104
34
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Restaurant: Yè Shanghai
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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306
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2021-11-14 308 views
#夜上海 週末抖一抖,來到夜上海 penthouse tea下先,這個中西合壁的tea set 都唔錯,不用我說,大家都知道這裡的點心就出名好食,但他們的西式糕點也有水準,值得去食😋😋😋除了美食,環境相當舒服,penthouse 全落地玻璃窗,維港景盡覽🌃🏙️夜上海地址: 尖沙咀k11 musea 7樓
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#夜上海 週末抖一抖,來到夜上海 penthouse tea下先,這個中西合壁的tea set 都唔錯,不用我說,大家都知道這裡的點心就出名好食,但他們的西式糕點也有水準,值得去食😋😋😋
除了美食,環境相當舒服,penthouse 全落地玻璃窗,維港景盡覽🌃🏙️

夜上海
地址: 尖沙咀k11 musea 7樓
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2021-11-12 4188 views
好耐無嚟K11 Musea,上到嚟7樓去到門口就有感覺去咗上海。🦀宴再嚟,懶人必選,仲有小鮮肉幫你拆蟹🤤🦀清蒸大閘蟹一隻,5.5両,非常鮮甜,浸夠酒再蒸,爆蟹膏。不得不讚拆蟹小鮮肉專員手勢非常純熟,放上枱係完美,係藝術品,好工整。🧆冷盤好精緻,全部都係最signature嘅小點,香葱雞髀菇(葱味有提昇)、古法煙鴨蛋(先淡淡煙燻再嚟淋身蛋)、葱油海蜇頭(非常爽口)、花雕酒醉雞(先爆酒再雞味慢慢出嚟,非常滑)同埋鎮江肴肉(非常夠味,肉味出哂嚟)🦀高湯蟹粉燕窩,滑鮮甜🍤龍井蝦仁,淡淡茶香,但入口非常入濃烈,但一啲都唔澀。🥓桂花蜜汁火方,要好食,係要金華火腿咸香同蜜汁香甜要平衡到,事旦一邊都唔得,煨到入口即融就啱啦,呢度做到哂,但呢度就無蓮子。🦀蟹粉釀蟹蓋,蟹粉絲一樣咁出色。支持環保,專登整用一個好靚嘅「蟹蓋」,可以洗完再用👏🏻🐟銀鱈魚燉蛋,非常滑,無嘢講。🦀蟹粉小籠包,不得了,包薄,肉同蟹味平均,多湯。甜品係蛋白杏仁茶,唔會太勁杏仁,可以去哂油膩感識揀一定係花雕酒,識加一定要點佢自家製XO醬😬屬於九龍嘅尖沙咀景都唔差得過港島,呢度可以坐戶外。一定要俾大家睇下餐廳環境,勁有feel🥺當然有pr
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好耐無嚟K11 Musea,上到嚟7樓去到門口就有感覺去咗上海。

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🦀宴再嚟,懶人必選,仲有小鮮肉幫你拆蟹🤤

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🦀清蒸大閘蟹一隻,5.5両,非常鮮甜,浸夠酒再蒸,爆蟹膏。不得不讚拆蟹小鮮肉專員手勢非常純熟,放上枱係完美,係藝術品,好工整。
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🧆冷盤好精緻,全部都係最signature嘅小點,香葱雞髀菇(葱味有提昇)、古法煙鴨蛋(先淡淡煙燻再嚟淋身蛋)、葱油海蜇頭(非常爽口)、花雕酒醉雞(先爆酒再雞味慢慢出嚟,非常滑)同埋鎮江肴肉(非常夠味,肉味出哂嚟)

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🦀高湯蟹粉燕窩,滑鮮甜

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🍤龍井蝦仁,淡淡茶香,但入口非常入濃烈,但一啲都唔澀。

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🥓桂花蜜汁火方,要好食,係要金華火腿咸香同蜜汁香甜要平衡到,事旦一邊都唔得,煨到入口即融就啱啦,呢度做到哂,但呢度就無蓮子。

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🦀蟹粉釀蟹蓋,蟹粉絲一樣咁出色。支持環保,專登整用一個好靚嘅「蟹蓋」,可以洗完再用👏🏻


