Yè Shanghai (夜上海) at Marco Polo Hong Kong has always had a very special place in my heart cuz it was where I broke the news to Jelloman's parents that we had plans to get married and that I would like to ask for their permission. A bit old-school yes but it worked. During the pandemic, we got some news about Marco Polo's renovation plans (boy, they do need one badly) and Yè Shanghai (夜上海), the hotel's Michelin starred Shanghainese restaurant would be finding a new home. The question then was where. Now, we know where they will be relocated.
Perched on the 7th floor of K11 Musea, Yè Shanghai finally opened doors this month and we decided to check the place out over the weekend.
The modern decor reminded me a lot of Whampoa Club (黄浦会) in Shanghai, though without the impressive bund view.
We were quickly escorted down to the sixth floor where our table was, through a staircase inside the restaurant.
Turned out there was a partial harbour view from our table but the view was somewhat obstructed by Renaissance Hotel, the Hong Kong Museum of Art and more.
I have always enjoyed the upscale Shanghainese cuisine here and I was hoping that they tweaked the food menu enough to give us some surprises at this new location. The baked stuffed crab shell (蟹粉釀蟹蓋) was one of the most eye-catching additions but they were all sold out at 1pm already! Poor start.
Pan-fried pork dumpling (鮮肉鍋貼) ($56) - Always a crowd pleaser.
These were a little oily today but very juicy.
Shanghainese "siu mai" (上海糯米燒賣) ($42) - Still love our Cantonese siu mai more. I guess I'm not into food that sticks to my teeth.
Shanghainese wonton in soup (菜肉大餛飩) ($60) - Not the "giant' wonton that I've imagined. The seaweed soup was pretty good though.
Steamed rice rolls with beef (香茜滑牛腸粉) ($55) - Never really a big fan of rice rolls with minced beef but little nugget seems to love it. It must be the sweet soy!
Crispy turnip cake (蘿蔔絲酥餅) ($42) - Soft and flaky. Pretty nice.
Baked "huang qiao" cake (黃橋燒餅) ($45) - Probably the first time having this little Shanghainese dim sum at an upscale restaurant. To me, it's more of a street food.
I thought this wasn't bad. Flour, meat and lots of sesame. The texture was fairly nice.
Dan dan noodles in peanut sauce (擔擔麵) ($48) - What will be a good Shanghainese restaurant without a good dan dan noodle, right? This was seriously good. The noodles stood out with some seriously good bite. I thought the broth wasn't bad but it could be a bit more nutty and spicy at the same time. Still think Modern China Restaurant (金滿庭京川滬菜館) has one of the most authentic dan dan noodle in town.
Stir-fried river shrimps (清炒河蝦仁) ($158) - It's love at first sight for little nugget! Once he saw this plate full of stir-fried shrimps, he couldn't stop eating them. A very simple but delicious dish. Probably the best dish of the night.
Braised noodles with minced chicken and shrimps in abalone sauce (夜上海鮑汁炆麵) ($148) - The second best dish in my opinion. The braised noodles drizzled in tangy abalone sauce was matched perfectly with diced chicken, shrimps, mushroom and cabbage (probably not minced as the menu suggested).
I thought there was the occasional diced abalone in there too. Very tasty and the portion was more than generous.
The collection of dim sum, I thought, was fairly average today but the hot plates (sea shrimp and braised noodles) did just enough to save the day. Service was a bit disappointing though considering it's a Michelin starred restaurant (Personally, I seriously doubt that it could retain its one-star status in the next release of Michelin guide) and the fact that the tables were so close together certainly didn't help.
Food Rating: 6/10
Price: $$$
Address: Shop 601, 6/F & Shop 702, 7/F, Victoria Dockside K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Closest Metro Station: East Tsim Sha Tsui / Tsim Sha Tsui
Tel: +852 2376-3322
Opening Hours: 11:30am - 2:30pm, 6:00pm - 11:30pm daily
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