Helmed by Executive Chef Siu Hin-chi, a veteran of Cantonese cuisine with over 40 years of experience, Ying Jee Club has been one of the top-notch restaurants in town showcasing exquisite Cantonese fare and it has retained its two MICHELIN stars accolade for the fourth consecutive year. Never rest on their laurels, Chef Siu and his culinary team present over 30 new dishes in the à la carte menu after months of preparation, and are committed to delivering an elevated and authentic Cantonese dining experience with premium ingredients from around the world.
The new dishes are built around Cantonese culinary foundation, shining a spotlight on the flavours of ingredients through an array of traditional Cantonese cooking techniques. Braised Crab Claw with Turnip, Shrimp Mousse in Bouillon, a new addition to Ying Jee Club’s signature dishes, is a testament to Chef Siu’s craftsmanship as it takes labour-intensive preparation and cooking steps from delicate knife skills to braising and steaming. It features coral crab claws that elegantly sit on a succulent turnip filled with shrimp mousse. Garnished with cucumber skilfully sliced in a long stripe and topped with caviar for a touch of savoury taste.
Soup stock has long been an integral part of Cantonese cuisine, which can accentuate the flavour of ingredients or let the light-flavoured ingredients absorb its essence. Chef Siu’s soup stock recipe is made with his secret ratio of dried Yunnan Xuanwei ham, old chicken, pork and water, and is used in various dishes. Stir-fried Imperial Bird’s Nest with Fresh Crab Meat is a showcase of Cantonese soup stock. Imperial bird’s nest which has a mild taste is first stewed with fresh coral crab meat with soup stock to enhance its flavour before being steamed. It is served with a soup stock on side for an extra flavour kick.
While staying true to authentic Cantonese cooking methods, Chef Siu also employs creative approaches to some of his new creations such as Crispy Fish Maw with Shrimp Mousse in Abalone Sauce. Fish maw is typically braised or stewed to serve, this creative version however is first braised in abalone sauce, then stuffed with minced kuruma prawn, water chestnut and Chinese celery to give extra flavour and texture, finally it is coated with batter to deep-fry until golden yielding a crispy crust on the outside while retaining spongy texture of fish maw with extra crunchiness from the filling. Steamed Leopard Coral Grouper with Sea Salt, Chicken Oil and “Hua Diao” presents a makeover of the traditional Cantonese steamed fish. The grouper is seasoned with sea salt and steamed with 10-year aged huadiao, chicken oil, Yunnan Xuanwei ham and black mushroom to enhance the complexity and fragrance of the dish.
Also new to the menu is two chicken dishes honouring yesteryear’s recipe as well as epitomising nowadays east-meets-west cooking. Braised Chicken Wings Stuffed with Abalone and Mushroom is an ode to a classic dish served at Chinese banquets between 1950s and 1970s with refined ingredients and plating. The deboned chicken wings that are threaded together with abalone, Yunnan ham and black mushroom are first fried then braised in oyster sauce and dark soy sauce to enhance the flavour. While in Baked Chicken with Mushrooms and Black Truffle, it features the modern Cantonese cuisine which is often borrowing ingredients or techniques from Western cuisine. Fresh local chicken is marinated overnight, and brushed with marinade of maltose and vinegar before hanging to dry and bake. Black truffle and wild mushrooms are added at the final stage of baking to enrich the earthy aroma of the whole chicken, creating a crispy delicate skin texture and succulent flesh with strong truffle fragrance.
