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
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.
6/F, Marco Polo Hongkong Hotel,
3 Canton Road, Tsim Sha Tsui
Huadiao wine marinated
Deep-fried sweet and sour fish
with pine nut
Whole roasted duck
6 rooms, 16 ppl
See more of 2018’s 100 Top Tables here