|Taste ||Environment ||Service ||Hygiene |
Value for Money
|Alcoholic Drinks||Phone Reservation|
Emphasise braising, roasting, quick-frying! Nov 29, 2012
夜上海( 尖沙咀) is one of the star restaurant at Marco Polo Hong Kong in Tsim Sha Tsui. The interior is inspired by the chin era of old Shanghai. It serves dishes that will always be in the Metropolis of Shanghai, which includes Shanghai, Jiangsu and Zhejinag. These famous regional emphasise braising, roasting, quick-frying and steaming with balanced flavour.
Food rating: 6/10*
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars
The wrapper was extremely thin; the broth was still hot when it was serving. The filling was rather tender and the broth was infused within. The vinegar was slightly sweeter than the usual Hong Kong standard, but it wasn’t bad with the bun.
The bun was soft and spongy; the bottom was fried nicely with the perfect crispiness. However the filling wasn’t the juicy style as I would expect.
Great balance between the thickened cream and evaporated milk was use. It was rather rich, creamy and buttery. The Tianjin cabbage was cooked well with the sauce, more importantly, the cabbage was not over cooked, slight crispiness remained.
This was a memorable dish, the meat ball, mushroom were nicely slow cooked with the broth and topped with pak choi after. The sauce was rich and delicate, it was perfect infused with all the ingredients. More importantly, the chef has kept the thickness of the broth at balance and the meat ball was marinated/mixed with the right balance of ingredients.
Give me a thumbs up if you like it!
Table Wait Time: 0 minute(s)
Date of Visit: Nov 25, 2012
Spending per head: Approximately HKD200(Dinner)
Value for Money4
Not too impressive Oct 20, 2012
Picked this place coz it's quite close to our concert venue and wanna try this 2 Michellin star restaurant
Probably we made the booking too late and we only got to sit by the window without very nice view. However the waiters were very attentive and efficient. Probably it's better if you book earlier and ask them for nicer table. The food was overall decent but not really that impressive. But maybe we should have tried other dishes.
Hot soy milk
a cold dish with 18 kinds of shredded veggies, that was simple probably u can make it urself but tasted rather nice
some deep fried shrimp (a bit too sweet for me, otherise not bad)
Smoked pigeon (quite good)
noodle in soup with veggie (the noodles were a bit too soggy but i guess its more the style of that type of noodles)
Shanghai Wonton soup (it's some kinda dumpling with veggie and pork in it, quite good)
I am sure you can find better shanghai food elsewhere in Hong Kong. It's a okay restaurant if the location somehow fits in your itinerary well or you actually stay in Marco Polo Hotel.
Not as impressing as you would think a 2 star restaurant should be...
Recommended Dish(es): Smoked pigeon
Table Wait Time: 0 minute(s)
Date of Visit: Oct 19, 2012
Spending per head: Approximately HKD250(Dinner)
Value for Money3
Good bordering on great Jun 06, 2011
Lunch at this 1 Michelin star restaurant in April 2011. It was full when we arrived towards the end of lunch but they found us a table after 10 minutes at the bar.
The service during the meal was efficient but impersonal, with orders taken quickly and without much interaction. This was fine for a quick lunch, but for a special occasion it may not appeal.
The food was for the most part very good;
* Shanghainese Spring rolls - simple but executed well. Pastry was crispy and not oily. Vegetable filling had a nice crunch to it.
* Sauteed minced chicken with pine nuts and sesame pastry pockets - A signature dish. Chicken had good flavor with lots of garlic and onion. The pockets were nice and flaky.
* Camphor smoked duck - Duck was dry and tough. The weakest dish by far.
* Shredded chicken, chilli oil - Excellent dish, well balanced, nice amount of heat/spice. This was the highlight dish.
* Pork dumplings and black truffle - Truffle was not too obvious, just a hint. Pork filling had good flavour and the wrapper was good.
Recommended Dish(es): Shredded chicken with chilli oil,Pork dumplings and black truffle
Table Wait Time: 10 minute(s)
Spending per head: Approximately HKD250(Lunch)
Value for Money4
Modern Shanghai Apr 17, 2010
Have known this place from "1949 The Hidden City" in beijin, yet never been to this one.
After my first visit 3 months ago, I had a chance to come here again
The service is good, nice decor, great ambience with the view. Moreover, the food is excellent!
茶葉燻蛋: It was an amazing experience. The flavor of tea leaves was amazing but somehow I felt this time the flavor is very weak.. is something wrong with my palate? or I have just lost the amazing feel from the first time.
Anyway, thick egg york was great.
花雕醉雞: Very refreshing and appetizing. As a 紹興酒 lover, can not resist ordering this in any Shanghainese restaurants. It is an excellent combination of its light and elegant taste/fravor of 紹興酒.
稻草紮肉: The sauce was a bit too rich for my taste but it looked cute with a garnished tiny bun.
小籠包: I love it. Will definitely order this again next time.
乾煸鮮筍四季豆: It was good, average.
香米布甸伴茉莉茶雪糕: As great as I expected. Personaly I don't like caramerised part of the pudding but this one was very lightly tasted and inside has got soft rice bits which gives a nice texture in a mouth. There were some crispy rice bits as toppings as well which I did'n like much.
In additon, Pekin Duck was OK. Haven't tried anything beyond the original ones in beijin.
The two desserts in the photo were Tiramisu and...(sorry, I forgot the name) I think that was Tofu something, maybe.
Tiramisu is one of my top 3 favorite desserts and this one seemed very fusion compare to the original. Surprisingly tasted great! Never had such cooling tiramisu with a touch of delicate asian fravor. Definitely works for the end of the meal.
