150
78
75
All Branches (2)
Telephone
27911195
27926938
Introduction
Chuen Kee provide a variety of fresh seafood dishes every day. There is sea urchin and paper re-crab Congee with many crab paste.The congee is delicious and sweet. Steamed Mixed crab with Egg white is fresh and delicious. continue reading
Opening Hours
Today
07:00 - 23:00
Mon - Sun
07:00 - 23:00
Payment Methods
Visa Master Cash UnionPay
Number of Seats
120
Other Info
Restaurant Mode of Operation - Type C
Alcoholic Drinks
Parking
Phone Reservation
10% Service Charge
Outdoor Seating
Review (355)
Level3 2022-01-02
0 views
去完鹽田梓,都差唔多要食晚餐,黎西貢當然要食海鮮啦但都知道會貴架啦,揀左呢間米之蓮餐廳,叫左個二人海鮮餐,揀4個餸,送時菜同紅豆沙豉椒炒蜆,豉椒味道好濃郁,色澤都好靚,但蜆肉真係好細粒,炒到搵唔到咁濟椒鹽鮑魚好嫩,但近乎無椒鹽味,椒鹽賴尿蝦係大隻,肉質唔梅,好味,最後係最好食既粉絲蒸扇貝,好夠蒜味,帶子好彈牙海鮮都OK,但同出面海鮮酒家差唔多,但呢到就食環境啦呢到西貢唔食海鮮就對唔住自己啦,下次搵第2間試試 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-12-03
556 views
星期日去西貢行山,最近天氣真好,行完山個人叉足電,之後當然返西貢市中心食下海鮮。成條海鮮街行咗轉,最後選擇呢間米芝蓮海鮮餐廳食晚餐。叫咗二人餐食,可以揀四個餸,另外有一碟油菜。質素其實麻麻哋,薑蔥炒蟹冇乜肉,龍蝦伊麵不過不失,碧綠蝦球都普普通通,鮑魚就正常嘅。兩個人連埋加一$600埋單,飽就飽嘅,但係質素好一般。星期日夜晚六點幾都算易搵位,一去到即刻有位,環境都算衛生,枱同枱之間都有一定距離,職員服務態度都OK。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-11-08
753 views
(English review below)西貢的萬聖節晚上,還未到6點,四處都是(扮鬼的)人(同狗勾~),好多餐廳都已經擠滿人。我跟朋友在海邊見到連這間霸王(這裏大部分海鮮酒家都屬於這個集團),朋友打趣地說:「唓~都唔知係唔係掛住米芝連個牌呃游客嘅,哈哈。」。不過我們見這裡都快滿座,就決定進去,費事碰運氣到其他餐廳排隊。酒樓安排我們的位置剛好是在室外的大魚缸旁邊。魚缸內有超大條的魚,目測至少都有一米長,非常吸睛,很多比魚還小的小朋友都前來拍照(所以我很旺丁~)。其實魚缸都幾壯觀,半圓的設計讓大魚顯得更大條,我坐在旁邊覺得自己身處海洋公園,不過這個海洋公園的大魚比較可憐,都沒什麽空間可以活動,有點幽閉恐懼。不知道這麽大條的魚會在什麽情況才會上檯成爲食物呢?這裏有傳統酒樓的味道,加上是在海邊,環境不算乾淨,回收碗碟的手推車都放到門前,不過整體都尚算企理。不少人都是出海水上活動完才過來的,都不會怎麽介意濕漉漉的地面吧,未天黑就已經燈光火著,不用期望有海邊的浪漫氣氛了。我們入座後已經差不多爆滿,有很多人排隊很久也等不到位置。酒樓服務大家應該不會有期望吧,加上人多,一開始就預左這餐會吃得趕。菜牌選擇不算少,而為免選擇困難,我們點了二人餐,縮窄了選擇的範圍。第一道菜是南非龍蝦伊麵。說實在,身處香港的海邊竟然不是吃本地新鮮海鮮,而是吃南非的龍蝦好像有點浪費了地利,不過南非龍蝦的確很好肉地。雖然比不上波士頓龍蝦的鮮味,但把肉夾出來的一刻,手指已經透過筷子感受到彈性,好像拔出一大抽橡筋的感覺,吃下去結實彈牙,口感不錯。最值得一讚的是伊麵煮得非常好,不會乾身甚至粘在一起,反而再與香濃的芝士融爲一體,條條分明,滑溜彈牙,可以讓人吃到忘我,注意力全都放在口感上。這個伊麵幾乎就把龍蝦比下去了。接著下來的是白灼海蝦。哇,上菜時笑左出黎(不過如果你超肚餓就應該笑唔出)。蝦蝦部落很疏落~只有小貓三四隻,看上去很孤獨很淒慘,好像戰亂遺下的棄嬰。不過吃下去還可以吧,總算是新鮮的海蝦,點上豉油就顯出鮮味了。有兩道菜都有蒜蓉,而且蒜蓉份量不小,一上檯便撲鼻而來的香味很吸引。白菜用蒜蓉炒得好香,但也好油膩。不過整體上晚餐都沒有用上很多油所以整體都不會吃得很滯。元貝有蒜蓉外還有粉絲。貝殼有成隻手板那麼大,滿載大量粉絲,盡收蒜蓉味。元貝比五塊硬幣大,也很厚,有點像象棋,放在口有很滿足的感覺,很有嚼勁。(我沒有放過象棋入口,你地都唔好試~)沙巴龍躉有一個前臂那麽大條,很新鮮,吃完之後就夠飽了。當初在想要不要加餸,結果不用。上面的葱很香很好吃,我們全都吃完。可惜龍躉有點過火,失去了嫩滑的口感,甚至有點鞋口。口感最好的是魚頭,膠質重,我把它分解到只剩下骨頭!之後上甜品的時候店員沒有問過我們就快手收起了花生,我朋友趕不及吃,很不開心噢。甜品是紅豆沙,挺濃,有紅豆香而且有一顆顆紅豆給你吃,吃了就滿足了,然後就被姐姐趕走了。我們來這裏只是爲了食物而不是環境或者服務,所以沒有失望。至於食物就還可以吧,海鮮供應浮動時,這些海鮮質素不錯,價格算是合理。