Hong Kong Michelin Bib Gourmand Restaurant SHIP KEE Presents a Delightful Selection of Crowd-Pleasing Comfort Dishes for Winter

(8 November 2024 – Hong Kong) Since relocating to Hopewell Centre in September 2024, Michelin Bib Gourmand restaurant SHIP KEE has received enthusiastic appreciation from its patrons. This winter, the culinary team is excited to unveil a selection of heart-warming new dishes to enhance its already popular menu, perfect for all kinds of celebratory or social gatherings.

Available until 20 December 2024, these dishes are crafted with carefully chosen ingredients as the team refines traditional Cantonese recipes with a whimsical touch, capturing the essence of the season while reflecting the restaurant's commitment to culinary excellence and tradition.

Hairy crab lovers will appreciate Hand-Shredded Crab Meat and Roe with Tofu (HK$288) – this dish features over three taels of roe and crab meat, sourced from 2 to 3 whole hairy crabs, with the culinary team artfully de-shelling and extracting the notoriously fiddly roe and crab meat. The combination of crab vinegar, ginger, and a house-made broth prepared with crab meat delivers rich umami flavours, while the addition of tofu creates a delightful contrast of textures.

A trio of casseroles promises to satisfy cravings on cooler days – warming, soothing and comforting. A classic winter must-have is Braised Mutton Stew with Bean Curd Sheets (HK$588), featuring tender cuts of goat from Shandong – renowned as one of the best breeds for cooking. Slow-cooked for half an hour with red bean curd sauce, chu hou sauce, and fermented bean curd, the meat achieves a perfect balance of chewiness and tenderness, complemented by fried bean curd sticks, winter bamboo shoots, Chinese shiitake mushrooms and water chestnuts. This hearty, warming dish is ideal for sharing.

Also featured is Steamed Pork and Taro Pot with Fermented Bean Curd (HK$188), starring the nutty taro from Thailand, which adds a natural sweetness to the pork. After steaming the marinated pork and taro for an impressive two hours, red fermented bean curd is added with shallots and garlic to create a savoury sauce, resulting in a comforting and deeply flavourful dish.

For a spicy kick, Poached Spicy Fish Head Pot with Shiso (HK$228) presents a delightful blend of flavours. The culinary team first marinates the fish head in fresh shiso and Hunan chilli peppers, then deep-fries it before braising with aromatic garlic – to deliver a fragrant and spicy experience that warms the soul during the winter months.

Stir-fried Preserved Meat with Rice Cakes (HK$138) offers a creative twist by pairing preserved meat with Korean rice cakes. This unique combination provides a delightful mouthfeel, as the chewy rice cakes absorb the savoury flavours of the meat, enhancing their taste and creating a truly satisfying experience.

Carnivores will delight in Pan-Fried Beef Short Ribs with Black Pepper (HK$228). Angus Beef is pan-fried until golden brown, then simmered with butter, black pepper, celery, onion and carrots for 3 hours, infusing the meat with robust flavours. Its presentation as a long beef rib bone ensures this dish is a true showstopper at the table.

Steamed Pork Belly with Tai O Shrimp Paste and Dried Shrimp (HK$168) combines the rich flavours of locally sourced Tai O shrimp paste and dried shrimp, creating a satisfying yet harmonious blend of tastes. In contrast, Stir-Fried Pork Belly with Eggs and Shredded Turnip (HK$168, pictured left) has slightly spicy flavour profile inspired by the chef's home recipe. Cooked with shredded fried egg omelette and radish, the pork belly is infused with the rich flavours of the dish, enhanced by dried shrimp paste and facing heaven pepper. Fragrant and flavourful, it is an ideal indulgence for the winter season.

From late October to February, threadfin is at its fattiest, with a buttery soft and sweet flake. SHIP KEE’s culinary team presents Salt-Baked Threadfin (HK$328), which is marinated, then coated and baked in salt, and served with a splash of wine. This dish offers a unique and playful experience, as guests use a hammer to break the crust, revealing the fresh, aromatic fish within.

A duo of rice dishes includes the made-to-order Stir-Fried Preserved Pork Belly with Glutinous Rice (HK$168), a winter classic that showcases glutinous rice soaked overnight for optimal texture. This dish combines preserved pork belly, which adds a hint of sweetness, with dried shrimp that contributes a distinct umami flavour and texture to the rice. In addition, Steamed Rice with Garlic Prawns and Grouper Belly Fillets (HK$368, pictured left) features fresh tiger prawns and grouper belly fillets hand-picked daily by the chef. The rice is fried with garlic and egg whites before being steamed with lotus leaves, imparting a delicate aroma that elevates this comforting dish.

Alongside the new winter offerings, SHIP KEE also recommends signature dishes that embody the warmth and richness of winter dining. Braised Eel with Layered Tofu and Pork Belly (HK$788; 48-hour advance order required) is a standout dish that showcases the tender, springy meat of Thailand’s giant eel, complemented with homemade roasted pork belly. The eel is expertly deep-fried and then braised alongside tofu sheets, creating a heavenly savoury experience. Freshly prepared upon ordering, it guarantees exceptional quality and freshness.

Shunde-style Pan-roasted Three Yellow Chicken (HK$158) is a crowd favourite, celebrated for its enticing aroma and rich flavours. Beautifully presented on a golden plate, this traditional dish features a unique twist from the classic recipe with the addition of dried shrimp, which enriches the overall taste profile and captures the essence of comfort.

Since SHIP KEE first opened in its original location in Ship Street, Wan Chai, Double-boiled Pork Tripe Stuffed with Whole Chicken and Peppercorns (HK$688 for 6 people, HK$1,288 for 12 people; 24-hour advance order required; pictured left) has been a signature dish, delivering a robust peppery flavour and a rich soup base infused with traditional Chinese medicinal herbs. Sizzling Giant Garoupa’s Stomach in Claypot (HK$188; limited availability) showcases the chef’s creativity and skill, featuring giant garoupa stomach – a delicacy in limited supply – in a mildly spicy dish, prepared to order for a fresh and flavourful experience.

For those looking to indulge in authentic Cantonese flavours, Five-spice Beef Offal in Claypot (HK$238) is a refined take on a classic hawker-style dish that showcases the rich culinary heritage of the region. Featuring beef entrails such as small and large intestines and lungs, the dish delivers a juicy and indulgent taste that will satisfy any palate, making it a standout choice for lovers of rich and delectable cuisine.

Spanning over 6,000 sq. ft, SHIP KEE’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. Seating 240 people and with 7 private rooms, it is an ideal venue for weddings and joyful celebrations.

SHIP KEE is 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/.

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