Chuen Kee's version starts with a live mantis shrimp from the tanks, fried until the shell hardens and browns slightly. The flesh inside becomes tender from the oil. It's then tossed again with salt, pepper, and crispy garlic — the crustacean's own brine comes through, and the contrast between the shatteringly crisp shell and tender meat is the whole point. Multiple reviewers call this their signature dish.
Tips from diners
Chuen Kee sources some of the largest mantis shrimp in Sai Kung — they're noticeably bigger and meatier than at other restaurants. The size means more meat and longer cooking, so you can't rush this dish.
This is a lighter, colder option — freshly cooked razor clams are chilled and served with a simple vinegar and ginger dip. The clam meat is sweet and tender, and the cold temperature highlights its natural brine. This is the kind of dish you eat early in a meal while waiting for hot dishes. Chuen Kee sources oversized razor clams that are meatier than the standard.
Tips from diners
Order this before your hot dishes arrive — it's a refreshing palate opener and the portion is generous enough to share.
A Cantonese classic that showcases freshness and technique. The white fish (grouper or sea bream) is steamed whole until the flesh is just set, then dressed with hot oil poured over soy sauce, ginger, and spring onion. Chuen Kee reviewers specifically mention this dish — the sauce-to-fish ratio is balanced, and the technique never overcooks the fish.
Tips from diners
Ask to see the fish before ordering — Chuen Kee's selection is excellent, but sizes vary. Pick a medium fish (around 1-1.5 catties) for the best flavor-to-meat ratio.
Abalone is tender and slightly chewy — Chuen Kee slices it and stir-fries it quickly with shiitake mushroom, black beans, and oyster sauce. The high wok heat keeps the abalone from overcooking and toughening. This is a premium dish that justifies the higher price point; abalone sourcing is harder than most seafood.
Tips from diners
Abalone is chewy, not tender — if you're expecting fish texture, you'll be disappointed. It's about the brine and the delicate flavor, not the texture.
Chuen Kee is one of the few Sai Kung restaurants that regularly sources king crabs. The massive crab is cooked simply in hot oil with sliced garlic, allowing the sweet meat and the garlic to dominate. This is not a quick dish — it's a showpiece designed for sharing and lingering over. The meat is sweeter and less brine-forward than smaller mud crabs.
Tips from diners
King crab is priced by weight — confirm the per-catty price before ordering. These crabs are massive, so the total can easily exceed HKD 1000. Ask for the estimated total first.
Chuen Kee has been operating in Sai Kung for decades — it's the giant three-storey building marked by a massive fish sign hanging over the street. The restaurant has earned a reputation for its sheer variety: king crabs, massive razor clams, and exotic seafood that smaller restaurants can't source. The kitchen is skilled at simple Cantonese preparations that let the seafood speak. Mixed reviews warn that prices can run double the norm if you're not careful, but the freshness and technique are consistently praised.
Chuen Kee doesn't hide prices, but seafood is priced by weight — always confirm per-catty rates and estimated totals before ordering. Prices are fair, but bills can surprise if you order multiple premium items.
Come for lunch (11:30-14:30) to avoid the dinner rush and get the cooks' full attention. The quality is the same, the wait is shorter, and you get a clearer view of the tanks.
Located on Man Nin Street (the main waterfront drag) — easy to spot because of the giant fish sign hanging over the street. The building is three storeys and sits among other seafood restaurants, making it easy to compare.
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