Transporting diners to a lively, nostalgic 1980s Hong Kong setting, HEY KEE HK Seafood Restaurant channels the spirit of Dai Pai Dong culture right here in Singapore. Celebrated for its recreations of iconic Hong Kong seafood dishes, we paid the restaurant a lunch visit to try out their newly refreshed menu.
HEY KEE: Crab lovers rejoice!
HEY KEE is launching its latest offer where you can enjoy two live crabs, prepared to your choice from 18 flavours, for only $88. We sampled two of their newest crab flavours, the Curry Crab and the Stir-fried Crab with Black Truffle.
The Curry Crab pays homage to local flavours by elevating the familiar Singapore-style fish head curry with the natural sweetness of crab. The complex curry base is built from house-made sambal, intensely stir-fried before being simmered in a coconut milk broth. It arrives in a heated claypot topped with deep-fried bean curd skin. We found the curry beautifully balanced, neither too spicy nor too rich, allowing the freshness and sweetness of the crab to shine through.
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On the other hand, the Stir-fried Crab with Black Truffle takes a western-fusion approach, showcasing a black truffle sauce sourced from Italy. The crabs are “dry-fried” with spring onions and the truffle sauce, concentrating the flavours and allowing the sauce to lacquer each piece. The aroma hits you the moment the dish arrives at the table.
Separate from the promotion, HEY KEE also unveils its Crab Roe Baked Rice ($48), a gloriously rich creation of rice braised in fresh crab roe, crab butter, and milk. It is then transferred to a sizzling wok, charring the bottom layer into a golden crust.
The finishing touch is done tableside: rich crab roe sauce is poured over the rice just before serving. This dish lives and dies by the quality of its ingredients, and we are glad to say they delivered on every front. It is recommended to pre-order this as it is prepped to order.
Hey Kee: Best of the Rest
More than just a seafood restaurant, HEY KEE also offers up delicious poultry, meat, and vegetable dishes.
We were deeply impressed with the Temple Street Chicken with Spicy Chips ($39.80), which is a popular menu item that HEY KEE brought back. The prep work for this dish was intensive: first, a five-hour brine in a dry rub blend, then four hours to air dry, before finally frying the chicken. But the effort really paid off.
The meat was extremely flavourful, with notes of garlic and lemongrass. The skin was also crisp, no doubt due to the air-drying. The restaurant recommends pre-ordering this item as limited quantities are available daily.
The Deep-fried Pork with Red Fermented Bean Curd ($18.80) is a new menu item, and it was a well-executed one. The pork was thinly sliced, well-marinated, and deep-fried to a satisfying crisp. It came paired with a sweet, condensed milk sauce, a Guangzhou dining tradition.
The umami depth from the red fermented bean curd is most pronounced when the pork is eaten on its own, while drizzling on the condensed milk sauce tempers the richness and brings the flavours into balance.
Another new item is the Deep-Fried Eggplant ($16.80) and it was a standout. Using rare Glacial eggplants cultivated in Yunnan, the sliced eggplants are deep-fried and finished with a sweet-savoury glaze. We were genuinely impressed by this variety: denser and sweeter than the common eggplant, with a remarkably silky, melt-in-your-mouth texture.
Rounding off the meal were the Braised Tofu with Garlic and Chilli ($18.80) and the Double-boiled Chicken Soup with Sea Coconut ($58.80, good for 6 persons). The tofu is made in-house from scratch using fresh eggs and soybeans, yielding a wonderfully silky texture. Fair warning: this dish carries a good kick of heat!
The Double-boiled Chicken Soup, meanwhile, was a deeply nourishing and comforting bowl — a worthy addition to round out any table order.
Final Thoughts
HEY KEE impresses on multiple fronts: a vibrant setting that transports you to old-school Hong Kong, and a menu that spans across the comfort of a traditional Dai Pai Dong to more inventive creations.
The refreshed menu strikes a balance between crowd-pleasing classics and exciting new additions, from the indulgent Crab Roe Baked Rice to the surprisingly stellar Deep-Fried Eggplant. Whether you’re here for the live crab promotion or simply exploring the full breadth of what the kitchen has to offer, HEY KEE makes a strong case for a return visit.
Promotions
From 15 June onwards, enjoy live crabs in 18 flavours at just $88 for 2 crabs (500g /crab). The promotion is available from Mondays to Fridays for lunch and dinner.
Flavours include Stir-Fried Crab with Black Truffle, Curry Crab, Baked Eefu Noodles with Crab in Spicy Butter Cream Sauce, Typhoon Shelter Stir-Fried Crab, and Braised Crab with Vermicelli.
HEY KEE HK Seafood Restaurant
Where: 102 Guillemard Road, #01-01, Singapore 399719 (former Singapore Badminton Hall)
Operating Hours: Daily: 11:30am to 3:00pm / 5:30pm to 10:30pm
