Since Jelloman and I have already visited our parents on Lunar New Year day yesterday, we finally got to relax and do something more leisurely on the second day of the Chinese New Year. Rather than heading outdoor, I decided to simply spend the day at K11 Musea.
We were starting things off with an early lunch at Michelin starred Yè Shanghai (夜上海). Weeks ago, I tried to secure a table with a view but was told over the phone that it required a fee. Really!? I wonder if it’s just because it’s Chinese New Year or it’s a standard practice.
But kudos to the folks here, they left a remark under my booking and I ended up getting two tables (cuz of social distancing) with a partial view free of charge. I'll take it anytime!
Glutinous croquettes with cheese (芝士蝦乾鹹水角) – I didn’t have these myself but was told they were fairly tasty. Pillowy and not cheesy at all, as we first feared.
Crispy shrimp rolls with mango and salad (沙律香芒蝦卷) – Mom’s favorite dim sum and it certainly did not disappoint. The spring roll was very flaky, working well with the bouncy texture of the shrimps.
Steamed shrimp dumplings (筍尖鮮蝦餃) – Pretty delicate.
Steamed beef balls with mandarin peel and lemon (檸香陳皮牛肉球) – Little one wanted this and as always, his wish was my command. I thought the beef balls were pretty tender and surprisingly, no lemony flavors.
Baked stuffed crab shell (蟹粉釀蟹蓋) – We missed out on this last time we were here. $150 for two sounded like too good to be true so I decided to get one for everyone.
This turned out to be the most disappointing dish from our brunch. I have always thought crab roes (蟹粉) is the most overrated ingredient in Chinese cuisine (but very good PR move). Underneath the thin layer of crab roes and crab meat (蟹粉) was egg white, egg white and egg white...that's pretty much all. It feels like having the famous Shanghainese dish, scrambled egg white with fish (賽螃蟹).
Camphor tea leaf smoked duck (蝶餅樟茶鴨) – Very smoky and just love the fragrance from the tea leaf.
Stir-fried river shrimps (清炒河蝦仁) – Little nugget's favorite dish. The size of the dish has shrunk since our last visit but still pretty delicious.
Bamboo shoots, salted pork and bean curd soup (上海醃篤鮮) – While everyone enjoys a bowl of sour and spicy soup, I decided to have this. I am a sucker for bamboo shoots so this was obviously the perfect choice. Love the saltiness that the salted pork brought to the soup.
Look at the size of the bean curd!
Sautéed Shanghai thick noodles in dark soy (上海粗炒麵) – They have one of the best fried Shanghainese noodles in town. Apart from being a little greasy, it was perfect.
Other than the baked stuffed crab shell, I thought it was a pretty satisfying meal. Next up, it's little one's baking class at Harry's Kitchen.
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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