🐟銀鱈魚燉蛋,非常滑,無嘢講。

🦀蟹粉小籠包,不得了,包薄,肉同蟹味平均,多湯。

甜品係蛋白杏仁茶,唔會太勁杏仁,可以去哂油膩感

識揀一定係花雕酒,識加一定要點佢自家製XO醬😬

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屬於九龍嘅尖沙咀景都唔差得過港島,呢度可以坐戶外。

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一定要俾大家睇下餐廳環境,勁有feel🥺

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當然有private room可以book,同埋有𨋢可以直達餐廳門口旁。

見到佢有個下午茶好吸引,呢間要encore!
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7
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一家人5個人食生日飯,埋單2千5,環境靚,晚飯時間滿座,早兩日電話訂左位,食物真係比較普通,米芝蓮?!脆鱔同小籠包比較出色,其他超普通,比其他平過佢既餐廳差,應該不會再食。
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DETAILED RATING
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Dining Method
Dine In
Spending Per Head
$500
Recommended Dishes
糖心蛋,脆鱔
小籠包
$ 80
香蕉高力豆沙
  • 脆鱔
Level3
53
0
一年一次既大閘蟹季節 點可以錯過!! 🦀衝著大閘蟹套餐$880一試米芝蓮一星既夜上海蟹蟹可以自己拆/ 託餐廳員工幫你拆埋件啱晒手腳笨拙既人🙂蟹膏好creamy 入口即融 應該係公蟹超香濃既蟹膏味 配上陳年花雕一流🥰套餐只跟一隻蟹,建議想追加既朋友book枱個陣預留埋因為有機會賣曬而無得臨時追加用餐當晚都可以臨時取消追加前菜幾開胃 其他主菜正常發揮最impressive既係蟹粉燕窩湯蟹粉釀蟹蓋蛋白杏仁茶以蛋白杏仁茶為甜品作結 大滿足🥰甜度啱啱好 杏仁非常香 蛋白又滑男友本身好怕杏仁茶都食到幾啖最後由我KO埋 好食到飽都有肚食☺️PS: 本人不嬲好中意蛋白杏仁茶 不排除有偏頗:>
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一年一次既大閘蟹季節 點可以錯過!! 🦀
衝著大閘蟹套餐$880
一試米芝蓮一星既夜上海

蟹蟹可以自己拆/ 託餐廳員工幫你拆埋件
啱晒手腳笨拙既人🙂
蟹膏好creamy 入口即融 應該係公蟹
超香濃既蟹膏味 配上陳年花雕一流🥰
套餐只跟一隻蟹,
建議想追加既朋友book枱個陣預留埋
因為有機會賣曬而無得臨時追加
用餐當晚都可以臨時取消追加

前菜幾開胃 其他主菜正常發揮
最impressive既係
蟹粉燕窩湯
蟹粉釀蟹蓋
蛋白杏仁茶

以蛋白杏仁茶為甜品作結 大滿足🥰
甜度啱啱好 杏仁非常香 蛋白又滑
男友本身好怕杏仁茶都食到幾啖
最後由我KO埋 好食到飽都有肚食☺️

PS: 本人不嬲好中意蛋白杏仁茶 不排除有偏頗:>
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
2021-11-02 2801 views
This restaurant is under Elite Concepts, with two branches in HK, one in Pacific Place and the other in K11 MUSEA. Offering Shanghai and Zhejiang cuisines, the latter one has been awarded Michelin 1-star status and so we decided to try it out. With two seating period, we arrived at 6pm per request. The staff showed us to our table, which is on the floor below by going down the internal staircase. While not having the nice view on 7/F, our booth is comfortable, and I like the décor which has a ch
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This restaurant is under Elite Concepts, with two branches in HK, one in Pacific Place and the other in K11 MUSEA. Offering Shanghai and Zhejiang cuisines, the latter one has been awarded Michelin 1-star status and so we decided to try it out. 

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With two seating period, we arrived at 6pm per request. The staff showed us to our table, which is on the floor below by going down the internal staircase. While not having the nice view on 7/F, our booth is comfortable, and I like the décor which has a chic and contemporary ambience. 

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We had Tea Leaf Smoked Egg 古法煙鴨蛋 ($56) for starter. The smoked egg had a light smoky fragrance while the taste was delicate and not overpowering. The egg yolk was also runny. Nice appetizer. 

