Sea cucumber braised until silky, finished with mushrooms, scallops, and a rich brown sauce. Luxurious texture from proper braising technique.
Tips from diners
Pair this with aged tea - the earthy qualities complement each other
Premium whole abalone sliced thin, chilled, and served with a light vinegar sauce and aromatics. The texture is yielding, the preparation minimal - letting the ingredient speak.
Tips from diners
This appears in their tasting menu - the quality and preparation define what abalone should be
Suckling pig roasted until the skin crackles, presented with a rich goose liver pâté and elegant plating. A signature balance of textures.
Tips from diners
This is one of Chef Siu's most famous preparations - it appears in their a la carte menu
A four-course dim sum selection featuring rotational menu items, served with tea and condiments. Created for the new afternoon tea concept, more casual than tasting menu.
Tips from diners
This is their accessible entry point - you get two-star quality at a lower price than the full tasting menu
Add-on to the afternoon tea set featuring champagne and wine selections curated to accompany the dim sum.
Tips from diners
Splurge on this - Michelin pairing service with champagne makes the afternoon special
Chef Siu Hin-Chi has earned 24 Michelin stars across his career. Ying Jee Club's dim sum menu rotates on the 1st and 15th of each month, encouraging repeat visits. Modern plate composition sits atop classical Cantonese technique. Reservations essential—book 4+ weeks ahead.
Book well in advance - this is one of Hong Kong's most sought-after Michelin tables. Call four weeks ahead if possible.
The dim sum menu changes on the 1st and 15th of each month. Regulars plan visits around the menu cycles to try different dishes.
Chef Siu Hin-Chi has accumulated 24 Michelin stars across his career - you're eating the refined work of a master
This is refined Cantonese but with modern plating and technique. Expect elegance in presentation, not cartoonish presentations.
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