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15/10/2026

為期兩晚的獨家聯乘餐宴於 JEE 圓滿落幕！

早前的四手聯乘餐宴，我們特別攜手廈門七尚酒店廈餐廳 厦餐厅 XIA RESTAURANT 行政總廚楊康 Chef Yang Kang ，將深厚的閩菜底蘊與靈感帶到香港。兩位主廚巧妙結合現代粵菜的創新思維與經典閩味，為每位客人交織出一場難忘的味覺對話。

衷心感謝每一位蒞臨參與的客人。精彩旅程仍在繼續！下週，行政總廚 Oliver Li 將親赴廈門，於 厦餐厅 XIA RESTAURANT 攜手展開聯乘第二章節。

廈門，我們很快再見！

What a remarkable two nights of culinary exchange at JEE!

Our recent four-hands collaboration with Executive Chef Chef Yang Kang from 厦餐厅 XIA RESTAURANT shared the rich heritage and flavours of Fujian with Hong Kong. By blending contemporary Cantonese innovation with Fujianese gastronomy, our chefs created a truly memorable experience for every guest.

Thank you to all our guests who joined us to celebrate this special collaboration. Up next, the journey continues! Chef Oliver Li heads to Xiamen next week to co-host the second chapter at 厦餐厅 XIA RESTAURANT

Xiamen, see you very soon!

新菜式——蜜椒煎黑豚精選西班牙頂級黑毛豬珍貴部位，表面煎至外焦內嫩，裹上馬拉巴爾黑胡椒調製而成的濃郁醬汁。肉質醇厚鹹香，配上綿密絲絨的尖椒芹菜蓉交織出絕妙平衡，佐以烤珍珠洋蔥，內盛香葉啫喱，清新解膩，完美演繹層次豐富的頂級滋味。NEW Cr...
16/09/2026

新菜式——蜜椒煎黑豚

精選西班牙頂級黑毛豬珍貴部位，表面煎至外焦內嫩，裹上馬拉巴爾黑胡椒調製而成的濃郁醬汁。肉質醇厚鹹香，配上綿密絲絨的尖椒芹菜蓉交織出絕妙平衡，佐以烤珍珠洋蔥，內盛香葉啫喱，清新解膩，完美演繹層次豐富的頂級滋味。

NEW Creation - Black Pepper Glazed Iberico Pork Pluma

Highlighted by a premium cut of Iberico pork pluma with a caramelised crust and glazed in an aromatic Malabar pepper sauce, balanced with a velvety purée of chilli pepper and celeriac. Served alongside grilled pearl onion filled with herbaceous bay leaf gel, creating a harmonious, unforgettable bite.

新菜式 - 涼拌蘭花蚌這道清爽開胃的菜式匯聚多重海洋珍味。主廚嚴選來自浙江舟山的鮮爽海蜇，搭配口感彈牙的日本蘭花蚌，交織出極致爽脆的層次。巧妙加入蠔葉與魚子醬，賦予海洋氣息，最後撒上鮮核桃並淋上核桃奶，帶出濃郁綿密的圓潤餘韻。NEW Cre...
25/08/2026

新菜式 - 涼拌蘭花蚌

這道清爽開胃的菜式匯聚多重海洋珍味。主廚嚴選來自浙江舟山的鮮爽海蜇，搭配口感彈牙的日本蘭花蚌，交織出極致爽脆的層次。巧妙加入蠔葉與魚子醬，賦予海洋氣息，最後撒上鮮核桃並淋上核桃奶，帶出濃郁綿密的圓潤餘韻。

NEW Creation - Surf Clam with Jellyfish & Walnut Milk

A refreshing dish featuring fresh jellyfish from the port of Ningbo, Zhoushan, paired with Japanese surf clam for a tender, bouncy texture. The chef incorporates oyster leaf and Oscietra caviar to bring out rich oceanic notes. Topped with fresh walnuts, the dish is finished with a drizzle of walnut milk for a smooth, creamy texture.

