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A year young, Hey Kee (嘻記) throws open its doors with a smile and a feast. The room hums. Steam rises. The chopsticks wait.

Our chefs just came back from Guangzhou and Shunde. They chased morning markets, tasted street broths, and learned from old hands. Now they bring back 10 new dishes with a bright, modern touch.

Think silky fish bathed in ginger heat. Crisp duck with a glossy citrus glaze. Lotus roots that snap, then melt. Rice that smells like home.

Each plate honors Cantonese soul, yet feels fresh and light. It’s comfort with a spark. Familiar, but new. Food that lifts the day.

To celebrate, 9 of these new stars are half price from 25 to 27 March 2025. Lunch and dinner, both welcome.

Bring a friend. Share more. Try the lot.

Come taste our first year, and the many to come. Your table is ready at Hey Kee.

The meal began with a little drama on a plate. Lychee Prawn Balls, six for $16.80, set the tone.

Golden shells crackle, giving way to springy prawn and a hint of lychee sweet. The first bite feels bright and new.

Then comes the twist: two tiny pipettes, one Worcestershire, one Smoked Chilli. It looks playful, almost like a secret just for you.

A gentle squeeze wakes the bite — tangy depth from the first, soft smoke and slow heat from the second. Flavor rises, then lingers.

Sweet, salt, crunch, and warmth meet, and you can’t help reaching for another. It’s a small moment, but it feels special.

This is a classic, reinvented with a simple ritual. Start here, share a plate, and let the night gather around that first, perfect crunch.

One year in, Hey Kee (嘻記) turns a page. The team came home from Guangzhou and Shunde with full hearts, bright notes, and fresh ideas.

They brought back stories of steaming alleys, quiet teahouses, and chefs who cook by feel. Out of that journey came 10 new dishes that honor the old, then dance into the new.

Think silk-smooth soups, wok-kissed greens, and seafood with a clean snap. Spice that whispers. Smoke that lingers. Comfort you can taste.

It is Cantonese at its core, but lighter, brighter, and made for today. Plates built to share, crafted with care, and meant to be remembered.

To celebrate, nine of these dishes are 50% off from 25–27 March 2025, for lunch and dinner. Three days only.

Bring a friend. Try something bold. Make it your new favorite.

Book your table now, and let Hey Kee mark the moment with you.

The night began with a little dare: Lychee Prawn Balls, $16.80 for 6. One bite, and the table went quiet.

Each ball was crisp on the edge, soft at the core, with sweet lychee tucked into juicy prawn. It felt bright, bold, and a little lush.

Then came the fun part. Two tiny pipettes waited on the side, one with Worcestershire, one with smoked chili. A squeeze here, a drop there, and the flavors bloomed — tangy, deep, and just a hush of heat.

It’s a classic, but playful. You get to tune each bite to your mood.

Perfect to share, easy to love, and a strong start to the night. Try it first, and let the rest of the meal chase that high.

You hear it before you taste it. A soft rush of warm air, a hush in the room, and then the prawns arrive like a secret shared.

These are the “Hair Dryer” White Pepper Jumbo Prawns ($42.80). River-fresh, thick with sweet meat, kissed with Sarawak white pepper and a pinch of salt. Nothing else. Nothing to hide.

A classic Cantonese touch guides every step. The final flourish is the hair dryer — used just before they reach your table — to lock in a golden, crackling coat while the center stays soft and lush.

You bite in. The shell shatters. The prawn floods your senses: heat, perfume, and a clean ocean note that lingers.

It feels playful. It feels luxe. It feels like a story you’ll tell.

Order it when you want to feel a little bold. Share it when you want your table to light up.

The first bite stops time. Silk, shine, and a slow, deep warmth.

This is Braised Pork Trotters with Golden Oysters, $36.80. A dish that feels like a hug at the table.

The skin is tender and lush. It wobbles with rich collagen and melts as you chew.

The sauce is glossy and dark. Think soy, ginger, and a breath of star anise, cooked low and slow till it clings.

Then the oysters land. Golden, plump, and sweet-briny, they pour a deep, savory note into every morsel.

You taste comfort, but also joy. A feast to share, yet perfect for a quiet night of care.

If you crave food that nourishes and delights, this is it. A rare pairing, a heritage touch, and a finish you will remember.

Fire danced at our table, and the room went quiet.

The Flambé Angus Beef with Whisky ($46.80) arrived as thick, marbled cubes, gleaming in a rich, glossy sauce. You hear the hiss. You feel the heat.

The chef sears the beef to a dark crust, then tips in high-proof whisky. Amber flames rise, kissed with oak and smoke. It smells like a warm night by a fire.

Each bite is tender, juicy, and bold. Sweet edges, a touch of char, and butter-soft meat that melts on the tongue.

It’s not just dinner. It’s a moment you’ll replay and share.

