Ying Jee Club
Led by Michelin-earning Chef Siu Hin Chin (he’s earned 15 stars in nine years!), Ying Jee Club experiments by modernising traditional Cantonese favourites and serves up twists on classics and dim sum, such as Crispy Puffs filled with Australian M9 Wagyu and Spring Onion. Mouth watering, anyone? Other classics include Steamed Egg White with King Prawn Topped with Crab Roe($380) and Pan-fried Crab Claw Filled with Shrimp Paste Crispy Conpoy Topped with Caviar ($260).