新菜式 - 客家甜擂茶這款極具心思且滋味豐富的甜品，旨在向傳統的客家擂茶文化致敬。底層是清香幽雅的綠茶啫喱，搭配帶有一絲微酸發酵香氣的甜酒釀雪葩。甜品中疊加了醇厚絲滑的花生白朱古力醬及由綠茶葉與烤芝麻調配而成的醬汁。以金黃香脆的焦糖芝麻花生...
14/08/2026

新菜式 - 客家甜擂茶

這款極具心思且滋味豐富的甜品，旨在向傳統的客家擂茶文化致敬。底層是清香幽雅的綠茶啫喱，搭配帶有一絲微酸發酵香氣的甜酒釀雪葩。甜品中疊加了醇厚絲滑的花生白朱古力醬及由綠茶葉與烤芝麻調配而成的醬汁。以金黃香脆的焦糖芝麻花生碎作結，為這場感官盛宴畫上圓滿句號。

NEW Creation - Hakka Green Tea with Rice Sorbet & Peanut Ganache

A sophisticated, multi-textured dessert that pays homage to traditional regional flavours. A clean, fragrant jelly made from Hakka green tea is paired with a tangy, refreshing fermented rice sorbet. It is layered with an indulgent peanut ganache and a complex sauce crafted from green tea and toasted sesame. For a final touch of texture, the dessert is sprinkled with a crunchy crumble of caramelised toasted sesame and peanuts.

新菜式 - 蝦醬爆鮮魷主廚將鮮魷魚搭配以大澳蝦醬調製的自家蛋黃醬。菜式底部鋪上一層質感綿密的通菜蓉，與炒通菜交相輝映。碟旁更附上輕盈的魷魚梳乎厘，面層淋上香濃通菜沙巴翁醬與乾魷魚粉，最後以爽脆的通菜沙律作結，將本地鑊氣小炒風味演繹得極盡高雅...
07/08/2026

新菜式 - 蝦醬爆鮮魷

主廚將鮮魷魚搭配以大澳蝦醬調製的自家蛋黃醬。菜式底部鋪上一層質感綿密的通菜蓉，與炒通菜交相輝映。碟旁更附上輕盈的魷魚梳乎厘，面層淋上香濃通菜沙巴翁醬與乾魷魚粉，最後以爽脆的通菜沙律作結，將本地鑊氣小炒風味演繹得極盡高雅。

現於全新嚐味菜單供應，請即預訂。

NEW Creation - Squid with Tong Choy & Shrimp Paste

A masterful exploration of textures and rich, umami depth. This dish features perfectly fried squid paired with a velvety mayonnaise infused with local Tai O shrimp paste. It rests on an earthy, indulgent purée of tong choy and brown butter, topped with wok-fried tong choy that echoes the same savoury shrimp paste notes. Accompanying the plate is a light-as-air squid soufflé topped with a luscious tong choy sabayon, dusted with dried squid powder, and finished elegantly with a crisp tong choy salad.

Available in our new tasting menu, reservations link in bio.

新菜式 - 銀魚雞蛋撻靈感源自廣受喜愛的家常菜「銀魚炒蛋」。主廚將這份溫馨的集體回憶解構—精緻酥脆的法式撻殼內，包裹著滑嫩的炒蛋餡料，上方鋪滿由日本靜岡空運的優質銀魚。銀魚經醬汁浸漬後帶有微甜，平衡了蛋撻整體的鹹鮮，收尾時撒上細切本地韭黃，...
27/07/2026

新菜式 - 銀魚雞蛋撻

靈感源自廣受喜愛的家常菜「銀魚炒蛋」。主廚將這份溫馨的集體回憶解構—精緻酥脆的法式撻殼內，包裹著滑嫩的炒蛋餡料，上方鋪滿由日本靜岡空運的優質銀魚。銀魚經醬汁浸漬後帶有微甜，平衡了蛋撻整體的鹹鮮，收尾時撒上細切本地韭黃，點綴一抹明亮微辛的香氣。

現於全新嚐味菜單供應，請點擊 bio 連結預訂。

NEW Creation - Whitebait Tartlet with Scrambled Egg & Yellow Chive

Inspired by the comforting flavours of a classic Chinese home-cooked staple—scrambled eggs with whitebait, this dish reimagines nostalgia through a refined lens. A delicate French tartlet shell holds a rich, velvety scrambled egg filling, topped with premium whitebait sourced from Shizuoka. Brined in soy sauce, the whitebait offers a subtle, delicate sweetness that perfectly balances the savoury core. The dish is finished with a sprinkle of finely chopped Chinese yellow chives for a bright, aromatic touch.

Available in our new tasting menu, reservations link in bio.

主廚 Oliver Li 與團隊懷著對廚藝的熱忱與好奇，呈獻全新時令嚐味菜單，繼續探索當代粵菜的無限可能。他們將大家熟悉的本土情懷細緻解構，以嶄新視角重塑出富有時代感的美饌。午市及晚市菜單現已供應，誠邀您蒞臨志品嚐，共赴這場五感共鳴的交響盛...
20/07/2026

主廚 Oliver Li 與團隊懷著對廚藝的熱忱與好奇，呈獻全新時令嚐味菜單，繼續探索當代粵菜的無限可能。他們將大家熟悉的本土情懷細緻解構，以嶄新視角重塑出富有時代感的美饌。午市及晚市菜單現已供應，誠邀您蒞臨志品嚐，共赴這場五感共鳴的交響盛宴。

Chef Oliver Li and team present an extraordinary new seasonal tasting menu, driven by an unyielding passion and curiosity for modern gastronomy. Together, they thoughtfully deconstruct familiar nostalgia, elevating everyday local flavours into refined, contemporary culinary expressions.

