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Beautiful meal, excellent execution
2024-07-12 6215 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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    服務
    衛生
    抵食
    用餐日期
    2024-07-11
    用餐途徑
    堂食
    人均消費
    $980 (晚餐)
    推介美食
    Century Egg Macaron
    Fried Garoupa with Trio Scallion
    Crispy sea cucumber with Shrimp Mousse in Lobster Sauce
    Crispy Silky Fowl with Maotai Sauce
    Anchovy Fried Orzo with Chive
    Lychee Pudding with Osmanthus
    Bird's Nest with Fresh Almond
    Soft shell turtle jelly with caviar
    Crispy sea cucumber with Shrimp Mousse in Lobster Sauce