船記

Been wanting to visit Ship Kee for a long time, especially since it earned the Michelin Bib Gourmand award for two consecutive years. Unfortunately, our first visit left us with a disappointing impression..We had made a reservation for a Sunday evening and arrived early, among the first diners. Despite plenty of empty tables, the manager led us to a table right next to the toilet. We declined, and they moved us to another table that was uncomfortably close to others. When we politely asked for a more spacious area, the staff, with a rather rude attitude, said all tables were booked, even though we had also made a reservation..To be fair, the food was of good quality and value. Their signature pork lung soup with almond juice and fish maw was truly outstanding. It’s creamy, rich, and aromatic. I was especially surprised by how thick and well-prepared the fish maw was at this price point. The cod fish with eggplant in XO sauce was flavourful and well-executed, and the three-yellow chicken was smooth and rich in taste. Other dishes were above average..For dessert, the sweet almond tea was packed with strong almond flavour. Though it took a while to arrive, it was definitely worth the wait..Overall, despite the underwhelming service, I wouldn’t mind coming back for a casual dinner once in a while.🥂Marinated Pig Trotters in Lo Sui Sauce $98🥂Double-boiled Pork Lung Soup with Fish Maw in Almond Milk $528/4 person🥂Shunde-style Pan-roasted Three Yellow Chicken $158🥂Cod Fish with Eggplant in XO Sauce $208🥂Braised Tofu Sheet Parcel with Sliced Abalone & Tofu $168🥂Chacha🥂Sweet Almond Tea with Egg White $45.Overall rating: 7/10…查看更多

On the eve of Easter holidays, we come to Wanchai to take a look at the big Japanese furniture retailer Nitori, and decide to go for dinner at Ship Kee. We go around in the mall a bit before finding out the restaurant is located at 6/F of the original Hopewell Centre.The restaurant is very popular, and not before long we can see all the tables occupied. The décor and setting are quite standard, brightly lit, with round tables close to each other. There are also VIP rooms on one side for those who want more privacy.We start with Ship Kee’s Honey Glazed Barbecued Pork 船記叉燒皇 ($98). Signature of the restaurant, the char siu has been glazed beautifully, with some slight charred on the side, the pork thick in the cut but very tender and juicy, having the right balance of fat and lean meat. The marinate is very well done with rich flavours but not overly salty. One of the best char siu I have tried.Next, we have Deep-fried Frog Legs in Spiced Salt 椒鹽田雞腿 ($88). The portion is quite big with many pieces of large tender frog legs. The batter is nicely done, thin and crisp, not feeling greasy or oily. The spiced salt is delicious and adds to the taste but it can make you quite thirsty. Good dish to go with some icy beer.We then have Double-boiled Pork Lung Soup with Fish Maw in Almond Milk 船記頂肺湯 ($288 for two). Another of the signature, the pork lung is cleaned well and without any weird taste, while the almond soup is delicious. The fish maw is of good quality too, large and thick in size. Nicely done and another recommendation.The last dish we have is Braised Assorted Seafood & Tofu in Chili Sauce 香辣海皇一品煲 ($228). Served in sizzling clay pot, there are plenty of seafood, including prawn, scallop, large grouper fillet, and sea cucumber intestines, but I think the tofu actually are the better of the lot, absorbing the flavours and silky soft. The chili sauce can be a bit spicier however.Service is good, with the staff friendly and offers us complimentary dessert in the end, though it is quite watery and not having much flavours. The bill on the night is $827 which are reasonable in price. It will be good to try some of their other signature dishes next time, but probably will need to arrange a larger group to do that.…查看更多

開張咁耐都未有機會幫襯，今日趁住約咗阿媽，阿妹，一齊嚟試吓！合和酒店開張之後停車場路線變得很混亂，一時間有點蕩失路，去到最後都決定泊返響原有舊的圓形泊車區。午市飲茶，還是一早訂位。12點已經來到，當時都未係太多人，不過轉頭就坐滿晒啦。都係食點心，當然另外再加多一個招牌的叉燒果然沒有失望。蒸點熱辣辣 ，炸點不油膩。叉燒果然名不虛傳，香口鬆軟。服務很快手，職員很友善。人手比例算不錯了，通常好快搵到人幫手。阿媽好開心，下次話帶朋友上嚟食晚飯。…查看更多

