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Sammy's Kitchen
Sheung Wan Cuisines: European, ContinentalAbout
This simple and unpretentious place, recognizable by the sign in the shape of a cow outside its door, has been in business since 1970. Owner/chef Sammy Yip cooked at The Peninsula and Mandarin Oriental hotels before opening this restaurant, where he is now joined by his children in the family business. Although the reasonably priced meals are rather mediocre, the service is friendly and welcoming, and it's comforting to see a place that remains virtually unchanged over the decades in such a fast-changing environment. Two different menus are based on two different concepts. One is cheaper and quicker, available all day and offering rather plain dishes like spring chicken, lamb chops, and noodle and fried rice dishes; they're priced from HK$55 to HK$120 (US$7.15-US$16/£3.55-£7.80). In the evening, another, more expensive menu is also available (with entrees ranging from HK$100/US$13/£6.50 to HK$280/US$36/£18), served in the separate, more formal Grill Room. This menu includes fresh seafood, imported steaks, and such specialties as chicken with special pepper sauce flaming with cognac. You can bring your own bottle of wine for a HK$70 (US$9.10/£4.55) corkage fee.
