Yong Yi Ting

Mandarin Oriental Hotel's Chinese restaurant with Zhejiang cuisine - Yong Yiting The dishes introduced in the summer were amazing and conquered my taste buds and those of my companions. 👍Porcini mushrooms with pepper and sesame, guess which one is in the picture😜This dish really goes beyond my understanding of porcini mushrooms. It has a smooth texture and the texture of the porcini mushrooms itself. It is a new level of deliciousness. Please give it a try. Gotta try. -Picture 2⃣️🤓. 🌟Saucy seafood, sour and sweet, enough to whet your appetite~ 🌟Aged Preserved Vegetables and Shrimp Soup~(*¯︶¯*) Delicious and satisfying, I still like fish ball soup the most. 🌟Luffa soup dumplings and gift boxes for melon lovers~ The soup base is particularly delicious, the skin is thin enough, and the fillings are barely visible~ 👍Service: Absolutely praiseworthy. They consider the guests at every step and are responsible for every dish. The utensils used for every dish are also very particular about Sunny's patience and Reece's attentiveness. I can only say that this dining experience has never been experienced before. Great.

I've always wanted to come here~ I'm here now The most impressive thing is the "big bathtub", which looks like a big soup bowl. The fan-shaped logo design conveys a strong oriental style, which is in line with the overall style positioning. The design of the toilet is relatively hidden, and it also adds a touch of elegance visually. Anyway, I didn't find it at first The gray-green combination in the leisure area and the floor lamp designed with Chinese lantern material are simple and beautiful. There is also a minibar at the entrance, which is fully equipped. The capsule coffee machine is very happy for people like me who must have a cup of coffee to wake up in the morning. Outside the gauze curtains, there is lush greenery. There is also a small detail. When dining in the Chinese restaurant, due to the small number of people, we can only sit in a quiet corner outside. When leaving after the meal, the service staff specifically mentioned to express their apologies. As a semi-colleague, I think the overall service and quality are really good

I have always wanted to experience Mandarin Oriental, and I took advantage of the Dragon Boat Festival to stay for the first time. I booked a river view room. At first, I thought it was just a high-end hotel, nothing special. But I can really feel the care in various details. The hotel is not very new, but it is well maintained, and the room has no smell. The mineral water is imported water in glass bottles. The toilet paper is very thick and soft. The room is very quiet at night, but there are ships coming and going in the river view room, but I don’t think it affects sleep. The bed is big and the mattress is very comfortable to sleep on. The makeup of the ladies at the front desk is very delicate and beautiful, and they speak very softly. Breakfast is on the underground first floor, which is a semi-open space with rich content and high-end ingredients. There are Cantonese morning tea dim sum, self-service seafood porridge, and various dim sum are also very delicious. I asked for black tea and was given a pot directly. The stay experience is very good, it is worth staying!

When the autumn wind blows, crabs itch. In the golden autumn season, if you come to Shanghai for a tour, how can you not come to [Yong Yiting, a one-star restaurant in Shimeilin] to taste the crab feast that combines ancient and modern cooking methods? Chef Lu's exclusive creation, every dish is exquisite. Especially the ancient method of brewing crab oranges, which combines the aroma of fruit, wine and crab, and the embellished chrysanthemum petals add the breath of autumn. In ancient times, literati and scholars enjoyed appreciating chrysanthemums, tasting rice wine and eating crabs. Today, this delicacy seems to bring the breath of autumn to the mouth and tongue. The restaurant environment, which blends modern and classical charm, is really dreamy. When you come out, you can also enjoy the Oriental Pearl Tower and the scenery of the Huangpu River. It turns out that one leaf can tell the autumn, and it turns out that crabs can also know the autumn!

The hotel environment is relatively quiet, close to the riverside, but not facing the Bund. The overall dishes are light and more palatable. The red shrimp dumplings are good, the skin is thin and even, the soup is rich and delicious, and not greasy at all. The prawn balls are also impressive. The skin is wrapped very thinly, fried crispy, not greasy, the shrimp inside is very fresh, and the meat is elastic. A Cantonese restaurant worth trying. 👍

The food package I bought on Ctrip was pretty good. The overall taste is light, healthy and delicious. The steamed buns are thin and juicy, and the soup is not greasy. The lion's head is tender and the seasoning is just right. The skin of the prawns is crispy and wrapped in a thin layer. The shrimp meat is very elastic and fresh. The fish balls in the fish soup are homemade, the duck meat is also very tender, and wild rice shreds are added to adjust the taste. A bowl of it in summer is quite refreshing.

The first and last meal of SRW in 2015 From the initial expectation to the current calmness, many times, it is just a whim There are two reasons for choosing Chinese food this time. Restaurant Week has always ordered Western food; Chinese food is the most appropriate when there are elders Located on the basement floor of Mandarin Hotel, passing by Cultural Kitchen Yong Yiting is hidden in the corridor with a slightly mysterious atmosphere. The lampshade at the entrance is full of Chinese colors. When you get closer, you will find a terrace 128 yuan per person. The menu includes three choices of Jiangnan cuisine, three choices of hot dishes, and three choices of dim sum platters. Tea is not included, but the waiter still thoughtfully poured boiled water A 15[%] service charge is required Let's show you the menu Jiangnan cuisine: thick-cut sweet-scented osmanthus honey roasted black pork, preserved plum yam, lime juice, pine nut shrimp and spinach; scallion oil dried bamboo shoots, plum sauce spare ribs, mustard cabbage, braised mushrooms; truffle vegetarian roast goose, spicy beef tendon jelly, braised peanuts, shrimp floss sauce and cucumber Hot dishes: honey pepper and scallion fried Australian beef fillet with yam and diced peas; black truffle baked sea bass with seasonal vegetables; Su's cherry meat with oil chicken fir braised radish Dim sum platter: chicken buns, Huangqiao sesame cakes, rice cakes; three-diced buns, spicy sauce crisps, shredded chicken spring rolls; okra chicken vermicelli, shrimp pot stickers, shredded radish crisps Jiangnan cuisine is quite delicate, but the taste of the combination is not satisfactory Hot dishes like beef fillet and cherry meat. The former is tender and tasty, and the latter is similar to Dongpo pork. The sauce is tasty and has rice texture Dim sum is more mixed The taste is not bad, but I didn't eat anything that would make me rave about it. Overall, it was a decent meal, not outstanding, but not bad either.