Ying Jee Club

Rather than gimmicky promotions, the owner prefers to devote his energy and resources into sourcing quality ingredients and honing the chefs’ skills. The tasteful, modern room adorned with marble tables, velvet seats and metallic trim primes the diners for Cantonese classics with a delicate twist. Crispy salted chicken is silky and tender; sautéed lobster with sea whelk, water chestnut and crispy conpoy delivers umami and interesting textures.

Culinary Legends at the Helm

• The Ying Jee Club is led by Chef Siu Hin Chi, who has earned 24 Michelin stars over the past decade, and Executive Chef Cheung Kin Ming, who brings over 30 years of culinary experience.

Symbolism in the Name

• The name 'Ying Jee' translates to prosperity, success, and business in Chinese, reflecting the restaurant's ethos and aspirations.

Location in a Food Hub

• Situated in the Nexxus Building in Central, the restaurant is part of a vibrant food hub, enhancing its accessibility and appeal to food enthusiasts.

Signature Ingredients

• Fresh Seafood: Sourced from local Hong Kong markets, ensuring the highest quality and freshness, often featured in signature dishes like steamed fish and seafood dim sum.
• Premium Chinese Herbs and Spices: Utilized to enhance the flavors of traditional Cantonese dishes, these ingredients are carefully selected for their quality and health benefits, contributing to the authenticity of the cuisine.
• Handmade Noodles: Crafted in-house using traditional methods, these noodles are a staple in many dishes, providing a unique texture and flavor that sets the restaurant apart.
• Organic Vegetables: Sourced from local farms, these vegetables are used in various dishes to ensure freshness and sustainability, highlighting the restaurant's commitment to quality.
• Aged Soy Sauce: A key ingredient in many sauces and marinades, this soy sauce is aged for several years to develop a rich, deep flavor that enhances the overall taste of the dishes.

Tasting Menu

• Signature Tasting Menu: HK$1,200

Signature Dishes

• Chilled Whole Abalone with Sea Whelk, Jelly Fish and Caviar: HK$680
• Crispy Suckling Pig: HK$1,000
• Fried King Prawn in Sweet Chilli Sauce: HK$380
• Steamed King Prawn with Egg White and Crab Coral: HK$480
• Crispy Salted Chicken: HK$380