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Yeah Shanghai Deluxe - closed?

gutsofsteel Feb 11, 2010 06:26 AM

I heard this place was closed for a short time for renovations but that was a while ago... I've been calling for days and still no answer at any time....anybody know anything? I'm talking about the place on Bayard St., diagonally across the street from New Green Bo.

  1. bigjeff Dec 28, 2010 09:53 AM

    planning a group meal at Old Shanghai Deluxe (50 Mott) tomorrow night and combing through this thread as well as this: [http://chowhound.chow.com/topics/6872...] I'm taking notes on some must-orders as well as pitfalls. Anyone else eaten at the new location and have some strong recs? I'm looking at:

    + fu qi fei pian, the one at Old Sichuan is so good and they should share techniques
    + xlb of course
    + shen-jian-bao of course
    + braised pork shoulder/belly, not sure if I should go with the honey shoulder or tong po
    + probably salt pork, bamboo casserole or some other casserole
    + lion head for posterity
    + yu-gen-tang, basically elongated ground-fish balls in thick soup
    + maybe salt egg withlobster
    + the sauteed eel chive thing maybe, the one in strips
    + fish seaweed thing, always a fried hit
    + curious about the Tai-Chi Chicken
    + squirrel/crysanthemum fish, or will I be disappointed in the typical s/s sauce?

    any and all input welcome, especially for hits as well as misses. perhaps Rongzhu, the owner's son, has some choice selections?

    Old Shanghai Deluxe
    50 Mott St, New York, NY 10013

    2 Replies
    1. re: bigjeff
      buttertart Dec 28, 2010 10:14 AM

      The xue cai mao dou bai ye (jia rou si) is very good, you have to ask them to add rou si but they will. Shanghai soul food. You don't have anything noodle-y and this sort of is (at least it looks like fettucini).
      I have never had a crysanthemum fish there, but I never order it any more, even in Suzhou or Shanghai. Too sweet everywhere regardless.

      1. re: buttertart
        bigjeff Dec 30, 2010 10:01 AM

        thanks buttertart; I stuck with most of my original picks, as well as your suggestion (it was great, and well-received by everyone); check my review here:

    2. r
      rongzhu Nov 7, 2010 01:46 PM

      It's not closed. Yeah Shanghai Deluxe moved to the corner of Mott and Bayard. The restaurant in the old place is still essentially the SAME. I'm the owners son, so I'm telling you that Old Sichuan is managed by the same people but with a different menu(the xiao long bao are still the same, among other dishes).

      Old Sichuan
      65 Bayard St, New York, NY 10013

      7 Replies
      1. re: rongzhu
        buttertart Nov 7, 2010 03:37 PM

        We love both restaurants. Keep up the great work.

        1. re: rongzhu
          bigjeff Nov 27, 2010 05:25 AM

          thanks for the info. Indeed, Old Shanghai Deluxe (50 Mott Street) has finally taken out Mr. Tang's (funny) so it's a pretty even transfer from their old space (with the bridge over the babbling brook) to their new, fancy digs.

          Haven't eaten at Old Sichuan (65 Bayard) but apparently, one of the better places in Chinatown. Planning to go there in a few weeks.

          What up with Shanghai Kitchen (67 Bayard), the old Moon House?

          Shanghai Kitchen
          67 Bayard St, New York, NY 10013

          Old Shanghai Deluxe
          50 Mott St, New York, NY 10013

          Old Sichuan
          65 Bayard St, New York, NY 10013

          1. re: bigjeff
            buttertart Nov 28, 2010 06:27 AM

            Only ever ate at the place at 67 Mott once and didn't like it particularly. The other two restaurants are well worth visiting. You speak Chinese, right? Check with the ladies at the old Sichuan for what they recommend, they've never steered us wrong on any of the dishes. Must get back there soon.

            1. re: bigjeff
              bigjeff Dec 16, 2010 02:33 PM

              check my review of Old Sichuan:

              1. re: bigjeff
                buttertart Dec 17, 2010 05:49 AM

                Did...great...incidentally (to Lau who commented on the weird bridge thing on his blog) I believe that was meant to evoke the bridges and gardens in Jiangsu - atmospherics dating to the Yeah Shanghai days. That's how we always deconstructed it anyway. Go to Suzhoou, (want to) see Suzhou everywhere.

