Zhe Jiang Heen

Food (** out of *****); I ordered the Shanghainese peeled shrimp dish and it was not fresh. It smelled stinky. Not good. If this was all I ordered, the restaurant would’ve gotten 1 star for food quality. This is shocking in a MICHELIN STARRED restaurant. Lucky for them, they also served me some other dishes, which were tasty, albeit a bit cold. None of the dishes were hot. This meant that their problem was letting food sit around at improper temperatures. In other words, their waiters waited too long to bring out the dishes and/​or their chefs did not follow proper food handling procedure.
The crispy rice hand rolls filled with chicken were tasty and original. I’ve never seen this served in any other restaurant. Their fried eel skin in ginger bbq sauce was a bit too sweet, but still tasty and very crunchy. The crispy Shanghainese chicken was good, but not all that crispy. The sour and spicy soup, I had special ordered for the chef to make without pork and substituted shrimp instead. It was ok. The smoked eggs did not smell smoky at all. However, they were artfully poached with the yolks semi solid, not fully liquid, but not fully solid, either. This is hard to do. The pickles were not store bought but house made and were ok.
Their dishes, while creative at times, lacked that extra touch. For example, the smoked eggs would’ve wowed me if they actually smelled smoky. The eel skin dish would’ve been really impressive if they deboned the eel and fried it with the flesh instead of just serving the peeled skin. Finally, unless it’s a dessert or a cold dish appetizer (like Korean Ban Chan), food always tastes better HOT. Everything here was either cold or tepid. Not good. I wouldn’t be so picky if this was McDonald’s, but this is supposed to be a Michelin starred restaurant. Honestly, out of the 6 Michelin Starred restaurants I’ve tried in Hong Kong, Zhe Jiang Heen and Yung Kee were the worst, both serving cold, uninspired food.
Service (***** out of *****); They were really accommodating and specially prepared dishes to my guests dietary specifications, which many restaurants in Hong Kong won’t do. The Hot and Sour soup is usually made with pork, but they made it with shrimp, especially for us. Since, I wasn’t sure whether the cold food was the waiter’s fault or the chef’s fault, I did not dock any points from the service category for the food being cold. They’ll also check up on you periodically.
Atmosphere (***** out of *****); They have private dining rooms for that VIP dining experience, so be sure to call ahead for a reservation. The dining rooms are tastefully decorated and have a TV in the rooms, too.
Conclusion (**** out of *****); I wouldn’t go out of my way to come here, unless you have a dietary restriction that is unusual and hard to accommodate in other restaurants. The food is good and creatively made, but cold and not 5 star in quality.

If you want authentic Shanghaiese food, look no further than Zhejiang Heen, which boasts one of the most comprehensive menus for this important culinary region in China.
Taking up 3 whole floors of an office building in Wanchai, the restaurant/​dining club is tastefully decorated without being too gaudy. The hardy pistachio-​green chinaware serves as the perfect backdrop for the yummy dishes they have to offer.
Bottom line: must try dishes include the smoked eggs, pickled daikon, and fried crab and edamame with sliced rice sticks (nien gao) in dark sauce. The braised lion-​head (giant pork meatballs) in broth with napa cabbage is not to be missed.