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Exit B2, Wan Chai MTR Station
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Telephone
28939688
66203364 (WhatsApp)
Introduction
連續兩年榮獲米芝蓮必比登推介的手工粵菜船記，由經驗豐富的主廚巧製精湛廣東菜餚，為饕客呈獻別具一格的味覺體驗。大堂展示的一艘仿古原木福船，以鄭和下西洋船隊中的船隻為原型建造，標誌著中國航海及船舶建造技術的輝煌成就。船記致力將手工精細的粵菜及烹調技巧傳承並發揚光大，並引入各國優質食材，為傳統菜餚融入嶄新演繹；福船作為古代海上絲綢之路上最重要的運載工具之一，對促進中國對外與各地文化傳承交流同樣任重道遠。粵菜講求穩固的廚藝基礎，選料、刀工、鑊氣必須配合得天衣無縫、精益求精，與代代相傳的精準造船工藝同出一轍；就如船記憑著手工扎實及純熟的烹調技巧，體現手工粵菜的精髓和滋味。
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Opening Hours
Today
11:00 - 15:45
18:00 - 23:00
Mon - Sun
11:00 - 15:45
18:00 - 23:00
Public Holiday
11:00 - 15:45
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
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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.
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🐑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
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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
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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。
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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。
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