The flight of the friend I was supposed to pick up at SFO was delayed on Monday. That gave me enough time to slip into newcomer, Hong Kong Hee Kee Seafood, for a late dinner in Millbrae.
This is the US outpost of a Hong Kong restaurant that specializes in typhoon shelter crab called fried crab with chili, $58, on the Millbrae menu. https://www.travelandleisure.com/trav... I almost ordered the signature dish, until I saw Mantis shrimp, $58 per pound, on offer. Consulting with my server, she suggested the Mantis shrimp since it is not available every day. An easy decision as I've not had Mantis shrimp in the two decades I've been away from Asia.
Seasoned with an addictive spicy salt that's pretty close to the typical salt and pepper prep with scallions, fresh jalapeño chile slices, but with more fried garlic. Though I had remembered how much I enjoy these creatures, my memory had grown dim on how much work they are to eat. I was actually worried that I would not finish in time to meet my friend's flight! The flesh does not pull clean from the shells, so I had to nibble on them and try to peel back the prickly shells very carefully. I'd order these again, but when I'm with other people, as I probably only want two or three pieces. I scooped up the tasty seasoning crumbs, scallions and chiles to flavor the bowl of white jook.
This restaurant has only been open a few months and has taken quite a drubbing on y3lp and FB due to the alleged owner's politics. I would certainly return for a more extensive meal.
Hong Kong Hee Kee Seafood Restaurant
195 S El Camino Real
Invite a friend to chime in on this discussion.Email a Friend
by David Watsky | Nearly 200 items personally accrued by the late Anthony Bourdain will go to auction next month including...
by David Watsky | School lunches for young ones can start to feel like mission impossible after a while. On the one...
by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.