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The other starter was Sliced Pork served with Garlic 蒜泥白肉 ($85). The chili sweet soy sauce on top of the thinly sliced pork, plus the abundance of mashed garlic, provided a feast of flavours and I like this even more than the smoked egg as appetizer.

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Next, we had the soups, with me going for Hot and Sour Soup 酸辣湯 ($65) while my wife had Double-boiled Matsutake and Conch Soup 松茸燉響螺 ($128). The hot and sour soup was only lukewarm in temperature unfortunately, so while it had a good balance and sufficient intensity in spicy and sourness, I would have to deduct a lot of marks here. 

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Coming to the main dishes, the first one was Braised Guandong Sea Cucumber with Scallion 蔥燒遼參 ($480). The premium sea cucumber had got a nice bouncy texture, and had been braised well to infuse with the flavours from the thick sauce. The scallions further provided appealing aromas and was a good complement to the sea cucumber. A nice dish.

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The Wok-fried Sliced Fish in Yellow Wine 糟炒魚片 ($228) was also quite good. The yellow wine had wonderful aromas and the unique taste was a perfect complement to the fish fillet, which was lightly seasoned. The wood ear fungus not only provided a contrast in colour, the bouncy texture was also a great contrast to the tender fish fillet to offer complexity.

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The last main dish was Yunnan Ham with Honey Sauce 蜜汁火方 ($90). The bun was served steaming hot, and the staff helped us to put the ham and the bean curd skin on the bun. The ham had been steamed to make it soft and easy to bite, with the sweet honey sauce helped to balance the saltiness of the ham. The bean curd skin delivered the crunchy texture to make a enjoyable experience. 

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It is always a true test for a Shanghai restaurant in how they made Steamed Pork Dumplings 鮮肉小籠包 ($80). This one had a really thin skin, with lots of the jus from the pork fillings. It was a bit tricky to hold it up, but successfully transferring to my mouth without bursting it, the reward was lots of jus and the flavours from the minced pork. A good reason to sharpen your chopsticks skill.

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Coming to dessert I had Glutinous Rice Dumplings in Osmanthus Soup 桂花酒釀丸子 ($42) and my wife opted for Sweet Jujube Jello 滋補紅棗糕 ($52). The soup got a good fragrance from the Osmanthus and the fermented rice, and the rice dumplings had a very good chewy bite. The jujube jello was also quite good, not too sweet and got an equally great chewy mouthfeel. 

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Service was good, with the staff attentive and friendly, again I would hope they could share briefly each dish on the ingredients, cooking techniques etc. which would make the whole experience so much more interesting. The bill was $1,509 and overall a fair deal.
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DETAILED RATING
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Date of Visit
2021-10-29
Dining Method
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Spending Per Head
$755 (Dinner)
Level2
3
0
2021-11-01 473 views
大約3點到,冇客,已經心知不妙,豬扒包一半是白色肥羔,另一半如牛皮般硬,媽媽已經放棄。其餘食品不過不失,冇驚喜,不值此價錢,有失米芝蓮一星,其實以前在廣東道喺唔錯的,點解現在搞到咁
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大約3點到,冇客,已經心知不妙,豬扒包一半是白色肥羔,另一半如牛皮般硬,媽媽已經放棄。其餘食品不過不失,冇驚喜,不值此價錢,有失米芝蓮一星,其實以前在廣東道喺唔錯的,點解現在搞到咁
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level3
59
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2021-11-01 450 views
//【瘋癲試食】|十月蟹宴🦀忙碌嘅十月 都不忘要去食蟹宴🦀😌 一如既往我哋又係揀左去夜上海拆蟹食😎 不過今年我哋就無再揀食大閘蟹餐而係選擇散叫🙆🏼‍♂️ 入座後揀好咗我地想食咩菜式 侍應好快拎左我留左嘅蟹蟹俾我地睇 之後頭炮當然就拆蟹先啦 今次係5.5両公蟹 睇落都幾大隻吓 係夜上海侍應係可以幫你拆開埋隻蟹蟹俾我哋容易啲食到 呢個服務岩哂我呢類懶人🤣 大閘蟹拆開真係爆哂膏呀 大滿足❤️ 食完蟹蟹之後就到上個蟹粉小籠包 不過呢個我哋就覺得普通咗啲 食落蟹粉味都唔係好多 有少少失望😕再之後我哋就叫多左個蟹粉豆苗 唔洗拆肉拆殼 一大碟蟹粉俾我哋慢慢食 仲開心呀❤️😂 蟹粉就咁食會鹹咗少少 所以一定要配埋豆苗一齊食 咁就100分啦😎😎 食哂啲蟹蟹料理 我哋仲叫多左個北京填鴨黎食 一鴨兩食 呢個片皮鴨切成大約十七塊 脆脆嘅外層 配上葱同青瓜 肥而不膩 一口一啖 😎 另外鴨肉部份都會用嚟做左第二食 鴨肉絲炒芽菜 鴨絲都可以配埋薄餅卷一齊食🤩-📍 夜上海 (尖沙咀)尖沙咀梳士巴利道18號Victoria Dockside K11 Musea 7樓702號舖
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//
【瘋癲試食】|十月蟹宴🦀

