Wanchai, Hong Kong
Chef: Margaret Xu Yuan
Ying Yang, a three-table private kitchen is located in a preserved historical building in the heart of Wanchai, opened in 2008 as a "Private Kitchen". The Chef and founder Margaret, who used to run an ad agency is now the hottest chefs in town. Commit to create organically based Hong Kong style Chinese food, Chef Yuan owns more than one acre of land in New Territories where she grows her own herbs, fruits and vegetables to use in the dishes served at Ying Yang. Using old techniques to cook (e.g. stone-grinding) with a bit of British colonial influence, she presents the meal with a Hong Kong Fusion contemporary flair.
The three-story colonial style house filled with antique kitchen equipment and utensils.
From the moment we walked in, it felt like we stepped into ancient Hong Kong. There were lace curtains shrouding the windows, old books, and antique kitchen equipment and utensils with old Chinese ballads playing in the air.
Extra Yellow Earth Chicken
加隻黃土雞
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Crabroe No Shark’s Fin
(chicken and conpoy base street hawker style shark’s fin soup with wild crabroe replacing shark’s fin with Japanese kuzu)
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Wagyu claypot Rice with music egg
音樂蛋和牛煲仔飯
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Black Gold
（Whampoa stir-fried eggs with Yunnan Black truffles）
黑金 （黑崧露菌黃埔炒蛋）
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Extra Red Hot Baby Pig
加一份乳豬
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Wild Boar Cheung Fan
Soya sauce wild boar ribs on homemade rice rolls
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Stoneground Dessert
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A truly Farm-to-Table experience.
As we were enjoying the meal, we witnessed Chef Xu behind the scenes who was meticulously checking on the quality of food. To our disappointment she didn't come by to mingle with us.
Chef Xu's food was carefully orchestrated in this private kitchen. A creative take on elements by using ingredients like wagyu beef or truffle with egg to showcase a contemporary Chinese cuisine with a Hong Kong twist.
Food: ★★★★☆
Service: ★★★☆☆
Ambiance: ★★★★☆
Presentation: ★★★★☆☆
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