Review: Sing Kee Seafood Restaurant - a genuine surprise
New branch of Chinese restaurant chain surprises with its authentic cuisine
We were sceptical when we visited Sing Kee Seafood Restaurant on Lyndhurst Terrace because it belongs to a group known more for its collaborations with chef Harlan Goldstein than for its Chinese cuisine.
But our meal there was a very pleasurable surprise.
It was quiet on our visit — probably because this branch of the restaurant is still quite new.
Fried bean curd with spicy salt (HK$98) was sprinkled with sesame seeds and had a thin crust and soft, wobbly interior. We would have preferred the bean curd to be cut into smaller pieces (rather than thick slices), which would have given the dish a higher ratio of the crust.
Home-style lotus root patties (HK$128) were composed of nicely seasoned, roughly chopped minced pork with a crunchy texture from the lotus root. The chef's special salty chicken (HK$210 for half) was a classic dish done very well — the meat was so flavourful it didn't need the dipping sauce.
Another delicious dish was the silk gourd and black fungus with pig's liver in broth (HK$108). The sliced pig's liver was cooked perfectly and was tender, the gourd (Chinese okra) had a slight crunch, and the broth was clear and light.
Sweet and sour pork ribs with pineapple (HK$128) had a sauce that was a bit too cloying and sticky, although the quality of the meat was good.
The fried noodles (HK$88) were crunchy although slightly underseasoned (they needed more soy sauce), but when we added some chilli sauce, made a satisfying end to the meal.
Sing Kee Seafood Restaurant, 2/F Lyndhurst Tower, 1-7 Lyndhurst Terrace, Central, tel: 2970 0988. About HK$200 without drinks or the service charge