忙碌嘅十月 都不忘要去食蟹宴🦀😌 一如既往我哋又係揀左去夜上海拆蟹食😎 不過今年我哋就無再揀食大閘蟹餐而係選擇散叫🙆🏼‍♂️
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入座後揀好咗我地想食咩菜式 侍應好快拎左我留左嘅蟹蟹俾我地睇 之後頭炮當然就拆蟹先啦 今次係5.5両公蟹 睇落都幾大隻吓 係夜上海侍應係可以幫你拆開埋隻蟹蟹俾我哋容易啲食到 呢個服務岩哂我呢類懶人🤣 大閘蟹拆開真係爆哂膏呀 大滿足❤️
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食完蟹蟹之後就到上個蟹粉小籠包 不過呢個我哋就覺得普通咗啲 食落蟹粉味都唔係好多 有少少失望😕
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再之後我哋就叫多左個蟹粉豆苗 唔洗拆肉拆殼 一大碟蟹粉俾我哋慢慢食 仲開心呀❤️😂 蟹粉就咁食會鹹咗少少 所以一定要配埋豆苗一齊食 咁就100分啦😎😎
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食哂啲蟹蟹料理 我哋仲叫多左個北京填鴨黎食 一鴨兩食 呢個片皮鴨切成大約十七塊 脆脆嘅外層 配上葱同青瓜 肥而不膩 一口一啖 😎 另外鴨肉部份都會用嚟做左第二食 鴨肉絲炒芽菜 鴨絲都可以配埋薄餅卷一齊食🤩
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📍 夜上海 (尖沙咀)
尖沙咀梳士巴利道18號Victoria Dockside K11 Musea 7樓702號舖
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2021-10-29
Dining Method
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Spending Per Head
$1400 (Dinner)
Level1
2
0
公司夜晚去吃大閘蟹餐,6個人去。 吃每位$900 餐,本來令人期待。卻⋯⋯⋯⋯⋯⋯全晚每一樣菜,都係十分滿意。但服務員完全係酒樓的水準,大聲講野,上菜時服務講28號台,全場都聽到。裝修係靚食物有水準,但服務員工甚差無水準。我覺得連鴻星都好服務態度過‘夜上海’6:30 坐低叫茶,但吃到尾先記得我地無茶,仲問我地點解無茶。係滿心歡喜去吃令人失望,可能今次係第一次,不過我諗好大機會無第二次有時吃野我都明,貴係吃氣氛,但服務態度都好緊要,但我係尖沙咀夜上海睇唔到,華麗嘅裝修,酒樓級數的服務員‘ 好嘈’
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公司夜晚去吃大閘蟹餐,6個人去。 吃每位$900 餐,本來令人期待。卻⋯⋯⋯⋯⋯⋯

全晚每一樣菜,都係十分滿意。
服務員完全係酒樓的水準,大聲講野,上菜時服務講28號台,全場都聽到。裝修係靚食物有水準,但服務員工甚差無水準。我覺得連鴻星都好服務態度過‘夜上海’

