Doubling the size of its previous premises on Ship Street to 6,000 square feet, Ship Kee remains in the Wan Chai neighbourhood, now located at Hopewell Centre on Queen’s Road East.
At this new-and-improved Ship Kee, the restaurant sticks to its classic Cantonese roots, which have seen it crowned with a Bib Gourmand award by the Michelin gods for the past two years.
Keeping up with Ship Kee’s many well-loved signature dishes, including honey-glazed barbecue pork (HKD98/HKD188), deep-fried prawn toast with salted egg yolk (HKD35/pc), and Shunde-style pan-roasted three-yellow chicken (HKD158), diners have a host of new dishes to try out.
Both the Shunde-style fish maw and fish head thick soup (HKD148 pp) and pan-fried stuffed dace in supreme soy sauce (HKD148) belie their modest appearances, requiring hours of meticulous preparation.
The comforting-sounding chicken oil and pigeon claypot rice (HKD300 for 4), which must be ordered 24 hours in advance, and steamed pork patty with fresh threadfin (HKD268) are amongst the remaining newcomers we look forward to tasting.
Ship Kee also serves up a plentiful range of handmade dim sum for lunch as well as a new banquet menu (from HKD8,888 for a party of 12).
Ship Kee, 6/F, Hopewell Centre, 183 Queen’s Road East, Wan Chai, 2893 9688, WhatsApp 6620 3364, book here