上個星期三，同朋友去灣仔合和中心6樓嘅船記酒樓食午餐，第一次嚟梗係要試吓佢嘅米芝蓮推介叉燒，價錢唔算貴，$98，好厚嘅六件叉燒，肥瘦適中，調味好，小小燶邊．美味之選；點心價錢相對就比較貴啦，平均都要$50上下，我哋食咗龍蝦湯鮮竹卷，鮮蝦腸粉，北菇棉花雞，桂花炒米粉，其實每樣都幾好嘅，唔可以話好特別地好，但係都係水準以上，所以食物拉勻嚟計就合乎水準，合格再好一啲。服務上面就真係冇得彈，夥計非常友善＇反應快，有禮貌，盡量都滿足到大家嘅要求，而且仲會為你諗多一步，又唔趕客，我哋嗰日比較有時間，就坐到成三點先走，因為中間冇落場嘅時間，所以仲有好多枱人都坐喺度，慢慢嘆茶，夥計亦都好有禮貌，仲會同大家講，唔好急慢慢坐，我哋一路都開嘅，所以佢雖然冇下午茶時間，但係都依然好多人坐喺度，嗰種招呼嘅好態度，而家喺香港有時都好難搵到，所以我覺得佢嘅食物係值得再嚟一次，而服務嘅態度更加係要俾個like！…查看更多

🐑順德銅盤三黃雞，將沙薑切幼粒，加上洋蔥、香芹、薑片，將雞件用銅盤裝起，包上錫紙焗。雞肉都焗得幾嫩滑，但以順德銅盤焗雞嚟講，其實唔應該有咁多汁水，呢個似蒸雞，多過似焗雞，但味道係調教得幾好嘅🐑避風塘百花釀茄子，蝦膠大大嚿，避風塘蒜蓉椒鹽夠惹味，重點係，有成6嚿釀茄子，都只係賣$68，唔會有投訴🐑鮮馬友蒸肉餅，原條新蒸馬友，目測可能都有14両重，舖喺肉餅面清蒸，馬友肉質細嫩肥美豐膄，嗜魚人士皆不能抗拒也；肉餅薄薄一層，盡吸魚油精華，搭配得宜。🐑貴妃炒飯，蛋香、蔥香、飯香基本香味足，可惜飯炒得未夠爽身，大可以喺鑊焫多一分鐘，焫走埋剩餘喺飯嘅水氣，咁就為之Very Good喇…查看更多

今日公司部門活動，之後book左呢間食晏，包左幾圍枱，所以無食佢啲點心。但體驗好差！ 食物亦令人失望！啲職員服務態度好有問題1️⃣冇比利是佢嘅枱，佢哋就唔分餸2️⃣行路*上菜不停撞到我地背脊 及 我地張凳完全唔會講唔好意思3️⃣收碟+收碗隻時手撞開你，同埋好粗魯地推開你枱上嘅碗碟，令我地以為自己去咗咩咩大酒樓4️⃣我哋問佢有冇袋幫我哋笠住啲褸，如果冇其實可以禮貌地回答，但啲職員係好粗魯地答「我哋冇呢啲嘢㗎‼️‼️」 5️⃣唔問我哋仲食唔食，就收走餸菜，換上新的。 唔明何來米芝蓮推介？！ 一開始嘅乳豬還好雞油花雕蒸中蝦配稻庭烏冬 - 勁怪！蒸魚 - 肉係鞋嘅之後嘅已經唔好食到唔想再影 …查看更多

