Hey Kee – HK Style Seafood in Singapore

Hey Kee HK Seafood (“Hey Kee”) is a Retro HK Dai Pai Dong-style live seafood restaurant located in Guillemard Village in Geylang. Hey Kee occupied the ground floor of the main building, setting a lively retro Hong Kong theme complete with fish tanks filled with live seafood such as lobsters, crabs, prawns, clams and fish.

Hey Kee

The restaurant dining area is divided into “Indoor” and outdoor. Although you are seated indoors, it is decorated like you are seated outdoors, just like a Dai Pai Dong in Hong Kong. Filled with bright lights, signboard and they even include a barber shop for the fun of it. The outdoor seating is simpler, filled with round tables and red foldable chairs. There are huge air conditioners and retractable awnings to the diners cool and dry.

Outdoor Dining Area

This review is based on our two visits to Hey Kee.

Menu P1

Menu P2

Double Boiled Pig Stomach Chicken Soup with White Pepper [$36.80]. Hongkongers are known for their love of the soup. Therefore, we decided to order one to start our meal. The pig stomach soup is robust, sweet and with a hint of pepper. Unlike the Singapore version, the pepper taste is very mild, it is more soothing than spicy awakening. Meanwhile, the pig stomach is soft with a bit of chewiness.

Double Boiled Pig Stomach Chicken Soup with White Pepper 

Live Clam Black Bean Sauce [$25]. The clams are fresh, plump and juicy, while the medley of cut chilli, onion and a generous dollop of black bean sauce infused a familiar flavour in this dish.

Live Clam Black Bean Sauce 

Deep Fried Cuttlefish with Salt & Pepper [$20.80]. This is probably the dish that I associated closely with Hong Kong’s style of food. The cuttlefish is tender, brownish, and coated with aromatic salt and pepper that almost looks like a curry powder. The version here is very good

Deep Fried Cuttlefish with Salt & Pepper 

HK Street Style Shark Fin [$12.80]. A very generous portion of the HK Street Style Shark Fin. Don’t expect to be served real shark fin here, but the robust and gooey soup is very comforting. LD enjoyed this dish.

HK Street Style Shark Fin 

Signature Braised Lamb Stew with Beancurd Skin [$42.80]. A dish commonly served during the cold season in HK. The lamb is tender, not gamy and fork tender. I like the fermented taste in the gravy, the aroma and it blends nicely with thick cuts of radish. This beancurd stick is still a bit though, it needs more braising time to soften it and absorb the gravy.

Signature Braised Lamb Stew with Beancurd Skin

Temple Street Crispy Roast Chicken (L) [$39.80]. It is one of the dishes that you need to pre-order during reservations. The skin is paper thin, super crispy and coated with crispy garlic. The flesh is tender and succulent, even for the breast. It is one of the yummiest roast chickens I ever tried.

Temple Street Crispy Roast Chicken (L)

Steamed Fish with Chopped Yellow Chilli - Turbot [$108]. This is the first time I have a turbot for steamed fish. The fish is very fat and covered with the chopped yellow chilli. Surprisingly, the yellow chilli tasted sweet and tangy, almost pickled-like. Together with soy sauce, it infused sweet, savoury and umami flavour to the fish.

Steamed Fish with Chopped Yellow Chilli - Turbot 

Red Grouper – Steamed Hong Kong Style. The red grouper is different compared to the turbot. The flesh is firm and bouncy and it did not absorb much of the superior soy sauce.

Red Grouper – Steamed Hong Kong Style

HK Style Sauteed Chives with Dried Shrimp [$23.80] & Sizzling Kai Lan with Dried Prawns in Claypot [$23.80]. Two types of vegetables we tried at Hey Kee. They both have the same characteristics, crunchy and a bit oily. The dried prawns were supposed to add more flavour, but it seemed to be an overkill for me.

HK Style Sauteed Chives with Dried Shrimp 

Sizzling Kai Lan with Dried Prawns in Claypot 

Stir-Fried Lobster with Potato Noodles in Superior Broth – Australia Lobster [$148/kg]. This was a treat from our Thai Friends. The noodle is smooth, silky coated in rich and creamy superior stock. The lobster flesh is firm and bouncy. Well, I enjoy the noodle and the gravy, instead of the flesh of the lobster.