                1. re: buttertart
                  bigjeff Dec 17, 2010 09:57 AM

                  Right right, the Suzhou Gardens. I feel you. Funny!

                  1. re: bigjeff
                    buttertart Dec 17, 2010 03:15 PM

                    Quite cute. Always liked it (but I prefer eating in the front for that nice 1980's Taiwan/nowadays ordinary PRC restaurant vibe.

          2. buttertart Apr 4, 2010 06:28 AM

            We had a very good Sichuan lunch in the old stand yesterday - utterly fantastic juicy sheng jian bao (fried buns stuffed with ground chicken) and the best dan dan mian I've had in ages, the sesame paste version, deliciously mala, the cumin lamb, a huge portion perfectly cooked and served over sliced onion and cilantro. One dish recommended by the lady in charge (who is very sweet but a little bossy) did not suit us (jumbo shrimp in a light sweet and sour sauce, it was perfectly executed and the shrimp were perfect but the dish wasn't to our taste and as soon as she said "tian suan" we should have known to pick another). She said we should try their shui zhu niu rou next time. I'm really quite taken with this place - the bao and dan dan mian were a real treat.

            1 Reply
            1. re: buttertart
              buttertart Jul 25, 2010 04:33 PM

              Another great lunch there today - pickled cabbage, sheng jian bao,loofah (silk squash) with scallops, a nice mild counterpoint to the rest of the food, cumin lamb, lotus root cubes with black beans, and a fantastic! dish of chicken with 3 peppers - dried red, fresh green, and hua jiao. A treat. Has Chinese celery and other things in it too. Nicely hot and sour with black vinegar. (This and the squash are blackboard specials, if you don't read or speak Chinese one of the ladies will advise you on choices). I love this place. Photos are of the squash and the chicken, san jiao bian ji.

            2. teresa Mar 1, 2010 10:26 AM

              Wow, I am truly heartbroken that this restaurant has moved and that the quality is no longer the same. I just went less than a month ago and it was great! This restaurant hast been my favorite Shanghainese place ever since I went over 5 years ago. My friend and I are going to test the waters out at the new location soon. We're going to need a new replacement place for xiao long bao and xue cai rou si mian. Boo :(

              5 Replies
              1. re: teresa
                buttertart Mar 1, 2010 10:58 AM

                The xlb at the old stand are still very good (we had some yesterday) and I think that noodle is still on the menu.

                1. re: teresa
                  Howie Hawk Mar 30, 2010 04:50 PM

                  Don't sweat it! I've been there twice since they moved and the food is still great. They've crossed out the NEW on the menu and business cards and written OLD. Go figure!

                  New Yeah Shanghai Deluxe
                  65 Bayard St, New York, NY 10013

                  1. re: Howie Hawk
                    buttertart Mar 31, 2010 06:52 AM

                    Twice at the place that Yeah was in originally (which is now mainly Sichuan), or the new stand on the ccorner of Bayard and Mott? The food at the one on the corner is as good now as the old New Yeah was at it's best. The Sichuan food in the old spot is quite good as well.

                    1. re: Howie Hawk
                      teresa Apr 2, 2010 08:20 PM

                      Howie, my friend and I just went for lunch today. It was pretty good. It's funny that they still have the old menus and the old hanging sign. Their outside sign says Old Yeah Shanghai. So funny. Anyway, the soup dumplings, xue cai rou si mian and sticky rice shumai were very tasty. The scallion pancakes were a bit over fried and too crispy for us. All in all we were pleasantly surprised! It's weird to see the staff all dressed up in their uniforms. Like everyone else, I didn't recognize anyone in the staff.

                      1. re: teresa
                        buttertart Apr 3, 2010 07:01 AM

                        At least some of the old staff are still at the old stand. The Sichuan food there is more than passable.

