After months of anticipation, Hin-Chi Siu, former executive chef of Duddell’s, is now taking the helm of the kitchen at Ying Jee Club in Central. The experienced chef and master of the Cantonese cuisine is set to present a fresh spin on traditional Cantonese favorites, including some of Siu’s signatures created throughout his career.
Designed by esteemed interior designer and architect Steve Leung, the two-storey restaurant is home to stylish structural forms featuring patterns from both Chinese and Western cultures, with notable abacus metallic bars and mythical Kirin placed as table settings, symbolising serenity and prosperity. Guests can indulge in Siu’s revamped signature dishes including:
- Steamed egg white with king prawn topped with crab roe
- Sauteed sliced garoupa with Chinese kale accompanied with golden fried fish head and bone
- - Stir-fried sliced lobster with shallot, red onion, and spring onions
- Pan-fried crab claw filled with shrimp paste, crispy conpoy topped with caviar
Aside from a rich a la carte selection, Ying Jee Club also offers a five-course lunch set as well as a vibrant array of dim sum to choose from.
Ying Jee Club, Shop G05 and 107-108, Nexxus Building, 41 Connaught Road Central, Hong Kong; +852 2801 6882
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