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6-min walk from Exit C, Hong Kong MTR Station
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Telephone
23893288
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon
Closed
Tue - Sun
12:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
「志」以法式技藝烹調中菜、而又不失中菜神髓，令人耳目一新，並非一般融合菜！上月中來過吃午飯，非常喜歡，這晚再訪慶中秋，品嚐晚市品味菜單，十道菜每位$1088，CP值更高！我們更預訂了酥皮佛跳牆及銀魚煎炒飯各一份分享。 一行8人訂了貴賓房，綠色主調，簡約優雅。志趣三小碟，迷你份量：鴛鴦皮蛋塔 以馬卡龍作撻底，皮蛋白做啫喱，皮層薄有如食雞蛋殼的口感，餡料是金皮蛋及黑皮蛋的組合，有多少酸薑皮蛋變奏的風味。方魚貴妃蚌．鵝肝油炸鬼湯清味醇厚，非常鮮美。一口油炸鬼，配粉紅色醬汁，以滷水汁鵝肝製成，吃法似西班牙油條。高湯甲魚凍造成啫喱的甲魚湯、配合煙燻竹筍慕絲及鹹香突出的魚子醬，非常法雜風格！鹹鮮味十分出眾，激活味蕾！招牌之一，實至名歸！鮮蟹肉多士蟹肉每日新鮮生拆、調以有XO醬的醬汁，配合造型極可愛、避風塘風味的蟹仔脆片，所以辣辣地，與外脆內軟的多士，集鮮香脆嫩於一身，無懈可擊！ 花螺釀鳯翼美味的花螺粒釀入鳯翼，煎得非常酥脆，口感味道皆一流。熬蝦煎粉果特別之處是餡料，粉果裏面是小龍蝦肉。三蔥爆班球石斑魚經過五日熟成， 切件以三蔥、薑、雞油及黃酒爆香，魚皮金黃焦脆；以青京蔥製成青醬在底，最後淋上沙巴翁醬汁。班球皮脆香嫩，京蔥醬汁很香，辣辣哋，成功增口感層次。 百花釀海參裏面釀了海參及老虎蝦的蝦膠，外層鋪上墨魚汁脆漿，然後去炸，外脆內爽口、亦帶點彈牙；下面還有龍蝦湯熬出的汁並有胡椒味道。處理得非常好，鮮美滋味。茅台竹絲雞竹絲雞經過兩日風乾再油炸，外脆內嫩，對比法國菜的擺盤，鬼馬之處是雞髀裏面有臘腸，倍增中菜之味。另一特色是茅台醬汁，醬香四溢。酥皮佛跳牆 （另加）物有所值，材料矜貴而且有特色。金黃酥脆外皮仿似威靈頓牛，層層疊疊；裏面軟熟的的A4和牛肉及南非鮑魚再被香脆黑松露鵝肝花膠三色米包圍；最後伴以虎皮尖椒醬汁。米飯吸盡精華，材料豐富，口感變化，集香鮮脆軟於一身，非常滋味。銀魚煎炒「飯」 (另加）別以為是飯，其實是一種似米粒的意大利粉 ，以銀魚及蔥炒之，中式意飯的代表！荔枝桂花糕鬼馬的蝦餃造型，香甜荔枝味道突出，陣陣桂花陳酒香，清甜可口。鮮杏仁燕窩脆片與豆腐雪糕在面，杏仁燕窩在底，香甜脆滑富層次，非常討好。雞仔餅造型小巧可愛，鹹蛋黃酥餅，好吃。
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近排超級火熱嘅摩登中菜餐廳 完全冇失望🫶🏽 餐廳旨在以嶄新嘅方式傳承粵菜豐厚嘅文化 以創新手法以及本地優質時令食材重新演繹經典粵菜菜式 一開頭嘅amuse bouche志趣三小碟已經能夠體現到 鴛鴦皮蛋塔可謂酸薑皮蛋嘅變奏版😜 而鵝肝油炸鬼蘸嘅喺滷水鵝汁 新奇好玩又好食🥳 最驚喜 當然喺要兩日前預訂嘅酥皮佛跳牆🌟 呢道追加嘅菜式要另加HK$1,688 適合四至六人享用 自己覺得非常值得 酥皮層層分明 焗得金黃香脆😚 裏面包住肥美嘅A4宮崎和牛同軟腍嘅南非鮑魚🤩 錦上添花嘅係嗰層香口鵝肝黑松露三色米 最後淋上虎皮尖椒醬汁 味道多層次得嚟又和諧😇 另外一個特別菜式喺咬落爆汁嘅花螺釀鳳翼 雞翼外皮用傳統淋滾油方式炸至香脆🤩 裏面釀滿咗切粒嘅花螺餡🐚 彈牙有咬口 _ 🔖 品味菜單TASTING MENU 「志」趣三小碟 🌟 鴛鴦皮蛋塔。方魚貴妃蚌。鵝肝油炸鬼 高湯甲魚凍 鮮蟹肉多士 螯蝦煎粉果 花螺釀鳳翼 三蔥爆斑球 百花釀海參 茅台竹絲雞 荔枝桂花糕鮮杏仁燕窩
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Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good? Jee is the latest Cantonese-French collaboration between veteran Chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club and Chef Oliver Li, former Chef de Cuisine of Michelin-starred French restaurants Feuille and L'Envol. Together they bring us elegantly reinterpreted Cantonese dishes using refined French culinary techniques.Highlights for me:✨ Crispy Sea Cucumber with Shrimp Mousse in Lobster Sauce (百花釀海參) - My favourite of the evening. An intricately layered creation. With gelatinous sea cucumber encased in a umami packed smooth shrimp mousse inside a crispy shell dressed in squid ink. Crispiness, mouth filling smoothness and gelatin all in one bite! ✨ Soft Shell Turtle Jelly with Caviar (高湯甲魚凍)Another ingenious creation. The supreme broth was chilled with the soft shell turtle and solidified into a melt-in-your-mouth savoury jelly. The briny caviar atop had the flavour profile further elevated. Overall flavour and texture were perfect for the summer weather.