Date of Visit: Apr 11, 2010
Spending per head: Approximately HKD400(Dinner)
Value for Money3
yè shanghai 夜上海 Sep 29, 2009
Among the many Shanghianese restaurant in Hong Kong, yè shanghai is one of my top picks not necessarily because of its food quality but for its consistency in its service, food quality and its overall execution. The Pacific Place outlet of yè shanghai is similar in service and food quality but the whole environment seems so crowded and populated all the time with staff rushing all over the tables. I prefer this TST location for its atmosphere and ambiance. On this rainy weeknight, I was bringing my cousin from Toronto around town for something Chinese / Shanghainese and I can only think of two right on top of my head: (1) 鼎泰豐 Din Tai Fung or (2) yè shanghai. Since I am not a big fan out queuing, I picked yè shanghai.
(1) Thousand year eggs with bean curd
This is one of my regular items to be ordered in any Shanghainese restaurant and this habit has not changed. For some reasons, it looked somehow different from how I remembered it last time when I dined here. It just didn't look as nice somehow. Not only does it looked different, it tasted rather different too, the sauce was rather weak. The thousand year eggs were chopped too fine in my opinion to have the texture it required to go along with the tofu / bean curd. More of the thousand year eggs would be nice too.
(2) Smoked tea leaf egg
Another one of my favorite items. Although there were just two of us, we ordered 2 whole eggs because half would not be enough for me! Flavor was very good, rich and deep with the tea leaf flavor but it was a bit over smoked making the yolk too solid in my opinion. Also, whoever was cutting the eggs before they were served, please try not to "mush" / "press" the egg too hard because it really affected the presentation of it!
(3) Sour and spicy soup
I did not have the soup myself but based on my cousin's facial expression, it was good soup indeed.
(4) Steamed Pork Dumplings (xiao long bao)
One word: Thick! The dough layer was too thick for my liking. There were not much soup inside as well which I consider to be an important element for a goodxiao long bao. Rather disappointing. Maybe my memories are against me but I still recall having very good xiao long bao at this place and they still hand out little clips or tongs for us to pick the dumplings from the tip because the skin was too thin for the chopsticks. Or was that just another place?humm ...
(5) Spring Onion Pancakes
It was way better than I expected. the layers of the pancakes were thin and crisp. Most importantly, the whole thing was not greasy at all. It was pretty filling but it was good. The usual spring onion pancakes you see out there are the greasy thin pancakes instead of this kind of pastry type which I personally prefer.
(6) Sauteed minced chicken with pine nuts served with sesame pastry pockets
I often order this dish as a after-dish from the Peking duck leftovers so the meat would not go to waste. Since no Peking duck was ordered, I opted for the minced chicken instead. The addition of the pine nuts gave the meat mixture a rather refreshing texture to it. Flavor wise it was alright, no surprises but, in my opinion, it would better with a bit of "ho sin" (seafood) sauce together with the crisp pastry pockets.
(7) Crispy rice with seafood in light Chinese sauce
I should have ordered the sweet and sour sauce (or tomato sauce) instead of this because it was rather plain in taste and flavor. The crispy wise though was pretty good, dry and non-greasy. If you have no special preferences in terms of sauce, I would recommend a more favorable sauce, which would be the sweet and sour or tomato sauce.
* Decor and atmosphere + great service as always.
* Spring Onion Pancakes - puffy and pastry type, very thin layers and non-greasy
* Smoked tea leaf egg - rich and deep in tea leaf flavor
* Steamed Pork Dumplings (xiao long bao) - skin was too thick
* Crispy rice with seafood in light Chinese sauce - this sauce was rather plain and flavor-less
Avg Spending: HKD 200 - 300 per person
Original Blog: http://jason-bonvivant.blogspot.com/2009/09/ye-shanghai.html
Value for Money3
Very nice environment Oct 13, 2008
Went to have dinner at this place with my parents ytd. We ordered a peking duck, fried fish stripes and a duck meat crispy and lots more other things but i think these are the best of all. The peking duck is very good, the wrap skin is very thick and soft not easily to break whereas some place brakes easily. The duck skin is very crispy and the fat under it is all taken away and when eating with the wrap skin it taste very good with the sause on the side, and the duck meat has taken away to make fried rice and the duck meat crispy. The fried rish stripe is the first time having it here and its very good, but its a bit oily. The meat is very soft and juicy and its very "ching teem", it has absorbed the taste of its seasonings during cooking very very good. The duck meat crispy is very good too, the crispy wrap is made out of cocopop, its very thick n crispy and the duck meat is mixed n cooked with a sauce which taste very good, it brings out the duck meat taste. The things here taste very good and the environment is very nice n relaxing, i like it very much here and will try other things next time
Spending per head: Approximately HKD300
Value for Money3
Very Nice Dec 02, 2005
I like this restaurant very very much. The food is great, the enviornment is great and the services if great too.
Spending per head: Approximately HKD200
Value for Money5
Keeping up the standard Apr 20, 2004
Last Friday I had a joyful dinner at Ye Shanghai.
I had been to this restaurants quite a few times, with family or friends. It has been keeping up to the standard, good. Food, services and environments are up to the expectations. Don't expect to be a cheap and traditional Shanghanese restaurant. Rather it is a trendy one. The food is not bad I like 百页结卤肉best. Actually they have some seasonal dish as well. Like the bamboo shoot, it is real yummy. Their service is friendly and not pushing us to leave.
Value for Money4