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1933 Rose Rose Restaurant (Xuhui Yunjin Tian Di Store)

Cantonese cuisine · ⭐ 4.8

No. 277, Longlan Road, 4th Floor, China Eastern Airlines Yunjin Tiandi T2

Dishes

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  Ten-Year Huangdiao Giant Prawn

  Fresh giant prawns simmered in aged Huangdiao wine for ten years, resulting in tender, flavorful meat with a rich, aromatic finish.
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  Marbled Taro

  Marmoreal taro is a dessert featuring taro as the main ingredient. Taro is steamed, mashed, and mixed with milk, sugar, and a touch of cream. The mixture is layered in a mold to create a marble-like pattern, typically using differently colored taro purées for distinct layers, then chilled to set.
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  Signature Crispy Pigeon

  Signature crispy-skinned squab pigeon made with fresh squab, marinated and roasted in a hanging oven for a golden, crunchy crust and tender meat.
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  Cherry Shrimp with Zhangqiu Abalone Celery

  The dish 'Cherry Shrimp with Zhangqiu Abalone Celery' is made with cherry shrimp and Zhangqiu abalone celery, mixed simply. It has a fresh and delicate taste.
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  Thick Soup Hand-Pressed Fish Balls

  A dish of fresh fish meat hand-pounded into paste and shaped into tender fish balls, simmered in a rich broth for a delicate, flavorful experience.
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  Steamed Giant Trevally with Dragon Style

  Steamed giant trevally fish with a touch of elegance, often served with ham and mushrooms for rich flavor.
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  Dragon-Style Steamed Grouper

  A Cantonese classic dish featuring fresh grouper steamed with ham and mushrooms, resulting in tender, flavorful fish with a rich broth.
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  Rose Foie Gras

  A luxurious dish featuring tender foie gras paired with rose petals and a rich red wine sauce.
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  Stone Pot Beef

  A dish of tender beef slices stir-fried with vegetables in a hot stone pot, known for its rich aroma and spicy flavor.
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  Pickled Cabbage with Jellyfish Head

  Pickled Cabbage with Jellyfish Head is a cold dish made with pickled cabbage leaves and jellyfish head. Fresh jellyfish head is sliced and mixed with pickled cabbage leaves, then seasoned and combined.
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  Steamed White Fish with Green Sichuan Pepper

  Steamed white fish seasoned with green Sichuan pepper, offering a fragrant and numbingly spicy flavor.
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  Top Broth Stewed Bamboo Puff with Oyster Mushroom

  Top broth stewed bamboo puff with oyster mushroom is a Chinese soup made with high-quality broth, oyster mushrooms, and bamboo puff. Main ingredients include oyster mushrooms, bamboo puff, ginger slices, and scallions, with a fresh and rich flavor.
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  Wind and Sand Baked Shrimp Balls

  Wind and sand baked shrimp balls is a dish made with large shrimp and pork, mixed with seasonings to form balls, then baked using a special method. The texture is tender and the flavor is unique.
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  Fresh and Fragrant Young Pigeon

  Fresh and fragrant young pigeon is a dish made with fresh young pigeons, marinated and then roasted. The meat is tender and juicy, with a strong aroma and rich flavor.
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  Spicy Beef and Tofu Stew

  A spicy Sichuan-style dish combining tender tofu and beef in a rich, numbingly hot sauce with fermented bean paste and chili.
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  Steamed Bighead Fish with Yellow Gong椒

  The dish 'Steamed Bighead Fish with Yellow Gong Pepper' mainly uses bighead fish and yellow gong pepper, and is prepared by steaming, with a spicy flavor.

Reviews

• sneaky_mustard_seed
  Food: hands down the best thing I had was the roasted chicken. Super crispy on the outside, juicy and tender inside, and the meat right by the foot was the most tender part! Vibe: huge floor-to-ceiling windows looking out over a lake, and both inside and out there's plants everywhere. Felt like I was in nature without any bugs bugging you, just this really uplifting, alive kind of energy. The decor inside is like walking through an art gallery honestly, so pretty. And the bathroom was really clean! That's a detail I seriously care about. Service: service was great, the staff were super on top of things without being overbearing. Value: for a place that looks this nice, the price is actually pretty reasonable.