Stir-Fried Lobster with Potato Noodles in Superior Broth –
Australia Lobster 

To the carbs, we tried Supreme Soy Sauce Fried HK Noodles (S) [$12.80] and Signature “Wok Hei” Hor Fun with Beef [$12.80]. Both of them are excellent. The fried HK noodles are thin, silky and loaded with umami flavours from the Supreme Soy Sauce.

Supreme Soy Sauce Fried HK Noodles (S) 

The Hor Fun is just heavenly. Solid “Wok Hei”, yummy seasoning, while the egg, beansprout and sliced beef complement the silky rice sheets nicely.

Signature “Wok Hei” Hor Fun with Beef

Signature Claypot Seafood Porridge [Market Price]. A signature Hong Kong Congee. The porridge is smooth, silky and infused with the sweetness of the seafood. The prawns and clams are fresh. It is a very comforting dish, though it is missing the you tiao.

Signature Claypot Seafood Porridge 

Sweet and Sour Pork with Pineapple [$22.80 Large]. We ordered this as the finale during our second visit. The deep-fried pork is crispy, while the sauce is sweet and tangy. The use of hawthorn in the sauce shows that they are not messing around with this dish.

Sweet and Sour Pork with Pineapple 

Service is good, friendly and efficient. However, once all your dishes are served, it can be difficult to get their attention. The boss also comes out to check on the quality of the food and to get feedback from the customers.

Menu P3

CBK verdict: Hey Key serves solid Hong Kong Dai Pai Dong dishes, plus the overall quality of the food is very good and very close to the taste that we get in Hong Kong. Don’t miss out on their Signature Claypot Seafood Porridge, Sweet and Sour Pork with Pineapple, Steamed Fish with Chopped Yellow Chilli, Temple Street Roast Chicken and the Supreme Soy Sauce Fried HK Noodles. Kanpai!! Cheers!!

Menu P4

Food & Drink: 8.25/10

Value: 7.5/10

Service: 7/10

Ambiance: 7.5/10

Budget per Person: $26 - $50; $51 - $80

Hey Kee HK Seafood

102 Guillemard Road

#01-01, Guillemard Village

Singapore 399719

T: +65 9891 0950

W: https://www.heykee.sg/en_SG/

F: https://www.facebook.com/profile.php?id=61554594802997

IG: @Heykeesg

OH:

Daily 11.30 – 15.00; 17.30 – 22.30

Gagahoho – Ox Bone Soup Restaurant

Gagahoho Ox Bone Soup restaurant is a Korean restaurant specialising in Ox Bone Soup. One of our fondest memories when we visited Korea was their beef soup. Whether it is in Seoul, Busan or Jeju, there is always an old shop/s that sells traditional soup and we will be happy with just a soup and white rice.

Gagahoho Shop Front

LD found Gagahoho and suggested we give it a try. The front door of the restaurant is decorated like a traditional shop in Korea. The furniture is unique, as some of the tables look like they come with a round hole in the middle, ready for Korean bbq, while the rest are just simple square tables. The most eye-catching decor is the ceiling, decorated with artificial flowers from the entrance to the cashier.

Entrance

Dining Area

The kimchi is unique according to LD. Unlike the usual kimchi that is soft, the version here is housemade, has a strong fermentation and is crunchy. It is uncut and the length can easily reach around 30cm.

KimChi

LD ordered Seoul Beef Soup [$15.90], it comes with a bowl of rice. The soup looks milky white and covered with chopped spring onions and a touch of ground pepper. We can taste the broth has been cooked over a long period and is packed with the essence of the beef bone. However, it can taste a bit bland and you will need to sprinkle some salt to bring up the flavour.

Seoul Beef Soup

The beef brisket is thinly sliced. Although it looks very dry, the meat is very tender.

Thinly Sliced Meat

I ordered Beef Soup Banmian [$15.90]. This broth is the opposite of the Seoul beef soup. It was fully seasoned, when I took the first sip, it was robust, peppery and packed with punch. The noodle is thin, but a bit on the soggy side. The toppings include fried egg, sliced cucumber, carrot and green onions, but there is no beef meat inside.

