28/06/24

Restaurants

Jee

Modern Chinese   |   Central, Hong Kong

A contemporary Cantonese kitchen where classic technique is sharpened by modern instinct, resulting in dishes that feel both recognisable and newly expressive.

 

At Jee, tradition provides the structure, but curiosity gives the menu its character. The kitchen, led by chefs Siu Hin-chi of Ying Jee Club and Tatler Best Rising Star 2025, Oliver Li, approaches Cantonese cooking with conviction, respecting its foundations while allowing moments of invention to slip in. That spirit is evident from the start. Soft-shell turtle jelly arrives crowned with caviar, a clever play on Cantonese medicinal traditions. French toast with crabmeat and chilli reimagines a familiar cha chaan teng treat with richer seafood sweetness and gentle heat. Lobster with fermented vegetables delivers the kind of balance Cantonese kitchens prize, with briny depth, bright acidity and natural sweetness working in concert. The dining room reflects the cooking: polished, relaxed and subtly rooted in Hong Kong’s heritage. 

Tatler Tip

The lunch menu remains one of the city’s better-value introductions to the kitchen, at HK$388 for five courses.

Must Try


  • Soft shell turtle jelly with caviar
  • French toast with crabmeat and chilli
  • Lobster with fermented vegetables

Awards


2026

Tatler Best Spotlight

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