天氣凍凍地，嚟到船記梗係要叫燉湯滋補一下。呢款淮山杞子三寶燉螺頭湯，材料唔嘢少，除咗螺頭之外，仲有雞肉鴨肉豬肉一齊燉，啖湯想唔鮮甜都好難。船記叉燒皇賣相吸引，咬落滿口油香，軟硬適中，可惜只得六件，如果再多兩三件就好喇。雞油花雕蒸中蝦，配上一份烏冬，擺埋一齊好有睇頭。 蝦肉沾雞油汁入口好香酒味，烏冬Q得嚟好滑。上湯蒜子浸豆苗翠綠鮮嫩。蛋白杏仁茶，好香杏仁味，夠熱夠滑又唔太甜，好好味！服務好，上菜快，環境潔靜光猛。…查看更多

菜單上有好多吸引嘅選擇。首先試咗淮山杞子三寶燉螺頭湯，碗湯分咗四碗，湯料成座山咁多，裡面有淮山、枸杞、螺頭同各種肉類。接住係招牌嘅叉燒，脂肪同瘦肉嘅比例剛剛好，入口即化。雞油花雕蒸中蝦配稻庭烏冬，蝦算大隻、Juicy，切開咗好易食，蝦肉吸收咗美味嘅雞油醬同花雕，味道非常令人難忘。最後係上湯蒜子浸豆苗胚，雖然簡單，但味道新鮮。做甜品時，杏仁茶加蛋白真係一個好愉快嘅結尾。整體嚟講，材料新鮮，雖然有啲菜式價錢偏高，但考慮到技藝，絕對值得。服務效率高，但喺高峰時段，空間感覺有啲擠迫。…查看更多

知道船記搬到更大的地方和見到幾份報紙正評，即管再去試吓。今天是去食午飯，之前見到食評說花膠白肺湯和义燒是必食。义燒肉質好焾但味道只是一般，白肺湯就非常好，貴一點都值得試吓。蝦多士太乾，春風得意腸簡直完全唔掂，點都無想過會咁差，但是忘記拍照留下讓大家自行判斷，千祈不要點這個點心。最後點了一個兩面黃都算尚可。基本上這處應該不是食點心的地方。上一次去舊舖是食晚飯，覺得名過其實，今次也是差不多的感受。唯一不同另外見到的評語是今天人手非常充足和非常有禮貌，因為每人都想拿利是。…查看更多

20幾人嘅團年飯聚，考慮咗幾間餐廳，最後揀去船記，主要係鐘意佢嘅食物質素高。我哋訂咗兩圍，可以安排到一間房俾我哋，真係非常之好，方便大家傾計。食物如預期般高質素，特別係叉燒，鮑魚白玉腐皮卷都有驚喜。服務亦非常周到，上菜時間合適，我哋人齊好快就上菜，大家都好滿意。我哋嘅菜單有:和哥叉燒堂剪乳豬全體花膠爵士湯鮑魚白玉腐皮卷雞油花雕蒸中蝦配烏冬底馬友煎肉餅百葉豆腐炆虎杉啫蝦醬唐生菜龍井茶熏雞籠仔三鮮蒸飯糕點糖水…查看更多