Beef Soup Banmian 

I was very impressed with the broth in the noodle, I ordered a bowl of rice [$2] to polish off the broth. (*the sliced beef is from LD’s order)

Egg, Cucumber & Spring Onion

Finishing the Soup with Rice - Korean Style

SABA Braised Mackerel [$12.90]. We had this dish last year in Korea and LD likes it. So, she decided to order to try. The fish is nicely braised, and all the seasoning and spices are absorbed into the firm flesh. Initially, LD thought the sauce would be very spicy, however, it is closer to sweet and spicy. The spiciness level is around 7/10.

SABA Braised Mackerel

Do take note that Gagahoho does not serve free water or tea, so you need to order a drink for yourself. Service is efficient and friendly.

Menu

Overall, it was one of the better places to have Ox Bone Soup. We’ll definitely return when we have a craving for the soup or to try other items on the menu. Geonbae!! Cheers!!

Food & Drink: 7.75/10

Value: 7.75/10

Service: 7/10

Ambiance: 6.75/10

Budget per Person: $11 - $25; $26 - $50

Gagahoho Ox Bone Soup

175 Bencoolen St

#01-57A, Burlington Square

Singapore 189649

T: +65 6518 4157

W: https://www.quandoo.sg/place/gagahoho-ox-bone-soup-97546

F: https://www.facebook.com/kagahohosg/

IG: @Gagahoho_sg

OH:

Tue – Sat: 12.00 – 22.30

Sun: 12.00 – 21.30

Closed on Mondays

Akanoya Robatayaki – Hakken Omakase [MEDIA INVITE]

Akanoya Robatayaki is a Japanese bincho grill restaurant by the Akashi Group showcasing the revered robatayaki tradition. The robatayaki counter takes centre stage once you enter Akanoya, displaying the latest seasonal ingredients sourced by Akashi Group Japan-based team. The freshest ingredients are to be flown in to Singapore two into three times weekly.

The Marketplace / Fresh Ingredients

Customers can decide if they want an ala carte option by choosing the freshest ingredients on display or allowing the chef to curate their menu for Lunch set or Seasonal Omakase dinner menu. We are here to try Akanoya’s latest Omakase and Tea Pairing Menu Hakken [$168++; *Tea Pairing $38++].

Hakken Menu

The tasting started with Otoshi (Compulsory Appetizer) – Roasted Pumpkin and salad. The pumpkin is soft, sweet, smoky and complimented by creamy crab egg. The crispy Sakura ebi and crunchy pickles add a nice contrasting texture to the dish.

Otoshi - Roasted Pumpkin & Salad

Agemono (Deep-Fried) - Crab Croquette, Liver Sauce, Ikura. I like the crispy exterior of the crab croquette, followed by smooth and creamy fillings. The crab egg and liver sauce add a different taste and level of creaminess, while the bursting ikura introduces umami to this dish.

Agemono (Deep-Fried) -
Crab Croquette, Liver Sauce, Ikura

The 1st drink of this tea pairing is Ginger & Passion fruit. Lemon ginger tea, passion fruit and soda. The strong ginger taste helps to balance the strong flavour of the liver sauce.

Ginger & Passion Fruit

Bread – Milk Toast with Seafood Butter. Soft, pillowy and milky flavour bread provides a nice canvas to dip the strong and bold flavours of the seafood butter. This combination is so heavenly matched, and I wish I could have more.

Bread – Milk Toast with Seafood Butter

Nimono (Simmered Dish) - Meat and Potatoes. Consists of Chicken, truffle, mashed potato and braised potato. A comforting dish, as the succulent chicken paired well with two different textures of potatoes and truffle. 

Nimono (Simmered Dish) - Meat and Potatoes

Osuimono (Clear Soup) – Shell Fish Soup. This clear-looking broth is not as simple as it looks. Made with dry-aged fish bone, it infused complex and smoky flavour from the first slurp. The Fish Milt, prawn and mushroom, infused natural seafood sweetness to the broth.

Osuimono (Clear Soup) – Shell Fish Soup. 

Kushi (skewer) – Grilled Chicken, Grilled Wagyu, Grilled Pork Belly. For this dish, the robatayaki chef passed us the plate using the paddle, just like the old days when fishermen passed the food. There are three dipping sauces on the plate, yuzu mayo, black miso garlic and yuzu kosho.

Chef with the Paddle

Kushi (Skewers)

The Omi Wagyu brisket is amazing. The marbling and meat ratio is spot on, with a touch of caramelisation, the brisket just slowly melts in my mouth.

