Singapore’s love affair with crab shows no signs of slowing down, and HEY KEE HK Seafood is giving diners a compelling new reason to gather around the table. The Hong Kong-inspired seafood restaurant has unveiled a new crab promotion that allows guests to enjoy two live crabs cooked in their choice of 18 different flavours from just $88.
Available on weekdays for both lunch and dinner, the promotion showcases the restaurant’s flair for marrying traditional Cantonese cooking techniques with contemporary flavours. Each promotion includes two live crabs weighing approximately 500g each, prepared in one of 18 styles ranging from familiar favourites to inventive new creations.
Among the standout newcomers is the Curry Crab, a dish that draws inspiration from Singapore’s beloved fish head curry. The rich, aromatic curry is built upon a house-made sambal crafted from fresh herbs, lemongrass and chilli paste, stir-fried until deeply fragrant before being simmered in coconut milk. The result is a luscious gravy that balances heat and creaminess, finished with crisp fried bean curd skin that eagerly soaks up every drop of sauce.
Stir-Fried Crab with Black Truffle (left) and Curry Crab are among the offerings at Hey Kee. Photo © Hey Kee
For those seeking something a little more luxurious, the Stir-Fried Crab with Black Truffle offers an East-meets-West interpretation of wok-fried seafood. Italian black truffle sauce is tossed with spring onions before being combined with fresh crab using a high-heat dry-frying technique. This allows the earthy truffle flavour to cling to the shell while permeating the sweet crab meat within.
Another intriguing addition is the Baked Ee-fu Noodles with Crab in Spicy Butter Cream Sauce. Inspired by Korea’s viral rosé-style noodles, the dish combines garlic, butter cream and Korean gochujang to create a rich, creamy sauce with a gentle kick. The noodles absorb the flavours beautifully while the crab lends additional sweetness and depth.
Traditionalists, meanwhile, can continue to indulge in HEY KEE’s signature favourites. The Typhoon Shelter Stir-Fried Crab remains one of the restaurant’s most popular dishes, featuring live crab wok-fried with dried chillies, black beans and an abundance of crispy garlic. The Braised Crab with Vermicelli offers a more comforting alternative, with delicate noodles soaking up a deeply flavoured master stock. Of course, no Singapore crab line-up would be complete without the iconic Black Pepper Crab, coated in a fragrant glaze of cracked peppercorns and butter.
The Typhoon Shelter Stir-Fried Crab is one of the most popular dishes at Hey Kee. Photo © Hey Kee
The crab promotion coincides with the launch of 12 new dishes that further expand the restaurant’s menu.
One of the highlights is the upgraded Temple Street Chicken with Spicy Chips. The chicken undergoes an extensive preparation process, including hours of brining and air-drying, before being fried to achieve its crisp golden skin. It is served atop house-made chips dusted with a fiery seasoning blend that makes the dish dangerously addictive. Limited quantities are available daily.
Seafood lovers should also take note of the indulgent Crab Roe Baked Rice. Premium rice is braised with crab roe, crab butter and milk before being finished in a wok to create a prized crispy layer at the bottom. It arrives accompanied by a decadent crab roe sauce packed with roe, crab meat and eggs, topped with tobiko, spring onions and fried shallots.
Other noteworthy additions include Deep-Fried Pork with Red Fermented Bean Curd, served with a surprising side of condensed milk for dipping, and Braised Tofu with Garlic and Chilli, featuring silky house-made tofu simmered in a flavourful claypot broth.
Deep-Fried Pork with Red Fermented Beancurb is a must-try. Photo © Hey Kee
Vegetable dishes receive equal attention. The Deep-Fried Eggplant uses premium Glacier Brinjal sourced from China’s Yunnan Province, prized for its naturally sweet flavour and velvety texture. The result is a dish with a crisp exterior and a meltingly soft centre beneath a glossy savoury-sweet glaze.
For something restorative, the Double-Boiled Chicken Soup with Sea Coconut offers a comforting bowl of nourishment. Slow-cooked for up to six hours, the broth combines Kampong chicken with sea coconut, lotus seeds, red dates and Wu Zhi Mao Tao, a traditional Chinese herb prized for its subtle coconut aroma and reputed wellness benefits.
Located within the former Singapore Badminton Hall along Guillemard Road, HEY KEE HK Seafood recreates the atmosphere of Hong Kong’s nostalgic dai pai dong dining culture. Vintage décor, playful retro touches and generous communal dining spaces transport guests back to the bustling street-side eateries that once defined Hong Kong’s culinary landscape.
With 18 ways to enjoy fresh live crab and an expanded menu packed with new creations, HEY KEE HK Seafood is positioning itself as more than just another crab destination. Whether you’re craving traditional Cantonese flavours or curious to explore inventive new interpretations, this latest promotion offers plenty of reasons to get cracking.
Hey Kee HK Seafood
102 Guillemard Rd, #01-01,
Singapore 399719
Opening hours: Daily except Monday – 12pm to 10.30pm