6:30 坐低叫茶,但吃到尾先記得我地無茶,仲問我地點解無茶。係滿心歡喜去吃令人失望,可能今次係第一次,不過我諗好大機會無第二次


有時吃野我都明,貴係吃氣氛,但服務態度都好緊要,但我係尖沙咀夜上海睇唔到,華麗嘅裝修,酒樓級數的服務員‘ 好嘈’
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2021-10-23 569 views
搬了新地址後首次光臨 環境比以前的確是好很多,燈光昏暗, 氣氛不錯 侍應比舊舗時換了不少, 服務比以前有進步 食物質素正常,沒有大驚喜,但又不會令你有投訴 但如果以米之連一星來說, 似乎沒什麼理由可以摘星 涼拌海參, 口感及味道一般 鎮江肴肉, 夾起時間有些散開 古法燻鴨蛋, 蛋味夠但燻味不足. 腌篤鮮, 這個應該是整晚最好的一度菜, 不油膩, 入口清甜 燻鴨 乾身左啲 魚龍鬚炒魚絲,鹹左少少 菜 , 上海菜正常,應該好難煮得難食 素餃,一般,不過不失
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搬了新地址後首次光臨 環境比以前的確是好很多,燈光昏暗, 氣氛不錯 侍應比舊舗時換了不少, 服務比以前有進步 食物質素正常,沒有大驚喜,但又不會令你有投訴 但如果以米之連一星來說, 似乎沒什麼理由可以摘星 涼拌海參, 口感及味道一般 鎮江肴肉, 夾起時間有些散開 古法燻鴨蛋, 蛋味夠但燻味不足. 腌篤鮮, 這個應該是整晚最好的一度菜, 不油膩, 入口清甜 燻鴨 乾身左啲 魚龍鬚炒魚絲,鹹左少少 菜 , 上海菜正常,應該好難煮得難食 素餃,一般,不過不失
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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108
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2021-10-13 1824 views
今日黎試K11嘅夜上海好耐無食過上海菜都知道距唔平我地去到原本想坐windows seats不過距話要每人$300 minimum charge所以我地無要 (雖然最後其實我地3個人$887埋單)距lunch 有lunch set有單點我地都係單點首先以坐低就叫左個鮮肉小籠包先$64皮薄個小籠包湯都好味唔錯即刻再叫多次花雕醉雞($98)好有花雕味雞好滑之後蔥油餅包括有古法煙燻蛋($25一隻)都幾重煙燻味牛油果素鴨卷 ($80)距牛油果係先整到蓉都幾特別有d fusion嘅感覺蘿蔔絲酥餅 ($48)黃橋燒餅($57)距個皮幾薄暖暖地幾好味素菜飽($48)都唔錯煎鍋貼($64)擔擔麵($56)普普通通唔係好夠花生味同辣味蔥油開洋拌麵 ($56)都係普普通通整體黎講服務同食物都唔錯但由於分量非常非常細所以其實都幾貴
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今日黎試K11嘅夜上海
好耐無食過上海菜
都知道距唔平

我地去到原本想坐windows seats
不過距話要每人$300 minimum charge
所以我地無要 (雖然最後其實我地3個人$887埋單)

距lunch 有lunch set
有單點
我地都係單點

首先以坐低就叫左個鮮肉小籠包先$64
皮薄
個小籠包湯都好味
唔錯
即刻再叫多次
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花雕醉雞($98)
好有花雕味
雞好滑

之後蔥油餅
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包括有
古法煙燻蛋($25一隻)
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都幾重煙燻味


牛油果素鴨卷 ($80)
距牛油果係先整到蓉
都幾特別
有d fusion嘅感覺
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蘿蔔絲酥餅 ($48)
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黃橋燒餅($57)
距個皮幾薄
暖暖地幾好味
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素菜飽($48)
都唔錯
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煎鍋貼($64)
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擔擔麵($56)
普普通通
唔係好夠花生味同辣味
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蔥油開洋拌麵 ($56)
都係普普通通
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整體黎講
服務同食物都唔錯
但由於分量非常非常細
所以其實都幾貴
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2021-10-13
Dining Method
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Level4
413
1
2021-10-11 596 views
前公司經常在夜上海金鐘店宴請客人,那時幾乎每個月都會到訪。事隔多年,仍對夜上海的牛肋骨念念不忘,所以相約朋友到尖沙咀分店享用晚餐,可惜比起當年金鐘略為遜色。⁡👉🏻食物: 4.1/5⁡▪️牛肋骨以前金鐘店岀品的是非常軟腍、入味!今次肉切得太厚,肉質略柴、要咀嚼好一陣,而且中間味道極淡,頗令人失望。⁡▪️蟹粉釀蟹蓋適合撈飯!蟹肉混上蟹粉,入口濕潤,味道正常,不算太有驚喜。⁡▪️蔥香泡椒脆蝦球有驚喜的一道菜👍🏻入口惹味,不會太辣。蝦球肉質爽嫩,而炸菇而十分香!適合當下酒菜。⁡▪️紅棗糕加分項目😋甜度適中,紅棗味香濃,幸好沒有酸味。中間夾上一層椰汁糕,配合得宜。
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前公司經常在夜上海金鐘店宴請客人,那時幾乎每個月都會到訪。事隔多年,仍對夜上海的牛肋骨念念不忘,所以相約朋友到尖沙咀分店享用晚餐,可惜比起當年金鐘略為遜色。

