Ying Jee Club

Two Michelin-starred restaurant Ying Jee Club now has a series of new dishes, and considering that they have not majorly changed their menu for a good seven or so years (why mess with a winning formula?), this is definitely a significant update for Hong Kong’s foodies. Fans of the sour and spicy flavour profile will love the poached geoduck with preserved vegetables in fish soup, while their sautéed prawns in a black bean sauce was so sizeable it took us four bites to get through one piece. Also not to be missed is the leopard coral garoupa cooked two ways: sautéed in a claypot with pickled peppers, and gently cooked in a plush congee.

Photograph: Courtesy Arbor Two Michelin-starred restaurants in Hong Kong and Macau 11 Hong Kong restaurants were recognised with two stars in this year’s guide, including Arbor, Bo Innovation, Lai Ching Heen, L’Envol, Lung King Heen, Noi by Paulo Airaudo, Octavium, Rùn, Tate, Tin Lung Heen, and Ying Jee Club. Over in Macau, Alain Ducasse at Morpheus, Chef Tam’s Seasons, Feng Wei Ju, The Eight, The Huaiyang Garden, and Wing Lei nabbed two stars. In particular, Chef Tam’s Seasons was promoted to two stars for its unique dining concept by chef Tam Kwok-Fung.

Nestled in the bustling heart of Central, this two-MICHELIN-Starred dining establishment offers a comfortable and refined atmosphere. Utilising premium seasonal ingredients, the talented chef team at Ying Jee Club crafts authentic Cantonese masterpieces, continually drawing a steady flow of patrons. A highly recommended dish is the Crispy Salted Chicken, where the golden skin achieves a delightful crispiness without excessive greasiness; the chicken itself remains tender and velvety.

We have a new Cantonese powerhouse in our midst with the debut of JEE by ZS Hospitality Group, a multi-generational collaboration between veteran chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club, and up-and-coming chef Oliver Li, the former chef de cuisine of Michelin-starred French restaurants Feuille and L’Envol. The chefs’ progressive approach pays tribute to classic Cantonese cuisine in seasonal dishes that are driven by the use of local ingredients – think innovative plates like fresh crabmeat toast with XO sauce, fried garoupa with trio scallion, and crispy silky fowl with moutai – at extremely attractive price points of HKD388 for lunch and HKD888 for dinner. Home-grown tea brands, craft brewers, and sauce producers also get a look-in at JEE.

Tosca di Angelo | The Chairman | Sun Tung Lok Chinese Cuisine | LUNG KING HEEN | Man Wah | CAPRICE | Tin Lung Heen | Lai Ching Heen | T’ANG COURT | Restaurant Petrus | 8½ Otto e Mezzo BOMBANA | Sushi Shikon | Di King Heen | Ta Vie | Ah Yat Harbour View Restaurant | Ying Jee Club | Enchanted Garden Restaurant | Seventh Son Restaurant | The Lobby | Howard's Gourmet | Shang Palace | Celestial Court Chinese Restaurant | ABOVE & BEYOND | Nanhai No. 1 | Mandarin Grill + Bar | Cafe Causette | MING COURT | Hoi King Heen | Kam’s Roast Goose | The Lounge & Bar

Tastefully appointed in subdued tones by the acclaimed interior designer and architect Steve Leung, Ying Jee Club offers a polished affair with Cantonese cuisine. The restaurant appears to have been designed for business meals as well as family gatherings—those looking for a place to take the parents should look no further. Chef Siu Hin-Chi’s tasting menu of six or eight courses features a modern take on Cantonese cuisine, with house specialities including chilled abalone, crispy suckling pig with goose liver pâté, and braised sea cucumber.

Regulars at the two Michelin-star Ying Jee Club can enjoy their favourites in the safety and comfort of their own home, thanks to the establishment’s takeaway menus — curated by chef Siu Hin Chi. Two set menus are on offer: a 4-course Set Menu (HK$350/person) and a 5-course Set Menu (HK860/person), including a soup, main course and rice or noodles. Other popular dishes include Braised Fried Rice with Fish Maw and Abalone (HK$310), Fried Flat Rice Noodle with Shrimp and Egg (HK$200) and Fried Rice with Shrimp and Yunnan Ham (HK$200).

If you are a Cantonese pastry lover, prepare your appetite for two delectable homemade Chinese New Year puddings from two-Michelin-starred Ying Jee Club. In the spirit of the traditional new year diet, Ying Jee Club combined the savoury Turnip Pudding with Conpoy and Air Dried Meat (HK$298 per box) and sweet Coconut Milk Pudding with Red Bean and Ceylon Tea (HK$238 per box). Both are handcrafted daily by executive chef Siu Hin-Chi, who has amassed 20 Michelin stars over the past decade alone.

Celebrate your romance with this culinary love letter to Cantonese food, tucked away on Connaught Road. Helmed by heavyweights of Hong Kong’s dining scene – director of culinary, chef Siu Hin Chi and executive chef Cheung Kin Ming – it’s no wonder Ying Jee Club has been awarded two Michelin stars for six consecutive years. Tasting menus feature signature dishes like pan-fried Kagoshima wagyu beef and e-fu noodles with leopard coral garoupa make for an impressive date night meal.

Upscale traditional dim sum takes centre stage at Ying Jee Club in Central. The opulent restaurant’s name aptly translates to ‘prosperity, success and business’ in Chinese. You know you’re in for an unforgettable dining experience when you meet Executive Chef Siu Hin Chi, a culinary maestro who has amassed an astounding 24 Michelin stars over the past decade, including two coveted stars at Ying Jee Club.

In the buzzy heart of Central district, two-Michelin-starred Ying Jee Club is a restaurant whose name symbolizes prosperity, success and business in Chinese. Fittingly, I went there for the eight-course executive lunch special. While service was a little perfunctory and brisk, the food was flawlessly prepared, raising the bar for my Cantonese dining experiences going forward.

Just opened last week, Ying Jee Club is a local cuisine restaurant meant to rival the best. Led by Michelin-earning Chef Siu Hin Chin (he earned 15 stars in nine years!), he experiments by modernising traditional Cantonese favourites and serves up twists on classics and dim sum. We love the sound of the Crispy Puffs filled with Australian M9 Wagyu and Spring Onion.

For the next week, Ying Jee Club has limited their opening hours from 11.30-3pm. But not to worry, the restaurant is now offering a takeaway menu carefully curated by executive chef Siu Hin Chi. Spoil your tastebuds with signature à la carte picks like the mouth-watering crispy salted chicken, or opt for one of their set menus.

The two-Michelin-starred dim sum at Ying Jee Club is sure to impress (Photography: Ying Jee Club 營致會館 via Facebook). Yes, dim sum can be Michelin-starred, too!. Crafting steamed items with premier ingredients, Ying Jee Club serves up some of the most luxurious dim sum in Hong Kong.

What: A two-Michelin-Star Cantonese treat bang in the centre of Hong Kong that effortlessly dishes up plates packed with flavour, be it from the dim sum, a la carte or vegetarian menus. Where: 41 Connaught Road, Central