48
27
23
6-min walk from Exit C, Hong Kong MTR Station continue reading
Telephone
25415678
Introduction
Specializing in seafood and Chinese cuisine, Sing Kee has a perfect blend of traditional and modern. Order the fried bean curd with spicy salt or the crab for a delicious meal. continue reading
Opening Hours
Today
11:00 - 15:00
17:00 - 23:00
Mon - Sun
11:00 - 15:00
17:00 - 23:00
Payment Method
Cash
Number of Seats
70
Other Info
Alcoholic Drinks
Phone Reservation
Signature Dishes
生炒骨 豆腐魚滑湯 美果珍肝 椒鹽鮮魷 煎釀三寶 雞煲
Review (109)
Level1 2018-07-16
1300 views
大排檔風味,熱就梗㗎啦,反正都係咁熱,所以大家先來啤酒,再嚟椒鹽豆腐,椒鹽牛肉,椒鹽泥鯭,一於食盡佢,唔夠喉,再來個美極蝦,咖哩蟹再嚟多個炒蜆炒蟶子,簡直無敵!喺大排檔食飯都係重口味㗎啦,廣東小炒一向偏重口味,傾吓傾吓,老闆話有一味清蒸鯇魚一定唔係重口味,介紹俾我哋試吓話一食過之後不得了以後仲使食海上鮮?淡水魚都咁好味真係冇得頂!其實一啲簡簡單單嘅炒小菜呢好似白菜炒肉片都好好味。總之一句講晒啦,今次去盛記食嘅小菜覺得非常之好味! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-04-21
1365 views
第一大排檔對服务没要求。但是我運氣差俾人塞左落坑渠位。但是山長水遠嚟到忍你。不過真是好卵臭。第二可能我對食物要求高,生牛炒饭沒鑊氣,仲有一舊舊未到干身一粒粒,失望。炒蚬沒豆豉没鑊氣。鷄煲人叫我叫O K 嘅,不過平凡左D。是个斑球凉瓜夠落本几十蚊一碟有八块用花尾泵肉。不過總結是没鑊氣嘅大排檔没意思。三百几埋單吾算貴。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-04-08
1132 views
見過佢之前接受過報紙雜誌訪問,所以特登黎試吓佢嘅晚市叫咗個生炒牛肉飯(個飯鑊氣十足,食落去個味道都好重火口,加少少飯焦,係以前屋村大排檔嘅味道),粉絲蒸扇貝 (普通酒樓都可以做到既水平,粉絲蒸得太耐,已經變到好似湖仔既口感) ,生炒骨 (只係比普通連鎖快餐店,多左啲火候味道) 同埋涼瓜鮮魷 (佢嘅涼瓜處理得唔好,仲有好多絲係入邊所以食落好澀口)Overall, 覺得有少少係報紙雜誌過分吹捧 圖到見到既野食 埋單嘅時候要超過$500,咁个價錢完全吾覺得自己係食緊大排擋 如果大家有興趣試 我建議午餐嘅時候去試下个炒飯 因為嗰個價錢會比較合理 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
盛记久负盛名,周围五百米内聚集太多网红店,太多游客光顾,这种食店我是不得去的。盛记因为有廉价的猪杂时蔬饭供附近的地盘工或打工人士吃快餐,还算有不算少的港人帮衬,所以才去吃一次。两个菜,啫啫鸡煲、豉油炒花甲,两瓶蓝妹,两个菜都是重油重盐重味精,毫无风味,很难想象是一个掌勺几十年的老师傅做出的菜!盛记三个优势,便宜、名气大、出菜速度快。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-03-01
1145 views
成排兄弟來到中環有工程,工程完畢,沒有什麼意見,隨便到了這條街的大排檔,看到餐牌,赫然發現,怎麼中環的大排檔,收費竟然比荃灣三坡坊的小炒店還要便宜🤔?毋庸理會,反正沒有想法,就坐下來試試,你叫一碟我叫一碟,外加一兩碟。環境可能比較地痞,坐在路邊,看着其他國籍的旅客在對面吃飯團或是拉麵。當店員端上第一碟生炒骨之後,我就大概想到,為何收費那麼便宜。生炒骨,非常細碟,一人分一件都已吃完沒甚麼肉,僅屬前菜的類別。豆豉雞,不太多,雞細細件,但夠香夠鑊氣😏。菜心豬雜,菜不多,反而相對來說豬雜較多。夠熱,不知那算是鑊氣定鑊撈味🙊了。蝦仁🍤炒蛋,可能最大碟,每人分得較多。椒鹽魷魚,原來不是大排檔式椒鹽,即有蒜有辣椒那種,而是在魷魚上灑上五味椒鹽😨😯🙄乾炒牛河,稱不多油及出名,但底下還是多油,不特別美味,像茶餐廳質素而已。魚香茄子,最後久等才到夠熱,吃了兩顆肉極熱。向來不吃茄子,但也覺平日這個煲沒那麼濕、那麼多汁。稱為蔡瀾美食推介,但只是小小碟小菜,鑊撈味濃過鑊氣,不怎了了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)