Features / Sing Yin Cantonese Dining

Sing Yin Cantonese Dining

As W Hong Kong’s first foray into Cantonese cuisine, much is riding on the success of Sing Yin. So far, the signs are good.

Text by Jason Spotts, photos by Happy Yuen

The feast at Sing Yin begins right at the door, but this first helping is for the eyes. It continues upon entering the restaurant as its striking décor is a coursein itself.

But rightfully so, head chef Bryan Lee’s cuisine takes the majority of plaudits. The 30-year veteran of the kitchen is trained in Southern Chinese gastronomy, but having worked across China his style evolved into an artful combination of many disciplines. He is perfecting a balance between innovation and paying homage to tradition.

Lee’s food is far from the knee-jerk reaction to smother dishes with excessive gravy. Because of this, there is less room to manoeuver and Lee’s dishes thankfully tastelike the ingredients you see in front of you. Produce is first rate at Sing Yin for a style of cooking that preaches respect for natural flavours above all else.

The restaurant’s design merits more attention than we would usually give to the subject, and for good reason. Designer Steve Leung has transformed the space into one of the more memorable rooms for a Hong Kong Chinese restaurant.

Almost every table at Sing Yin is a fresh experience and feels like a private room. Semi-partitions elegantly separate tables without distorting the overall aesthetic, a harmonious meeting between both Hong Kong today and in the past.

1/F W Hong Kong, 1 Austin Road West, Kowloon Station | Tel: 3717 2222


Dinner for three
1.	Steamed minced pork with crab meat dumpling	$48
2.	“Buddha jumps over the wall” pot	$320
3.	Steamed scallops with mushroom wrapped in egg white and winter melon	$200
4.	Sautéed Wagyu beef with garlic	$420
5.	Deep-fried egg puff	$48
Total		$1,036
*Price subject to change without notice

Steamed minced pork with crab meat dumpling

A special creation by chef Lee. Pork dumplings are typically wrapped in thinly rolled flour dough, but Lee laments their fragility when handled by utensils. Hence, his use of “crystal” dough which gives the dumpling added sturdiness and a wonderful texture. It keeps that prized soup inside the dumpling along with the pork and rich crab roe, where it belongs.

“Buddha jumps over the wall” pot

This famous dish is traditionally cooked in a large vessel, but Lee prepares it in individual portions so every diner enjoys the same experience. The name comes from the legend of a Shaolin monk who jumped over a wall after smelling the soup’s aroma. Made from abalone, sea cucumber, fish maw, Chinese ham and a mix of vegetables for a complex and delectable flavour profile.

Steamed scallops with mushroom wrapped in egg white and winter melon

The usual preparation involves minced pork or chicken. Lee has reintroduced it with a filling of fresh scallops and mushrooms. The parcel rests beautifully on a freshly cut slice of winter melon. The final touch is Japanese salmon roe which acts as natural seasoning on top of its textural and aesthetic qualities.

Sautéed Wagyu beef with garlic

Simple as they come, this dish is cooked with premium grade Wagyu beef that is first pan-seared, then rested and diced. Before service, they are stir-fried on high heat with garlic chips and salt to seal in the juices. According to Lee, the bean sprouts on the side are there for two reasons: first, to promote balance against the rich Wagyu, and secondly, to act as a palate cleanser for the next course.

Deep-fried egg puff

The traditional preparation of this dish uses peanuts, syrup, sugar and coconut as toppings. Lee’s interpretation involves a healthier alternative that packs no less flavour, choosing mangoes for their fragrance. Temperature control is crucial when frying the egg pastry. This plate came out beautifully with a satisfying crunch, balanced by juicy fresh fruit on the side.

Sing Yin Cantonese Dining

Leave a Reply Cancel reply