志

營業中

休息中

Item: 志
Rating: 5
Author: cream26

JEE

4.5

11 食評

味道

環境

服務

衛生

抵食

3140

中環

$201-400

粵菜 (廣東) 中菜館

cream26

等級4

117

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

Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good?

6950 瀏覽

10 讚好

0 留言

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.