Menu to Taste

Ying Jee Club

Cantonese · Hong Kong · Michelin Two Stars · Chef Siu Hin Chi

Awarded two Michelin stars, Ying Jee Club in Hong Kong offers refined Cantonese cuisine under chef Siu Hin Chi. The two-storey dining room features emerald green walls and gold accents. Signature dishes include steamed king prawn with egg white and crab coral.

2/F, Nexxus Building, 41 Connaught Road Central, Central, Hong Kong, Hong Kong

Menu

Dishes

  • 原隻五頭南非鮮鮑伴遼參鵝掌 / Braised Whole South Africa Abalone (5 heads) with Sea Cucumber and Goose Web — 每位 Per person
  • 金瑤蹄香龍蝦球炒螺片 / Sautéed Lobster with Sea Whelk, Water Chestnut and Crispy Conpoy
  • 東星斑, 花尾龍躉, 黃皮老虎斑, 紅瓜子 / Leopard Coral Garoupa, Giant Garoupa, Tiger Garoupa, Red Flag Garoupa
  • 香蔥頭抽爆鹿兒島A4 和牛 / Wok-fried Kagoshima A4 Wagyu Beef with Scallion in Soy Sauce
  • 濃雞湯花膠海味雲吞燴津菜 / Braised Tianjin Cabbage with Fish Maw, Dried Seafood, Conpoy and Shrimp Wonton in Chicken Broth
  • 黑魚子原隻鮮鮑伴螺片海紅葉 / Chilled Whole Abalone with Sea Whelk, Jelly Fish and Caviar — 每位 Per person
  • 瑤柱甫菜膽松茸燉鮮鮑魚湯 / Double Boiled South African Abalone Soup with Conpoy, Matsutake Mushroom and Chinese Cabbage — 每位 Per person
  • 黑魚子鮮蟹鉗芙蓉官燕 / Steamed Imperial Bird’s Nest with Egg White, Crab Claw and Caviar — 每位 Per person
  • 紅燒竹笙官燕卷 (制作需時) / Braised Bamboo Pith Rolls Stuffed with Imperial Bird’s Nest (Preparation Time Required) — 每位 Per person
  • 竹笙鮮蟹肉瑤柱燕窩羹 / Bird’s Nest Broth with Conpoy, Bamboo Pith and Fresh Crab Meat — 每位 Per person

Cocktails

  • 鳳羽天香 / Phoenix Plume (78) — 果香瑪黛茶 + 鴨屎香單叢 / Fruity Mate and [Duck Shit] Phoenix Dancong 銀花香 |茶中香水 |滋味濃醇 |果香馥郁 / Honeysuckle Aroma |Perfume of Tea Sweet and Mellow flavors |Rich Fruity Fragrance 灶神集團獨家配方瑜茶舍監製 / Recipe Exclusive For ZS Hospitality Group by Yú Tea House
  • 正山小種紅茶 / Lapsang Souchong (88) — 紅茶鼻祖 |傳統工藝 |松煙香 |桂圓香 |湯色深紅明亮 / Origins of Black Tea |Traditional Craft Pine- Smoked Aroma |Longan Fruit Aroma Deep Red and Bright Liquor Color
  • 陳皮普洱 / Aged Tangerine Puerh Tea (98) — 2013 年陳皮 Aged Tangerine |2009 年熟普洱 Ripe Puerh 陳皮化痰止咳 |普洱溫和暖胃 |陳皮香 滋味醇和 |味甜潤滑 |茶湯乾淨透亮 / Dried Tangerine Peel Resolves Phlegm and Stops Coughing| Puerh Tea Warms and Soothes The Stomach| With The Aroma of Dried Tangerine Peel| The Tea Has a Mellow and Smooth Taste with a Subtle Sweetness| The Tea Liquor is Clear and Bright|
  • 玫瑰荔枝白茶 / White Tea with Rose Petals & Lychee Flavour (78) — 香氣高雅 |口感柔和清甜 |白茶清熱降火 |玫瑰行氣解鬱 / Elegant Aroma |Soft, Gentle and Subtly Sweet Taste Rose Promotes The Flow of Qi (vital energy) and Alleviates Depression White Tea clears heat and reduces internal fire.
  • 精選汽泡茶 / Selected Sparkling Tea (98)

Tasting Menu

  • 8 Courses (1980) — Tasting Menu
  • 素菜餐 / Vegetarian Menu (980) — Ying Jee Combination (Golden-fried Yuzi Tofu, Marinated Cucumber with Balsamic Vinegar, Golden-fried Vegetarian Spring Rolls with Fungus); Steamed Egg White with Imperial Bird’s Nest and Bamboo Pith; Sautéed Broccoli with Wild Mushrooms and Black Truffle; Crispy Fried Fresh Mushroom with Pineapple and Vinegar Sauce; Sautéed Water Chestnut with Walnut and Capsicum; Braised E-Fu Noodles with Morel Mushroom and Enoki Mushroom; Ying Jee Dessert
  • 商務午餐 A / Business Lunch (598)
  • 商務午餐 B / Business Lunch (598)
  • 行政午餐 / Executive Lunch (798)
  • 6 Courses (1580) — Tasting Menu
  • Eight-Course Tasting Menu (8)
  • Full Tasting Menu (1980)
  • Shorter Tasting Menu (1580)
  • 6-Course Tasting Menu (1080)

The Experience

Expect an intimate atmosphere. The meal is structured around a tasting menu, à la carte dining and a wine pairing. A good fit for business dining.

Phone: +852 2801 6882

HKD 1,200-1,800

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