👉🏻食物: 4.1/5
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▪️牛肋骨
以前金鐘店岀品的是非常軟腍、入味!今次肉切得太厚,肉質略柴、要咀嚼好一陣,而且中間味道極淡,頗令人失望。
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▪️蟹粉釀蟹蓋
適合撈飯!蟹肉混上蟹粉,入口濕潤,味道正常,不算太有驚喜。
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▪️蔥香泡椒脆蝦球
有驚喜的一道菜👍🏻入口惹味,不會太辣。蝦球肉質爽嫩,而炸菇而十分香!適合當下酒菜。
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▪️紅棗糕
加分項目😋甜度適中,紅棗味香濃,幸好沒有酸味。中間夾上一層椰汁糕,配合得宜。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2021-10-06 353 views
星期一放假,本想試吓佢既下午茶,訂了兩位三時三十分。電話接待員兩次話下午茶係4:30last order,5點要離場以準備晚市。結果我3:40到,門口小姐話4:00last order, 4:30要離場。掃興啦!咁究竟係門口小姐錯抑或電話接待錯先?事實上,門口接待處的小姐當時態度亦都明示暗示我唔好坐低。算啦,唔阻你提早落場啦。😒好彩,轉個身落去Ground floor 的Artisian Lounge食AFTERNOON TEA, 仲好味😋
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星期一放假,本想試吓佢既下午茶,訂了兩位三時三十分。電話接待員兩次話下午茶係4:30last order,5點要離場以準備晚市。結果我3:40到,門口小姐話4:00last order, 4:30要離場。掃興啦!咁究竟係門口小姐錯抑或電話接待錯先?事實上,門口接待處的小姐當時態度亦都明示暗示我唔好坐低。算啦,唔阻你提早落場啦。😒

好彩,轉個身落去Ground floor 的Artisian Lounge食AFTERNOON TEA, 仲好味😋
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2021-10-02 537 views
大閘蟹季節開始,選了個尚選大閘蟹套餐,對住個維港夜景嘆大閘蟹。前菜:香葸雞髀菇、古法煙鴨蛋、葸油海蜇頭、花雕酒醉雞、鎮江肴肉,每樣一口,不錯。高湯蟹粉燕窩湯,味道一流,正!接住是龍井蝦仁,勁多蝦,不錯。主角上場,清蒸大閘蟹,很好,幾多膏,若大隻點應更好!蟹粉釀蟹蓋、啖啖蟹肉,超滿足。銀鯚魚燉蛋,配得很好,食到停吾到口。蟹粉小籠包熱騰騰,好好味,也很好!配埋陳年花雕,很襯!最後食埋蛋白杏仁茶,很完滿!
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大閘蟹季節開始,選了個尚選大閘蟹套餐,對住個維港夜景嘆大閘蟹。
前菜:
香葸雞髀菇、古法煙鴨蛋、葸油海蜇頭、花雕酒醉雞、鎮江肴肉,每樣一口,不錯。
高湯蟹粉燕窩湯,味道一流,正!
接住是龍井蝦仁,勁多蝦,不錯。主角上場,清蒸大閘蟹,很好,幾多膏,若大隻點應更好!
蟹粉釀蟹蓋、啖啖蟹肉,超滿足。銀鯚魚燉蛋,配得很好,食到停吾到口。蟹粉小籠包熱騰騰,好好味,也很好!

