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Rightly proud of achieving two Michelin stars for three years running, Cantonese fine dining institution Ying Jee Club is currently offering their first-ever Michelin degustation menu to mark the occasion. The menu brings together executive chef Siu Hin-chi s signatures as well as long-time crowd-pleasers into one neat package, highlighting Ying Jee Club s detail-oriented, produce-centric take on Cantonese haute cuisine. The meal starts strong with an appetiser of moreish bites like chilled South African abalone, drunken hua diao pigeon, crispy eel with yuzu honey, and honey-glazed barbecue pork, and is subsequently buoyed by the likes of sauteed lobster with water chestnut and conpoy, the masterful double-boiled fish maw with black mushroom and Chinese cabbage, the braised sea cucumber stuffed with shrimp paste and minced pork, and Kagoshima A4 wagyu beef with leek and wasabi, wok-fried to perfection.

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