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2024-07-28 4651 views
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
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Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good?
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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.
鴛鴦皮蛋塔
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方魚贵妃蚌。鵝肝油炸鬼
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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!
百花釀海參
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✨ 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.
高湯甲魚凍
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✨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.
鮮蟹肉多士
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✨ 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.
茅台竹絲雞
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三蔥爆斑球
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銀魚蔥炒「飯」
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荔枝桂花糕
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鮮杏仁燕窩
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雞仔餅
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Definitely a resto that I would recommend visiting, with quality dishes at very reasonable price points (9 course dinner at $888).
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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鴛鴦皮蛋塔
方魚贵妃蚌。鵝肝油炸鬼
百花釀海參
高湯甲魚凍
鮮蟹肉多士
茅台竹絲雞
三蔥爆斑球
銀魚蔥炒「飯」
荔枝桂花糕
鮮杏仁燕窩
雞仔餅