Experience the glamour, taste, and nostalgia of 90s Hong Kong right in Singapore.
Lo Hey HK Seafood 捞起海鲜 is opening at One Holland Village, serving authentic Hong Kong-style street seafood and zi char in a cinematic setting.
The moment I stepped in, I felt transported to another era, like entering a time capsule of the 1980s and 90s.
The vibrant green and deep red tones dominate the interior, creating a lush and nostalgic atmosphere.
The walls are adorned with vintage Hong Kong movie posters, an ode to the city’s golden age of cinema.
This thematic choice is not only decorative but immersive, lending diners the sense of sitting in an old-world Hong Kong theatre.
One particularly striking feature is the mock theatre entrance with red velvet curtains framed by glowing bulbs.
That leads to the private rooms (available with min. spent of $500 onwards).
The “ticket counter” is a whimsical touch, complete with vintage signage and nostalgic typography, making the decor both fun and interactive.
Elsewhere, the live seafood tanks are set against a backdrop of emerald-green tiles. This area provides a nod to Hong Kong’s dai pai dong culture, where fresh ingredients are central to the meal.
Seating arrangements are functional yet thoughtful, with classic wooden chairs and tiled flooring featuring bold geometric patterns.
There is also an alfresco dining area which is pet-friendly. It is not common to find a Chinese restaurant that allows pets, making this a great option for those who enjoy dining out with their furry friends.
Dive into nostalgia at Lo Hey HK Seafood with these Cantonese dishes:
LO HEY Tossed Chicken Salad 风生水起捞鸡 ($22.80)
Inspired by Shunde-style cuisine, this dish felt almost celebratory, with its vibrant medley of colours and flavours.
At the centre was the succulent poached chicken, surrounded by ingredients of crisp cucumber, aromatic ginger, vibrant carrot, deep-fried taro, thin slices of leek and red pepper, zesty purple cabbage, and fragrant kaffir lime leaves.
A scattering of peanuts and fresh coriander added texture and fragrance. The final touch came when the server poured on a refreshing house-made vinaigrette.
Tossing the salad (literally ‘lo hei’), which symbolises good fortune, added a fun and interactive element to the experience.
Each bite offered a delightful contrast of tender chicken, crunchy vegetables, and tangy dressing – a perfect way to start the meal.
Nostalgic Braised Beef Short Ribs 古法焖牛小排 ($42.80)
These ribs are made from 200-day grain-fed Australian Black Angus and braised for over two hours in a rich broth of tomatoes and potatoes.
Served in a claypot, the dish immediately reminded me of traditional family dinners.
The meat was melt-in-your-mouth tender, while the potatoes gave it a hearty, homey feel.
Hami Melon Sea Conch Chicken Soup 哈密瓜海螺炖鸡汤 ($58)
No Hong Kong meal feels complete without a bowl of soup, and the Hami Melon Sea Conch Chicken Soup might just be my favourite from the menu.
Simmered for eight hours, the soup combines fresh Xinjiang Hami melon, dried sea conch, scallops, pork ribs, and ginseng.
The broth was incredibly balanced, with a gentle sweetness from the melon and an umami depth from the sea conch and scallops. The pork ribs added a richness, while the ginseng gave it an earthy, slightly bitter note that grounded the flavours.
Warming and rejuvenating, the kind of soup that feels like it’s doing your body good.
Traditional Soya Sauce Duck 古法豉油鸭 ($30 for half, $58 for whole)
This dish is inspired by Hong Kong’s famous Soya Sauce Chicken but takes it a step further with 100-day free-range duck, slow-braised for two hours.
The premium soy sauce provided a robust, savoury base, while the subtle warmth of galangal and the herbal complexity of dang gui gave it a distinct character.
The duck itself is moist and flavourful, with the braising liquid penetrating all the way through the meat.
Wok Fried Uni Mayo Prawn Balls 海胆沙律虾 ($24.80)
At first glance, the golden coating made me think of salted egg dishes, but the rich, creamy uni (sea urchin) sauce set it apart.
The prawns were large and juicy, with a crispy exterior that held up well under the sauce. The uni sauce added a luxurious, oceanic depth.
It was both decadent and satisfying, perfect for sharing with a group, though it might be difficult to stop at just one piece.
Torched Cheese Bursting Tofu 芝士爆浆小豆腐 ($10.80)
A playful reinvention of classic tofu dishes, part inspired by Agedashi Tofu.
The tofu, specially imported from China, had a slight ‘bursting’ interior, further topped with torched cheese and finished with smoky bonito flakes.
I liked how the mild flavour of the tofu allowed the savoury cheese and bonito to shine without being overpowering. Something unfamiliar yet surprisingly good for sharing.
‘Typhoon Shelter’ Style Stir Fried Crab 避风塘螃蟹 (from $9.80 per 100g)
This showstopping crab dish has roots in Hong Kong’s typhoon shelters, where fishermen created bold, garlicky meals on their boats.
The crab arrived coated in such a generous amount of crispy fried garlic. The aroma alone was enough to make my mouth water.
The garlic, fried to a golden crisp, added a wonderful crunch and nutty flavour that tied everything together. (Tip: you can use some of the fried garlic to sprinkle in your rice or congee to enhance the taste).
The crab itself was fresh and succulent with natural sweetness. It was messy to eat, but that’s part of the fun—and totally worth it.
Steamed Fish with Pickled Chilli & Kiam Chye 泡椒酸菜蒸鱼 (from $10 per 100g)
You will see a live seafood tank at Lo Hey, then ensures the freshness of the fish served here.
What you get is tender, flaky meat that retained its natural sweetness.
The addition of Teochew preserved vegetables, Guangdong-imported pickled chilli, sour plum, ginger, and leek created a tangy, savoury, and slightly spicy flavour profile.
I like the kiam chye which added a salty tang that paired beautifully with the fish.
What elevated the dish further was the addition of crackling pork lard sprinkled over the top for that added crunch.
Sauteed Watercress with Dried Shrimps 虾米炒西洋菜 ($14.80)
Served in a claypot, this dish, inspired by an old Hong Kong restaurant in Singapore, is not something you commonly find in local Chinese eateries.
The handpicked baby watercress was sautéed to retain a slight crunch, and the addition of dried shrimps brought a savoury depth that was almost addictive. Looks simple but well-executed.
Homemade Almond Paste with Sweet Potato 手工杏仁糊 ($6.80)
Unlike many almond-based desserts that rely on powders, this almond cream is made from scratch, and the effort truly shines through.
It was served warm, with soft, sweet pieces of sweet potato, gingko nuts, and chewy sago seeds, adding textural contrast to the creamy paste.
The almond paste was smooth and rich with a natural nutty sweetness – soothing like a warm hug in dessert form.
Lo Hey HK Seafood doesn’t just offer food – it provides an experience that combines authentic Hong Kong flavours with an unforgettable sense of nostalgia.
It is a place to visit not just for the food but also for the memories it helps create.
Lo Hey HK Seafood
One Holland Village #03-22/23/24, 7 Holland Village Way, Singapore 275748
WhatsApp: +65 9615 8899
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sun)
(Opening 27 Nov 2024)
* This entry is brought to you in partnership with Lo Hey HK Seafood.
