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REVIEW OF THE WEEK

Hiya

2018-08-14 18:13

I was in two minds as whether to write this review as I attended the first day of opening. However given the Edition brand, and full prices were being charged I thought it fair to do so. Hiya is a Japanese lzakaya-inspired restaurant similar to the now closed Sosharu in London. There approx 60 seats with a long bar that greets you as you enter and stunning views of the skyline. Seating is split into some comfortable lounge tables and usual upright ones for couples or groups. Opposite the bar is a spiral staircase leading to the Punch Room that given its splendor also lends itself to funneling the waiters and clientele through from the bar to the larger seating area behind. If seated close by you will forever be people watching and people watching your food. On a busy night you may consider seating outside the hotel and directly on Nanjing East, being less harried. While I’m on the topic of layout, the seating block near the window behind the staircase has some nuances in that the tables are back to back so the waiters unless having Ant-Man superpowers to alter their physical dimensions struggle to get by. You’ll likely get knocked a few times. However the tables do line up nice and central against the wall to offer symmetry over functionality. I was torn between my OCD & proxemics issues. Also to note are the pedestal tables, nice, stylish design but rock more than The Who at the Isle of White Festival. That aside it was the food I came here for (I’m a big fan of Japanese cuisine) so was looking forward to trying something different to what’s available elsewhere in Shanghai. I didn’t set my expectations too high as in the past I also visited Sosharu and although enjoyable I believed it fell short of its full potential and competition. Hiyas menu comprises of small dishes with sections dedicated to different specialties; Hibachi Grill, Tempura, Temaki, Sashimi. I started with Asian pear and avocado salad that consisted of aforementioned items along with radish and house made tofo dressing. The radish gives an earthiness and coupled with all the other items there’s a good balance of sweet and light sourness and mix of textures. Nice start to the meal. The Chirashi bowl, sushi rice and vegetables also gave a good balance of flavors and textures. The Tamaki’s (I opted for tuna and pork shoulder) both crisp and soft, the tuna is subtle but both do pack a punch. I found the shell to be a tad oily but didn’t detract from my enjoyment. The stuffed chicken wings hint of bitterness, taking the accompanying daikon offers refreshment but not before you’ve gnawed your way to the end of the wing. Karaage was tender, a light dry batter and side dips consisting of sansho, salts and chilli sauce that moistens the dish. Black cod, always a favourite dish of mine, nice and tender with a good char but a bit overly sweet. The sweetness needs to ease a fraction. There’s an extensive sake selection. Mostly comprising of Junmai, Ginjo and Junmai Daiginjo, which are all very drinkable but I’d like to see some robust options. Needless to say after all that I was more than full and the space between myself and the person sitting behind me had certainly decreased, much to the dismay of the waitress squeezing by. I booked the Punch Room and was heading on time for my reservation when I requested the bill. I was dutiful informed I should try a dessert. I’m not a fan of desserts (Commune being the exception) however being so polity asked by the waitress who was attentive the whole evening I relented and chose the Mille crêpes, Matcha Sobert, it’s a green tea-flavoured crêpe cake made of piled-up pancakes and was far too overpowering to end the meal. The cream that accompanied it balanced a little the matcha punch to the neither regions. When I accepted the dessert I informed the waitress I had made a reservation at the Punch Room and to let them know to hold it. She said fine, it would be no problem. I also reminded her again when she proudly delivered the green behemoth. Needless to say when I arrived at Punch 20mins later there was no room at said inn. They did offer compensation in the way of a free drink back at Hiya’s bar which I declined. Overall service was attentive throughout the evening, if a little over zealous at times as some plates were nearly removed before I had finished, but I put this down to it being opening night and over keen staff that were trying a little too hard. The soundtrack consisted of Motown and sixties classic that worked well. In all I did enjoy the evening however as with my experience at SosharuI feel let down, given the price point and competition elsewhere in the city. Will I be back, yes. There’s some good dishes on the menu but it won’t be a place I will frequent often. That aside I’m positive it will fare better than Sosharu given its location, stunning views and professional service. I also wish the team the best of luck, you can see the hard work and dedication they’ve put in.

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By: R

PHOTO OF THE WEEK

Hiya

2018-08-14 18:13

By: R

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By: Sam

Dim Sum Garden

I’d always kind of disregarded this place when I passed by. Mostly because it was on Chope, where mostly Western restaurants are featured. I guess I doubted its authenticity from that? Anyway, we ended up here because of a 100rmb voucher from Chope, so it all came full circle, and I’m glad to be proven wrong. The restaurant itself is a lot smaller than I thought it would be, and therefore a lot quieter than other Dim Sum restaurants in Shanghai. Their actual dim sum menu is less extensive as well, but what is there, is generally executed well. Standouts were their huge Har Gow, braised claypot eggplant, and sizzling Japanese tofu (which had a wonderful savory sweetness that reminded me of Nestum/Cereal Prawns). I’d recommend that you stay away from the ‘cutesy’ dishes. We got the swan pastries, which were alright, but filled with a crazy big ball of lotus paste that made it far too heavy; and the Ice Fried pastry that looked like some sort of graduating penguin. It turned out to be a fried pork dumpling (ham sui gok), but because of the cute shape, the ratio of dough to filling was completely off, again, making it far too heavy and oily to finish. This isn’t the best dim sum in Shanghai, but what it is, is affordable. With a mixture of a la carte and dim sum dishes, we came out to ~120rmb per person (excluding the voucher), and our most expensive dish was only 48rmb. Service was also fairly good, so I have no trouble recommending this place.

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2018-08-17 10:07

By: peachsai

Spicy at the Corner

因为也是吃过晚饭,就是时间早点而已,所以夜宵也不能吃很多。点了口水鸡,鸡肉还蛮香的,2-3个人的量,下面有垫底,其实也不算太多,只是某人完全不吃,我也就吃了2个人的量,呵呵。 酸菜鱼,这个量蛮大的,鱼片比较厚,酸度ok,汤头有点过浓。小点心比较喜欢红油抄手,辣酱油带有点甜味,点心品种不多,还有一个里边有红糖和花生之类的,也是看看,吃不下了。

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2018-08-17 10:00

By: peachsai

Agora

刺身除了三文鱼还点了豪华版的龙虾,龙虾够新鲜,片开,头尾部最后送来一份汤,味增口味,带有虾肉和豆腐等,很鲜美又健康。朋友也是三文鱼控,那么我们就彻底一些再点一份寿司,2只一份,我看一只的量也不少,焦糖三文鱼寿司,长条的,像星鳗一样,三文鱼吃口不错,用料好总是可以的,米饭也不错吃,一只下去有点了饱腹感,焦糖融化在三文鱼上让鱼带有点焦香和甜度。再来一份三文鱼头,烤的挺到位的,头部胶质很多,当中还有些活肉,又不是特别咸,很好。 盐烤大虾是我的最爱,选用了个头比较大的阿根廷红虾,表面烤的焦脆,虾肉带有自然的咸鲜味,1-2个都可以吃得下。 主菜要了一个铁板牛肉粒,用的牛肉铁板烧制,喷香多汁,我吃了1块真心不错,配上面的蔬菜色拉吃,很开胃又解腻。 寿喜锄锅的料好足,甜甜的寿喜烧滋味深得我心,里面还有南瓜、切开的鱼竹轮还有豆腐、魔芋丝、牛肉、菌菇和蔬菜,满得都快扑出来了,2-6人都可以食,最后还能下一份乌冬面,吃的超级满足,新环境新体验,日料还是我的首选。

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2018-08-17 09:41

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