Silki Na Fazana

• • • • • • • • • • • • • • • • • • • 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. 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. Keygen for mac. 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.

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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. Razor clams and Mantis Shrimps were all cooked to perfection and expertly seasoned. The virgin crab grilled in salt must be the highlight of our meal. The crabs, directly imported from Philippines, were tightly packed with meat, the sweetness of which was highlighted by simple grilling with salt.

Crispy chicken which was highly recommended by the chef did not disappoint, although I personally preferred the chicken with ginger sauce which I tried on a previous occasion and loved very much. Even the vegetables they served were carefully picked and trimmed so that only the tender parts were served. With all the attention to details and a meal that bordered on perfection, nice environment and friendly staff, the price did not come cheap. We paid just over Hk$1000 per head, including wine, and we all left bloated with our tummies threatening to burst. It is not everyday that one drives several miles out for a seafood feast, so why not go for the best and indulge yourself once in a while?