HONG KONG, June — JIJA by Vicky Lau, the culinary venture helmed by Cheffe Vicky Lau at the Kimpton Tsim Sha Tsui Hong Kong, heralds the arrival of summer with the introduction of rarefied seasonal flavours from the heartlands of Yunnan and Southwest China – from cooling herbs to cut through the humidity, to wild summer mushrooms redolent of their terroir.
HONG KONG, June — JIJA by Vicky Lau, the culinary venture helmed by Cheffe Vicky Lau at the Kimpton Tsim Sha Tsui Hong Kong, heralds the arrival of summer with the introduction of rarefied seasonal flavours from the heartlands of Yunnan and Southwest China – from cooling herbs to cut through the humidity, to wild summer mushrooms redolent of their terroir.
The truest expression of JIJA’s philosophy can be found in six new dishes gracing the a-la-carte repertoire. These dishes represent an articulate interpretation of Southwestern Chinese culinary traditions, balancing texture, acidity, and indigenous spices with contemporary, French-inspired presentation.
Encased in a fragrant lime leaf tart shell, the Crab Meat Avocado Tart balances the richness of avocado, shredded coconut, and savoury tarama (cod roe mayonnaise) with delicate crab meat. It is wrapped in crisp butter lettuce, enhanced with a sharp salsa verde, and topped with a clear coconut water jelly and coriander flower.
The Tengchong Style Stir-Fried Rice Cake (Da Jiu Jia) come with a side of culinary history: referencing a late Ming Dynasty narrative where the fleeing Yongli Emperor was sustained by a rustic, comforting plate of stir-fried rice cakes (erkuai), JIJA’s version features hand-cut rice cakes tossed with minced pork, hedgehog melon ribbons, cabbage, and fried egg, elevated by a complex, house-made fermented chili sauce.
The Pork and Mushroom Broth is a masterclass in clarity and depth that features an umami-rich soup base simmered from shiitake mushrooms and Japanese kombu. Immersed within is a delicate pork dumpling seasoned with a touch of French fennel wine, while the broth is finished with the aromatic lift of wild Yunnan fennel stems and roots.
Equally nourishing is the Lily Bulb and Yam Soup, a refined broth composed of white yam, shiitake, and kombu reduction, and enriched with rare, nine-year-aged lily bulbs. The soup is garnished with a vibrant orange oil infused with carrot, hairy crab roe, and tender crab meat.
Guests can choose to end their meal with the multi-layered Yunnan Coffee Parfait, featuring a coffee shortbread base, caramelised banana and a smooth banana anglaise infused with Chinese black cardamom, and a Yunnan coffee bean parfait encased in chocolate.
An afternoon respite: refreshed summer tea set
JIJA’s popular afternoon tea service, the Teahouse Afternoon Retreat, has also been refreshed for the hotter weather. Served in the elegant surroundings of The Living Room, the updated menu (HKD 528 per guest; minimum of two guests) introduces the all-new Lemon Chicken and Avocado Salad Sandwich accompanied by a sweet and spicy Yunnan sauce, which joins other favourites like the Yunnan Mushroom Sando and Braised Lamb with Rose Tart, as well as a sweet selection including the Tea Hills, an oolong tea Chantilly cream with milk chocolate layer cake, and Golden Bliss made with mango and passion fruit with fromage blanc. Freshly baked Salted Egg Scones served with soy cream and artisanal Yunnan rose jam, and a beverage selection of Chinese craft teas, coffee and Perrier-Jouët champagne round out the post-meridian affair.
New Bistro Lunch set for those on the move
For those who want a taste of JIJA’s best in a concise yet uncompromised format, the new Bistro Lunch set menu is the perfect choice. Priced at HKD 380 per person, the three-course lunch menu begins with a choice of starters like the vibrant Lime Shredded Chicken with aromatic herbs and Sichuan peppercorn oil; the all-new smoky Grilled Bamboo with mugwort and Yunnan ham; or a seasonal Soup of the Day.
Main courses feature the comforting Homemade Mushroom Pork Sausage served with Yunnan potatoes; a delicate Steamed Snapper paired with a sour and spicy shrimp sauce; the robust Guizhou Spicy Chicken elevated with Italian 'nduja. These are accompanied by a choice of JIJA’s signature Yunnan Style Fried Rice tossed with crispy pork fat, Yunnan ham, and ganba mushrooms, or the traditional Dai Sou Beef Soup Noodles.
The lunch concludes on the refreshing Ugly Apple Bavarois with Snow Fungus comprising apple sorbet, finger lime, and apple foam or the newly added Green Tea Tiramisu or the Mixed Berries & Cream Cheese Mousse, available for a supplement of HKD 80. An optional beverage service is available for HKD 38 per person, which includes Belu still or sparkling water and a choice of premium house Yunnan tea, served hot or cold.
All prices are subject to a 10% service charge. For reservations and inquiries regarding dietary requirements, please contact JIJA by Vicky Lau at Kimpton Tsim Sha Tsui Hong Kong.
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JIJA by Vicky Lau press kits and images:
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For more information, please contact COMPANION:
Laura Smith - laura@companioncommunications.com
June Heung - june@companioncommunications.com
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 JIJA
Discreetly located in the lobby of the new Kimpton hotel in Tsim Sha Tsui, 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 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.