The latest opening of Modern Shanghai in YOHO MALL at Yuen Long is a unique collection of all the best Hu cuisines. Led by an executive Chef Ben Luen, who has successfully launched two outlets in the Philippines, he continues to showcase the art from his experience, skills and patience in their dishes to Hong Kong. With a full coverable of Chinese cooking methods from the west, the restaurant promises on freshest and diverse ingredients to bring the best presentation on the table.
First comes to the deep fried Jiangsu river shrimps, sauteed with soy sauce and Shaoxing rice wine. They stay soft with a long-lasting notes of LongJing tea.
A Jiangsu smoked fish is also decently made with a delicious sweet soy glaze, which is served surprisingly warm and we loved those amazing crispy skin.
For big and bold indulgence, we savored two of their signatures. The non-chopped pork knuckle is stewed in strong essence gravy; meaty, tender and excellently sweetened with rich robust flavor.
Whereas a must order is definitely the traditional mud crab stir fried with multiple layers of Edamame beans, Shanghai rice cakes in brown sauce. Chef has deliberately chosen one catty & three taels crab to perfect this traditional Hue dish!
Last but not the least, the special steamed pork dumplings impress very much with a modern twist of being served in sizzling plate with crispy bottom and juicy filling. A dish that will satisfy the best of both worlds, meaning both pan seared pork buns as well as xiao long baos.
By the time of a food coma, one should never leave Modern Shanghai without trying their comprehensive desserts and signature mocktails.
Chef recreates a souffle treat by filling it with taro mochi ice cream rather than red bean and banana, believe it or not, this traditional dessert has never been that fluffy and exciting!
Authenticity, modern interpretation and all the mouthwatering dishes, it has been an unforgettable experience to dine in this elegantly designed restaurant.
Modern Shanghai’s Menu
Sauteed Prawns with Scallion & Crispy Tea Leaves
Jiangsu Style Smoked Fish
Signature Braised Lucky Pork Knuckle
Sauteed Mud Crab & Glutinous Rice Cake with Brown Bean Sauce & Edamame
Crab Shell with Crab Roe
Chef’s Special Pan-Fried Xiao Long Bao
Pan-Fried Xiao Long Bao
Xiao Long Bao
Deep-fried Souffle with Taro Ice-cream
Taro Mochi Ice-cream
Osmanthus Glutinous Rice Pudding
Green Tea Smoothie
Coconut milk blended with Snapple green tea, served with tapioca pearls & sweeten red beans
An oriental mix of lychee, grapefruit honey, mango juice, chrysanthemum tea & 7 Up, garnished with fresh mint
Steamed Lotus Paste Birthday Buns