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| Restaurant: | Ying Jee Club |
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| Offer: |
Dine and earn miles at this Cathay partner restaurant ! Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply. |
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Terms & Details:
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| Restaurant: | Ying Jee Club |
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| Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Video
3-min walk from Exit C, Hong Kong MTR Station
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Telephone
28016882
Introduction
The restaurant specialises in traditional Cantonese cuisine. Executive chef Siu Hin Chi is highly experienced and skillful in his cooking. Recommended dishes include stir-fried sliced lobster with onions, steamed egg white with king prawn, and pan-fried crab claw filled with shrimp paste.
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Awards and Titles
Michelin 1 Starred Restaurant (2018), Michelin 2 Starred Restaurant (2019-24)
Opening Hours
Today
11:30 - 15:00
18:00 - 23:00
Mon - Sun
11:30 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Offers
| Restaurant: | Ying Jee Club |
|---|---|
| Offer: | Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply. |
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Terms & Details:
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We had a great time in our last visit to this Michelin 2-star restaurant back in end-2019. Today we returned, aiming to revisit the delicious food from Chef Siu Hin Chi, and explored dishes other than the tasting menu which we had tried last time.Arriving at Nexxus Building in Central, walking up to the first floor of the two-storey restaurant, the staff greeted and showed us to our table, located at a corner which allowed for good privacy and conversations. The décor showed the same comfortable luxurious vibe we both liked very much.We ordered Marinated pig feet with spices 滷水豬腳仔 ($150) to start. The pig feet were infused with the aromatic and complex flavours of the marinade, while not overly salty. Chewing the bones and skin made me wish I had a glass of beer at that moment. Good.Next came Crispy suckling pig with roasted duck 乳豬拼燒鴨 ($340). Underneath the crispy pig skin was the steamed bread slice, thoughtful for the chef to do this to reduce the fattiness, and the pork was full of flavours from the marinade. The roasted duck was equally impressive, without any gamey note, but rather showing a delicate taste from each bite of its tender meat. Very good.The third dish was my favourite in the evening, Braised crab claw with pomelo peel in abalone sauce 鮑汁煎釀鮮蟹拑燴柚皮 ($320 each). Signature of the chef, the meaty crab claw was stuffed with bouncy shrimp meat, deep-fried and then braised in a very delicious abalone sauce. On the side was the pomelo peel, thick and cooked perfectly, without any bitterness while absorbing the sauce completely. Probably the best pomelo peel I had tasted. Excellent.We ordered a few seasonal dishes including Pan-fried King Prawn with Water Chestnut, Crispy Prawn Head with Sweet Chilli Sauce乾燒鴛鴦大花竹蝦 ($280 each). The huge king prawn was served two ways, with the body stir-fried with some fried scallop shreds, Chinese celery, and water chestnut, with the naturally sweet taste of the prawn highlighted from its lighter taste components, and the crunchy texture complementing. The prawn head and tail were fried and then cooked with a sweet chili sauce, stronger in flavours and appetizing. Excellent.The other seasonal dish was Braised White Asparagus with Yunnan Ham in Bouillon 上湯雲腿扒白露筍 ($320). The white asparagus was very tender, without any fibres in chewing, with a delicate taste. Taking the flavours from the ham and the supreme broth, a dish that might seem simple but really highlighted the quality of its ingredients and the details in the preparation of the broth. Very good.For dessert, I picked Baked Sago Pudding with Lotus Seed Paste 蓮蓉西米焗布甸 ($66). The pudding was quite sweet, with a fragrant caramelized surface and a creamy texture of the sago mixing with the lotus seed paste underneath. Rewarding and fulfilling. Very good.My wife had Double Boiled Papaya with Snow Fungus and Peach Resin 萬壽果燉雙雪 ($60), and we also had Crispy Rice Ball with Black Sesame 營致雷沙湯丸 ($60) to share. The sweet dumpling was very smooth, with a touch of chewy, having delicious black sesame fillings. The restaurant also had its unique style of coating with the black sesame powder which gave extra fragrance to the dessert. Excellent.Service was very good, with the staff attentive and friendly. I would appreciate they could explain in more details on the ingredients and cooking methods for the dishes though, but this is a common issue I have written so many times for local Chinese restaurants. Total bill on the night was $2515. Definitely worth its 2-star status and a good place to enjoy wonderful cuisine in a comfortable environment.
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