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港铁香港站 C 出口, 步行约6分钟
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23893288
营业时间
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12:00 - 15:00
18:00 - 23:00
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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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