Ying Jee Club Launches Seasonal Autumn Dishes
Promotion: September 20 - November 30, 2019 (40 days left)
This autumn, Siu Hin-Chi, executive chef of ZS Hospitality’s Ying Jee Club, is launching a brand new selection of autumn dishes. Chef Siu’s new autumn delicacy menu explores his contemporary take on the traditional Cantonese fare with dishes such as hot and sour broth with sea cucumber and tofu; poached Tianjin cabbage with dried seafood, sautéed eel with Tianjin cabbage, capsicum in black bean sauce; and fried roasted duck with sea cucumber, celery, yam bean, and chives. Seafood also plays an integral role in chef Siu’s new menu, with new dishes including baked king prawn with Chinese and cheese, as well as sautéed king prawn water chestnut and conpoy, with fried head and tail in sweet and sour sauce. Ying Jee Club’s new autumn menu is available from now until November 30.