光顧的當晚，餐廳幾乎座無虛席，四周不乏外國遊客的身影，顯然是因船記的米芝蓮必比登推介，慕名前來品嚐。細聽他們在席間熱烈討論，言語間盡是對菜色的讚賞，一間本地餐廳竟然成為國際遊客來港的「必食熱點」，也算是說好香港故事了吧，哈哈！ 「船記叉燒皇」焦香的蜜汁味道與入口即化的質感完美融合，每一口都叫人回味無窮。注意到隔壁一桌的外國客人，也不忘對這道菜拍照，足見其魅力。「順德家鄉碌鵝」中的鵝肉的鮮嫩多汁與那一絲迷人的香氣，亦充分展現了傳統手藝的精髓。「鮮磨杏汁花膠燉白肺湯」絕對是另一道誠意之作。湯底濃郁得來不過於厚重，杏仁的香氣與花膠的嫩滑交織，喝一口就讓人感覺到滋養與滿足。對於愛啫啫煲的愛好者來說，「大澳蝦膏啫生菜膽煲」絕對會是一道一食難忘的菜式。剛端上桌，濃郁的蝦膏香氣便撲鼻而來，讓人食慾大開。脆口的生菜膽吸滿了醬汁的精華，既鮮甜又不失層次感，簡單卻細膩至極。「黃鱔臘腸煲仔飯」更是當晚的亮點之一，黃鱔的鮮味與臘腸的鹹香交織，再搭配煲底那層金黃酥脆的飯焦，整道菜的層次感十足。這一鍋飯不僅讓全桌人頻頻添碗，還引來鄰桌的外國遊客好奇詢問，是否可以推薦這道菜，足見其魅力。甜品方面的表現同樣亮眼。「鮮磨蛋白杏仁茶」香濃順滑，杏仁的自然香氣讓人感覺回歸純粹，而「養顏紅棗糕」則是柔軟得恰到好處，甜而不膩，為整頓晚餐畫上完美句號。…查看更多

早前已有所聞船記搬遷到合和中心的新址，心裡一直很好奇味道是否依然如昔。看到樓下不少評論提到服務問題，甚至有些負評，但親身探訪後，發現儘管當晚餐廳在幾乎全場爆滿下，服務員忙到腳不停蹄，態度卻依然親切，落力上菜；菜式不僅保持了船記一貫的水準，甚至更上一層樓，幾道招牌菜的味道更讓人回味無窮。每次到訪必點的「船記叉燒皇」，可說是船記的靈魂之作，入口即化的口感和焦香的蜜汁味道，值得稱為全場必點。其次是「順德家鄉碌鵝」，鵝肉鮮嫩多汁，帶著一股迷人的香氣，咬下去那一刻讓人感受到傳統手藝的魅力。另一道讓在席各人眼前一亮的「大澳蝦膏啫生菜膽煲」，一端上桌就聞到濃郁的蝦膏香氣，搭配啫啫煲特有的醬香味，生菜膽吸足了湯汁，鮮甜又帶點脆口，感覺簡單但非常細膩。 另一道家常小菜「船記XO醬小炒皇」的XO醬之鹹香與微辣完美平衡，配料給得相當大方，炒得很有鑊氣，每一口都讓人停不下來。  至於「黃鱔臘腸煲仔飯」，亦是全晚的亮點之一。這不是普通的煲仔飯，而是一道讓全桌人都忍不住添飯的驚艷菜式。黃鱔的鮮味與臘腸的鹹香在米飯中完美融合，煲底那層金黃酥脆的飯焦更是整道菜的靈魂，每一口都充滿香氣，令人忍不住不斷添飯。湯品方面，「鮮磨杏汁花膠燉白肺湯」亦非常值得一試，湯底濃郁順滑，杏仁香氣濃厚，但不會過於搶戲，搭配花膠和白肺，整體味道層次豐富，既滋味又有質感。最後甜品部分的回頭率也極高，「鮮磨蛋白杏仁茶」香濃順滑，杏仁的味道自然純正，完全是餐後一碗暖心甜品，而「養顏紅棗糕」則柔軟細膩，紅棗的香氣與甜味拿捏得剛剛好，既不膩口質地也非常鬆軟。船記的合和中心新址或許少了點舊址的氛圍，但每一道菜都展現出船記一貫的實力，味道依然是那熟悉的好味道，讓在座的我們感到滿足又驚喜。…查看更多