Omi Wagyu Brisket

The chicken is crisp and succulent. The meat is very tender covered with a lovely charred externally. Any of the dipping sauces will go well with the chicken.

Chicken Skewer

The pork belly is a bit dry, however, this also intensifies the flavour. I had mine with yuzu kosho and black miso garlic dip, as the pork belly is better with stronger dips.

Pork Belly

The 2nd drink of this tea pairing is Sudachi Lime, Bergamot. The tea base is Lady Grey which is a black tea with a touch of orange flavour tea. Once you add a dash of the Sudachi lime, the sweet and zesty flavour increases and helps to balance the “jelakness” from the kushi.

Sudachi Lime, Bergamot

Yasai (Stir-Fried Vegetables) – Asparagus, Green Pepper, Onion. Fresh and crunchy while allowing the original flavours of the vegetables to shine. The miso onion sauce adds a subtle earthy and sweet taste to the vegetables.

Yasai (Stir-Fried Vegetables) – Asparagus, Green Pepper, Onion

Sakana (Fish) – Braised Sea Bream. Firm, sweet and flavourful. I like the crunchy texture of the burdock, but the creamy fish liver is an absolute delight.

Sakana (Fish) – Braised Sea Bream

The 3rd drink of this tea pairing is Black Pepper, Darjeeling. Served hot, the warmth from Sarawak black pepper infused nicely with the Darjeeling tea. Warm and comforting, suitable for the next solid dishes.

Black Pepper, Darjeeling

Nikku (Meat) – Omi Gyu Beef Cheek, Leek, Mido. A lovely braised dish. The melt-in-your-mouth beef cheek is served on the bed of mashed potato. The braising sauce is sweet and robust, topped with the mini greens and fried garlic providing a crisp and crunchy texture.

Nikku (Meat) – Omi Gyu Beef Cheek, Leek, Mido

Donabe (Claypot) – Sakura Ebi, Butter, Rice. Lovely flavoured rice mixed with Sakura ebi, ikura and sliced abalone. As the rice is cooked in the claypot, some parts are crispy with a bit of charred flavour. Yummy!!

Donabe (Claypot) – Sakura Ebi, Butter, Rice

At this point, I am very full and ready to be rolled out of the door. However, for those who might need additional serving to reach the satisfaction point, you can order the Somen. Dashi base broth, somen and spring onion. The clear broth is umami-laden and the somen is smooth, silky and with a touch of al-dente. A comforting end to the meal.

Somen

The final drink of this tea pairing is Mujicha (Mugicha) Soda. Roasted barley tea with soda.

Mujicha (Mugicha) Soda

Dessert is Warabi Mochi – Chestnut Mochi, Brown Sugar, Sesame Ice Cream. Foamy, slightly chewy with a nice brown sugar. A nice ending to the meal.

Warabi Mochi

Located at Orchard Rendezvous Hotel, Akanoya is a bit far from the heart of the shopping area of Orchard Road. Even drivers, will not notice as it is near the bent of the road where we have to concentrate on our driving, instead of admiring the view. Once you pass St Regis, look to your right, and you can see the grand Japanese structure of Akanoya.

Akanoya

When you enter the restaurant, you will be welcomed by the robatayaki counter with seats. This is probably the best seat in the house for foodies like us as we can see the chefs in action and engage with them. On the right, there is a holding room / bar, catering for drinks while you wait for your seat or nightcap. On the left, there are seating area for a more private and intimate setting.

Robatayaki Counter

The Bar

Overall, it was an exquisite robatayaki experience. The serving of the Hakken Omakase Menu is very generous, filled with great ingredients and the tea pairing flows with the meal nicely. For someone looking or enjoy a robatayaki experience, you must consider Akanoya Robatayaki. Kanpai!! Cheers!!

Thank you very much Kristine, Chef Brandon, William and Akanoya Team for hosting us.

Food & Drink: 9.25/10

Value: 8.5/10

Service: N/A (Media Invite)

Ambiance: 8.5/10

Budget per Person: $81 & Above

Akanoya Robatayaki

1 Tanglin Road

#01-01 Orchard Rendezvous Hotel

Singapore 247905

T: +65 6732 1866

W: https://www.akanoya.com.sg/

F: https://www.facebook.com/akanoya/

IG: @Akanoyarobatayaki

OH:

Daily 12.00 – 14.30; 17.30 – 01.30