It was not yet 6 pm in Saikung at Halloween, there were so many people (and almost many ghosts, as well as doggies~) everywhere, and many restaurants were already full. We saw this seafood restaurant conquerer (several restaurants here actually belonged to this chain, almost claiming the vicinity). My friend joked, "Probably this place is just using Michelin as their tool to profit from ignorant tourists, haha.". Anyway, it was almost full, so we decided to give up looking for other restaurants but took their seats right away.The restaurant let us sit just next to their huge outdoor fish tank. The fish were least one meter long, which was very eye-catching. Many children who were shorter than those fish came for pictures. The fish tank was quite magnificent, with concave design making the fish looked even bigger, and it made me feel like at Ocean Park. However, I also felt a bit claustrophobic as there was barely space for those big fish to swim. We were quite curious under what circumstances would such big fish be ordered as food…The restaurant was just like other traditional Chinese restaurants. Adding that it was by the sea, the environment was not that clean, and you can actually see their used dish trays placing here and there, but luckily it was still orderly. You should not expect any romantic atmosphere of the seaside, as they already had strong lighting even before sunset, plus the ground was wet, although many people came here after returning from sea trips, so they likely would not mind that. After we took our seats, it was almost full, and there were many people who had to queue up for long. One should not have expectations for service in a Chinese restaurant like this, especially when there was such a large number of people. We expected a rush meal from the beginning. There were quite some choices of dishes, so we ordered a dinner set for two to narrow down the range of choices we had to make.The first dish was South African lobster with teriyaki noodles. To be honest, eating South African lobster sounded a bit of a waste of the geographical advantage as we were right by the sea supplying fresh local seafood, but the South African lobster was indeed nice. Although it was not as savory as Boston lobster, the moment I pulled the meat out, my fingers already felt the bounciness through the chopsticks as if I was pulling out a big chunk of rubber bands. It was firm and elastic and the taste was good. What I wanted to praise the most was the noodles. They were totally not dry and they did not stick together. Instead, they integrated with the fragrant cheese, giving smooth and elastic noodles one after another, which totally immersed me. The noodles almost defeated the lobster.Next came the poached shrimps. You would probably laugh if you see the dish (but if