(Hong Kong, 28 January 2026) In celebration of the impending Year of the Horse, JIJA by Vicky Lau offers a celebratory menu inspired by the fresh ingredients, robust dishes and warm hospitality of Yunnan. Created by Cheffe Vicky Lau in collaboration with Head Chef Sean Yuen and Pastry Chef Victor Chan, JIJA’s Lunar New Year menu is a cause for celebration, where every course carries a wish for reunion, prosperity, and harmony.
(Hong Kong, 28 January 2026) In celebration of the impending Year of the Horse, JIJA by Vicky Lau offers a celebratory menu inspired by the fresh ingredients, robust dishes and warm hospitality of Yunnan. Created by Cheffe Vicky Lau in collaboration with Head Chef Sean Yuen and Pastry Chef Victor Chan, JIJA’s Lunar New Year menu is a cause for celebration, where every course carries a wish for reunion, prosperity, and harmony.
To start, guests can enjoy a selection of JIJA’s signature appetizers - including Chicken Liver Parfait, Rushan Cheese Spring Roll and Lime Shredded Chicken - to share, followed by a choice between two soups.
Perfectly warming and suited to the season, the Yunnan Steam Pot Chicken Soup, a traditional Yunnan dish in which fresh chicken is gently steamed in a special clay pot using only steam, resulting in a clear, aromatic, and nourishing broth. The Smoked Tofu Pumpkin & Wild Mushroom Soup features morel mushrooms sourced directly from Yunnan and is an equally enriching source of comfort in the winter months.
The centrepiece of the menu is a series of robust main courses, including Dry Aged Roasted Pigeon, a succulent dish served with lemongrass dipping sauce and pigeon just, and Grilled Tiger Prawns, wrapped in banana leaf with fermented chili.
For dessert, diners can enjoy the auspicious Eight Treasures Rice, a traditional festive dessert made of glutinous rice topped or filled with eight kinds of sweet ingredients symbolising prosperity and harmony, available from 17 to 19 February. A Peanut Ice Cream Glutinous Rice Balls with Warm Walnut Soup will be available on 15 & 16 February, 20 February to 3 March.
“Lunar New Year is my favourite time of the year,” says Cheffe Vicky, “It is a time to be with family and friends, and most importantly - to eat well. At JIJA, we take great pride in showcasing the kind of rustic, wholesome dishes that I like to cook at home, offering comfort food at its best.”
Available from 15 February to 3 March, priced at HKD 680 per person, JIJA’s menu of Lunar New Year specials invites guests to welcome the new year by indulging in the rich traditions of Yunnanese cuisine.
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Address
15/F, Kimpton Tsim Sha Tsui Hong Kong, 11 Middle Road, Tsim Sha Tsui, Hong Kong
Opening Hours:
Sun - Thur:
Lunch: 12 - 3PM (Last order 2:30PM)
Dinner: 6PM - Onwards (Last order 9PM)
Fri - Sat:
Lunch: 12 - 3PM (Last order 2:30PM)
Dinner: 6PM - Onwards (Last order 9:30PM)
Website : www.jijarestaurant.com
Instagram: @jijabyvickylau
Tel: +852 3501 8555
Mail: hello@jijarestaurant.com
About JIJA
Discreetly located in the lobby of the new Kimpton Tsim Sha Tsui Hong Kong, JIJA by Vicky Lau celebrates the fresh ingredients, robust dishes and warm hospitality of southwest China. The buzzing restaurant channels the convivial spirit of a modern teahouse and relaxed bistro, marking the trailblazing chef’s shift from fine dining to embrace the rustic, lively cooking of Yunnan, Guizhou, Guilin, and Sichuan. Dishes at JIJA reflect these influences, with Vicky drawing on her fine-dining expertise without sacrificing taste and character. There is also a comprehensive tea program inspired by Yunan’s extensive tea legacy. With only 50 seats, JIJA is intimate and lively, with warm lighting, great music and a fun atmosphere.
About Cheffe Vicky Lau
Vicky Lau is a culinary pioneer, awarded Asia’s Best Female Chef by the 50 Best academy in 2015. She is the first female cheffe-proprietor in Asia to be awarded two Michelin stars for her fine dining flagship Tate Dining Room, a distinction the restaurant retains. Her second restaurant, Mora, which celebrates soy, holds both a Michelin star and Michelin green star for sustainability. The former graphic designer and Le Cordon Bleu-trained chef started her culinary career in 2011, opened her first restaurant, Tate Dining Room & Bar, in 2012, and won its first Michelin star a year later in 2013. Beyond the kitchen, Vicky is dedicated to promoting social and environmental responsibility in the food industry, advocating for sustainable practices and supporting local producers and communities.
About Leading Nation
Leading Nation Hospitality, a Hong Kong–based group founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, who brings creativity and strategic vision to the city’s culinary scene. Today, the group boasts a diverse portfolio of over 18 innovative restaurant and bar concepts across more than 30 locations in Hong Kong and other key Asian markets. Highlights include acclaimed destinations like The Diplomat (Top 50 Best Bars), Cristal Room by Anne-Sophie Pic (Michelin-starred), The Merchants (Michelin-recommended), Cardinal Point (Cathay Pacific’s Member’s Choice for the Hippest New Nightlife Spot), La Rambla, Morty’s, Elephant Grounds, WAGYUMAFIA, Mashi No Mashi, Sushi Mamoru, and the newly opened Torikaze, each reflecting the team’s commitment to quality, design, and hospitality excellence.