Michelin-star Chef Siu Hin Chi and his team in Ying Jee Club are presenting the Tasting Menu with Wine Pairing, featuring wines from French, American and Hungarian vineyards.
Tasting Menu with Wine Pairing
The 7-course Tasting Menu begins with white wine from Southern France, Mas de Daumas Gassac Blanc 2016. Of France’s greatest wines, one of them rises from the south. Mas de Daumas Gassac is the hollowed name in the Languedoc.
You may also want to read … Mas de Daumas Gassac Rouge 1991
One of California’s earliest wine estates, Stags Leap name originated in the late 1880s with the founding Chase family. Winemaking that is as relevant today as it was over a century ago. Stags Leap Chardonnay 2017 is used to pair with Braised South Africa Abalone with Pork Belly and Vegetable in Oyster Sauce.
Situated in Tokaji, Szepsy is a family owned winery, which has been making wine in the region since (at least) the late 16th century. The Szepsy Szamorodni 2013 is your dessert wine in the tasting menu.
The 2019 Autumn Seasonal A la Carte Menu is also newly available.
Seasonal Autumn Dishes
Ying Jee Club launches a brand-new selection of seasonal delicacies, where Chef Siu continues to fascinate all with dishes such as Hot and Sour Broth with Sea Cucumber and Bean Curd, Sautéed Eel with Tianjin Cabbage, Capsicum in Black Bean Sauce; and Fried Roasted Duck with Sea Cucumber, Celery, Yam Bean, and Chives.
Seafood also plays an integral role in the new menu, with dishes including Baked King Prawn with Chinese Celery and Cheese, as well as Sautéed King Prawn Water Chestnut and Conpoy, with Fried Head and Tail in Sweet and Sour Sauce. The Autumn Menu is available from now until November 30.
Braised Sliced South Africa Abalone with Roasted Duck, Mushroom and Yunnan Ham
Baked King Prawn with Chinese Celery and Cheese
Ying Jee Club
G05, 107 & 108, Nexxus Building, 41 Connaught Road Central • 2801-6882
Monday to Sunday
Lunch: 11:30 am to 3:00 pm
Dinner: 6:00 pm to 11:00 pm
Bar: 11:30 am to 11:00 pm