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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

Level4
2024-10-16 1112 views
前些時大導演王家衛一齣《繁花》,在熒光幕上向觀眾勾劃出民國時代上海燈紅酒綠,紙醉金迷的繁華一面,這一天,我就與一眾好友來到這間米芝蓮一星中菜館「夜上海」,在處處流露著昔日上海風情的優美環境下吃了一頓以大閘蟹擔當主角的晚餐。這夜的主角是來自江蘇,大約有五兩半至六兩重的「大閘蟹」,個子大,肉鮮甜,膏雖未算十分澎湃,可也不會太少。這裡有專人代勞拆蟹,不必自己動手,更是十分貼心。吃大閘蟹,當然不能無花雕。這晚我們喝的,是夜上海二十年陳太雕,酒味醇甜不澀,以店中為客人準備的美麗酒杯淺嚐,暖胃驅寒,與性帶寒涼的大閘蟹正是絕配。「蟹粉花膠」、「蟹粉扒海釣黃魚」、「蟹粉銀鱈魚蒸肉餅」都是以大閘蟹粉入饌,配以其他食材製作的菜式,三者同中見異,異中有同,雖是異曲,卻有同工之妙。皮薄餡鮮湯美的小籠包一向是最受人歡迎的上海包點,這夜的「蟹粉小籠包」加入了當時得令的蟹粉,當然就更加好了。除了蟹粉菜式,這夜的兩道頭盤,分別是「江南脆鱔」和「花雕醉雞」,前者炸得極脆,味道甜香,水準甚佳;後者酒味香濃,皮光肉滑,也是上品,都好吃。「醃篤鮮」這滬菜中傳統不過的湯水,這兒也做得有版有眼,相當地道。「孜然羊肋骨」才一端上,
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前些時大導演王家衛一齣《繁花》,在熒光幕上向觀眾勾劃出民國時代上海燈紅酒綠,紙醉金迷的繁華一面,這一天,我就與一眾好友來到這間米芝蓮一星中菜館「夜上海」,在處處流露著昔日上海風情的優美環境下吃了一頓以大閘蟹擔當主角的晚餐。
6 views
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26 views
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28 views
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26 views
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38 views
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11 views
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這夜的主角是來自江蘇,大約有五兩半至六兩重的「大閘蟹」,個子大,肉鮮甜,膏雖未算十分澎湃,可也不會太少。這裡有專人代勞拆蟹,不必自己動手,更是十分貼心。
5 views
0 likes
0 comments
9 views
0 likes
0 comments
8 views
0 likes
0 comments
0 views
0 likes
0 comments
3 views
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吃大閘蟹,當然不能無花雕。這晚我們喝的,是夜上海二十年陳太雕,酒味醇甜不澀,以店中為客人準備的美麗酒杯淺嚐,暖胃驅寒,與性帶寒涼的大閘蟹正是絕配。
0 views
0 likes
0 comments
6 views
0 likes
0 comments
蟹粉花膠」、「蟹粉扒海釣黃魚」、「蟹粉銀鱈魚蒸肉餅」都是以大閘蟹粉入饌,配以其他食材製作的菜式,三者同中見異,異中有同,雖是異曲,卻有同工之妙。
0 views
0 likes
0 comments
皮薄餡鮮湯美的小籠包一向是最受人歡迎的上海包點,這夜的「蟹粉小籠包」加入了當時得令的蟹粉,當然就更加好了。
0 views
0 likes
0 comments
除了蟹粉菜式,這夜的兩道頭盤,分別是「江南脆鱔」和「花雕醉雞」,前者炸得極脆,味道甜香,水準甚佳;後者酒味香濃,皮光肉滑,也是上品,都好吃。
0 views
0 likes
0 comments
0 views
0 likes
0 comments
醃篤鮮」這滬菜中傳統不過的湯水,這兒也做得有版有眼,相當地道。
7 views
0 likes
0 comments
2 views
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孜然羊肋骨」才一端上,濃烈的孜然香料味道便已撲鼻而來,這天的羊肋骨脂膏豐厚,肉質軟腍,開胃刺激的孜然香料遍佈整件羊肋骨中,用手拿著吃,痛快可口!
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現時雖未到豆苗最當造的季節,這晚的「上湯浸豆苗」卻甚是可喜,味道適中,豆苗又夠爽嫩,作為這晚的蔬菜代表,實在最好不過。
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來到晚飯的尾聲,是各人點選甜品的時間,一時間,大夥兒各取所好,餐牌中的甜品幾乎被我們全部掃光。我的選擇是「生磨蛋白杏仁茶」,清潤養顏,甜而不膩的杏仁茶,一向是其中一款我最喜歡的中式甜湯,這夜的杏仁茶,我都幾滿意。
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原桶「木桶豆腐花」則是大夥兒分甘同味之選,白雪雪,滑捋捋的豆腐花,甜度可以自行決定,大家都喜歡。
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這一晚,就在夜上海的旖旎風情中,大家一同渡過了一個歡喜的晚上。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Recommended Dishes
  • 江南脆鱔
  • 花雕醉雞
  • 孜然羊肋骨
  • 上湯浸豆苗
  • 大閘蟹