Wing Kee Restaurant — Restaurant in Hong Kong Island

Dishes taste good, smell good, hot, fresh, everything is right from food perspective. The soya sauce duck intestine is absolutely awesome. Just a great combination with the bean sprouts. I ate the whole dish by myself. The famous "siu chau wong" just great, crispy seafood along with chives is just a great sensation. The frog legs are not for everyone as you might find it disgusting, but I love it. Their cooking style is using high heat in the wok, so it generate BBQ flavor, caramelizing effect, that's how the frog legs taste. The steamed razor clams in fresh garlic, and the vermicelli soak up all seafood juice, so it is the best part of the dish (of course, the vermicelli tasted so good because it has some basic marinates). The steamed fishes are normal, nothing special. Services are very local style, loud, fast, but not rude. All in...

We stumbled upon Wing Kee Restaurant by chance and were absolutely delighted by the experience! Drawn in by the sight of people streaming out of the building, we decided to check it out—and what a gem we discovered.

The food here is authentic, traditional Cantonese cuisine that’s hard to find elsewhere. The salt and pepper steamed chicken feet and pig’s blood with chives were simply excellent—bursting with flavor and cooked to perfection.

Just a heads-up: weekends can get very busy, so we recommend visiting later in the evening for better service and seating availability.

Highly recommend Wing Kee to anyone craving a truly authentic Cantonese dining experience. It’s a hidden treasure worth...

Can't go wrong with this Hong Kong style hawker stall on the Bowrington food market that's 100% patronized by the local folks. Don't we all love Tung Po as the Dai Pai Dong icon for so long because of its vibe and the food quality, where Wing Kee stands out humble and much reasonably priced. No loud music and Robbie's break dance but the food we ordered were authentic and flavorful. The steamed fish was cooked to perfection where the meat was fresh and tender. Don't miss the deep fried Bombay duck (or the calamari), classic Dai Pai Dong food that goes well with the beer. The lamb stew with bean curd sheet was absolutely lovely, especially in the cold...