Andy’s Seafood Sau Kee

DO NOT GO HERE. The wait staff is so bad they don’t even give you napkins, and if you ask, you finally get wet wipes. Even if you don’t ask for it they give you rice, and then charge you for it even if you didn’t want it. A pot of tea, which is already on the table, and is standard in every single Chinese restaurant, you get charged for that. They put in a tip for the waiters without your asking, especially since the service is HORRIBLE.
The food was awful. The only reason they can exist is because so many tourists come to the island. They are racist and target non-​Chinese for jacked up prices, because the Chinese would bite their heads off. NEVER GO HERE. EVER.

This place was simply disgusting. We ordered some fish, rice and tofu, we couldn’t eat any of it. In addition to that, the meal was clearly overpriced. Don’t go there. NEVER.

Seriously expensive. Hard sell from the moment you walk in — and we fell right into the fisherman’s net! Ate a ton and left with a much lighter wallet. I agree with Mark H. re: tourist trap. In fairness, the fish was fresh … but overpriced. The view exquisite. VERY overpriced …

Went here for a lunch with a mate whom lives in HK and he has been here before.
Let’s just say this is a tourist trap and they rip you blind! We have 5 dishes of which 1 was rice and 1 was Vege and the bill come to over $ 300USD! Over $ 100USD per person for some scallops and shrimp.
They wanted $ 280USD for a steamed fish! In central you can get for like $ 35-​$ 40!
Do you self a favour and haggle the price or eat else where seafood is everywhere in HK.

On the positive side the food was fine. BUT. Andy’s seafood or Sau Kee Restaurant swindles tourists. We ate there on 22 November 2014.
This is our story to let all other people be aware that this place are thieves and robbers. We ate coral crab and prawns. Before we started the waiter stated that the coral crab was hk$ 400 /​kilogram. We agreed to this. When the two small crabs were weighed the scale swung wildly not stopping before the waiter took the crabs off the scale and asked how we wanted each crab cooked. Each crab was cooked differently. We have regularly eaten crabs for over 20 years. When we got the bill it showed hk$ 700 and hk$ 200 for the minimum amount of prawns. We saw the size of claws and main shell. The total of these crabs would have weighed 1.7 lbs definitely not 1.7 kg. because the crabs were already cooked we were stuck with paying the bill. Total bill of hk$ 900 I thought. BUT to add insult to injury they added a service charge of 10% making a total of and I kid you not hk$ 1003.
Even a primary school child can work out 10% of 900 is 90 so the bill should have come to hk$ 990 not hk$ 1003.
I paid but this is the first of many web reviews I will make on Andy’s seafood.
Buyer beware. If you go there you have been warned.
Personally, I would eat somewhere else.

Andy’s Seafood or Sau Kee Restaurant is on Lamma Island, just along the main strip from Yung Shue Wan ferry pier.
It’s a pretty standard affair in terms of island seafood restaurants. It has an inside area which is never occupied and is made a sickly green with strip lighting. It has an outside area, right on the water’s edge, which is always used, and offers spectacular views across the harbour typhoon shelter (once you get past the fake flowered window boxes).
The food is also quite typical of these restaurants, and neither better nor worse than any other. The clams in black bean are tasty, the scallops in asparagus are large and well cooked, the salt and pepper squid is nicely seasoned but could do with a few extra minutes in the fryer. Do you see what I mean, fairly standard fodder.
There is an edge that I like about Andy’s though. The staff are all speak really good English, which I find surprising. In fact, don’t even think about asking for a diet Coke in Canto, just ask for it in English (but with a affected HK accent) and you should be OK.
Look, these places all start to blur into one, with no real winners, and no real losers. However, I come here as it was recommended to me by a buddy who lives on Lamma. And by the sheer virtue of having a named place, that wouldn’t blow me away, but I could trust, makes it easier to cut through the crowd of other restaurants and come straight here.
Oh, and don’t forget my two rules of local HK dining; first, rinse your cutlery in hot tea, and second, don’t ever look inside the kitchen.