• • • • • • • • • • • • • • • • • • • By Hotel Type • • • • • • • • By Hotel Class • • • • By Hotel Brand • • • • • • • • • • • • • Popular Amenities • • • • Popular Neighborhoods • • • • • • • • • • • Popular Hong Kong Categories • • • • • • • • • • • Near Landmarks • • • • • • • • • • • Near Train Stations • • • • • • • • • • • Near Bus Stations • • • Near Colleges • • • • • • • • • Popular Types of Food • • • • • • • • • • • • • • Popular Dishes • • • • • • • • • • • Popular Restaurant Categories • • • • • • • • • • • • • • Popular Neighborhoods • • • • • • • • • • • • • • • • •. The fishing village of Sai Kung is home to literally hundreds of seafood restaurants, all sporting huge fish tanks, displaying spectacular arrays of various kinds of live delicacies from the sea. Drop into any of them and you will be rewarded with a decent seafood meal fit for a king.

The sheer number of them is staggering, and it is rather difficult to favor one over the other, because they all tend to serve the same dishes, and the standard is more or less similar. Sing Kee is one that I will rate as top amongst the top with no hesitation.

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Nestled at the far end of Sai Kung Tai Street, away from the hustle and bustle of the pier and the main village, Sing Kee Seafood Restaurant is a hidden gem. Composed of 2 village houses of 3 stories, the cosy indoor restaurant is partitioned into several main dining room and some private function rooms. I prefer to dine alfresco outside (yes, bring your dogs) overlooking a decent size square where occasional passerby stroll along the waterfront. Patrons mostly are food lovers in-the-know, or who have come seeking it out through words of mouth. Being one of the few seafood restaurants graced by a Michelin Star last year, this laid back and tranquil atmosphere may be shattered when flocks of tourists start storming in.

Like its fierce contenders, Sing Kee is loaded with all kinds of live seafood of supreme qualities. The dishes that we sampled were all very popular dishes in the locality, and yet still stood out better than most, in terms of the presentation, the freshness, the skillfully mastered cooking time, the fragrance and the taste. We had lobster shashimi and sea-urchin shashimi. The lobster was the local 'green dragon' variety, and the Uni was also local from Tap Mun. A must try dish is the deep fried octopus cake. Served piping hot with a sweet and sour sauce, it was crunchy without being oily, and was easily that best octopus cake I've ever had. The 'east wind' conch cooked in fiery hot wine used the smaller sized morsels, so that the flesh was not too hard or chewy and still retained its inherent sweetness.