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Guests are led through doors and a long stroll to enter Ying’s main dining area, an enlarged space with fluid curves and auspicious combinations of red and gold. Overlooking a panoramic sea view of the Macau Peninsula and harbour-crossing bridge, the scenery is impressive throughout the day. Seating is impressive, from high booths to tables set against the window, where tables are spaciously set apart from one another. The restaurant is well lit, and golden curtains of tassels separate tables into semi-private seating.
The a la carte menu at Ying offers a wide selection of traditional Chinese dishes, some with contemporary touches by way of Western ingredients and artistic presentation. We started our meal with the restaurant’s signature flambe Iberico pork char siu, where the entire piece of barbecued pork was set on a portable rotisserie under a fresh honeycomb. As the char siu reheats, the heat melted the honey, drizzling and glazing the pork as it warms up. The char siu is tender and sweet thanks to the floral honey glaze.
The crispy chicken with lemon sauce was a surprise. The chicken, deep- fried until golden brown with thin and crispy skin, was juicy throughout and cut into bite-sized pieces. The lemon sauce is sweet and tangy, the latter sharp enough to cut through the richness of the chicken but brings out a hint of five spice with the marinade itself. Ying’s vegetarian offerings are impressive too, with a unique selection of braised dishes and stir-fries that make refreshing alternatives to the rich seafood and meat dishes.
Desserts are impressive at Ying. Their new version of pomelo and mango sago cream with mango ice cream is outstanding, as the traditional sweet soup is served with a homemade mango ice cream, one with chunks of fresh mangoes and creamy throughout. The deep-fried ginger ice cream is thinly coated with breadcrumbs and fried until golden brown, with just the right contrast between the hot crust and still-frozen centre.
The Chinese restaurant may be showcasing a fine selection of great wine labels, particularly of French origin, but it is their artisanal tea service that earns high marks. Tea aficionados will find a wide range of Chinese teas, divided by varieties including some of the most exclusive types rarely found in a restaurant. Prepared tableside, each tea is brewed at the optimum temperature and interval before serving. We are particularly impressed with aged raw Lao Ban Zhang Pu-erh and Taiwanese Da Yu Ling oolong tea, each brewed and served with care and detail throughout meal service.
Service at Ying is good, as guests’ requests are attended to throughout the meal. Despite attentive service, guests are sometimes left waiting for glasses (or teacups) to be refilled. The staff team is divided into teams that are fluent in Cantonese, English, and Mandarin, and all of them are knowledgeable on menu selection and tea pairing, although wine pairing information needs improving.
A meal for two at Ying include artisanal tea pairing amounts to HK$1,200. The restaurant offers impressive dining experience with great execution in Chinese dishes with some contemporary touches. Ying’s offerings are consistent and impressive throughout for numerous returns.