Dinner with the gals. They liked the dim sum when restaurant was still on Ship St. I’ve never been. Bustling- not bad for a weeekday. Here’s what we had. 乳豬半隻- advance order required. Crackling skin revealing tender, flavorful meat underneath; luxuriously rich but not greasy.船記叉燒皇- thick, caramelized slices of pork with a perfect balance of sweetness and savory umami. Meat was tender and juicy, with a slightly smoky undertone that suggested careful roasting.脆炸妙齡乳鴿- expertly fried with skin so crispy it audibly crunched, while the meat remained juicy and flavorful. The seasoning enhanced the natural gamey flavor without overpowering it.京蔥百頁豆腐燒海參煲菠蘿咕嚕肉- not crispy enough on the outside, meat was not juicy enough. Didn’t like the tangy, glossy sauce.生炒臘味糯米飯- unfortunately not chewy enough .順德生燒銅盤三黃雞- meat was succulent, but overpowered by the herbal aroma of the coriander which I wasn’t a fan of.大澳蝦膏啫生菜膽煲- as server lifted the lid, we were greeted by the enticing aroma of sizzling shrimp paste- the star ingredient. The claypot preparation infused the dish with a distinct warmth and earthiness.上湯蒜子浸豆苗胚- finally came after an excruciating long wait. Disappointingly not tender at all.Red bean soup on the house.養顏紅棗糕- too sweet; texture was too soft.蓮蓉壽桃In summary: traditional Cantonese dining experience.…查看更多

第一次光顧米芝蓮食肆，順理成章首次寫食評就獻畀船記。一行三人慕名而至，入到內已見座無虛席，好彩之前有訂位。       打開餐牌，好多款都想食，對於有選擇困難症嘅我哋，只好勞煩店長推介。第一道 ：淮山杞子三寶燉螺頭湯 4-6位用 ($588），已預先為我哋盛起四碗湯，跟住再𢳂起湯渣送上。先呷一口湯，好鮮甜；用筷子翻看湯渣有啲乜料，除咗淮山杞子螺肉，仲有雞腿雞腳鴨腳瘦肉豬腳等等，咁多材料，難怪啖湯清甜回甘。第二道 ：船記叉燒皇六件 ($98），肥瘦適中賣相吸引，雖然只得六件，但因為厚切，所以仍算有睇頭。 連平時只肯食全瘦叉燒嘅我，都忍唔住挾一塊，肉質軟腍入口即融，不愧米芝蓮級數。第三道 ：雞油花雕蒸中蝦配稻庭烏冬($688），隻碟好大，啲汁好多，又有烏冬，好驚食唔晒。由於蝦已被剖開對半，所以唔駛落手剝，只需用筷子輔助就去殼。 蝦肉醮上黃澄澄雞油汁放入口有一股酒香味，烏冬口感Q彈，配埋汁一齊食，好味！啲蝦切對半後，又要將之排列整齊，應該要花唔少時間，所以餐牌寫明要一日前預訂，不過我哋冇預訂都有得食，可能係店長視乎當時情況而定。最後係上湯蒜子浸豆苗胚 ($168），呢款較為普通，而且有少貴，不過豆苗加上湯一齊煨都幾鮮嫩。甜品係蛋白杏仁茶 ($45），唔太甜嘅香濃杏仁茶內有滑滑蛋白碎，我的最愛，無得輸，為呢餐劃上完美句號。總結 ：食材新鮮，連小食嘅花生都好好味，雖然有啲菜式收費唔便宜，不過話晒係工夫菜，製作需時，值唔值就見仁見智。職員上菜同收碟嘅效率都好高，整體都滿意。 不過地方就稍為狹窄咗啲，多人時甚至會椅背貼椅背。…查看更多

食物一般，環境等於一般屋邨酒樓，啲枱同未搬之前一樣好逼，大廳非常之嘈，我哋幾個朋友想傾計，連聽隔離位講嘢都有困難。最精彩係佢的服務態度， 一坐低就好似想你即刻走 ，服務態度非常差 ，晚飯大約八點，叫三個餸，兩個都冇，燒鵝冇，魚都冇，問佢仲有乜嘢可以叫，佢勞勞嘈嘈，話可以點鮑參翅肚，我哋話冇諗住食呢啲嘢，佢話就嚟收爐，嗰陣時係八點零鐘，好似怪我哋咁晏仲嗌嘢咁樣。酒店嘅價錢，澳牛嘅服務態度，被迫同長輩飲茶冇得揀，以後晚飯唔使預我。…查看更多