Except famous for its great hiking trails, beaches and historic monuments, Sai Kung is also well-known for its seafood restaurants. In particular, there is one long boulevard along the seafront which offers a range of seafood eateries, also called ‘Seafood Street’. Although the environment and decoration are different than those of fine-dining restaurants, this does not discourage people from coming here and enjoying the seafood. In fact, with fresh fruits de la mer that you can pick yourself straight from the aquariums to be cooked for you, these restaurants are beloved among both local visitors and tourists alike.

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Having strolled around the boulevard with a group of friends, the Hung Kee Seafood Restaurant was especially appealing because of its variety of group menus. With menus for 6, 8 and 12 persons , this place is ideal for social occasions and gatherings of any of these sizes. We eventually opted for the premium 12-person menu which consisted of 10 seafood dishes. The best part is that each of these dishes contains a particular type of seafood and is prepared in a certain way – baked, boiled, stir-fried, or steamed.

A small selection of the group menu

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Boiled Prawns

Cooked with the shells on, the prawns retained their pure sweet flavor. The natural taste was simply great, without any additional ingredients or sauces added.

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Steamed Jacknife Clams in Black Bean Sauce

The clam meat had a nice bite to it and the freshness was brought out by the black bean sauce with onions and peppers.

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Baked Lobster in Cheese Sauce with Noodles

The cheese sauce and the natural fresh flavor of the lobster went hand in hand. Also the chewy lobster meat formed a perfect contrast with the soft noodles.

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Stir-fry Crab with Gallion and Ginger

The crab had a nice texture and a rich fresh flavor that was finished off with the ginger’s slightly sharp undertone.

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Mixed Seafood Fried Rice

The taste of the fried rice was sublime and had us on another level with a fresh mix of prawn, octopus, fish and veggies.

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Mini Abalones

These mini abalones were not only adorable but also full of juice. The softness was just right, allowing them to be a bit chewy.

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St. Jacobs Shells with Garlic Flakes and Glass Noodles

Cooking St. Jacobs Shells is a real challenge, as they can easily be overcooked. So chapeau for the chef who tried to keep the meat soft but still let it have a nice chewy texture.

In contrast to the five-star restaurants with nicely sliced seafood, this is a unique experience that requires you to break and peel your own shells. As the night approaches, the place can get really crowded so it’s better to make a reservation in advance. The premium 12-person group menu with 10 dishes was $3380, meaning that it was less than $300 per person (!) Considering the freshness and variety of the many dishes, it was really good value for our money and definitely worth visiting again soon!

Hung Kee Seafood Restaurant

96 Man Nin St, Sai Kung

Tel: 2792 1348

Opening Hours: Monday to Sunday, from 06:00 am to 11:00 pm

Dutchie who seeks across Hong Kong & Amsterdam for culinary adventures. Website: bymeeling.com

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