Yi Jia

Yangzhou fried rice was the star: distinct grains, balanced egg and ham, not greasy. The chilled drunken chicken was tender with a gentle lees aroma. The “premium cured ham” platter paired thin slices of Jinhua ham with cucumber and tofu skin; fold it into the warm steamed bun for a satisfying bite—savory, a little sweet, and not heavy. Stir‑fried pea shoots kept their snap with a soft garlic note. Tea deserves a mention. The jasmine pot was fragrant without bitterness, and they brew it with snow fungus, red dates, and goji berries—soothing and refreshing. A solid spot for a simple, well‑executed meal.

We arrived with high expectations, and while some dishes impressed, others fell short. The xiao long bao was a standout—delicate, paper-thin wrappers with a perfectly seasoned meat filling and rich, savory broth. At HK$58 for 4 dumplings, it’s a must-try. The "Deep Fried Fermented Bean Curd" was another highlight—crispy outside, soft inside, with just the right fermented aroma. Paired with chili paste and sweet sauce, it was a delight. Other dishes were more average. The "Deep Fried Spare Ribs with Sweet and Sour Sauce" had a great balance of flavors, but the ribs were overcooked and dry (HK$82). The noodles with shrimp and pork kidney (HK$88) used fresh river shrimp, which was a nice touch, but the dish itself was unremarkable. A couple of dishes disappointed. The steamed preserved mustard vegetable buns (HK$48 for 3) had thick, dry dough and barely any filling. The "Deep Fried Vegetarian Goose with Mushroom and Bean Curd Sheet" (HK$78) was overly hard and dry, with too many layers of bean curd sheet and not enough mushroom filling. Service was excellent—attentive and friendly—and the decor was modern with fun touches like neon lights and Chinese-style furniture. With such a wide menu, there are likely other great dishes we didn’t try. It’s worth visiting for the xiao long bao and fermented bean curd, but results may vary depending on what you order.

The food and ambiance here is excellent! We could tell that so much thought went into each dish. I especially enjoyed the stinky tofu and the foie gras in plum wine and crackers. Everything was delicate and well balanced.

The decor is interesting, the workers are friendly and talkative amongst themselves. I wasn’t too hungry but I had the wontons, the soup wasn’t pleasant in smell but made up for it from the taste of it he wontons. The tea is fragrant.

🌟 Summary 🍗 Sweet & Sour Chicken – tangy crisp 🍜 Pork Chop Fried Noodle – wok hei delight 🥩 Crystal Pork Terrine – refined starter 🥒 Bitter Melon Stir-fry – refreshing bite 🥟 Xiao Long Bao – juicy broth dumplings 🍵 Teas – soothing & fragrant 🍰 Desserts – sweet, chewy, creative

We stumbled upon this restaurant today on our way back from a visit to Shek-O. Absolutely fantastic! The staff guided us through the menu and suggested just the right amount of dishes for us. Food was very delicious and service was top notch! Highly recommend a stop and a meal at Yi Jia.

It is a Michelin Bib Gourmand restaurant situated very close to the Shau kei wan MTR. The place is very well done and the staff is very friendly. We started with a few drinks which were very refreshing and nice. For the appetizers we tried the Shanghai wanton soup which was simple with juicy wantons and the pan fried dumplings were very tasty. The beef stir fry was spicy, well done and flavorful and so was the vegetable noodles in soup. It was a great lunch and a place I would like to go again.

It is a modern Shanghai crusine restaurant. The food was ok especially the soup dumplings. Its skin was very thin with enough soup wrapped inside the dumplings. The staff members were keen to help and were responsive to requests. It's environment was comfortable and enough space between the tables.