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Michelin Bib Gourmand Restaurant SHIP KEE Relocates to Spacious New Home at Hopewell Centre Continuing Tradition of Glorious Handcrafted Cantonese Classics

SHIP KEE: An Immersion in Hong Kong’s Neighbourhood Dining Culture and China’s Maritime Heritage

Hong Kong – Michelin Bib Gourmand restaurant SHIP KEE, cherished for its wholesome Cantonese heritage cuisine since launching at Ship Street in November 2021, has landed at a spacious new nautical-inspired location in the Hopewell Centre, Wan Chai, and celebrates with newly created handcrafted dishes that pay tribute to China’s remarkable seafaring culture of yonder years.

Michelin Bib Gourmand Restaurant SHIP KEE

Spanning over 6,000 sq. ft – double the size of the previous location – the new premises provide a relaxed setting for convivial gatherings and hearty, authentic comfort dishes. Featuring warmly lit interiors that evoke nostalgia, seating 240 people and with 7 private rooms, it is an ideal venue for weddings and joyful celebrations.

SHIP KEE’s culinary team, which has guided the restaurant to Michelin Bib Gourmand recognition in 2023 and 2024, continues to celebrate its roots in its expansive new home. Committed to time-honoured techniques, they present a lavish collection of classic homemade dishes, premium dried seafood, wok-fried delicacies, charcoal-grilled delights and dim sum favourites. The menu showcases the authentic flavours of classic Cantonese cuisine, ensuring that beloved recipes remain at the heart of the dining experience.

As SHIP KEE sails to the Hopewell Centre, the Epicurean Group has unveiled an exciting new Peking restaurant, Sun Moon Place, at the former Ship Street location, offering affordable, convivial dining with classic Peking dishes and nostalgic charm.

SHIP KEE Joyfully Downs Anchor with Timeless New A La Carte Creations

Among the highlights of SHIP KEE’s expansive new home is the must-try Shunde-style Fish Maw & Fish Head Thick Soup (HK$148 per person, prepared for a minimum of 4 diners), a Pearl River Delta speciality made possible by the formidable skills of the kitchen team. Once the fish has been carefully steamed and deboned, only the meat from the head is used in a smooth, silky and flavourful broth shining with the umami goodness of fish collagen and skin.

Another Shunde signature, Pan-fried Stuffed Dace in Supreme Soy Sauce (HK$198), similarly requires painstaking preparation and showcases the chefs’ expertise. In this double-texture delight, the whole fish is deboned then stuffed with fish meat before being pan-fried for a chewy, succulent interior and a crunchy exterior.Chicken Oil & Pigeon Claypot Rice (HK$300 for 4 people; 24-hour advance order required, pictured left), featuring tender pigeon and aromatic rice cooked to perfection with rich chicken oil, ideal for sharing. Another exceptional option is the Wine-flavoured Pan-fried Chicken in Claypot (HK$228), showcasing the softest, most savoury chicken, achieved through precise pan-frying and prolong marinating in a secret recipe of spices and Erguotou (second distillation baiju) from Guizhou.

The intoxicating garlicky chilli essence and wok-fried crispiness of Hong Kong typhoon-shelter-style cooking is elevated to another dimension in the hearty Typhoon Shelter-style Fried Prawns with Longjing Tea Leaves, Bell Peppers and Celery (HK$275). The inventive addition of Hangzhou’s pan-roasted ‘Dragon Well’ tea enhances both its fragrance and flavour.

Conjuring sentimental memories of family time at home, the satisfying Steamed Pork Patty with Fresh Threadfin (HK$268) sees the unassuming local fish – whose rich fat and plump, flaky meat bring pleasure to the palate – paired with juicy pork meat in freshly made patties.Chaoshan Seafood Claypot Congee (HK$688; 24-hour advance order required) is a decadent and heart-warming communal dish. The Chiu Chow delicacy develops an exquisite umami through slow-cooking various fruits of the sea, including crab, shrimp, clams and squid. Fragrant premium long-grain rice from Thailand and fish broth boost the rich aromas and flavours.

Artfully Crafted Signatures Buoy Menu of Authentic Treasures

To begin their culinary journey, diners can choose from crowd-pleasing appetisers such as Deep-fried Prawn Toast with Salted Egg Yolk (HK$35 per piece, 4-piece minimum order), Salt & Pepper Pork Trotter Bites (HK$148) and Typhoon Shelter-style Deep-fried Eggplant with Prawn Mousse (HK$68), or indulge in the nourishing Double-boiled Sea Conch and Fish Maw Soup with Melon & Pork (HK$728 for 6 people, HK$1,388 for 12 people; 24-hour advance order required).

