#386 銖記海鮮飯店 @ Happy Valley, Hong Kong
Since I was so disappointed in most of the food I tried in Hong Kong during my visit in June 2013, I was so glad when Sandra (once again) brought the girls and I to yet another awesome Dai Pai Dong / 大排檔.
銖記海鮮飯店 / Gi Kee Seafood Restaurant
跑馬地毓秀街黃泥涌市政大廈2樓4號舖 /
Shop 3, 2/F, Wong Nai Chung Complex,
Happy Valley, Hong Kong
+852 2574 9937
I have always heard about Happy Valley but never knew it existed until Sandra brought me there along with the other Vancouverites. I met 4 of them at Causeway Bay area before we took the Ding Ding tram together to Happy Valley. The tram only costs HKD$2 and is a great transportation take a sneak preview of the city. When we alighted at Happy Valley, we took a 2 minutes walk before arriving at Wong Nai Chung Cooked Food Centre / 黃泥涌熟食中心. The food centre in Hong Kong is almost like the wet market in Singapore. The ground floor of the food centre hosts the wet market and there is a variety of “Dai Pai Dong” on the second floor of the food centre. Sandra seems to know this place best so she recommended some dishes and we came to a conclusion to have the following: Wintermelon Soup (first dish in pictures), 啫啫芥蘭煲 (second dish), 明太子烤釀冬菇 (third dish), 金牌風沙鷂 (forth dish) and the bamboo clams (last picture). The wintermelon soup has a homely feel to it and drinking it in the air-conditional “dai pai dong” makes it very cozy. My dad’s cousin who is living in Hong Kong and usually hosts me during my stay told me that people at Hong Kong usually have soup as their appetizer. However, while growing up, my family members usually consume the soup last. Well, at least I learnt something new while staying in Hong Kong for 22 days in 2013. The second dish costs HKD$65 and is basically vegetables with minced pork. I love how the third dish is presented! It consists of mushroom, that is topped with dish seeds and Japanese sauce, hovering the minced prawn cake. It is really interesting and unique how this dish came about and we all cannot help but finish it with much satisfaction. What everyone has been raving about is the forth dish, which is none other than the crispy chicken seasoned with garlic. Although it was more on the salty side, I love how crunchy and tasty it was. The third and forth dishes cost HKD$98 and HKD$198 / HKD$99 respectively. The crispy chicken maybe one of the chef’s recommendation but my favourite dish of the day was the bamboo clams! It was not only fresh but gratifying to the last bit.
PAYMENT METHODS: CASH/CREDIT
OPENS DAILY 5:30AM-00:00
NEAREST MTR STATION: CAUSEWAY BAY; TAKE THE DING DING TO HAPPY VALLEY
Ambiance: 6.6/10
Service: 6/10
Food (taste & appearance): 7/10
Value: 7.5/10
Total: 6.78/10★
I find that whenever my dearest friend, Sandra recommends food in Hong Kong, it will always be one of the better meals than the restaurants written by Singaporean bloggers. She recommended 勝香園 for lunch and that was my favourite lunch at Hong Kong in June 2013. Needless to say, this trip to Happy Valley serves one of the best dinners I had in Hong Kong that year too!
