.jpg)
Our Signatures
Discover the inspiration and heritage behind our most beloved dishes- each with a story to savour.
Crispy Duck with Pancake
What began in the imperial kitchens of the Ming Dynasty has found a new expression at Ying Ke Ge. Inspired by the legendary Peking Duck — once prepared for emperors and nobles — our version celebrates crispness in its purest form. At Ying Ke Ge, we present a wholly cripsy duck - where even the bones offer a satisfying crunch (yes, parts of it are edible!), making each bite a textural delight.
Served with freshly julienned cucumber, carrots, spring onion, our own hoisin sauce, and delicate house-made pancakes, this dish invites diners to wrap and savour their own creation — a gesture of intimacy and gathering. Where imperial grandeur once defined the dish, Ying Ke Ge brings it back to the table: personal, warm, and elevated through craftsmanship. It’s both homage and reinvention — a signature that brings together heritage and heart, one crispy bite at a time.
Sautéed Prawns with Chinese Black Vinegar
This Shanghainese classic is built on contrast — the interplay between the sweet succulence of prawns and the sharp, aromatic lift of Zhenjiang black vinegar, a fermented condiment dating back over 1,400 years. Black vinegar, unlike Western counterparts, is aged and mellow, with rich notes of molasses, smoke, and fruit — a flavour that defines much of Jiangnan cuisine.
Ying Ke Ge’s version remains faithful to the essence of the dish: the prawns are quickly sautéed to preserve their natural brininess, lightly crisped at the edges, and served alongside a dipping sauce of warmed black vinegar. The result is a harmony of texture and taste — crunchy yet tender, acidic yet sweet.
This dish is deeply personal to our story. Chef Kwai’s ancestral roots trace back to Shanghai, where his earliest food memories involved the dark sheen of black vinegar over dumplings and braised meats. Here, that memory lives on — brightened, balanced, and beautifully plated. It’s a dish that invites pause, reflection, and the kind of flavour that lingers — gentle, refined, unforgettable.
Baked Seafood in Yellow Curry
Curry arrived in Hong Kong with British colonial trade, forever altering the local culinary landscape. Over time, locals adapted the spice-heavy dish into something softer, more comforting — a creamy, mellow yellow curry, often enjoyed with rice in cha chaan tengs (Hong Kong-style cafés).
At Ying Ke Ge, we’ve carried this beloved legacy into the present with our Baked Seafood in Yellow Curry — a bubbling casserole of prawns, fish, mussels, squid, and sometimes scallops, folded into a rich house-made curry that’s been perfected over decades. The baking process adds a gentle char, coaxing out smoky caramelised edges that contrast the silky sauce.
This dish has become a perennial favourite — a true crowd-pleaser — not only for its robust flavours, but for the way it comforts. It speaks of home kitchens and childhood meals, of curry-soaked rice and seafood dinners shared with family. In every spoonful, there’s warmth, nostalgia, and the unmistakable depth of time-honoured care.
Spicy Chongqing Mala Baked Sea Bream
From the hilly banks of the Yangtze River, the city of Chongqing is known for its bold, tongue-tingling flavours — a legacy of the Sichuan region’s most iconic contribution to Chinese cuisine: mala (麻辣). A blend of numbing Sichuan peppercorns (má) and spicy chillies (là), mala is more than a flavour; it’s a sensation.
At Ying Ke Ge, we pay tribute to this fiery heritage with our baked whole sea bream, infused with our homemade mala sauce and an assortment of vegetables. Baking allows the fish to gently absorb the layers of peppercorn, garlic, and spice while keeping the flesh tender. Served bubbling over a gentle flame, the dish offers spectacle and soul. The spice builds slowly, releasing warmth, awakening the senses, and delivering the addictive hum of real mala. While traditional mala dishes are often stir-fried, we chose to bake — a subtle shift that softens intensity, allowing the sea bream’s natural sweetness to shine through. For those who prefer alternatives, other fish varieties can be substituted — yet the experience, steeped in Sichuan’s fiery soul, remains uncompromised.
Steamed Hammour with Spring Onion and Soy Sauce
In Cantonese cuisine, freshness is revered. Steaming, a technique perfected in the teahouses and homes of southern China, particularly in Guangdong and Hong Kong, is a celebration of restraint — the art of letting ingredients speak.
At Ying Ke Ge, we embrace this philosophy with our steamed fillet of local hammour — also known as grouper — a fish prized for its delicate sweetness and firm texture. A whisper of soy sauce, a drizzle of fragrant hot oil, and curls of finely sliced spring onion are all it takes to elevate the dish. The heat of the oil awakens the aromatics, marrying with the soy to create a sauce that’s light, savoury, and beautifully fragrant.
More than a dish, it is a quiet statement of harmony — sea and soy, subtlety and depth — and an ode to the Cantonese belief that great flavour lies not in abundance, but in balance. At Ying Ke Ge, this preparation is more than traditional; it’s personal — a staple that reflects the grace and elegance of our culinary ethos.
