Sang Kee Restaurant — Restaurant in Hong Kong Island

I had hoped - incorrectly - that this may be a substitute for the former expat favourite local restaurants like the American in Lockhart Rd or the Spring Deer over on Kowloon side, both now sadly permanently closed. The decor (or lack of), big round tables, noisy atmosphere and friendly but chaotic service are similar but the food is a bit too ethnic for what westerners are used to: a menu with English sub-titles is available. Most of the seafood was unquantified market price which was a deterrent. The sweet and sour pork contained too much bone and gristle, for instance, and the stir fried beef (which was delicious) came with (very) bitter melon not green peppers. I also thought the salted chicken was disappointing for a signature dish. The fish skin fried in egg yoke was delicious, ditto the fried noodles with premium soy sauce. Good VFM at HK$300/head, including several beers. Very close to being very good, just not quite western enough, but an experience all the same. Clearly very popular with locals so booking essential. Limited vegetarian options. Most locals were drinking bottles of fine wine, presumably BYO, taking advantage of the cheap corkage. Scruffy passageway entrance to the Hip Sang building is off Hennessy Road and entrance to the restaurant is up on the...

Almost all servers they hired are from China, and they do not know much about the norm and etiquette of a Cantonese restaurant I suppose. The captains are Hong Kong people, but the service attitude was not old Hong Kong as they try to promote. Nothing too offensive though, just a bit awkward once here and there.

We ordered an entree, century old eggs with vinegar ginger, it was served lastly on the table, and while there were still gingers left on the plate the servers had tried several times to collect the plate... Come on, ginger was not the unwanted side dish for this one.

The pig liver is done very delicately, thick cut and tenderness and creaminess were maintained and enhanced by the soup. It is one of the best I have ever tried.

Fish and meat ball congee is flavourful.

In general the portion of the dishes is kind of small, esp the bowl of rice is very very small. In general the food is prepared with heart, the price is above average, but it is the service that we really feel a bit off, esp when at the end when the captain urges his staff to clear up everything on the table.

Valet parking available. Credit...

Sang Kee is an old Chinese restaurant in Wan Chai District over years, a renowned one by traditional Chinese culinaries plus mouth pieces of praiese from food connoiseeurs.

The restaurant moved to this Sunshine Plazza, Wan Chai, two years old from the previous one , the building just opposite to the Southern Playground.

Sang Kee always has a very good business even it moved to the silent Lockhart Road. The road is packed almost by upholstering and building materials companies.

Frankly speaking, you would never have a table if no reservation was made over a week. The Restaurant is all the times fully booked. You might have a cool blanket when drop in.

Foods are at a quality. There are populars dishes among them but the ones I like are the "Salt Crusted Baked Chicken", " Stir- fried eel with Ginger and scallion". After the meal, we were served by a dish of slice - white sugar cakes which have very fresh in a frangent tast.

Little annoyance made me very feel much uncomfortable because of the rude manner by one of the captains. There is a Chinese saying" Don't let a tiny rat dropping to spoil the entire bowl...