Hey Kee Has $25.80++ Cantonese Buffet With Angus Beef, Stir Fried Abalone, And More

Our team had nothing but high praise for Hey Kee when we reviewed them in 2024, so we were excited to find out that they currently have a $25.80++ Weekday Lunch A La Carte buffet.

This free-flow buffet is available on weekdays, from 12pm to 4pm, for a limited time only. Hey Kee, partly owned by Yang Ming Seafood, is inspired by dai pai dong, the open-air food stalls in Hong Kong serving up wok-fried Cantonese dishes.

They are especially known for their excellent selection of live seafood. A must-order when you’re at Hey Kee is the ‘Temple Street’ Crispy Roast Chicken, so it’s only natural that they include this as part of the buffet lineup.

Expect a rich, aromatic fried chicken, owed to the fact that the chicken has been marinated for hours, before being deep-fried and dressed in crispy garlic and shallots. You also get to indulge in over 30 top-notch seafood dishes as part of this buffet. For starters, there’s the crowd-favourite ‘Typhoon Shelter’ Style Stir Fried Abalone.

The dish sees plump and juicy whole abalones fried with heaps of crispy garlic, scallions, chilli, and fermented black beans. Another buffet highlight is the HK Street Style Shark’s Fin Soup, with its flavourful broth,, smooth shark’s fin, and vermicelli noodles. There are also several new dishes you can try that are included in the lineup, such as the “Hair Dryer” White Pepper Jumbo Prawns and Flambe Angus Beef with Whisky.

The restaurant is located at the KFF Badminton Hall, which is an eight-minute walk from Mountbatten MRT Station, and an 11-minute walk from Aljunied MRT Station. In other news, check out the newly-opened Richman Dim Sum in Ubi for handmade dim sum from $2.90! Otherwise, for more good Chinese cuisine, check out Xita Lao Tai Tai, China’s top claypot BBQ chain now open at Bugis+.

Address: 102 Guillemard Road, #01-01, Singapore 399719 Opening hours: Daily 12pm to 10:30pm Tel: 9891 0950

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Hey Kee is not a halal-certified eatery. Photos taken by Daryl Lim.

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