bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Tracey Furniss

FARE Contemporary Cantonese
AMBIENCE The two-storey restaurant is a hideaway in the midst of Central. The discreet entrance opens up to an elegant interior with an emerald green backdrop and wooden floors, marble tabletops and pops of gold. It feels calm even when it is full of diners.
COST Eight-course tasting menu HK$1,480, six-course HK$1,080.
WHO TO BRING Guests to impress.
TURN-ONS The starter of chilled sliced whelk with jellyfish and caviar and pan-fried Kagoshima A4 Wagyu beef in premium soy sauce was followed by crowd favourite wok-fried lobster with shallot and scallions. This highly sought-after local lobster is the size of a king prawn and is sweeter and more tender than its larger counterpart – it went very well with the onions and scallions. Next, the poached fish maw with wolfberry in chicken broth is a secret family recipe of chef Siu Hin-chi, passed down over five generations, and it tasted so good.

That was followed by crab claw with shrimp paste and crispy conpoy, pan-fried then braised with home-made stock that makes the dish refined and delicate. The crispy suckling pig with goose liver pate and wok-fried sautéed pigeon in premium soy was another show-stopper; again it was a refined version of the popular Cantonese dish, with the added French touch of liver pate. We ended with braised fried rice with whole South African abalone and chicken, and for dessert, baked sago pudding with lotus seed paste, coconut pudding with kumquat and yuzu, and glutinous dumpling with mango, egg custard and coconut. The service was exceptional.
DRINKS There is a cocktail bar on the ground floor, and a wine list of more than 300 bottles from around the world.
Ying Jee Club, Shop G05, 107-108, Nexxus Building, 41 Connaught Road, Central, 2801 6882


Who is the best young chef and young waiter in Hong Kong? The YCYW awards just debuted in the city – from the winners to the celebrity judges, everything you need to know about the fine dining competition

Good Eating Edit: Sumptuous Chinese cuisine at Lai Ching Heen in Hong Kong – the two-Michelin-starred restaurant formerly known as Yan Toh Heen still delivers the finest fare after nearly 40 years

Good Eating Edit: 5 must-visit restaurants in Macau with Michelin stars, from Alain Ducasse at Morpheus to the multi-award-winning Jade Dragon in City of Dreams

Good Eating Edit: Man Ho offers a decadent wine pairing journey – chef Jayson Tang and sommelier Kelvin Ziea prepare an 8-course, 6-glass degustation experience at the JW Marriott Hotel Hong Kong

Good Eating

Ying Jee Club in Hong Kong’s Central district – posh Cantonese fare in a stunning setting

Ying Jee Club. The elegant restaurant is done up in emerald green, marble and wood. Photos: ZS Hospitality

Ying Jee Club - Wok-fried Lobster with Shallot and Scallion Photo Handout

What makes dim sum a tradition that is full of surprises? Hong Kong’s chef Wong of Nove Chinese Kitchen explains

Touch your heart with these up-to-date dim sum treats – abalone and cheese tarts at Nove Chinese Kitchen. Photo: handout

Nove Chinese Kitchen in Central. 27MAR20 SCMP / Xiaomei Chen

Cantonese sponge cake being made at Nove Chinese Kitchen in Central. 27MAR20 SCMP / Xiaomei Chen

Pork and watercress dumplings at Nove Chinese Kitchen in Central. 27MAR20 SCMP / Xiaomei Chen

Dim sum chef Wong Yiu-por photographed at Nove Chinese Kitchen in Central. 27MAR20 SCMP / Xiaomei Chen

Cantonese sponge cake at Nove Chinese Kitchen in Central. 27MAR20 SCMP / Xiaomei Chen

Dim sum swap series, part 2: which is healthier – barbecue pork or chicken bun?

Steamed barbecue pork bun or steamed chicken bun – which is healthier, and by how much? Photo: Getty

Magazines


Dishes such as crab claw with shrimp paste and pan-fried Kagoshima A4 Wagyu beef elevate the faultless menu at this fine Chinese restaurant



Dishes such as crab claw with shrimp paste and pan-fried Kagoshima A4 Wagyu beef elevate the faultless menu at this mainstay of Chinese dining


Good Eating - Reviews

Good Eating - What’s New

Ying Jee Club in Hong Kong’s Central district – posh Cantonese fare in a stunning setting

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;} Dishes such as crab claw with shrimp paste and pan-fried Kagoshima A4 Wagyu beef elevate the faultless menu at this fine Chinese restaurant

Dishes such as crab claw with shrimp paste and pan-fried Kagoshima A4 Wagyu beef elevate the faultless menu at this fine Chinese restaurant