Sheung Kee Delicacy

Sheung Kee Delicacy 嫦記
Shop 2, 2/F, Cooked Food Stall, Yuk Sau Street, Happy Valley, Hong Kong
852 2882 2994

We landed in Hong Kong on a Friday night and promptly got hustled into having dinner with family friends. With all the restrictions include being super polite and not being able to take any photos during dinner, it was a boring affair. After dinner the prospect of going home and watching TV was as desirable as shoving a whole durian up my butt.

Thankfully our food buddy Esky who recently moved to Hong Kong and he hasn’t had dinner yet, so out we go in search of dinner (well dinner for him and supper for us!). We went to several Japanese grilled places and couldn’t find a seat at 9:30pm at night! So Esky decided to cab it to Happy Valley for some seafood in the market. Market? Searching from my vague memory of Hong Kong markets, it was dirty and wet and smell of dead meat… Do we REALLY want to go to the market? And is it even open this late at night? Will there be tattooed triads dining in these “markets” and use.. I don’t know, a lobster as a weapon? Besides, last time when I went for seafood in a high class restaurant in IFC I fell deadly ill from food poisoning… Should I trust the seafood in Hong Kong?

Turns out I shouldn’t worry too much. As a massive foodie himself, Esky has brought us to a perfect place. The market was in fact, nice and clean. The servers, while some tattooed are extremely friendly and courteous. There are a number of fish tanks that housed live seafood- prawns, pipis, crabs, fish… Which you can select and they will cook for you.

First came the scrambled eggs with prawns. The eggs were quite light and fluffy and the prawns were fresh. The only downfall was that it was a bit salty, but that was probably Esky’s fault as he did dump all the soy sauce that was provided for the eggs into the dish.

Next came the razor clam. Steamed with garlic and vermicelli,the dish was finished with heated up oil and soy. It was sensational. The vermicelli absorbs all the soy, garlic and seafood flavours. The razor clam was fresh and have a nice bite to it. Yum.

The scallops are actually cooked the same way as the razor clam. The scallops in HK don’t usually have roe which is sometimes a bit sad cos I am a roe kinda gal. Either way this is also very delicious but perhaps a tad overcooked. But hey, better safe than sorry in HK.

By this time our table is full of food and keeping in mind that Esky is the only one who hasn’t had dinner, I thought he was crazy to order that much. Out came the Mantis Shrimp with all its deep fried glory. Mantis shrimp is also strangely known as peeing prawns in HK due to fact that it release a stream of water when they get picked up. Maybe the shrimps thought that this would deter us from eating it, but not a chance!

The friendly waiter cut the shrimp up for us, exposing the delicious meat that you eat with the deep fried confetti of shallots, chilli and garlic. Nommers!!! The shrimp itself has quite a firm texture and the flesh is sweet.

By that time it was quite late and I was in a food coma, but that was when the waiters started bringing out huge plates of seafood for their staff dinner, and my oh my I had a bad case of the food envy then! I was too polite to take a photo of their food, but the plates of fresh pipis, the steamed fish etc forces my tummy make enough room just to rumble. My eyes glazed over but thankfully a gentle push from my hubby saved me from drooling over their food. 9/10

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