Ying Jee Club: Cantonese classics with delightful eye for details
Sliced giant grouper with rice in fish broth proves unexpected highlight at high-end restaurant where attentive staff focus on the little things
The entrance to Ying Jee Club offers an indication of what this high-end Cantonese restaurant offers. Secreted away on the upper-ground floor of the Nexxus Building, the façade is a plain wall with a discreet sign bearing the establishment’s name.
Once inside we were greeted by a team of attentive staff who were delighted to go into great detail about each menu option, with seven or eight options per category - be it the chef’s recommendations, poultry, seafood or vegetarian pages.
The amuse-bouche was a duck terrine with crispy goji berries, and a spoonful of braised bean curd in fish stock: both delicately flavoured, finely balanced morsels fired a desire for more.
We began with the Jing Yee combination platter (HK$200), comprising four tiny appetisers: the marinated diced beef shin with jellyfish and home-made XO sauce was the stand-out offering.
Then we moved on to the chef-recommended stir-fried lobster with shallot, red and spring onions (HK$380 per person) - the tiny, halved crustacean was beautifully presented, but perhaps overpowered by the onion.