Jee represents “a cross-generational and cross-cultural exchange of passions and gastronomy” as veteran Chinese chef Siu Hin-chi of Ying Jee Club and rising star Oliver Li, previously of Feuille and L’Envol, join hands. Together they use French techniques to fully explore the possibilities of Cantonese food. Instant classics in this amalgamated style have included a spin on prawn toast, for which Li decided to replace the titular protein with meaty crab and use a house-made bread done in the softer style used in the classic French dessert baba au rhum. Another winner has been a reinterpretation of Ying Jee Club’s lobster with shallot and scallion dish, which was tweaked in a variety of ways, such as being cooked whole in a more European style and enlivened with a dash of French vin jaune. Throughout the menu, results are uniformly excellent.