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There’s plenty of reason to put Ying Jee Club on every Hong Kong diner’s to-visit list—as if the impressive two Michelin stars isn’t grounds enough. Helmed by Executive Chef Siu Hin Chi, who has garnered 20 Michelin stars over the past ten years, the restaurant focuses on quality ingredients while honing the chef’s wealth of culinary experience. The tasteful modern interiors exude a welcoming ambience that appeals to tourists and locals alike. We headed to the award-winning eatery to try the newly-launched Ying Jee Afternoon Tea Set, for that perfect afternoon pre-dinner meal—although, you probably won’t need an evening meal after this set full of courses.
Image courtesy of Ying jee Club / ZS Hospitality
Sophisticated setting
Ying Jee Club opened in 2017 in one of Central’s more discreet locations, nestled within Nexxus Building. Occupying two floors, the restaurant dining space is decked in stylish marble tables and a grande colour scheme comprising emerald, ochre and burgundy. It certainly feels modern in comparison to traditional Cantonese banquet halls—a tactical tribute to the coinciding innovative menu, which blends authentic Chinese cooking techniques with premium ingredients. We perched ourselves on one of the centre tables for a full view of the restaurant on a peaceful weekday afternoon.
Image courtesy of Mr Ping | Cha Siu Papers Times
Ying Jee Afternoon Tea Set
The newly-launched Ying Jee Afternoon Tea Set is a dim sum selection featuring four courses including tea and condiments at HK$360 per person. Gourmands can add-on HK$368 for free-flow champagne and wine—an offer we, of course, couldn’t refuse.
As my first time to visit Ying Jee Club, I had high hopes for the Michelin-starred eatery. Modern Cantonese cuisine crops up more and more frequently in the city, in response to the growing demand for creative spins on classic menus. Albeit, some of these attempts are far-fetched and lack the authenticity needed to execute a successful menu which masters cooking style and ingredients. With this in mind, we delved into the afternoon tea dim sum—starting with a glass of champagne.
Image courtesy of Mr Ping | Cha Siu Papers Times
We started with the Ying Jee Appetiser Selection, a plate of four popular dishes: Crispy Shrimp Paste with Marinated Cabbage, Honey Glazed Barbecue Pork, Marinated Pork Terrine with Caviar, Marinated Jelly Fish with Sesame. The marinated cabbage lent a pared-back taste to the other appetisers, followed by the succulent jellyfish and the traditional pork terrine uplifted with a dollop of caviar. There’s no doubt that the showstopper was the signature char siu, a melt-in-your-mouth tender experience bringing back nostalgia for many local tastebuds.
Image courtesy of Mr Ping | Cha Siu Papers Times
The next part of the menu separates into two cooking styles of dim sum—three steamed dishes and three fried dishes. First, the steamed dishes arrived for a lighter start to the hearty dim sum: shrimp dumpling (siu mai), shrimp dumpling (har gao) and mushroom dumpling with black truffle. A brilliant showcase of Chef Siu Hin Chi’s devotion to authentic Cantonese cooking, each delicacy was presented in its best form, the latter taking a modern uplift with its black truffle compilation to complement the mushroom.
Image courtesy of Mr Ping | Cha Siu Papers Times
From the most artistically-presented of the menu, three fried dim sum dishes arrived on a stone plate and we were intrigued to take a bite—into what was almost too beautiful to destroy. Filled with punchy black pepper wagyu beef, the spring roll took an indulgent approach to the sometimes-too-greasy dish at traditional restaurants, offering a lighter alternative with juicy beef in lieu of vegetarian variations. Next, the delicate pastry filled with crab meat and topped with toasted sesame seeds was less exciting as its counterparts yet still succeeded in refined taste. Elegantly rendered in a swan motif, the thousand-layer puff pastry is filled with buttery foie gras to go with the theme.
Image courtesy of Mr Ping | Cha Siu Papers Times
The set gives you a choice of three for the last savoury dish on the menu—we opted for the Fried Rice with Shrimp, Roasted Duck and Conpoy, a delightful concoction to round up the courses with a classic fried rice.
Image courtesy of Mr Ping | Cha Siu Papers Times
Ending on a sweet note, the afternoon tea set serves two mini desserts for Cantonese indulgence. Our favourite was the Crispy Sesame Ball with Banana and Lotus Seed Paste—a winning variation from the traditional treat. The Chilled Red Bean Pudding with Coconut Milk was also heavenly, moist to the touch and balancing a perfect amount of sweetness thanks to the natural coconut milk.
Image courtesy of Mr Ping | Cha Siu Papers Times
A winning tribute to refined Cantonese classics
Ying Jee Club has only been around for four years now, yet knows exactly what it wants. The celebration of chef’s expertise in traditional Cantonese cuisine is uplifted with modern flavours and ingredients to align with upscale eateries. Adorned with chic interiors and decadent furnishings, the restaurant recreates the banquet dining setting to new highs with its sophisticated appeal. Service is attentive and it’s evident why Ying Jee Club continues to pursue its Michelin star status. Toast to dim sum delights with the newly-launched Afternoon dim sum tasting menu.
Ying Jee Club, 41 Connaught Road Central, Central, Hong Kong, +852 2801 6882, yingjeeclub.hk
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