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

  • 焦糖蓮蓉西米焗布甸 / Baked Caramel Sago Pudding with Lotus Seed Paste (68)
  • 杏汁豬肺燉花膠湯 (需一天前預訂) / Double Boiled Fish Maw Soup with Pork Lung and Almond Juice (Pre-order One Day in Advance) — 每位 Per person
  • XO醬露筍螺片炒蝦球 / Sautéed Prawn with Sea Whelk and Asparagus in Homemade X.O. Chilli Sauce
  • 陳年花雕雞油蒸乳龍蝦 / Steamed Lobster with Chicken Oil and “Hua Diao” (420)
  • 蒜蓉粉絲蒸大花竹蝦 / Steamed King Prawn with Vermicelli and Garlic (300)
  • 上湯雲腿扒白露筍 / Braised White Asparagus with Yunnan Ham in Bouillon (340)
  • *脆香貴妃雞半隻 / *Crispy Salted Chicken (380)
  • 香蔥蝦球帶子粒炒飯 / Fried Rice with Scallop, Prawn and Spring Onion
  • 珊瑚芙蓉蝦球皇 / Steamed King Prawn with Egg White and Crab Roe — 每位 Per person
  • 香蔥爆乳龍 / Stir-fried Lobster with Shallot and Scallion — 每位 Per person

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)

Cocktails

  • 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)
  • 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

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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