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Sublime!
2024-07-28 7744 瀏覽
Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good? Jee is the latest Cantonese-French collaboration between veteran Chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club and Chef Oliver Li, former Chef de Cuisine of Michelin-starred French restaurants Feuille and L'Envol. Together they bring us elegantly reinterpreted Cantonese dishes using refined French culinary techniques.Highlights for me:✨ Crispy Sea Cucumber with Shrimp
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Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good?
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Jee is the latest Cantonese-French collaboration between veteran Chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club and Chef Oliver Li, former Chef de Cuisine of Michelin-starred French restaurants Feuille and L'Envol. Together they bring us elegantly reinterpreted Cantonese dishes using refined French culinary techniques.
鴛鴦皮蛋塔
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方魚贵妃蚌。鵝肝油炸鬼
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Highlights for me:
✨ Crispy Sea Cucumber with Shrimp Mousse in Lobster Sauce (百花釀海參) - My favourite of the evening. An intricately layered creation. With gelatinous sea cucumber encased in a umami packed smooth shrimp mousse inside a crispy shell dressed in squid ink. Crispiness, mouth filling smoothness and gelatin all in one bite!
百花釀海參
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✨ Soft Shell Turtle Jelly with Caviar (高湯甲魚凍)
Another ingenious creation. The supreme broth was chilled with the soft shell turtle and solidified into a melt-in-your-mouth savoury jelly. The briny caviar atop had the flavour profile further elevated. Overall flavour and texture were perfect for the summer weather.
高湯甲魚凍
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✨French Toast with Crab Meat and Chili (鮮蟹肉多士)
A flavour bomb with fresh crab meat mixed in a load of spice and XO sauce, adorned with cute tiny crab crisp on top.
鮮蟹肉多士
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✨ Crispy Silky Fowl with Moutai Sauce (茅台竹絲雞)
The silky fowl was succulent and flavourful after having been poached in a premium broth of Jinhua ham, dried shrimp and conpoy and the exterior was insanely crispy after being air-dried for a day before deep frying.
茅台竹絲雞
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三蔥爆斑球
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銀魚蔥炒「飯」
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荔枝桂花糕
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鮮杏仁燕窩
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雞仔餅
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Definitely a resto that I would recommend visiting, with quality dishes at very reasonable price points (9 course dinner at $888).
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    推介美食
    鴛鴦皮蛋塔
    方魚贵妃蚌。鵝肝油炸鬼
    百花釀海參
    高湯甲魚凍
    鮮蟹肉多士
    茅台竹絲雞
    三蔥爆斑球
    銀魚蔥炒「飯」
    荔枝桂花糕
    鮮杏仁燕窩
    雞仔餅
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    Perfect pairing
    2024-07-17 4323 瀏覽
    Sad to see Plaa go, but equally excited to try new fusion restaurant taking its place, being crossover of talent between chef Siu from ⭐️⭐️ Ying Jee Club and chef Oliver of French cuisine.Dinner. Set menu. Didn’t go for the wine pairing. Went for bubbles and glass of Pinot. Here’s what we had.Trio of Appetizers:-Century Egg and Pickled Ginger on Macaron- delightful fusion of textures and flavors; the savory velvety egg and tangy ginger notes perfectly balanced by the delicate sweetness of the maca
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    Sad to see Plaa go, but equally excited to try new fusion restaurant taking its place, being crossover of talent between chef Siu from ⭐️⭐️ Ying Jee Club and chef Oliver of French cuisine.
    Dinner. Set menu.
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    Didn’t go for the wine pairing. Went for bubbles and glass of Pinot.
    Here’s what we had.
    Trio of Appetizers:
    -Century Egg and Pickled Ginger on Macaron- delightful fusion of textures and flavors; the savory velvety egg and tangy ginger notes perfectly balanced by the delicate sweetness of the macaron.
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    -Umami-rich broth of Dried Flounder and clams
    -crispy golden Dough Fritter complemented by Rich creamy Spanish Foie Gras. PickyEater noted that the piece of fritter was too small, but I thought the size was perfect- decadent indulgences should come in compact pieces.
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    Soft Shell Turtle Jelly crowned with a luxurious layer of Caviar. A true delicacy: def the dish of the nite for me.
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    Sweet crispy Toast topped with succulent Crab Meat and Homemade XO Sauce. Following Server's recommendation to eat from the tip allowed for a gradual progression of flavors.
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    Fried Garoupa on a bed of Green Onion Sauce; topped with creamy scallion sauce. On the side: scallion piece topped with pickled ginger. Whilst the vibrant and complex scallion trio added fragrant and savory dimensions to the garoupa, it tasted a bit excessive. Further, we preferred garoupa steamed; Western frying did not do justice to the delicate and flaky flesh.
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    Sea Cucumber encased with Squid Ink Batter then deep fried; resulting in a crispy exterior, giving way to tender, succulent sea cucumber, enveloping a luxurious shrimp mousse. Since I indicated that I didn’t take spicy, my accompanying peppery lobster sauce was served on the side, which in our opinion, was unnecessary to elevate the dish further.
