Faye Bradley
Sep 12, 2020
Accumulating a total of 13 Michelin stars and over 20 years in the making, yè shanghai has outposts in Hong Kong, Taipei, and Shanghai. Relocating its location to the popular K11 Musea, the Elite Concepts restaurant encompasses architecture, ambiance, and artwork in a chic, Shanghainese-inspired space overlooking the iconic city skyline. Recently launching its new dim sum menu, with innovative a la carte dishes, yè shanghai welcomes gourmands to try the best of regional Chinese cuisine in an intimate setting. We stopped by the brand-new eatery to taste the dishes, cocktails and experience the delightful views.
Image courtesy of Mr Ping | Cha Siu Papers Times
Situated in K11 Musea, the stylish shopping centre which drew in the attention of many from its opening last year, yè shanghai is nestled on the 7th floor. It doesn’t feel like you’re in a mall upon entering the restaurant—it feels more like its own independent establishment, thanks to its two-floor generous space and expansive, open-air balcony. K11 Musea has its own MTR exit from Tsim Sha Tsui so it’s very easy to reach by public transportation or by taxi straight to the entrance of the mall.
Image courtesy of Mr Ping | Cha Siu Papers Times
When you first enter yè shanghai, the first thing you will notice is its sleek, modern Shanghainese interiors. Designed by EC Studio, the two-floor restaurant captures the Shanghai metropolis of style, culture, and cuisine, with influences from its surrounding provinces, Jiangsu and Zhejiang. The main dining area is downstairs, a huge space that welcomes group dining with friends and family. For panoramic views, the upper floor features a bright and airy dining room with floor-to-ceiling windows boasting stunning views of the Victoria Harbour. There’s also a stylish bar that serves innovative cocktails, some of which are exclusive to yè shanghai. From dim sum to freshly-baked local pastries, indulge in premium Chinese cuisine in an art-deco, modern space.
Image courtesy of Mr Ping | Cha Siu Papers Times
The highly-acclaimed restaurant is helmed by Chef Sze, who takes a new approach to traditional Chinese dining. Besides the delectable dim sum, guests can also try the à la carte like the braised beef ribs with special sauce and Shanghai rice cake with eight treasures.
Image courtesy of Mr Ping | Cha Siu Papers Times
We tried a variety of the new dishes, including the Stir-Fried River Shrimps (HK$188) (pictured above), a signature dish from Hangzhou City, made with egg white and fried in lard. The result was a succulent and juicy mix of tender shrimps which melt in your mouth.
Image courtesy of Mr Ping | Cha Siu Papers Times
A winning dish for us was the Braised Beef Ribs with Brown Sauce (HK$340), an aromatic and rich dish. The beef is succulent and absorbs the tangy flavour from the brown sauce, giving it an intense flavour at every bite.
Image courtesy of Mr Ping | Cha Siu Papers Times
The Steamed Cod with Huadiao Wine & Fermented Rice (HK$320) was exquisite—a tender and moist fish dish which perfectly keeps all the flavours and moisture from the cooking process. The fermented rice was a unique and unexpected touch—one that I hadn’t experienced before, complementing the consistency of the soft fish, with the rice.
Image courtesy of Mr Ping | Cha Siu Papers Times
For dessert, we had a couple of Chinese sweet treats, including the mango cake and a bun. It was a nice finish to the meal, and we weren’t left feeling too full.
Image courtesy of Mr Ping | Cha Siu Papers Times
We were introduced to the bartender upon arrival, a lovely and enthusiastic lady with a passion for mixology. She explained that yè shanghai is more than just a traditional Chinese eatery—she wanted to emphasise that they are expanding to appeal to the drinking crowd or to encourage pre-or post-dinner drinks, especially on the beautiful terrace. We tried a variety of her favourite concoctions, including premium whiskeys and even George Clooney’s own tequila brand.
Image courtesy of Mr Ping | Cha Siu Papers Times
Our experience at yè shanghai was surprisingly more impressive than I was expecting—I hadn’t been to the restaurant before.
Image courtesy of Mr Ping | Cha Siu Papers Times
The opulent interiors offer an inviting, luxe atmosphere, whilst the friendly staff made the overall event feel genuine. It’s fascinating to see the modern changes in the F&B industry, particularly in Chinese cuisine, which is typically very traditional. yè shanghai doesn’t overdo this, and in fact, it pays tribute to the exotic and fantastical flavours found in regional China but updates the menu with a few innovative tweaks to cater to different crowds.
Image courtesy of Mr Ping | Cha Siu Papers Times
We tried some of the appetisers as well, however, the traditional pork terrine dish—a traditional preserved meat dish—was a bit too salty for me, which may just be the cooking method. The meat and seafood dishes were exquisite and portions are generous, which make it perfect for sharing. Guests come from all over, young and old, to indulge in fine dining Chinese cuisine in the heart of the city.
yé shanghai, 702, Level 7, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2376 3322, elite-concepts.com/restaurants/ye-shanghai