Yè Shanghai puts a twist on the cuisines of Jiangsu, Zhejiang and Shanghai 

One Michelin-star restaurant at Marco Polo serves old favourites from around China

PUBLISHED : Friday, 16 March, 2018, 12:01pm
UPDATED : Tuesday, 20 March, 2018, 5:10pm

Serving distinct interpretations of Jiangsu, Zhejiang and Shanghai cuisines, this one Michelin-star restaurant at Marco Polo has elegant yet unpretentious décor. 

Diners’ favourites include xiao long bao dumplings and, when in season, hairy crab. Other noteworthy dishes include camphor tea leaf smocked duck, Huadiao wine marinated “drunken” chicken, braised prawns in sweet chilli sauce, spicy fish Sichuan-style, and baby ribs glazed in Zhengjiang black vinegar. There is an extensive list of dim sum, soups, poultry, meats, seafood and vegetarian dishes and for dessert, Shanghai staples such as the deep-fried egg white stuffed with banana and red bean paste is good. 

Contact Details

6/F, Marco Polo Hongkong Hotel, 

3 Canton Road, Tsim Sha Tsui

2376 3322

Daily: 11.30am-3pm, 

6-11pm

Signature Dishes

Huadiao wine marinated 

“drunken” chicken

Deep-fried sweet and sour fish 

with pine nut

Whole roasted duck

Overview

20 dishes

HK$200+

6 rooms, 16 ppl

See more of 2018’s 100 Top Tables here