Ji Pin Court

This oasis in the bustling city centre serves traditional Cantonese cooking, and its chef is particular about every detail. The signature fried chicken with sand ginger in claypot smells and tastes divine, and every piece of meat and condiment is diced in uniform sizes. Tea-smoked pigeon seduces with juicy flesh and smoky depth from pu erh tea leaves. Ask the sommelier to pair your food with wine from their well-curated selection.

1. Tea-Smoked Pigeon: A signature dish that showcases authentic Cantonese flavor. 2. Innovative Approach to Cantonese Cuisine: Chef Yat Fung Cheung blends Eastern and Western culinary arts, offering refined dishes with a unique twist. 3. Private Dining Rooms and Tasting Menu: The restaurant provides an exclusive experience for guests, allowing them to indulge in a carefully curated selection of dishes.

Signature Ingredients

• Sand ginger: A distinctive Cantonese spice that flavors Ji Pin Court’s signature fried chicken in claypot, imparting a warm, aromatic kick and a subtle peppery aroma that defines the dish and the restaurant’s refined Cantonese approach.
• Chicken: The fried chicken in claypot is prepared to be crispy on the outside and tender inside, with sand ginger as the signature note; showcases high-quality poultry and meticulous technique.
• Tea-smoked pigeon: A flagship Cantonese preparation (tea-smoked crispy pigeon) that delivers a smoky aroma and crackling skin, highlighting the restaurant’s use of traditional smoking techniques to elevate game birds.
• Pork (barbecued supreme pork in honey sauce): A signature Cantonese barbecue item featuring pork glazed with honey, achieving a glossy sweetness and tender bite that epitomizes Ji Pin Court’s meat-focused Cantonese repertoire.
• Salted fish and shrimp: A component of steamed minced pork with salted fish and shrimp, combining preserved fish with fresh seafood to deliver intense umami and a balance of textures that illustrates the restaurant’s Cantonese flavor profile.