星記海鮮飯店 (一號廣場)

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Item: 星記海鮮飯店 (一號廣場)
Rating: 5
Author: eateatkim

Sing Kee Seafood Restaurant (1 Lyndhurst Tower)

4.5

131 食记

味道

环境

服务

卫生

抵食

14518

中环

$101-200

粤菜 (广东) 海鲜中菜馆海鲜酒家

109

eateatkim

等级4

331

We brought our artists and crew here for a celebration dinner, it's Sunday night but the restaurant was surprisingly not packed. Our team of 14 was comfortably seated and the table was under one of the brass chandeliers at the room corner. Reservation is recommended if you would like to try the famous crispy fried chicken. The deep fried skin was ultra thin and the chicken meat was tenderly succulent. Two other signature dishes mentioned by the staff: sweet and sour pork with pineapple, and soy

Reservation is recommended if you would like to try the famous crispy fried chicken. The deep fried skin was ultra thin and the chicken meat was tenderly succulent.

Two other signature dishes mentioned by the staff: sweet and sour pork with pineapple, and soy sauce stir-fried noodles. Both were scrumptious, and the noodles were top-notch, perfectly tossed with the basics: spring onions, bean sprout, soy sauce and sesame.

Not gonna lie, their stir-frys are SUPERIOR. My favourite dish of the night goes to the four-delicacy fried rice served in casserole. This fried rice was BOMB, very fragrant and meticulously intertwined with dry-cured Chinese ham, dried shrimps, egg and scallion. Each spoonful was a sheer bliss.

It's a feast and we ordered a lot more: chives stir-fried with cashews, squid, dried and fresh shrimps; salted egg braised tofu and shrimps; pan-fried lotus root pork patties; wasabi angus beef cubes and mushrooms in fried egg basket (one of our foreign guests liked this very much); garlic steamed baby squid (this was so FLUFFY and good); Chinese cabbage with salted and preserved eggs in chicken broth; Chinese yam with black fungus; braised egg plants; stir-fried longevity noodles with mushrooms; last but never the least- boneless spareribs baked with preserved plum and black olive (this is so incredible as well because the pork was full of flavour and very juicy).