Discerning diners in Sheung Wan area, Hong Kong, rejoiced over the recent launch of Jiangsu Club, a dining establishment showcasing China’s regional cuisine in a luxurious setting. Inspired by the iconic architecture landmarks in Beijing, the quadrangle courtyard house, the restaurant’s main dining area and eight individual private dining rooms boast a palette of sapphire blue, showcasing understated luxury.
Helmed by three master chefs, Culinary Consultant Chef Simon Ng Wang-Chau, Executive Chef Hong Chi-Kin and Dim Sum Chef Michael Lam Kuen Chin, Jiangsu Club focuses on meticulous preparation, rich culinary techniques and well-considered presentation to craft the enticing regional cuisine.
Some of the signature dishes to try are the hearty chicken and wonton soup, deep-fried twins baby yellow fish, deep-fried sweet and sour fish with pine nut, Su eight treasures duck, and Hangzhou beggar’s chicken, and more. With eight private rooms varying in size and features, Jiangsu Club is an ideally opulent venue to have a quality meal with the family. The restaurant’s extensive menu invites you to share many dishes, such as the dried farm vegetables with braised pork knuckle, and braised prime ribs with brown sauce and twelve flavours.
Jiangsu Club
