This newly opened eatery is more than just a restaurant; it is a nostalgic journey to Hong Kong.
If you miss Hong Kong’s famed dai pai dongs – the open-air food stalls that once lined the bustling streets of the city, I must say 嘻記 HEY KEE managed to capture the essence very well.
You would find 嘻記 HEY KEE nestled at 102 Guillemard Road, the former site of Singapore Badminton Hall.
I was instantly transported to the vibrant streets of 1980s Hong Kong upon stepping in. Ah, those green tables, the music, the attention to details…
Red chairs and green banquet tables create an atmosphere brimming with energy, while walls adorned with vintage posters of celebrities and movie icons.
These are specially sourced from Hong Kong.
A standout feature is the entrance where you would find a retro bus stop on one side; and an old-fashioned barber shop setting on the other – a perfect spot for playful photos.
And it’s not just about the décor.
You would find hearty dishes such as Deep Fried Cuttlefish with Salt & Pepper, Pan Fried Beef Tenderloin Cubes with Potatoes, and Signature Claypot Seafood Porridge.
In line with the authentic experience, you would be pleased to find no service charge on your bill.
Relive the Vibrancy of 80s Hong Kong with 嘻記 HEY KEE’s unique dining experience, and check out some of the highlights:
‘Typhoon Shelter‘ Style Stir Fried Crab 避风塘螃蟹 (starting from $98/kg per crab, $108/kg for Sri Lankan crab)
The culinary highlight at HEY KEE is undoubtedly the ‘Typhoon Shelter’ Style Stir Fried Crab.
This dish has its roots in the typhoon shelters of Hong Kong, where fishermen would cook up a storm (quite literally) in the safe harbours during turbulent weather.
The crab is stir-fried with a blend of garlic, scallions, chilli peppers, and fermented black beans, infusing it with a rich and aromatic flavours.
Needless to say, the crab was fresh and succulent.
Of course, the fried crispy garlic was pretty addictive – with crunchy texture and a potent, aromatic taste.
My tip? Order a pot of Signature Claypot Porridge as well, then add the mixture over for a taste of savoury and spice.
‘Temple Street’ Crispy Roast Chicken 庙街风沙鸡 (Half $22.80/ Whole $39.80)
Interesting to note that HEY KEE use French poulet, known for its tender and flavourful meat.
The chicken undergoes a meticulous preparation process, including a lengthy marination and air-drying for up to six hours, ensuring that every bite is succulent.
The chef would patiently pour hot oil over the chicken evenly for at least half an hour. That’s why this would take a while to arrive to the table.
The result was crispy, golden exterior with crackling skin encasing the juicy, tender meat within, while the spice powder added a subtle yet exciting layer of flavour.
Note that there’s limited supply of this chicken per day (recommended to call in to reserve in advance).
Sizzling Kai Lan with Dried Prawns in Claypot ($23.80)
Surprisingly, one of my favourites (as it looked like a seemingly ‘simple’ dish).
Served sizzling in a claypot, the Kai Lan retained its vibrant green colour and satisfying crunch. The addition of minced meat and pork lard created a rich, savoury base.
The other ‘star’ was the high-quality dried prawns imported from Hong Kong. Nope, not dried shrimps.
These dried prawns were noticeably meatier and more fragrant than typical dried shrimps.
There was also prawn paste added – also imported from Hong Kong, which infused the dish with a unique aroma, also making each bite a more complex and satisfying experience.
Steamed Soon Hock with Chopped Yellow Chilli (starting from $9/100g as per seasonal market price)
The Soon Hock fish, known for its delicate, sweet flesh, was expertly steamed.
The texture of the fish was so flaky and moist, melting effortlessly in the mouth.
Another standout feature was the chopped yellow chilli sauce.
Unlike the more common red chilli paste, this yellow chilli sauce offered a beautifully zesty and spicy profile that complemented the fish’s natural sweetness.
Sweet and Sour Pork with Pineapple ($15.80)
This classic dish, a staple in Cantonese cuisine, featured tender and succulent pork, with a crispy exterior that held up well against the sauce.
The sweet and sour sauce was tangy and not overly sweet, striking balance with the pineapple chunks.
Supreme Soy Sauce Fried HK Noodles ($12.80)
While it really looked like a no-frills noodle dish, it was a testament to culinary skill and the quality of ingredients used.
The soy sauce, a central component, imparted a rich flavour that was both savoury and slightly sweet.
The noodles were thin, yet deliciously-firm to the bite.
Skillful frying was needed to ensure that the noodles absorb the soy sauce evenly, allowing each strand to be coated with the flavourful sauce while preventing sogginess.
To quench your thirst, there are drinks such as HK Style Milk Tea, HK Style Yuan Yang, Homemade Sugar Cane Chestnut Drink, and Homemade HK Lemon Tea.
There is also the Hong Kong Vitasoy ($3) – a specially imported soy milk bottle. This Vitasoy had a smooth and creamy texture, with a subtle sweetness that would be refreshingly different from typical soy milk.
It also offered a taste of nostalgia for those familiar with the brand.
The dining experience is enhanced by the availability of private rooms, accommodating up to 20 guests, equipped with a karaoke system for those looking to sing some Jacky Cheung and Andy Lau songs after your meal.
嘻記 HEY KEE
102 Guillemard Road, #01-01 Singapore 399719 (former Singapore Badminton Hall)
Tel: 9891 0950
Opening Hours: 11:30am – 3:00pm, 5:30pm – 10:30pm (Mon – Sun)
* This entry is brought to you in partnership with HEY KEE.
