Wineshark HK Restaurant Review - Sing Kee

This traditional stall-style restaurant is located in Stanley Street, in the urban Central area. One would be quite amazed by having this kind of restaurant in the prime commercial district, but in fact it is a good example to highlight how this city actually developed and became so prosperous.

Still quite hot in the end-Oct period, we had a table at the end which is a bit dark. Instead of ordering those more signature dishes, this time we had more seafood, with Steamed Pomfret in Soy Sauce, Steamed Prawns in Garlic, plus Young Pak Choi in Broth.

The fish is steamed to the right level, having a very silky smooth texture and the soy beans, spring onion and soy sauce enhancing the freshness of the pomfret. From this we can tell the skill of the chef in controlling the time for steaming was just spot-on.

The prawns are also nice, of good size and also fresh, as can be told from the texture of prawn. The only thing I would criticize is that the fine garlic sprinkled on top was just too salty. Apparently they had added a bit too much salt to the garlic.

The presentation of the pak choi is quite interesting to me as it was served kind of like a soup, in a stainless steel bowl. One would not expect anything from this dish but I like the amount of ginger they put in the broth to bring out a small spicy note.

The environment, being a street-stall, could not be called nice and for the elegance it would be difficult to handle. With the three dishes, two bowls of rice and a can of coke it only costs $275. Considering we are having dinner at Central with three dishes and two being seafood it is certainly great value.

My overall score is 53/100.