Get ready for a unique dining adventure — 嘻記 HEY KEE is bringing Hong Kong’s famed dai pai dong experience to Singapore from 5 January 2024. From its vintage interior design to its array of homespun dishes, the restaurant evokes nostalgia at every turn, bringing an authentic taste of Hong Kong.
This intriguing concept is the brainchild of two stalwarts in Singapore’s F&B industry: Mr. Reuben Chua, who brought the largest Yunnan restaurant chain into Singapore, and Mr. Keith Kang, the founder of Yang Ming Seafood. The duo, both self-professed foodies, ventured to Hong Kong on a culinary quest. Dai pai dong (大排档) means “big licence stall” in Cantonese. These open-air food stalls used to dot the streets and alleys of Hong Kong. Becoming increasingly rare, they are considered an indelible part of Hong Kong’s heritage. HEY KEE will pay tribute to these no-frills stalls, which are known for their cheap yet huge portions of comfort foods. Very fittingly, the restaurant will take up space at the former Singapore Badminton Hall, a heritage site along Old Airport Road.
Its interior is unabashedly old school — each one is carefully curated to capture the romance of a golden era in Hong Kong. Loud colours, courtesy of red chairs and green banquet tables, set an exuberant mood. The walls are lined with vanity lights and plastered with Bruce Lee and Chow Yun-fat posters. A barber’s pole is hung at the entrance, serving as an invitation to visit and take glamour shots at the barber corner! Mosaic floor and wall tiles add to the overall flavour of old-school charm. There is also a live seafood station, a trademark of many Chinese restaurants of the 80s and 90s.
Discover the lip-smacking and authentic flavours of Hong Kong-style cuisine, featured in HEY KEE’s top 6 signature dishes. Do not miss the ‘Typhoon Shelter ‘ style Stir Fried Crab 避风塘炒蟹, which sees crabs stir-fried over high heat with garlic, scallions, chilli peppers, and fermented black beans. Another seafood favourite is the Stir Fried Live Mantis Prawns with Salt & Pepper 椒盐濑尿虾, the prawns are seasoned with a savoury blend of salt and pepper, cooked quickly at high heat to preserve their natural flavours and textures. A quintessential dai pai dong dish, the Sautéed Beef Tenderloin with Black Pepper & Potatoes 铁板黑椒薯仔牛肉粒 features generous chunks of tenderloin beef tossed with black pepper sauce and potatoes.
The array of delectable options carries on with beloved dishes such as the ‘Temple Street’ Crispy Roast Chicken 庙街风沙鸡, the chicken is air-dried for 12 hours before being deep-fried to a delectable crunch and coated with a mixture of crispy garlic, shallots, and spices. Sizzling Choy Sum with Dried Prawns in Claypot 蝦乾嘟嘟菜心苗, and HEY KEE’s Signature Claypot Live Seafood Porridge 東街生滚海鲜砂鍋粥.