SHIP KEE’s celebrated Honey Glazed Barbecued Pork (HK$98 for 6 pieces; HK$188 for 12 pieces) is an unmissable roasted indulgence, with more than 30,000 orders placed since the restaurant first opened its doors. The chef uses only premium cuts of pork shoulder to achieve the balanced ratio of meat and fat required for succulent texture and intense smoky flavours of the best Chinese barbecued pork.Another handcrafted Cantonese dish prepared with love and care is Double-boiled Pork Tripe Stuffed with Whole Chicken Filled with Bird’s Nest (market price; 48-hour advance order required). Extreme diligence goes into every step of this multi-layered indulgence popular in the 1940s – an entire chicken stuffed with precious swallow nest and wrapped in pork tripe is boiled slowly in a broth that develops unmatched clarity and sweetness. The tripe opens to reveal a complex, meaty delicacy that few kitchens today dare to attempt.Chicken Oil & Huadiao Wine Steamed Flower Crab with Inaniwa Udon (market price; 24-hour advance order required) is both a comforting noodle dish and a refined dining experience. The savoury delights of whole crab doused in chicken fat and premium Shaoxing wine unite in a harmony of cleansing and concentrated flavours, their umami essence infusing every supple strand of Inaniwa’s famed thinner udon.A legendary dish from the Shunde region demonstrates the kitchen’s mastery of Cantonese techniques. Shunde-style Braised Goose with Taro (HK$788; 24-hour advance order required) is first pan-fried for a crisp golden exterior before braising for fall-off-the-bone, melt-in-the-mouth tenderness. The bird is braised with chu-hou and seafood paste, crowned with the chef’s glossy, umami-forward homemade sauce, and completed with rich, buttery taro.

SHIP KEE’s menu culminates in a parade of nostalgic signature Cantonese desserts. Sweet Almond Soup with Egg White (HK$42 per person), Coconut Split Pea Puddings (HK$42), Black Sesame Rolls (HK$42), Steamed Red Dates Cake (HK$45), and Deep-Fried Dough Twists with Syrup (HK$48) are joined by Steamed Bun with Lotus Seed Paste & Salted Egg Yolk (HK$20 per piece, 2-piece minimum order) and Steamed Cantonese Sponge Cake (HK$38) in a homage to the sweet tastes of home. Luscious Double-boiled Bird’s Nest in Almond Milk (HK$388 per person) will appeal to those wishing to boost their health while enjoying the finer tastes in life.

Other main-course recommendations include Shunde-style Pan-roasted Three Yellow Chicken (HK$158), Pork Brisket & Small Intestines Casserole with Mustard Greens & Peppercorn (HK$238), and Crispy Skin Fried Chicken (HK$698; 24-hour advance order required; pictured left). Seafood lovers will appreciate Braised Eel with Layered Tofu & Pork Belly (HK$788; 48-hour advance order required) and Braised Sea Cucumber & Pomelo Pith in Abalone Sauce (HK$288 per person), while Stir-Fried Rice Vermicelli with Prawns (HK$148) provide a delightful savoury conclusion to the meal.

Delightful Lunchtimes with Traditional Dim Sum Showcasing Intricate Culinary Skills

Relaxed lunchtimes are fuelled by a plentiful selection of dim sum, all lovingly handmade and fresh from the kitchen. Tradition is the watchword spanning dumplings, rice rolls, buns and more, with chef’s recommendations including Steamed Shrimp Dumplings (HK$48 for 4 pieces), Deep-fried Taro Dumplings (HK$45 for 3 pieces) and Pan-fried Turnip Cake with Minced Prawn (HK$48 for 3 pieces), as well as Baked Pineapple Buns Filled with Barbecued Pork (HK$45 for 3 pieces).

Sumptuous Banquets Inspired by the Golden Era of Cantonese Dining

SHIP KEE’s new Banquet Menu comprises 3 deluxe sets (starting from HK$8,888 for a party of 12) replete with trusted handcrafted signatures and enticing creations that epitomise the timeless flavours of Cantonese cuisine and the rich traditions of China’s maritime heritage.

The restaurant’s heritage of community bonding is symbolised by its striking centrepiece – a meticulously crafted model of a traditional wooden “blessing ship”. Echoing the grand vessels of China’s Ming Dynasty sea expeditions, it whisks diners back to an age of glory and discovery. In an artistic extension of this spirit, a vibrant calligraphy art wall at the entrance showcases the Chinese characters for “ship” in various styles, inviting exploration of a rich cultural journey.

SHIP KEE is now located at 6/F, Hopewell Centre,183 Queen’s Road East, Wan Chai, Hong Kong. It opens daily from 11 a.m. to 3:45 p.m. and 6 p.m. to 11 p.m.

For reservations or enquiries, please visit book.bistrochat.com/shipkee, call (852) 2893-9688, WhatsApp (852) 6620-3364 or email info@shipkee.hk. For more information, please visit www.epicurean.com.hk/restaurant/ship-kee/.

Like and connect with SHIP KEE on:

Facebook – www.facebook.com/shipkeehk/
Instagram – www.instagram.com/shipkeehk/

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Michelin Bib Gourmand Restaurant SHIP KEE Relocates to Spacious New Home at Hopewell Centre Continuing Tradition of Glorious Handcrafted Cantonese Classics
Melo Villareal
Out of Town Blog