|Summer Island: potato leaves, winter melon, pears, stewed eggplant with chili, and garden snails|
Having tried a couple of staples (Xi Yan, TBLS), I must say that Yin Yang was the only one that impressed me enough to want to visit again. Yin Yang prides itself with using organic ingredients all grown and raised on a farm in New Territories. All the dishes on the menu looked familiar, but when each dish arrived, I was impressed by the innovative techniques used in preparation and the use of mundane ingredients in new ways.
- Summer Island: the use of potato leaves in the salad. Who knew potato leaves could be so delicious? Also, if the snails are really from the farm, extra props.
- Ginger duck gelee: mmMMMMmmm! Maybe not for everyone, but I think Asians have a thing for gelatinized foods (though namely sweets).
- Soup without Water: Though they are famous for their terracotta oven baked yellow earth chicken, the soup without water is the most rousing component of the poultry. It's just the natural juices of the chicken with mushroom. No water added.
Another perk of eating at Yin Yang is that the environment has a nostalgic old Hong Kong (~1950's-1960's?) look. It's located in a three story house with barred windows and tiled floors, and there are even vintage furniture and appliances in the upstairs dining room. Private enough for you? So if you're in Hong Kong and searching for food on the more creative side, I definitely recommend that you look up a few private kitchens to try out.
Fact: "Yin Yang" in this case refers to the monogamous mandarin ducks, not the tai chi yin and yang symbol.
|Ginger duck gelee|
|Lobster pineapple ice 九龍冰室|
|Yellow Earth Chicken|
|Soup without Water|
|Forest crab curry|
|Red Hot roast pig|
|Tea Smoked Fish|
|Red Bean Crepe|
18 Ship Street
Wan Chai, Hong Kong