配埋陳年花雕,很襯!最後食埋蛋白杏仁茶,很完滿!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Hygiene
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Date of Visit
2021-09-28
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Recommended Dishes
  • 小籠包
Level3
79
0
2021-10-01 500 views
收工夜差不多九點,到K11 Musea吃晚飯,幸好這間可以吃到11點,我們5⃣️要坐C區,點了以下食品:風味醬蘿蔔:微辣、開胃、惹味古法燻鴨蛋:燻味不夠,不似鴨蛋似鷄蛋涼拌海參:口感一般脆鱔:酸酸甜甜味道不錯泉水珊瑚魚頭煲:大魚頭滑魚丸,湯清味美干燒明蝦球:蝦球爽口,微辣酸甜配洋蔥粒加薄脆正酒釀蒸銀雪魚:酒釀味甘香少甜,魚肥美滑溜。岩米醋燒六月黃:岩米細粒煙靭,醋味酸甜適中,可惜蟹太細隻,有少許羔。肉汁小籠包:普通花素蒸餃:普通生煎鍋貼:普通
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收工夜差不多九點,到K11 Musea吃晚飯,幸好這間可以吃到11點,我們5⃣️要坐C區,點了以下食品:

風味醬蘿蔔:微辣、開胃、惹味
古法燻鴨蛋:燻味不夠,不似鴨蛋似鷄蛋
涼拌海參:口感一般
脆鱔:酸酸甜甜味道不錯
泉水珊瑚魚頭煲:大魚頭滑魚丸,湯清味美
干燒明蝦球:蝦球爽口,微辣酸甜配洋蔥粒加薄脆正

酒釀蒸銀雪魚:酒釀味甘香少甜,魚肥美滑溜。
岩米醋燒六月黃:岩米細粒煙靭,醋味酸甜適中,可惜蟹太細隻,有少許羔。
肉汁小籠包:普通
花素蒸餃:普通
生煎鍋貼:普通
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
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Date of Visit
2021-09-30
Waiting Time
20 Minutes (Dine In)
Spending Per Head
$405 (Last Night Supper)
Level4
309
0
☆ 夜上海尖沙咀梳士巴利道18號Victoria Dockside K11 Musea 7樓702號舖✦ 維景下午茶咸點滬式豬扒包*精製粉粿*黃橋燒餅蘿蔔絲酥餅*甜點玫瑰草莓慕絲蛋糕抹茶觀音扭紋餅脆葡撻*特色豆腐花布甸*本身無特別期望過味道,只係諗住揀個地方可以舒服坐下食個tea咁,點知無期望就無失望,而且仲有d驚喜,每一樣野都幾好食,特別我打左星個d。粉粿其實似蝦餃多d,不過更加岩我口味,蘿蔔絲酥餅好酥脆,蘿蔔絲一條條好分明,豆腐花布甸豆腐味好重,落左少少黃糖真係好有豆腐花感覺,好好味!(*¯︶¯*)成個tea set除開一個人都係200頭,而且環境舒服,真係性價比好高,我見到有戶外座位,某d枱亦可以望到維港景,服務都不錯,所以呢個價錢真心值得一戰!
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☆ 夜上海
尖沙咀梳士巴利道18號Victoria Dockside K11 Musea 7樓702號舖
維景下午茶
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✦ 維景下午茶
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咸點
滬式豬扒包*
精製粉粿*
黃橋燒餅
蘿蔔絲酥餅*
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甜點
玫瑰草莓慕絲蛋糕
抹茶觀音扭紋餅
脆葡撻*
特色豆腐花布甸*
維景下午茶
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本身無特別期望過味道,只係諗住揀個地方可以舒服坐下食個tea咁,點知無期望就無失望,而且仲有d驚喜,每一樣野都幾好食,特別我打左星個d。
粉粿其實似蝦餃多d,不過更加岩我口味,蘿蔔絲酥餅好酥脆,蘿蔔絲一條條好分明,豆腐花布甸豆腐味好重,落左少少黃糖真係好有豆腐花感覺,好好味!(*¯︶¯*)
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成個tea set除開一個人都係200頭,而且環境舒服,真係性價比好高,我見到有戶外座位,某d枱亦可以望到維港景,服務都不錯,所以呢個價錢真心值得一戰!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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維景下午茶
維景下午茶