JIJA by Vicky Lau

Inspired by the rustic, vibrant cooking traditions of Yunnan and Guizhou, JIJA by Vicky Lau brings the bold flavours of Southwest China into a warm, contemporary bistro setting. Named after the Cantonese expression for cheerful chatter — “zi4 zi1 zaa4 zaa4” (吱吱喳喳) — the restaurant is built around the joy of connection, encouraging guests to gather over food, tea and lively conversation.

Drawing from her travels across Southwest China, Cheffe Vicky Lau reimagines regional dishes with a refined yet expressive touch. The flavours are vivid and comforting, shaped by the region’s love for sourness, heat and layered aromatics. Expect signature ingredients such as Yunnan mushrooms, rushan cheese, fragrant herbs and pickled vegetables to appear across playful starters, generous sharing plates and thoughtful tasting menus. Standout dishes range from pu’er tea–smoked chicken and seasonal mushroom salads to boldly seasoned stir-fries and rich, satisfying rice dishes.

The space is designed as a modern teahouse-meets-bistro, blending dark woods, soft metallic accents and textiles inspired by Yunnan’s Miao weaving traditions. A central tea lantern and colourful house pickles add personality and warmth, while the lively yet intimate atmosphere reflects the restaurant’s sociable spirit. Led by Head Chef Sean Yuen and Pastry Chef Victor Hung — known for bridging Chinese and French pastry traditions — JIJA balances heritage with creativity, offering a dining experience that feels both deeply rooted and refreshingly modern.