Returning to Hey Kee HK Seafood, housed in the former Singapore Badminton Hall along Guillemard Road, feels a little like revisiting an old favourite with new surprises. This time round, the spotlight is not only on a refreshed line-up of dishes but also on a compelling crab promotion — two live crabs (approximately 500g each) prepared in your choice of 18 flavours for just $88.
Stir-Fried Crab with Black Truffle 4.5/5
One of the newest additions to the menu, the Stir-Fried Crab with Black Truffle, reimagines the familiar wok-fried crab with a luxurious twist. The kitchen uses a black truffle sauce sourced directly from Italy, layering it into the dish with precision rather than overwhelming the palate.
A generous amount of spring onions is first tossed in the wok, releasing their aromatic oils under intense heat. This step is crucial — it softens the sharpness of the truffle and coaxes out a more rounded, fragrant profile. The truffle sauce is then introduced, melding seamlessly with the aromatics before the crab is added.
Cooked using a high-heat “dry-frying” technique, the process intentionally reduces moisture, allowing the sauce to cling tightly to the shell while subtly infusing the naturally sweet crab meat. The result is a well-balanced dish where the truffle enhances rather than dominates. It’s an inventive flavour that works surprisingly well, offering something different without straying too far from the essence of a good crab dish.
The ongoing promotion of $88 for two crabs (available Monday to Friday, lunch and dinner, excluding weekends) makes this an even more attractive option. Diners can also opt for other flavours such as Typhoon Shelter, Curry, Sichuan Spicy, Braised Crab with Vermicelli, and Baked Ee-fu Noodles with Crab in Spicy Butter Cream Sauce.
Deep-Fried Eggplant 4.5/5
A standout among the new dishes is the Deep-Fried Eggplant ($16.80), featuring the rare Glacier Brinjal (冰川茄) from Yunnan. This heirloom variety is prized for its naturally low bitterness, minimal seeds, and remarkably dense yet velvety flesh. Deep-fried to achieve a delicate crisp exterior, each piece gives way to a pillowy-soft, almost creamy centre. The contrast in textures is further elevated by a glossy sweet-savoury glaze that coats the eggplant evenly, adding just enough richness without masking its natural sweetness. It’s the kind of dish that disappears quickly from the table — deceptively simple, yet highly addictive.
Temple Street Chicken with Spicy Chips 4.2/5
The Temple Street Chicken with Spicy Chips ($39.80) returns, now upgraded with even more attention to detail. Each chicken undergoes a meticulous preparation process — brined for close to five hours with lemongrass, ginger, garlic and salt, then air-dried for several hours to remove excess moisture. This results in a beautifully crisp, golden skin upon frying, while the meat remains tender and juicy within. The accompanying house-made chips are tossed in a bold, spicy seasoning that delivers a satisfying kick without being overwhelming. It’s a crowd-pleaser through and through — the kind of dish that appeals across all age groups, making it perfect for communal dining. Given its limited daily availability, pre-ordering is highly recommended.
Crab Roe Baked Rice 4.2/5
Rounding off the meal is the indulgent Crab Roe Baked Rice ($48), a dish that leans into richness and depth of flavour. The rice is first braised in a luxurious mixture of fresh crab roe, crab butter and milk, ensuring every grain is infused with the essence of the sea. It is then finished in a hot wok, creating a crisp, golden crust at the base reminiscent of traditional Guoba (锅巴). This adds a smoky aroma and a delightful crunch that contrasts beautifully with the creamy rice above. The dish is served with an additional crab roe sauce, generously packed with roe, crab meat and eggs, and topped with tobiko, spring onions and fried shallots. The interplay of textures — creamy, crunchy, and popping — makes this a satisfying finale. Do note that pre-ordering is advisable, especially during peak hours, as preparation takes at least 30 minutes.
Hey Kee HK Seafood continues to evolve while staying true to its strengths in wok-fired seafood. The new dishes demonstrate a willingness to innovate — particularly with the black truffle crab and premium ingredients like Glacier Brinjal — while maintaining the bold, familiar flavours diners expect. Coupled with the value-driven crab promotion, it’s a compelling reason to revisit, whether for a casual weekday indulgence or a hearty group meal. With a good balance of creativity and execution, Hey Kee proves that even classic seafood concepts can still surprise.
Note: This is an invited tasting.
Hey Kee HK Seafood
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, EW Line)
Opening Hours:
Daily: 1130am – 3pm, 530pm – 1030pm
Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk to the destination. Journey time about 12 minutes. [Map]
2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to the traffic junction at Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]