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2024-07-12
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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 turtl
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.
Century Egg Macaron
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Guifei Clam Soup with Dried Flounder
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Soft shell turtle jelly with caviar
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French Toast with Crab Meat and XO Sauce
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Crispy sea cucumber with Shrimp Mousse in Lobster Sauce
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Crispy sea cucumber with Shrimp Mousse in Lobster Sauce
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Crispy Silky Fowl with Maotai Sauce
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Fried Garoupa with Trio Scallion
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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.
Anchovy Fried Orzo with Chive
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Lychee Pudding with Osmanthus
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Bird's Nest with Fresh Almond
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$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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