Dinner and drinks. Saturday night in Hong Kong.
Ying Yang is a private kitchen in Wanchai. The chef Margaret Xi used to work out of Yuen Long but moved into the city a few years ago. The food is quite simply sublime. From the use of fresh, local organic produce to the combination of inventive flavours used and the decoration that is the perfect note of 1960’s Wanchai, the team here deliver on an evening that was as charming as it was delicious.
If you can get a group of 6 people together (which you should), you can have a private room with very attentive but unobtrusive waiters who are very well versed on the food they are serving and are happy to explain the flavours and ingredients that have been used. And the ingredients are really what strike you here. Unusual combinations and textures, beautiful presentation and colour. We opted for a seafood menu as we had several non meat eaters in the party. But please note carnivores, when this restaurant won the Time Out 2008 award for best restaurant, they had this to say,
“She commissioned a custom terracotta Chinese urn in her kitchen just to fire up her crispy on the outside/moist on the inside baby pig and roast chicken, and recently she’s been experimenting with Yunnan ham and baby goat in the “oven”, which can climb to temperatures of up to 400oC”
Every dish bought a gasp from me. I can not rave enough! So enough and let’s let the pictures speak for themselves. Though on this note I must apologise. I had to use my phone to take these photos and so they are not as good as they should be, but you get the idea.
Crabs steamed in a sauce of egg, coconut and Bacardi Rum. So amazingly delicious. Imagine that the taste of Drunken shrimp took a holiday to Tahiti and you have the essence of this dish!Sometimes when I want to write an entry for this journal I get distracted. After the crabs above I forgot about taking photos and just tucked in and ate with pure gusto and pleasure. so join me in the meal after several courses after the crabs, here with this homemade papaya ice cream. Ying Yang change their menu every month and make what is seasonal and so expect different dishes every time you visit.
The ice cream was served with “Chinese doughnuts” which were a little like mochi. And starfruit in a fruit jelly. I couldn’t figure out how the set the jelly in a square around the starfruit. And no, it wasn’t a sandwich of 2 layers.
This space used to be a restaurant that sat empty for months and I remember as having a rather forlorn Christmas tree in the window. It always caught my eye with it’s Gaudi meets Captain Nemo carved door and window and interior. Now re-born as salon Number 10 it bills itself as a members club, but I don’t know how strongly that is enforced. I think it is more to discourage and keep away the loutish drunken hordes down 2 levels in Lan Kwai Fong. So if you are in the mood for a civilised drink in very eccentric surroundings, come here. if you like jello shots and beer kegs, go down the road to Al’s Diner please. The drinks menu is inventive and thorough. I curled up in a velvet chair with absinthe made the old fashioned and was very happy.
Look what I found in the loo…
oh, oh, some-one is tired. We have fittings in the morning so let’s call it a night.