Our new lunch and dinner tasting menus are now available. We warmly invite you to JEE and embark on a harmonious journey.

在志的餐廳一隅，陳列著香港藝術家葉家偉創作的 Fotomo 立體攝影浮雕作品《金城海味 ‧ 九龍城》。作品以細膩的手法，將昔日位於九龍城的海味老店立體重現，一磚一瓦、一貨一物，皆栩栩如生。不僅為餐廳注入本土情懷與集體回憶，更與我們的理念相呼...
03/07/2026

在志的餐廳一隅，陳列著香港藝術家葉家偉創作的 Fotomo 立體攝影浮雕作品《金城海味 ‧ 九龍城》。作品以細膩的手法，將昔日位於九龍城的海味老店立體重現，一磚一瓦、一貨一物，皆栩栩如生。不僅為餐廳注入本土情懷與集體回憶，更與我們的理念相呼應，讓客人置身現代餐飲空間之中，仍能細味最純粹的香港故事與人情溫暖。

Nestled in a cozy corner of JEE, you will find "Kam Shing Dried Seafood ‧ Kowloon City," a captivating Fotomo multi-dimensional photographic relief by Hong Kong artist Yip Ka-wai. This artwork meticulously reconstructs the nostalgic facade of a traditional dried seafood shop in Kowloon City, bringing history to life with intricate depth and texture.

By weaving local heritage and collective memories into our contemporary dining room, it infuses the space with an authentic Hong Kong soul, inviting our guests to connect with the city's rich cultural stories.

25/06/2026

重溫兩晚難忘的盛宴。

我們早前與根攜手呈獻的四手聯乘晚宴，完美展現了兩種截然不同的飲食文化交匯之美。這場合作將志的創新本地風味與根細膩的馬來西亞匠心工藝巧妙結合，兩地團隊共同呈獻這場精彩的時令盛饌。

衷心感謝每一位親臨志的客人，與我們共度美好時光。

A recap of two exceptional evenings.

Our recent four-hands collaboration with gēn allowed us to explore the beautiful intersection of two distinct culinary heritages. By combining JEE's innovative local flavors with gēn’s meticulous Malaysian craft, the teams have brought a seamless seasonal narrative on the plate.

Thank you to everyone who joined us at JEE in this celebration of terroir and culture.

志選用 2007 年手工釀造的單一年份「冬趣黃酒」，歷經 17 年悉心陳釀，底蘊深厚，化為一杯跨越東西的精緻調酒。當東方黃酒邂逅西方湯力水，微苦氣泡在舌尖輕盈綻放，瞬間喚醒此款陳釀獨有的陳皮、沉香與柑橘複合香氣。清新與醇厚交織，勾勒出別具一...
04/06/2026

志選用 2007 年手工釀造的單一年份「冬趣黃酒」，歷經 17 年悉心陳釀，底蘊深厚，化為一杯跨越東西的精緻調酒。當東方黃酒邂逅西方湯力水，微苦氣泡在舌尖輕盈綻放，瞬間喚醒此款陳釀獨有的陳皮、沉香與柑橘複合香氣。清新與醇厚交織，勾勒出別具一格的現代東方韻味。

JEE features the 2007 vintage Dongqu Shaoxing w**e—a single-vintage, handcrafted yellow w**e matured through 17 years. Bringing profound depth, it is transformed into an exquisite cocktail that transcends East and West. When Eastern yellow w**e encounters Western tonic water, the gently bitter bubbles delicately bloom on the palate, instantly awakening the aged spirit’s unique and complex aromas of dried tangerine peel, agarwood, and citrus. Refreshing notes interweave with mellow richness, sketching out a truly distinctive modern Eastern charm.

Address

2/F, 8 Lyndhurst Terrace, Central
Hong Kong

Opening Hours

Tuesday 12:00 - 15:00
18:00 - 23:00
Wednesday 12:00 - 15:00
18:00 - 23:00
Thursday 12:00 - 15:00
18:00 - 23:00
Friday 12:00 - 15:00
18:00 - 23:00
Saturday 12:00 - 15:00
18:00 - 23:00
Sunday 12:00 - 15:00
18:00 - 23:00

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