Xin Rong Ji

At Xin Rong Ji, the cooking is guided by a simple principle: when the ingredient is exceptional, the chef’s role is largely to step aside. The cuisine of Taizhou has long championed this philosophy, favouring gentle seasoning and careful braising over heavy embellishment. In Hong Kong, the restaurant brings that approach into sharp focus through seafood sourced from the East China Sea. The braised wild-caught yellow croaker remains the dish that defines the kitchen. Cooked simply, its flesh turns delicate, while the broth offers a deep natural umami rather than overt seasoning. Equally telling is the brine tofu soup with roe crab and white towel gourd, a dish of remarkable purity, where sweetness from the crab and gourd settles into a quiet luxury. It is the kind of restaurant where attention rarely calls attention to itself, allowing the food and the ingredients behind it to take the lead.

Tatler Tip

Certain regional dishes and delicacies are limited and may require advance booking. Make sure to ask about the seasonal specialities, or pre-order the duck, when booking your table.