‘Dai Pai Dong’ Food in Hong Kong (銖記海鮮飯店)

“Local meals at the local stalls. Experience the new flavor of Dai Pai Dong.”

This particular Dai Pai Dong stall (大排檔) deviated from the typical roadside setting, as it was nestled indoors above the wet market in a multi-storey building—a layout reminiscent of Singapore’s “Zhi-Cha” (煮炒) stalls.

Despite the absence of an open-air concept, the dining area felt spacious and airy, thanks to large windows. Guided by our local friend, a seasoned patron, we entrusted her with ordering. Her expertise shone through with the selection of the standout dish—the mouthwatering chilled ‘spicy’ chicken (凍辣雞) .

Contrary to its name, the dish boasted a delightful sweet-spicy flavor, reminiscent of Thai sweet chili sauce but elevated tenfold in richness. The unforgettable taste lingered in my memory long after the meal.

The shark fin in chicken broth (雞炖翅) proved to be a culinary masterpiece, showcasing a superior blend of chicken essence. The generous portion of shark fin, complemented by tender chicken meat, seamlessly melded with the rich broth. Each mouthful exceeded expectations, offering an abundance of flavors that left a lasting impression.

Initially unfamiliar with the dish labeled as stir-fried razor clams in black bean sauce (豉汁炒聖子 “Shi Jup Chao Sing Jee” in Cantonese), I was pleasantly surprised by its viscous and delicious nature. It was only later that I discovered the main ingredient – sizable razor clams – adding an unexpected delight to the seafood experience.

Hong Kong chefs indeed excel in crafting exceptional fish dishes, especially in the Chinese culinary tradition. Our choice, the superior Soon Hock (顺壳), was prepared in the style of oil-based sauce (油浸顺壳). The fish, expertly butterflied and deep-fried to a delightful crispiness, allowed for bone-chewing satisfaction. The final touch, a drizzle of oil and light soy sauce, enhanced the already delectable flavor, creating a truly lovely culinary experience.

To round off our perfect dinner, we included stir-fried lettuce with preserved bean curd (生菜清炒腐乳). Despite being a common vegetable dish, the chef’s execution elevated it to a delightful experience, with a perfect crunchiness in the vegetables that was truly enjoyable.

Arriving late in the evening, the restaurant swiftly filled up with eager diners. It’s advisable to secure an advance reservation via phone call, especially on weekends, to avoid potential long waits for walk-in customers. Notably, there are two similar stalls, 銖記 and 嫦记, on the same floor, each identified by table colors. Tables with white covers belong to 銖記, while the orange setting belongs to 嫦记. If the colors are not remembered, approaching the stall will prompt attentive restaurant staff to assist promptly.

Address: Gi Kee Seafood Restaurant (銖記海鮮飯店) @ Happy Valley (跑馬地).
No.2 Yuk Sau Street (毓秀街), UC Wong Nai Chung Complex, 2nd Floor, Happy Valley, Hong Kong.
For further information on how to get there, please check out My Note Book on The Web.

Despite the seemingly decent portions, the 5-course meal proved deceptively filling for 3-4 people, leaving no room for dessert. The bill wasn’t entirely clear to me, as it turned out to be a treat, with my friend settling it using a HK$500 note and a few tens.