Adventure #216: Upper Modern Bistro

We came across this restaurant while going on this year's art walk.  We came in April to try it and loved it so much we brought the girls back for dinner in May.

Upper is located at the far end of SoHo, quiet but a little out of the way.  It is opened by chef Philippe Orrico and serves modern French cuisine.  The chic grey and orange decor was simple yet elegant.

The cheese table

The egg-like “petal” ceiling is a cheeky homage to Orrico’s signature dish, the 63-degree egg and he also uses 63 percent chocolate in his desserts.

Our starters: Clockwise from left. 63 degree egg served with sauteed mushroom, crab meat and ham, a signature dish. G is a big egg fan, so he really loved this. The combination of egg and ham with salad was great. A standard order of sausage rolls for the little one. Finally, the quail egg buns, small enough to finish in 2 bites each filled with the soft yolk, ham and soft bun, although this was another variation of 63 degree egg but still so good!

Cold white asparagus soup. Ordered this because white asparagus was in season.  Rather interesting.

Sole a la meuniere with potato sauce and crab meat. Fish was done just right and the sauce creamy and yet light. A delightful dish.

Milk fed veal shank served with saffron risotto, mushroom and carrots.  This was delicious, the veal soft and tender and the risotto tasty.

A side dish of roasted potatoes with olives. It was so delicious, G who never eats olives finished every last bite of this dish.

Miniature cupcakes with coffee ice cream. Simple yet delicious.

Something sorbet in lychee soup.  This was very different. Refreshing and delicious. Loved it.

Really enjoyed the food here. Will definitely revisit in a couple of month, hopefully chef Orrico would have changed the menu a bit. 

Upper
G/F Upper Station Street
Sheung Wan
Tel: 2517 097