Contemporary Chinese fine dining
|Steamed Grouper with Black Mushroom, Yunnan Ham and Bean Curd|
The Hong Kong edition of Michelin Guide appears to be a massive fan of Chef Siu Hin Chi, the executive chef of the double Michelin starred Chinese restaurant Ying Jee Club in Hong Kong. He first gained 2 stars status at Tang Court, then another two at Duddell's. He left Duddell's to join Ying Jee Club less than 2 years ago and already reached 2 stars status again. Unlike many other fine dining Chinese out there, Siu Hin Chi's style is much more modern and elegant, using a range of top ingredients from around the world. The restaurant is located inside a shopping mall, it has a very club feels in design and somewhat western in the table layouts.
|Marinated Pigeon in Hua Diao, Japanese Cucumber with Balsamic Vinegar|
|Ying Jee Dim Sum Selection|
|Double Boiled Whole South Africa Abalone with |
Matsutake Mushroom and Chinese Cabbage
I opted for the lunch tasting menu for my visit. It got off to a great start with the pigeon marinated in soy and hua diao wine. The tender meat was blessed with the floral aroma, as well as the nutty undertone from the wine, a top-notch dish. The steamed spotted grouper had a lovely presentation, the aged Yunnan ham acted as a great seasoning to the fish, and the fish was cooked perfectly. The tofu garnish was also silky smooth with a great depth of lovely soybean aroma, it was a very refined dish indeed. The weak dish for me was the wok fried wagyu beef cooked in a black bean sauce, the beef fillet was a touch overcooked for me, and the robust profile of the back bean sauce really packed a punch, which somewhat overshadowed the taste of the beef.
|Wok-fried Australian Wagyu Beef with Leek and Black Bean Chili|
|Inaniwa Noodles with Shrimp Wonton in Fish Broth|
|Red bean cake, winter melon puff and egg sweet soup|
The tasting menu had its glory moment, as well as average dishes, but what I appreciate is the cooking remained true to the Chinese cuisine essence, and I was a fan of the lightness of the dishes, which are always harder to get it right compared to dishes that are loaded with rich sauces. It is worthy winner of a Michelin star in my view, but no more. The Hong Kong Michelin Guide can be somewhat misleading unfortunately. The service was decent enough. To sum it up, a great modern Chinese fine dining restaurant in a smart and modern setting, a welcoming change and a great addition to the Hong Kong Chinese restaurants world.
What I paid:
£80 per head with tea
Average cost without drinks and services :
£43 set lunch menu
£180 evening tasting menu
41 Connaught Rd Central, Central, Hong Kong
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