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Hey Kee, serving up old-school Cantonese cuisine, has unveiled its new weekday lunch buffet (S$25.80++ per pax) menu for groups of 4. To savour over 30 Hong Kong-style dishes, drop by from Mondays to Fridays, 12pm – 4pm!
For over a year, Hey Kee has been building on Hong Kong’s dai pai dong culture—characterised by its open-air setup and lively atmosphere— to give it a modern twist. This new buffet features signature dishes limited to one plate per table, as well as free-flow dishes.
Hey Kee’s buffet launch includes signature dishes like Flambe Angus Beef with Whiskey and “Hair Dryer” White Pepper Live Prawns, both of which are served with theatrical flair. For the Angus Beef, employees begin by heating a cup of whiskey, drizzling it over the beef chunks and igniting the plate in a dazzling show of flames.
Once the flames die down, crunchy flakes of sliced almonds are sprinkled on to add texture. The bed of rosemary underneath brings a light, woody aroma to the beef.
Personally, I found this dish to be the highlight of the buffet: the beef was soooo tender, even after it had cooled considerably, without any stray bits of meat that lodge between your teeth as you chew. There was also no “gamey” taste to the meat because of the herbs and spices.
The “Hair Dryer” White Pepper Live Prawns, true to its name, involves a hair dryer that envelops the air with a peppery aroma. As the prawns are coated with a sauce made from white, black and Sarawak peppercorn, the hair dryer serves to dry out the outer flesh and prevent a mushy texture in the prawns.
However, as I’m not exactly a big fan of peppery sauces, the seasonings for this dish were not my favourite. I will admit that this was the largest prawn I’ve seen in the last five years, though. The prawns are made to order from their seafood tanks in-store, and the meat was juicy and sweet.
Amongst the free-flow dishes in Hey Kee’s buffet launch, the Scrambled Eggs with Char Siew was my pick. They were cooked into fluffy, moist chunks – my preferred doneness in scrambled eggs. The char siew added meatiness and chew to the delicate egg, as well as a light caramelised sweetness.
Who doesn’t have a second stomach for dessert? Just look at that Brown Sugar Mochi, fried to order for a crispy outer shell and a liquid centre. The dish was reminiscent of brown sugar milk tea with tapioca pearls, so bubble tea lovers are bound to enjoy it!
Hey Kee’s weekday lunch buffet was an overall pleasant experience for me. While I loved how fresh all their ingredients were, I would have preferred a lighter hand on seasonings as well as slightly less oil used in the free-flow wok-fried dishes. Nonetheless, I do find that S$25.80++ for the buffet is very much worth it, so head down with three friends on your next weekday while this offer lasts!
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