After a fruitful (or should I foodful…amiright?) visit to the street hawker haven of Singapore, I jetted back to Hong Kong, where I met up with Art and Valerie for dinner in Wan Chai. This was the first time that we’d gotten together since coffee many month ago, over which we’d said that whoever was the first to leave their respective places of employment would treat the others to dinner. I’m not really sure what the logic or motivation of that was, but it happened, so I got to dinner early like a sneaky grandfather and made arrangements to take care of the bill.
Sang Kee came highly recommended by Bonnie, another friend with whom I’d been working in Shanghai. Since it was a Canto joint, we stuck to some of the restaurant’s well-known, fairly traditional dishes, like the salt-baked chicken, congee, and salt-and-pepper squid, plus one or two extra things for sport. Yes, food happens sometimes in my life for sport.
Everything pictured above we really enjoyed, especially the chicken (tender and perfectly seasoned) and the salt-and-pepper squid. The congee and the soup were both hearty and rich, and the crispy pieces of fried dough made a great addition to the intensely savory salted fish congee. The shrimp tofu that we got last was not bad, but didn’t really fit in well with our meal. The dish, and particularly the tofu, was fresh, but not exceedingly flavorful, and so it got lost in the swirl of dishes.A nice throwback space – okay, it’s not throwback so much as just old. I think this was a Tuesday or something, so it wasn’t swarmed, but it was definitely busy. Reservations recommended, son.
Sang Kee (OpenRice)
2-3/F, 107-115, Hennessy Road, Wan Chai