strong Thai flavor, plus crispy rice flour, sauce and crispy rice flour together, rich layers, very tasty! The final dessert is osmanthus cake with Chinese gooseberry and yogurt cake. Wolfberry and osmanthus cake has a light fragrance; Yakult cake is sour and sweet. I am very satisfied with the dessert. 📍Sheng Kee Seafood Restaurant G/F, 33-39 Sai Kung Avenue, Sai Kung #seafood #saigon #saigonseafood #gathering #food #saigonfood #hongkongfood #lobster #bacon #seafood #hongkongmusteat #hongkongattractions #travel #restaurantrecommendations #seafoodrecommendations #foodie #hkfood #hkfoodblog #seafoodporn #hkeats

Sai Kung is famous for its seafood. If you want innovative, beautifully presented and authentic seafood, you can come to Sheng Kee Seafood Restaurant. To be honest, I came here for the Huadiao drunken mantis shrimps. When the dish was served, I was already overwhelmed by the aroma of the Huadiao wine. The shrimp meat has a tender texture, and the Huadiao flavor is just right, not too strong. It has the aroma of wine without covering up the sweetness of the mantis shrimps. The most important thing is that you can eat every bite of the mantis shrimps without peeling the shells yourself! The pan-fried hand-beaten cuttlefish cakes have a refreshing and non-greasy texture, and are mixed with sweet water chestnut pieces. They can also be eaten with perilla leaves for an even more flavorful taste. Next is the tomato, potato, papaya and fish soup, which is cooked with black spotted fish. It is sweet, rich and nutritious. Fresh abalone with salt and pepper, the restaurant specially uses this dish presentation, which means that abalone will rise step by step, which is a good omen! Dalian abalone has a tender and bouncy texture, and it would be even more delicious with a little more pepper and salt! Steamed scallops with wine lees vermicelli. The scallops are steamed with red wine lees that have been brewed for half a year. In addition to the sweetness of the scallops, there is also the natural sourness and sweetness of the wine lees. The vermicelli absorbs the essence of both and tastes even better. Thai-style lobster with crispy rice noodles. The fresh lobster is stir-fried with red curry, coconut milk, lemongrass, turmeric and other sauces. It is tender, sweet and slightly spicy, and very delicious. The honeycomb-shaped crispy rice noodles are especially recommended. They are fried with rice flour batter, crispy and not greasy, and are delicious when mixed with the sauce! Honey mustard hawthorn ribs, each piece of ribs is of similar size, fried to a delicious taste, and it does not feel greasy even if you bite the fat part. In addition, it is lightly fried with fresh hawthorn slag, which has the effect of eliminating stagnation. When eating, you can also crush the crispy mustard cubes and sprinkle them on the hawthorn bones and dip them in some Japanese mustard! The Thai-style minced meat fried rice is fried dry and spicy enough. Although it avoids those red peppers, the fried rice base is spicy. Friends who don’t like spicy food must order other fried rice! Homemade cakes, today they are Yakult cake and wolfberry osmanthus cake, the sweetness and softness are just right, I have to make an exception to try a bite! Sheng Kee Seafood Restaurant Ground Floor, 33-39 Sai Kung Main Street #Sai Kung Seafood #Good Seafood Introduction

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

A restaurant must stand out in the minds of its customers to secure a place in their hearts! To leave a lasting impression, it naturally needs to be memorable, just like the seafood dishes at Shing Kee that we are introducing today, which are crafted to create unique and impressive flavors. Sai Kung is a great place to enjoy seafood! This time, we visited Shing Kee Seafood Restaurant. The restaurant's decor is quaint and charming, and the small balcony in our private room is perfect for taking photos. The crispy tofu is as dazzling as gold bricks! The crispy skin is fragrant and not greasy, while the tofu inside is tender and delicious. Eating it hot is always satisfying. Geoduck sashimi has always been a favorite of mine and my father! Since it is eaten raw, we only order it at trusted restaurants. A single geoduck can be enjoyed in three different parts: the siphon is crunchy, the body is firm, and the stomach is rich in flavor. Each part has its own appeal and is very enjoyable. The drunken mantis shrimp in Huadiao wine was the highlight of the night! The mantis shrimp is marinated in a homemade sauce, resulting in a firm and fresh texture with a hint of wine aroma. The seasoning is perfect, enhancing the flavor without overpowering it. This dish is truly enticing. Salt and pepper abalone seems to be a trendy dish in seafood restaurants in recent years! The chewy abalone is coated with a thin layer of crispy salt and pepper, adding a savory touch to the fresh taste. It's a great alternative for those tired of steamed abalone. Another surprise was the steamed scallops with vermicelli in red yeast rice! The natural red color of the red yeast rice, along with its unique wine aroma and slight acidity, helps to mask any fishiness and enhance the flavor. It pairs especially well with seafood, particularly shellfish. The tender and thick scallop meat, combined with the red yeast rice, creates a unique flavor. The vermicelli absorbs the essence of both, making it a must-try dish. Next, the waiter brought out the impressive Thai-style lobster with crispy rice noodles! The presentation alone is eye-catching. The lobster is cooked with a Thai-style sauce that complements its fresh and bouncy texture without overpowering it. The chef cleverly pairs it with crispy rice noodles, which are deliciously coated in the Thai sauce, making it hard to stop eating. Although it's not the best season for mitten crabs, the restaurant assured us of their quality, so we ordered the salt-baked mitten crab to try. The bright red mitten crab is very tempting. The crab meat is full of salty and fresh flavor, and the crab roe is as soft and smooth as sea urchin, with a layered taste that leaves a lingering sweetness. It's quite delicious. After the indulgent mitten crab, a refreshing dish of rice soup with loofah was perfect! The light rice aroma and the unique taste of loofah add a different texture compared to stir-frying or soup. The lobster head and claws from earlier were used to make a rich soup with rice, creating a second dish! The boat-style rice soup is fragrant and sweet, and the crispy rice adds a rich texture. Even though I was already very full, I couldn't resist having two bowls. Finally, the dessert was freshly ground almond tea with egg white! The snow-white almond tea is very smooth, nourishing the lungs and beautifying the skin, making it a favorite among women. The cost per person, including tea and condiments, was $1000. Considering the amount of seafood we enjoyed, it was definitely worth it. I highly recommend it to seafood lovers.

Sing Kee is a place to visit if you’re seeking Great Seafood and Great Service if you’re ever in Sai Kung. The staff were friendly, helpful and helped us select dishes with preferred cooking methods. It was all just Delicious. #seafood #hongkong #saikung

Address: Sai Kung, walk along the beach to the end Environment/Facilities: Clean and well-maintained, the storefront sign is very Hong Kong style) Specialties: Salt and pepper abalone, roast chicken, fried rice Price per person: $250 (large portion) Rating: 4.5 (food is fresh, service attitude is good 👍, serving speed is fast, but not sloppy at all, a highly recommended Chinese restaurant)