It's time for Hong Kong Eats again! Sometimes when I read back on these, I tend to hate myself for doing this because everything is so much more delicious in Hong Kong and I can't get it here in Malaysia. It's annoying, really.
SANG KEE @ HUNGHOM (生記粥店)
I'm not going to lie and act all smart here; I didn't know what to call this shop. Technically they didn't have an English name so I had to whip something up but they are indeed called Sang Kee in translation but I've already got a post about a different Sang Kee in Central so this just had to do.
I am not kidding, they are simply called Sang Kee.
A little store off the memory of my grandmother's when she was in Hong Kong with my grandfather more than 10 years ago, we visited this place for old times' sake. It is smack in front of the Hunghom Market and the size of the shop is astonishingly small. In fact, I actually think it is smaller than my room which says a lot because my room is already tiny as it is.
Our orders were just as the locals do with plain porridge and "you tiao" although Chef and Shin Yi did op for the ones with century egg and pork slices. I suppose you can't run from having good porridge when you're in Hong Kong because it will somehow be extraordinarily delicious; even when it is plain. It must be in the water or the way they prepare it with some broth that I don't know of, really.
Plain porridge with spring onions and nothing more.
Chinese crullers or "you tiao".
"Jian dui", a type of Chinese pastry of sesame seeds, flour and red bean paste.
A meal just as the locals do.
"Kam Heong Lala"
Oysters with vegetables.
But of course, this is Hong Kong kailan!
I believe I've said this before but you can't go wrong with food in Hong Kong, what more when it is of a local delicacy. Porridge and "you tiao" is practically staple food for the locals who stays there and they have it for breakfast almost everyday. I think it's great practice however because porridge is really good and gentle on your intestines so you're not having greasy stuff for your body to absorb early in the morning. And that seems to be what people who visit Sang Kee @ Hunghom are doing. Living a healthy lifestyle.
I apologize however that I don't have their number or address for you this time around because it's a little shop that has no records even on Google. It's simply called Sang Kee...in Hunghom.
SEA KING RESTAURANT (海龍王海鮮大排檔)
I've found the name of this restaurant to be funny because in Chinese, it's really just says "stall" yet in my translation, I have turned it into a restaurant. Because we were in Cheung Chau, it's only natural that we have seafood but we were spoiled for choice until Uncle Eddie decided that we will just enter whichever that appeals to us especially since the skies were dull and it looked like it would pour anytime.
They had a huge signboard so we assumed they were good.
We finally settled with Sea King simply because they had their seafood displayed in aquariums and what not so Uncle Eddie could get his pick on which particular seafood he wanted.
Mantis prawns!
I won't lie because after having eaten at Lei Yue Mun, nothing even comes close. I know it makes me sound extremely spoiled but the lala that we had in Cheung Chau had this fishy smell to it, I couldn't quite enjoy the taste. And that is even when it is prepared in such a thick sauce that is supposedly flavourful! While the mantis prawns were still fresh to taste, the preparation really just killed it off and I was already let down when that had happened because then what would the rest of the dishes taste like?
Steamed fish! You can't be in a seafood restaurant and not have fish, can you?
If you've known me long enough, you would know that I do not at all touch oysters because of the fishy smell it carries and the ones in Cheung Chau were no different. I unfortunately (Or fortunately!) didn't have the oysters but I was told it really wasn't that good either. While the fish was still fresh and the meat was flavourful, it lacked the true oomph in which we were all looking for. Maybe we have all been overly pampered!
Fresh steamed crabs.
Perhaps I should make it very clear that nothing will go wrong with Hong Kong kailan soonest as it hits October because not only will the produce be extra sweet and delicious, it is also the most heavenly of vegetable you can ever eat regardless the way it is made. Okay, maybe I am putting it to a slight exaggeration but you get the point. I think it was the best dish of the day. The steamed crabs were also not akin to the regular crabs in Malaysia and features a really soft shell to bite into. I suppose these aren't the normal ones we have and I've just got to say...the kitchen stole one of our crab claws then claimed that these crabs only have one claw instead of two. Sigh with all these dishonest kitchens.
Our meal was a whooping HKD 1,945 which was quite expensive to the amount and quality of foods that we had. You definitely can't be comparing it to the meal we had in Lei Yue Mun but we had at least expected a reasonable pricing to the disappointing food. Even the sea view that it had wouldn't cut it on the price we paid so I'd just say if you're in Cheung Chau, avoid this place at all costs.
Sea King Restaurant
Shop 16, Cooked Food Stall,
Cheung Chau
Open daily from 11 AM - 12 AM
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