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    Another showstopper: Black Chicken breast, fried to perfection, boasting crispy exterior and tender meat + thigh stuffed with Chinese sausage adding a surprising twist. Blob on the side: Chinese Angelica (當歸) jelly. The fragrant Moutai Sauce added a unique and aromatic note, further accentuating the richness of the dish.
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    Orzo (pasta shaped like rice) with anchovy, Dried Prawns and Chives. Unfortunately the super-assertive flavor of the anchovies overpowered the whole dish. Redeeming feature was the delightful crunch of the dried prawns and the “飯焦”.
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    Pre-dessert: Lychee Pudding with Osmanthus playfully resembling a dumpling; refreshing palate cleanser (much needed after the excessive anchovies).
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    Birds Nest with Fresh Almond Tofu Ice Cream.
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    Nostalgic finale to the meal: 雞仔餅 filled with runny golden custard. Requested seconds but unfortunately none left.
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    In summary: perfect pairing of culinary talents; chef Siu’s Chinese cuisine reimagined with chef Leo’s innovative touch; his skills showcased in particular by the sauces. Everything was meticulously crafted with precision and attention to detail. Service was impeccable, enthusiastic staff discussed our feedback with interest.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Beautiful meal, excellent execution
    2024-07-12 6158 瀏覽
    JEE is a partnership between Ying Jee Club’s Siu Hin-Chi and Feuille’s Oliver Li. The dishes were a seamless, marvelous crossover between Cantonese classics and French culinary techniques, each and every one of them taking me by surprise. It wasn't a meal laid with beautiful dishes or seemingly great concepts that didn't deliver. JEE’s menu is quite alike a handful of other progressive Chinese fine dining menus, but at the same time unique in its own special, thoughtful ways. The softshell turtl
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    JEE is a partnership between Ying Jee Club’s Siu Hin-Chi and Feuille’s Oliver Li. The dishes were a seamless, marvelous crossover between Cantonese classics and French culinary techniques, each and every one of them taking me by surprise. It wasn't a meal laid with beautiful dishes or seemingly great concepts that didn't deliver. 

    JEE’s menu is quite alike a handful of other progressive Chinese fine dining menus, but at the same time unique in its own special, thoughtful ways. The softshell turtle jelly with caviar and the crispy sea cucumber with shrimp mousse (dipped in black pepper lobster sauce) were our favorite appetizers. Softshell turtle jelly was refreshing and delightful, while the crispy sea cucumber was an absolute flavor bomb with rich layers of textures—from the crispy shell dressed with squid ink to the smooth prawn mousse to the gel-like chewiness of sea cucumber. 
    Century Egg Macaron
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    Guifei Clam Soup with Dried Flounder
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    Soft shell turtle jelly with caviar
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    French Toast with Crab Meat and XO Sauce
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    Crispy sea cucumber with Shrimp Mousse in Lobster Sauce
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    Crispy sea cucumber with Shrimp Mousse in Lobster Sauce
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     The main course crispy silky fowl with maotai sauce was a show stopper. I won't spoil it for you by going into details. I also loved the flavorful chicken sabayon sauce that went with garoupa—what an inspiring way to dress fish.
    Crispy Silky Fowl with Maotai Sauce
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    Fried Garoupa with Trio Scallion
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    And of course, freshly cooked up fried rice sitting in a pot to end the meal is always welcome. But wait, it’s not rice, but orzo! It was a lovely east-west combination to use orzo instead of rice, and to add anchovies as the anchor. I loved how the mouthfeel and texture worked out—springy orzo, flakey and savory fish—a winning and intensely satisfying combo.
    Anchovy Fried Orzo with Chive
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     For dessert, osmanthus lychee pudding was shaped like a prawn dumpling (har gao) that was super cute and not too sweet, while bird’s nest came flavored with aromatic almond.
    Lychee Pudding with Osmanthus
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    Bird's Nest with Fresh Almond
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     Servers were very hospitable and the one who received us had no qualms about seating us fifteen minutes before the restaurant opened, a kind gesture that you will not see at many restaurants, even if they are ready. 

    $888 for dinner is also pretty generous for HK's generally exorbitant dining bills. All in all an impressive and memorable meal we’ll be looking forward to return to.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      用餐日期
      2024-07-11
      用餐途徑
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      人均消費
      $980 (晚餐)
      推介美食
      Century Egg Macaron
      Soft shell turtle jelly with caviar
      Crispy sea cucumber with Shrimp Mousse in Lobster Sauce
      Crispy sea cucumber with Shrimp Mousse in Lobster Sauce
      Crispy Silky Fowl with Maotai Sauce
      Fried Garoupa with Trio Scallion
      Anchovy Fried Orzo with Chive
      Lychee Pudding with Osmanthus
      Bird's Nest with Fresh Almond