Ying Jee Club x Jee six-hands dinner

If your palate is anything like ours, you’ll already know and love the refined, modern Cantonese dishes of Jee and the top-notch, comforting local flavours of Ying Jee Club – so what a treat it is to find out that both these restaurants are coming together for a collaborative dinner. For one night only on August 28, Jee’s executive chef Oliver Li will present contemporary Cantonese delights alongside two-Michelin-starred fare from Ying Jee Club’s culinary director chef Siu Hin-chi and executive chef Cheung Kin-ming.

A handful of dishes are from their existing menus (such as Jee’s honey-glazed eel puff), but the majority of the six-hands menu is completely new. Expect dishes such as yellow wine-marinated abalone with century egg, chives, and sand ginger; braised winter melon with fish maw and bird’s nest; sea urchin and crab vermicelli, crispy suckling pig with pigeon and sea cucumber, and more. This special time-limited meal is available for reservation at $1,880 per person.