At Ying Jee Club, executive chef Cheung Kin-ming draws on vast experience to deliver a stately interpretation of Cantonese cuisine. Across à la carte, tasting menus and brunch formats, the kitchen focuses on classic dishes updated with subtle refinements. Menus rotate with the seasons – a winter offering of braised sun-dried oyster with roasted pork belly, black mushroom and sea moss reflects this approach – while dim sum changes twice monthly to maintain variety. Vegetarian dishes, including steamed egg white with imperial bird’s nest and bamboo pith, receive the same attention. Should guests have particular preferences, chef Cheung is happy to tailor menus to ensure a personalised Cantonese feast.

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