(Hong Kong, 18th December, 2019) Following months of anticipation, The Michelin Guide Hong Kong & Macau 2020 has officially been revealed. Critically acclaimed Cantonese fine-dining restaurant Ying Jee Club, a member of ZS Hospitality Group, is once again honoured to receive two stars in the prestigious guide, making this the second consecutive year the restaurant has earned this noble distinction.

Opened in August 2017, Ying Jee Club pulled off the incredible feat of earning its first Michelin star after just three months of operation. A year later, the restaurant was upgraded to two stars in the 2019 edition of the Michelin Guide, and now it has retained the well-earned honour, placing it in the upper echelon of Cantonese fine-dining restaurants in Hong Kong andMacau. None of this would be possible without the stewardship of Executive Chef Siu Hin Chi, a master of Cantonese cuisine whose artistry and skill have been recognised by a cumulative 20 Michelin stars during his 36-year career.

“It’s a great and humbling achievement for Ying Jee Club to retain its two Michelin stars, and it is a testament to the skill and talent of our entire team,” says Executive Chef Siu Hin Chi. “We will continue to deliver a top-tier dining experience featuring our style of serving authentic Cantonese cuisine with an international array of premium ingredients, which can be enjoyed in 30 new dishes which have just been added to the menu to celebrate our achievement.”

Since its debut, the restaurant has become known for its one-of-a-kind signature dishes, such as Steamed King Prawn with Egg White and Crab Coral, a labour-intensive creation which requires the work of three chefs over several hours to produce.

Yet while it has consistently been recognised as one of the finest Cantonese restaurants in Hong Kong, Ying Jee Club never rests on its laurels but rather constantly pursues innovation and excellence under the direction of Chef Siu, coupled with exceptional service. In celebration of the restaurant retaining its two Michelin stars, the Executive Chef is launching a brand new à la carte menu featuring 30 new dishes, all of which are available now.

The new additions to the menu further showcase Chef Siu’s culinary skill, creativity and imagination. For an intriguing interplay of tastes and textures, diners won’t want to miss the new Marinated Beef Shin in Homemade Spicy Sauce with Wasabi Shrimp (HK$180). Flavoured in a perfectly balanced marinade that is strong but not overpowering, the beef shin is
cooked until it’s tender and unctuous. The warm beef contrasts with the snap of cold Vietnamese shrimp topped with Japanese wasabi, creating a complex bite that delights the palate. The dish is served with a homemade XO sauce featuring 5-year-old dry-cured ham from Zhejiang and premium dried scallop from Hokkaido. With its combination of top-quality ingredients and unique combination of flavours, this extremely appetising plate makes the perfect start to any meal at Ying Jee Club.

 

One of the hallmarks of Cantonese cooking is the use of precise techniques to enhance the pure flavour of every ingredient. Ying Jee Club’s new Braised Sea Bass with Fish Maw (HK$680) highlights the importance of cooking items at the perfect temperature for exactly the right length of time, as it must be stewed for three hours to achieve the right texture and flavour. Though sea bass is traditionally used in Western cuisine, Chef Siu sources it from California and adds it to this traditional recipe, both because the fish is soft and tender and also to provide a new experience for his guests. The addition of mushroom enhances the dish’s aroma, while tofu creates textual contrast and the delectable fish maw soaks up the delicious sauce, made with abalone stock to enhance the freshness and delicate sweetness of the sea bass.

In crafting his menus, Chef Siu’s always delivers a luxurious take on Cantonese cuisine by using top-quality ingredients from around the world, authentic cooking methods and a bit of contemporary elegance. The new Crispy Noodle Roll with Shrimp and Goose Liver Pâté accompanied with Sautéed Abalone and Sea Cucumber (HK$780) is made with a global selection of premium seafood including crystal shrimp imported from France, prized for its high quality and sweet flavour, plus South African abalone and sea cucumber. To modify a traditional dish and make it his own, Chef Siu stuffs the fresh shrimp with goose liver pâté and uses shredded bread for the deep-fried coating. By using such an international selection of ingredients, Chef Siu pays tribute to Hong Kong’s status as a global food capital with access to premium ingredients from both near and far.

 

Also new to the menu is Braised Bean Curd with Bamboo Pith, Shrimp Paste and Crab Coral (HK$320), which features a surprising mix of ingredients to form a harmonious and delicious result. Asparagus is wrapped in bamboo pith by the skilled hands of an experienced chef, then served alongside braised nuggets of bean curd with mushroom and char siu, paired with crab roe. The combination of shrimp paste and crab roe gives the dish a complex seafood flavour that guests will love savouring, and the crab coral enhances the flavour and the freshness of the overall dish.

Other can’t-miss items on the a la carte menu include Double Boiled Silky Chicken with Sea Whelk and Matsutake Mushroom, Sauteed South Africa Abalone with Chicken, Garlic and Crispy Shallot and Baked Chicken with Scallion. Fans of Cantonese fine dining need look no further than Ying Jee Club to treat themselves to the expertly crafted dishes produced by Chef Siu and his talented culinary staff, whose consistent excellence has earned the restaurant its well-deserved accolades since its opening in 2017.

 

Ying Jee Club Information:

Address:	Shop G05 & 107-108, Nexxus Building,
	41 Connaught Road Central, Hong Kong
Opening Hours:	Monday to Sunday
	Lunch: 11:30 am to 3pm Dinner: 6 pm to 11 pm Bar: 11:30 am to 11 pm
Reservation:	Tel: 2801-6882
	Email: reservation@yingjeeclub.hk

Facebook:	www.facebook.com/yingjeeclubByZS
Instagram:	@yingjeeclub_zs