✨French Toast with Crab Meat and Chili (鮮蟹肉多士)A flavour bomb with fresh crab meat mixed in a load of spice and XO sauce, adorned with cute tiny crab crisp on top.✨ Crispy Silky Fowl with Moutai Sauce (茅台竹絲雞)The silky fowl was succulent and flavourful after having been poached in a premium broth of Jinhua ham, dried shrimp and conpoy and the exterior was insanely crispy after being air-dried for a day before deep frying.Definitely a resto that I would recommend visiting, with quality dishes at very reasonable price points (9 course dinner at $888).
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JEE is a partnership between Ying Jee Club’s Siu Hin-Chi and Feuille’s Oliver Li. The dishes were a seamless, marvelous crossover between Cantonese classics and French culinary techniques, each and every one of them taking me by surprise. It wasn't a meal laid with beautiful dishes or seemingly great concepts that didn't deliver. JEE’s menu is quite alike a handful of other progressive Chinese fine dining menus, but at the same time unique in its own special, thoughtful ways. The softshell turtle jelly with caviar and the crispy sea cucumber with shrimp mousse (dipped in black pepper lobster sauce) were our favorite appetizers. Softshell turtle jelly was refreshing and delightful, while the crispy sea cucumber was an absolute flavor bomb with rich layers of textures—from the crispy shell dressed with squid ink to the smooth prawn mousse to the gel-like chewiness of sea cucumber. The main course crispy silky fowl with maotai sauce was a show stopper. I won't spoil it for you by going into details. I also loved the flavorful chicken sabayon sauce that went with garoupa—what an inspiring way to dress fish.And of course, freshly cooked up fried rice sitting in a pot to end the meal is always welcome. But wait, it’s not rice, but orzo! It was a lovely east-west combination to use orzo instead of rice, and to add anchovies as the anchor. I loved how the mouthfeel and texture worked out—springy orzo, flakey and savory fish—a winning and intensely satisfying combo.For dessert, osmanthus lychee pudding was shaped like a prawn dumpling (har gao) that was super cute and not too sweet, while bird’s nest came flavored with aromatic almond.Servers were very hospitable and the one who received us had no qualms about seating us fifteen minutes before the restaurant opened, a kind gesture that you will not see at many restaurants, even if they are ready. $888 for dinner is also pretty generous for HK's generally exorbitant dining bills. All in all an impressive and memorable meal we’ll be looking forward to return to.
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友人生日 決定一訪志Jee～從頭盤到甜品 一共有十款菜品都感受到廚師的用心 及創意每一道都超乎了我的想像 很有驚喜💪🏻最喜歡是蠔仔酥，叉燒酥，銀鱈魚炒飯，特別係蠔仔酥，非常有新意，食落勁似蠔餅亦配上了wine pairing 非常盡興的一晚期待下次再光臨！
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