Cantonese classics get the high-end treatment at Ying Jee Club
Each delicious dish is rendered with incredible attention to detail
Unlike its Western-style fine-dining counterparts, Ying Jee’s menu is extensive, with seven or eight options per category – from chef’s recommendations, poultry and seafood, to the vegetable dishes.
The dishes will be familiar to anyone who knows Hong Kong, but each is rendered with a punctilious attention to detail: the wok-fried Australian M9 wagyu beef in leek and black pepper sauce is a truly high-end variant of a Canto classic, as is the braised crab meat and conpoy with asparagus. The sliced giant grouper with rice in fish broth is Ying Jee’s crowning glory. Do not forego the chilled sago cream with avocado and chocolate!
U/G floor, 41 Connaught Road, Central
Daily: 11.30am-3pm, 6-11pm
Stir-fried sliced lobster with shallot, red onion and spring onion
Steamed egg white with king prawn with crab roe
Crispy salted chicken
4 rooms, 28 ppl
See more of 2018’s 100 Top Tables here