50
16
15
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

Level4
夜上海開業於名店臨立的太古廣場,裝潢高雅,提供優質的滬菜美食。 蔥油海蜇頭以蔥油調味甚香口,海蜇頭有一定脆感,但細味感覺略實。 香芹醋木耳既健康又開胃,細周生尤其喜愛那份清爽口感。燻蛋最講究火喉,從蛋品的外觀看來,火喉控制做得不錯。在流心的蛋黃上,輕輕灑上數粒食鹽引味,成就一道美味的小吃。 肉汁小籠包是經典滬式點心,皮薄餡嫩湯汁豐盈質素佳。 干燒蝦球 (加大) 以酸中帶微辣的醬汁調味,蝦球選料新鮮,口感爽彈,但不夠大隻,少了一份滿足感。 招牌崧子魚經炸過後外層酥脆,魚肉白嫩,甜酸汁的濃稠與味道均見理想。另外,整尾魚經過細心處理,基本上全無骨整條可食,亦適合小朋友。 片皮鴨是經典京菜的代表,一鴨兩食。鴨皮四正大塊,鴨肉鴨脂早被全數除去,只能一份看脆食感。配合青瓜京蔥及濃味鴨醬,食感脆中帶爽,甜中帶辣,層次感豐富。至於鴨肉,則用以切絲伴上芽菜炒均。鴨肉口感軟嫩,但調味稍稍重手,有點鹹。 紅燜原條牛肋骨是是晚最推介的菜色,牛肋骨原條奉上,外觀吸引。送口細味,牛肋骨炆煮得火喉十足,肉質極為鬆軟,加上牛肋骨本味濃郁,是一道水準極佳之作。金華火腿津白 (加大) 選用細嫩的津白部份,
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夜上海開業於名店臨立的太古廣場,裝潢高雅,提供優質的滬菜美食。
385 views
0 likes
0 comments
1431 views
2 likes
0 comments
蔥油海蜇頭以蔥油調味甚香口,海蜇頭有一定脆感,但細味感覺略實。
蔥油海蜇頭
$98
143 views
1 likes
0 comments
香芹醋木耳既健康又開胃,細周生尤其喜愛那份清爽口感。
香芹醋木耳
$65
132 views
1 likes
0 comments
燻蛋最講究火喉,從蛋品的外觀看來,火喉控制做得不錯。在流心的蛋黃上,輕輕灑上數粒食鹽引味,成就一道美味的小吃。
燻蛋
$96
151 views
2 likes
0 comments
肉汁小籠包是經典滬式點心,皮薄餡嫩湯汁豐盈質素佳。
肉汁小籠包
$88
149 views
2 likes
0 comments
干燒蝦球 (加大) 以酸中帶微辣的醬汁調味,蝦球選料新鮮,口感爽彈,但不夠大隻,少了一份滿足感。
干燒蝦球
$345
214 views
1 likes
0 comments
招牌崧子魚經炸過後外層酥脆,魚肉白嫩,甜酸汁的濃稠與味道均見理想。另外,整尾魚經過細心處理,基本上全無骨整條可食,亦適合小朋友。
招牌崧子魚
$500
197 views
2 likes
0 comments
片皮鴨是經典京菜的代表,一鴨兩食。鴨皮四正大塊,鴨肉鴨脂早被全數除去,只能一份看脆食感。配合青瓜京蔥及濃味鴨醬,食感脆中帶爽,甜中帶辣,層次感豐富。至於鴨肉,則用以切絲伴上芽菜炒均。鴨肉口感軟嫩,但調味稍稍重手,有點鹹。
片皮鴨
$550
160 views
1 likes
0 comments
片皮鴨
$550
76 views
0 likes
0 comments
片皮鴨
$550
199 views
3 likes
0 comments
片皮鴨
$550
212 views
1 likes
0 comments
紅燜原條牛肋骨是是晚最推介的菜色,牛肋骨原條奉上,外觀吸引。送口細味,牛肋骨炆煮得火喉十足,肉質極為鬆軟,加上牛肋骨本味濃郁,是一道水準極佳之作。
紅燜原條牛肋骨
$420
280 views
4 likes
0 comments
金華火腿津白 (加大) 選用細嫩的津白部份,甜嫩感令人滿意。雖然金華火腿的份量不多,但因味道濃香,只需輕放數絲,已有很不錯的效果。
金華火腿津白
$192
168 views
1 likes
0 comments
有別於津白的清甜,乾煸鮮筍四季豆 (加大) 追求濃香爽口的味道。乾煸四季豆有合乎預期的發揮,非常脆嫩的鮮筍更予人驚喜。
乾煸鮮筍四季豆
$267
173 views
1 likes
0 comments
楊州炒飯 (加大) 炒得乾身蛋香富鑊氣,雖然筆者喜愛的肉粒份量不多,仍要讚好。
楊州炒飯
$296
99 views
1 likes
0 comments
香蕉高力豆沙是失準之作,完全沒有脹卜卜的飽滿感。食感與視覺評價相像,口感實身欠鬆軟。
香蕉高力豆沙
$160
113 views
2 likes
0 comments
豆沙鍋餅即叫即製,味道平實合預期。
豆沙鍋餅
$80
146 views
2 likes
0 comments
總結而言,夜上海是一間中高階的滬菜店,不論環境、服務與食物質素皆有一定水準。一餐晚飯,人均消費四百餘元亦算合理。

[17/12/2016; Sat]
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-12-17
Dining Method
Dine In
Spending Per Head
$430 (Dinner)
Recommended Dishes
香芹醋木耳
$ 65
燻蛋
$ 96
肉汁小籠包
$ 88
招牌崧子魚
$ 500
片皮鴨
$ 550
紅燜原條牛肋骨
$ 420
金華火腿津白
$ 192
乾煸鮮筍四季豆
$ 267
楊州炒飯
$ 296