This is the showstopper you order to mark the night. Premium Angus, cooked tableside, turned into pure theatre and comfort in one plate. Treat yourself to the kind of meal that makes an evening feel special.

Meet your new quiet luxury. Our Braised Homemade Tofu with Crab Roe glows on the plate and melts on the tongue.

We make the tofu fresh each day. It’s silky inside, with a light golden edge from a slow, gentle braise. One bite and it sighs.

Then comes the crown. A warm veil of rich crab roe sauce, glossy and smooth, with sweet flakes of crab that shimmer through each spoonful.

The flavors are clean and deep. Sweet tofu. Briny roe. Pure comfort, yet dressed for a night out.

It feels like a small celebration, even on a weekday. Easy to love. Hard to forget.

Treat yourself to this little moment of calm for $24.80. Come hungry, leave glowing.

First sip, and time slows. Warm steam rises, soft and sweet, like a memory you can taste.

We simmer our Nostalgic Simmered Tiger Grouper Fish Soup ($98) the old way. Firm, collagen-rich grouper is double-boiled with its bones and skin, so every drop holds depth, glow, and quiet strength.

Cabbage melts into silk. Tofu turns tender. Tomatoes add a bright lift, while wolfberries lend a gentle, honeyed note.

The broth is clean, rich, and soothing. It feels like care in a bowl.

Come when you crave comfort that still feels luxe. Treat yourself to a soup that warms your core and lights your skin from within. Take a seat, breathe in, and taste what slow craft can do.

Meet your new craving: the Steamed Roe Crab with Glutinous Rice ($138). The lid lifts. Warm steam rises. Your night begins.

A whole crab sits on a bed of soft, glossy grains. It was steamed in a bamboo basket, so every bite smells clean and warm, like a calm sea.

The rice drinks in the crab’s rich juices. It tastes buttery, a little sweet, and deeply ocean fresh. Each spoonful feels like a small gift.

Crack the shell and find tender meat and bright, lush roe. It melts, then lingers. Simple. Pure. Lux.

This is a showpiece and a comfort dish in one. It turns dinner into a small ritual, and a table into a memory.

Treat yourself, or share it. When you want one dish to say it all, this is the one.

Dessert stole the show.

We ended with the Glutinous Rice Cake with Brown Sugar, $8.80 for five.

Each piece arrives hot and golden, edges crisp, scent of warm sugar in the air.

Break it open and the center stretches like mochi, soft and bouncy.

The brown sugar melts into a thin, glossy coat that crackles, sweet but not heavy.

It feels indulgent yet light, never greasy, the kind you keep reaching for.

Five pieces mean you can share, or guard them and pair with tea for a quiet win.

If you try one new dessert, make it this — simple, soulful, and wildly moreish.

Step into Hey Kee (嘻記) and feel the buzz. Classic Cantonese, made fresh and bold, with a gleam of fire and finesse.

The Hair Dryer White Pepper Jumbo Prawns crackle with heat and perfume. Sweet flesh, a peppery snap, a touch of smoke. The Flambé Angus Beef with Whisky steals the room, rich and tender, lit tableside for a moment you will remember.

Sea lovers, the Steamed Roe Crab with Glutinous Rice is your treasure. Sticky grains soaked in crab essence, bright and briny, built for slow bites and happy silence.

Come hungry, bring a friend, and taste something new. From 25 to 27 March 2025, the anniversary menu shines — with a limited-time 50% off that makes trying it all even sweeter.

Hey Kee (嘻記)

102 Guillemard Road, #01-01

Singapore 399719

(Previously the Singapore Badminton Hall)

Phone: +65 6514 1588

Find us on: Facebook | Instagram

Closest MRT stations: Kallang (EW Line); Paya Lebar (CC, NE Line)

Business hours:

– Daily: 11:30am–3:00pm, 5:30pm–10:30pm

How to get here:

Option 1 – via Paya Lebar MRT

– Alight at Paya Lebar MRT and exit via Exit B.

– Head to the bus stop at Paya Lebar MRT (Stop ID 81111).

– Board bus 70 and ride for 4 stops.

– Continue straight along Guillemard Road to the destination.

– Total travel time: approximately 12 minutes. [Map]

Option 2 – via Kallang MRT

– Alight at Kallang MRT and take Exit A.

– Proceed to the bus stop at Kallang MRT (Stop ID 80031).

– Take bus 70 or 197 for 5 stops.

– Walk to the junction of Geylang Lorong 20 and Guillemard Road, cross the road, and continue to the destination.

– Total travel time: approximately 12 minutes. [Map]

  • Limited Information: Most establishments appear to be dine-in focused
  • Takeaway Available: Several hawker stalls and coffee shops
  • No Delivery Mentioned: For most locations

Tourist Accessibility:

  • Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
  • Moderate Accessibility: Most hawker centres and established restaurants
  • Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

  • Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
  • Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
  • Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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