Sing Kee – One Of The Last Of An Endangered Species In Hong Kong (Dai Pai Dong)
I wrote about what a dai pai dong is in my post about on Leaf Dessert, which you can see here. Dai pai dong are a dying breed and I’m sure in 10 years from now there will be very few if any still around, so on my more recent trips I’ve been trying to go eat at them (there are only 28 left, so it’s not a crazy idea to be able to eat at many of them). I feel like it would be a shame not to at least have tried these places and more importantly many of them are known for having good food.
Oddly enough, Stanley Street in Central is where many of the remaining dai pai dong are located. This is in stark contrast to most of Central, which is a very modern business district (in case you are not familiar with Hong Kong). On this street you’ll find a row of metal hawker stands set up with plastic tables and chairs. While things like this are common in the rest of Asia, they are becoming increasingly very rare in Hong Kong, so it is cool to see it.
The service was pretty good; they were very nice and friendly. I’m not sure how much English they spoke, but their Mandarin was surprisingly good as I expect most places like this to speak heavily accented Mandarin. The menu is translated into English, so even if you don’t speak any Chinese you should be fine.
Here’s what we got:
Clams in Black Bean Sauce (Chi Zhi Chao Xian 豉汁炒蜆):
The waiter recommended this. However, it was a lot different than I thought, I was expecting it would come in the typical black bean sauce, but instead while it had some black beans in it, it was in this much lighter thinner sauce that was slightly sweet with onions and peppers. The clams were good quality, but I prefer the regular black bean sauce to this version. 7.75/10
Stuffed Peppers and Eggplant (Qian Rang San Gui 煎讓三寶):
This was typical stuff spicy green peppers and eggplant stuffed with a fish paste and then sauteed in some black bean sauce. It has pretty good although wasn’t anything of the ordinary. 8/10
Eggplant with Garlic (Suan Xiang Qie Zi 蒜香茄子):
The waiter recommended this. It was sautéed eggplant topped with minced garlic and diced green onions. The eggplant was cooked perfectly and while I thought it might be too much the minced garlic it went perfectly with this. Overall, I thought this was a really nice dish. 8.5/10
Fresh Scallops with Garlic and Vermicelli (蒜茸粉絲蒸扇貝):
This is a dish of fresh scallops served in the shell that are steamed with minced garlic and clear vermicelli. I really like this dish when it’s done well as the juices from the scallop mix with the garlic and its tastes really great. The version here was pretty good, but I had just had one of the best version I’ve ever had Qiao Tei (Under The Bridge Chili Crab) two days before, so it was a bit hard to match that. 8.25/10
Overall, I thought the food was good although not amazing by Hong Kong standards, but it was a fun experience and I’d recommend checking out this dinosaur before it’s gone.
9-10 Stanley Street, Central
Phone: 2541 5678