Ship Kee was packed (in a socially distanced way) when my guests and I arrived at 1pm. Within an hour, the dining room was almost empty – there was only our table left, plus a few stragglers. It seems obvious that the restaurant caters to businesses around the area whose workers are in need of a quick bite. In addition to the reasonably priced lunch dishes, they also offer dim sum, set lunches that start at HK$788 (US$100) for four, and a dinner menu. We chose from the lunch and dinner menus. First to be served was Master Woo’s honey-glazed barbecue pork (HK$98 for six pieces, HK$188 for 12). There were three pieces each from two visibly different cuts. The pieces from one cut were a little tough and dry, but the second cut was fatty and succulent. Sizzling Chinese lettuce with Tai O shrimp paste (HK$118) was mouth-watering, with plenty of the pungent shrimp paste along with sliced garlic and some ginger. Steamed giant grouper stomach was a bargain at HK$188. The slices of fish stomach were thick and tender, with a texture similar to tendon. The aromatics cooked with the fish – shallots, garlic, ginger and spring onion – were delicious in the sauce, which had a surprising kick from a plentiful amount of sliced chillies. When booking the table, my guest had pre-ordered a salt-baked chicken (HK$368). The whole chicken was a little excessive for just three of us, but it was well-cooked – nicely seasoned, with an appetising brown, crisp skin and tender, moist meat. For our last dish, we ordered a sizzling clay pot of stir-fried vermicelli with prawns (HK$148). Although the noodles could have used a touch more seasoning, they had great texture – springy and resilient, and went well with the leftover sauce from the steamed grouper stomach. Ship Kee, Pao Yip Building, 1-7 Ship Street, tel: 2893 9688. About HK$420 per person without drinks or the service charge. Want to find out where else (and what else) Susan Jung eats? Read her restaurant reviews , or follow her on Instagram .