Latest news with #YingJeeClub
South China Morning Post
27-04-2025
- Entertainment
- South China Morning Post
Your perfect week: what to do in Hong Kong, April 27-May 3
See this Cheung Chau Bun Festival Competitors scramble up a bamboo bun tower to collect imitation Ping On buns during the annual Bun Festival in Cheung Chau. Photo: Yik Yeung-man Don't miss out on one of Hong Kong's most iconic festivals , which this year runs on May 5 and 6. Having been celebrated since the 18th century on the island of Cheung Chau, the festival begins with the Piu Sik Parade, where children dressed as deities are carried on stilts above the crowd, and ends with the adrenaline-filled Bun Scrambling Competition , where competitors race up 60-foot bun-covered towers for the big prize of … more buns. Find out more Eat this Ying Jee Club Crispy sea cucumber stuffed with shrimp mousse and pork at Ying Jee Club. Photo: Ying Jee Club Opened in 2017, the two-Michelin-starred Ying Jee Club has debuted new dishes for the first time in a long while, focusing on the intricacies of Cantonese cuisine . Cue sour and spicy fish and geoduck soup, crispy sea cucumber stuffed with shrimp mousse, and leopard coral grouper congee – truly a warm hug in a bowl. Advertisement Shop G05, 107-108, Nexxus Building, 41 Connaught Road Central Hear this New Model Army Singer Justin Sullivan of the British band New Model Army performs on stage at the Huxleys in Berlin, Germany, in March 2024. Hailing from Bradford, England, rock outfit New Model Army are rallying the troops in Hong Kong for the first time in their 45-year career. Taking to the stage at The Wanch on Tuesday and Wednesday, the band will perform songs from their latest album, Unbroken (2024), as well as 1980s hits such as 'No Rest' and '51st State', which are all sure to delight long-time fans. Get tickets here Drink this The Wise King King's Negroni at The Wise King, combining olive gin, sweet vermouth, Kahlua and limoncello. Photo: The Wise King What is possibly SoHo's smallest cocktail bar has refreshed its drinks menu with nine new tipples based on classics infused with Mediterranean flavours . On the more traditional end of the spectrum is the King's Negroni, combining olive gin, sweet vermouth, Kahlua and limoncello; while the Tiramisu is a treat for dessert lovers with its blend of rum, passion fruit and tiramisu foam. 25 Staunton Street, Central
South China Morning Post
19-03-2025
- Entertainment
- South China Morning Post
Cream of the crop: 100 Top Tables celebrated the finest restaurants and bars in Hong Kong and Macau
With awards in 10 categories, 100 Top Tables is dedicated to celebrating the exceptional restaurants, bars and individuals that make Hong Kong and Macau's F&B scenes world-class. Here are this year's outstanding winners. Best Chef – Tam Kwok-fung Chef Tam Kwok-fung founder of Chef Tam's Seasons. Photo: Handout Seasonality is an admirable concept. The idea of using the freshest ingredients at the peak of their flavour is one all restaurants should aspire to. In fact, an increasing number do – to the point where it has become something of a cliché to hear chefs labour the point, as if they were doing something novel. Advertisement One chef who truly stands apart by actually doing something original is Tam Kwok-fung. At his eponymous restaurant Chef Tam's Seasons, Tam builds menus based on the 24 solar terms of Chinese traditional belief rather than the more typical four seasons. This means Tam crafts new dishes nearly every two weeks throughout the year. This cycle of continuous reinvention is a monumental undertaking, especially to deliver to the high standards that guests expect of Tam. No other chef in Macau or Hong Kong is this dedicated to the concept of seasonality, and chef Tam should be applauded for his work. Best New Restaurant – Jee Chicken wing stuffed with sea whelk at Jee. Photo: Nicholas Wong There are many questionable phrases used to promote new restaurants in Hong Kong and Macau. Guff about 'reinventing' a particular cuisine is one; a term as tired and dirty as an old dish cloth. But while many restaurants preach how they're reimagining the classics, Jee actually does so – and to spectacular effect. A collaboration between Siu Hin-chi, of the award-winning Ying Jee Club, and up-and-coming chef Oliver Li, Jee is a true cross-generational partnership. It is in Jee's kitchens above Central that Li works with Siu's recipes and refines them with the French techniques he learned at lauded restaurants such as L'Atelier de Joël Robuchon and L'Envol. Some tweaks are subtle, such as the sea cucumber dipped in a squid ink batter before being fried, and others more significant, like the switch from prawn toast to crabmeat toast with XO sauce. But, whether changes are major or minor, the adjustments are always purposeful and enliven dishes in delightful ways. If only all four-hands collaborations could be this brilliant and permanent. Rising Star – Zinc Leung
