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Another satisfying dish, the Traditional Soya Sauce Duck ($30/ half portion), was a superbly savoury number—a surprisingly hearty portion for the price tag. The duck was relatively lean yet pleasantly moist and tender and flavoured well with the braising liquid. The soy sauce base prepared with galangal and dang gui was not very herbaceous, in my opinion, so it doesn’t come off as a typical herbal braised duck.
Offering elevated zi char favourites, Lo Hey HK Seafood serves quite an impressive array of dishes (even my picky family gave their stamp of approval, though begrudgingly).
We started with the Wok Fried Black Pepper Angus Beef Tenderloin with Potatoes ($36.80). Served in a sizzling hotplate, the beef chunks were really succulent. The juicy meat was not overcooked at all and was evenly coated with their house-made black pepper sauce—Savoury, aromatic and with a tinge of heat; just perfect with a steaming bowl of rice. The addition of the potatoes was a great idea as it soaked up a fair bit of flavour from the other ingredients—a unanimous hit at the table.
