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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. ....
Celebrated as one of the city’s most prestigious fine-dining restaurant serving up classic and exquisite Cantonese fare, you can always count on Spring Moon for premium holiday treats and its CNY lineup is no exception. Aside from our all-time favourites including turnip and taro puddings, the restaurant is also offering their signature coconut Chinese New Year pudding. Looking auspicious and tempting, each creation is hand-crafted by the renowned dim sum sous chef Kanny Cheuk is guaranteed to be an apt reflection of tried-and-true recipes. Online orders are available here. Spring Moon, 1/F, The Peninsula Hong Kong, 22 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2696 6760; peninsula.com ....