Unparalleled Eight-Hand Event at the Ying Jee Club to Celebrate its 8th Anniversary

Celebrating its eighth anniversary, the two-Michelin-starred Cantonese restaurant Ying Jee Club presented an eight-hand event exclusively for two nights on June 21 and 22.

The esteemed restaurant joined hands with other reputable Michelin-starred Chinese Restaurants Man Wah, Pearl Dragon, and Xin Rong Ji to pay homage to traditional Chinese cuisine with exquisite seasonal ingredients. Ying Jee Club’s Director of Culinary Chef Siu Hin-Chi, Executive Chef Cheung Kin-Ming, and the executive Chefs from the restaurants put together their expertise to deliver a memorable dining experience with six courses for diners to relish.

Baked Cod with Homemade Chu Hou Paste was Man Wah’s Chef Wing Keung Wong’s signature dish. A veteran chef, Chef Wong knows the perfect baking time to lock succulent moisture into the thick-sliced cod. The Chu Hou Paste was made with carefully selected ingredients such as dried aged tangerine peel and cinnamon and was a perfect complement to the cod, which harmoniously blends sweet, savoury, and aromatic notes.

Executive Chef Otto Wong of Pearl Dragon had a unique approach to preparing the Roasted Suckling Pick stuffed with Chinese ham and a tricolour rice blend. An absolute highlight, the soft yet glutinous rice was cooked in the piglet to absorb the rich fragrance and the skin was roasted into perfect crisps. After being baked, a splash of pork-based sweet and sour sauce completed this symphony of flavours.

Executive Chef Wang LePing of Xin Rong Ji presented the exquisite Crispy Hairtail. To ensure the superior quality of the dish, he only chose the prime middle section of the finest Donghai fragrant hairtail fish. With precise cooking techniques and carefully maintained oil temperature, the golden crispy fish skin and tender white flesh had a delightful crunch and a juicy flavour.

For the exclusive dinner, Ying Jee Club’s Director of Culinary Chef Siu Hin-Chi prepared a dish of Steamed Blue Lobster with Shark Fin Stuffed Winter Melon. This unparalleled gastronomic delight concealed stir-fried shark fin in the scraped winter melon, while the lobster claws and balls were elegantly placed on top. 

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