you are super hungry, you would not). This was an extra small tribe of shrimps looking so lonely and miserable, like abandoned babies left behind a war. But they tasted fine, as they were fresh prawns after all, and you can enjoy extra freshness with soy sauce.There were two dishes with garlic in quite substantial amounts, bursting with appealing aroma. The stir-fried cabbage had a great garlic smell, but it was so greasy. Luckily it was almost the only oily dish so it was fine talking about the whole meal. Steamed scallop with vermicelli had big shells at palm size to retain the garlic flavor with vermicelli. The scallops were larger than five-dollar coins, and were thick, similar to Chinese chess. It was very satisfying placing them in the mouth, and they had a nice chewy texture. (I have never put a Chinese chess into my mouth and don't you try that...)The fresh Sabah grouper was as big as a forearm, which filled our stomachs, so we gave up our beginning thought to order extra food. The green onions at the top smelled great and were delicious, so we finished all of them. It was a pity that the grouper was a bit overcooked, so it was not tender, and went even a little bit rough. The best part was the head, which was a gelatin feast. I degraded it into bones only!When the dessert was served, the staff quickly took away the peanuts without asking. My friend missed the chance and was very upset ar . The dessert was red bean soap, which was thick and had strong aroma of red beans, and carried some red beans for chewing. After that, we were satisfied, and then were quickly expelled by the staff.As we only came here for food instead of environment nor service, we were not disappointed. As for the food, it was mostly seafood at a reasonable price with passing quality, so it was fine given the unsteady nature of seafood supply. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2021-10-28
697 views
食佢個2人套餐,見到有蒜泥粉絲蒜元貝,點知一嚟到,個殼超大,粒肉勁細,而且元貝肉有雪味,粒肉同個殼係一上碟已經完全分離,因為我都經常食元貝,無論係北海道定韓國貨,我一食一望就望得出,結果我懷疑係急凍貨,因為佢無群邊,正常新鮮元貝,邊有可能會宰走個群邊?之後就到龍蝦伊麵,職員問我加唔加50蚊轉南澳洲龍蝦,我問佢唔加50蚊係咪姐係波士頓龍蝦,佢話係,我就叫做波龍點知碟龍蝦嚟到,我發現點解無左龍蝦鉗,就問下個職員,職員話因為餐單無講明係原隻,所以佢地拎左個龍蝦鉗去做其他餸菜其他菜色都係非常非常非常差,我真係忍無可忍先至打呢篇食評,如果有緣分嘅網友睇到呢一刻仲睇緊,咁恭喜你,希望我可以救得一個得一個 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2021-10-15
942 views
好少寫食評,但係今次真係唔寫唔得,唔想見到其他人被欺騙一心去西貢開開心心行吓食海鮮,見到呢間話連續十幾年米芝蓮就試吓,點知食到一肚火二人套餐可選4款海鮮或小菜,另有油菜,生果或糖水 ~ $516兩位白灼蝦 ~ 唔新鮮,有部分蝦殼淋或已甩。芝士龍蝦伊麵 ~ 份量少,只得3小件龍蝦有肉,其他係頭尾殼冇肉。蒜蓉粉絲蒸鮮元貝兩隻 ~ 呢個最最最離譜,只係用雪藏元貝放在元貝殼上面蒸,完全係欺騙!花雕蛋白蒸蟹 ~ 呢款最正常,雖然係細隻而且蟹鉗已經脫落,不過尚算新鮮,係唯一一樣令我有食緊海鮮嘅感覺。總括而言,呢間嘢絕對唔會再幫襯 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)