                  2. buttertart Mar 1, 2010 05:47 AM

                    Went to both restaurants this weekend - the new Yeah Shanghai on the corner seems to be owned by different people, we did not recognize anyone on staff. Food is good, not quite what it was at Yeah (had xlb, not the best; the seaweed fried fish and porkchop, batter not as lacy - almost like fried taro - as at old Yeah; the chicken with chestnut casserole, and the bean curd skin with green soybeans, xuelihong, and strips of pork - our addition to their dish listed under vegetables - this last was brilliant, the best in a long time). Noticed after we ordered that they actually have tea leaf shrimp (in 2 styles) listed on their specials menu - will go back to have that, it's a dish that we love and that you don't see very often over here.The restaurant is comfortable and attractive, the waitstaff not quite professional but helpful and charming.
                    We went past the Sichuan place which was basically deserted at 3 pm, and decided to return for lunch Sunday (the woman from the first GS on Canal, who had been waiting tables at Yeah, was there, as were a number of the waiters from the old iteration).
                    We were very pleasantly surprised: the food was very good indeed - the Sichuan pao cai nice and crisp and tangy; the cumin lamb on a bed of white onion slivers and cilantro sprigs terrific, cuminy and mala; the Chongqing lazi ji (fried chicken with tons of fried red chilis) very tasty - the chicken had been tossed in a slightly sweet/vinegary/hottish xiang la sauce so the dish was not as dry as usual; the lotus root cubes (always makes me think of lotus root Legos, you should be able to reassemble the lotus root from the cubes) with spicy black bean exemplary. The restaurant was about 1/2 full at 2 pm, about 50/50 Chinese and not. There was a large party of college-age Chinese people who were obviously enjoying the many dishes that they ordered. The menu is not deep - primarily the top hits of Sichuan food, did not notice offal or other "exotica". We were seated in the back rooom so could not see the blackboard specials, but a quick glance showed that it listed basic dishes such as double-cooked pork and so forth.
                    Apparently much improved from scoopG's visit - I wouldn't go there for preference over the other Sichuan places of note, but it's a nice addition to the neighborhood. I hope they succeed.

                    4 Replies
                    1. re: buttertart
                      Steve R Mar 1, 2010 07:58 AM

                      Thanks for the review(s). It's going to be amazing if anyone ever sorts this out. The new corner place was using the old Yeah Shanghai menu, cover and all, when we were there. However, no one in our group recognized a single person working there either. And the food wasnt the same, especially disappointing the one person in the group most familiar with the old place. I've gone in to the old location and wound up speaking to a 30something bi-lingual Chinesecustomer just leaving who was friends with the old owner and with the monolingual Chinese speaking older woman at the front register (who's worked at that location for years). They were both very coy about the new corner place and the customer avoided recommending it (the woman at the register actually put her head down and avoided eye contact as soon as I said that they had the old menus there and are supposedly under the same ownership, etc). However, both were very animated about this new place, with the customer saying that the Szechuan menu is already improving and she loves the "new" food. Overall, I cant make heads or tails about what's happened here and I'll wait it out and see if more folks start recommending one or the other. Meanwhile, no shortage of alternatives.

                      1. re: Steve R
                        Andy T. Mar 3, 2010 10:46 AM

                        SO went to Old Sichuan yesterday for lunch and recognized not only the Lady At The Front (LATF) from the ex-YSD, but also two of the male waitstaff. Had the crab xlb and thought it was pretty good, the broth being "fattier" than the ex-YSD version. Of interest, the LATF repeatedly asked the SO if the dumplings were "haochi bu haochi" (good to eat or not); she also repeatedly said (in Mandarin) that they needed more business (the place was less than half-full), all while worriedly spinning that rotating "smoking ball" sculpture they have.

                        SO tried to get into the new YSD (which still has one "Mr. Tang" sign up) but the line at lunch yesterday was out the door, with every table filled (!).

                        1. re: Andy T.
                          buttertart Mar 3, 2010 10:53 AM

                          The LATF asked us a million times if we liked the food too (we know her from when she was at the original Grand Sichuan on Canal). I preferred the food there to that at the new YSD. Are they advertising on Chinese TV? I only have access to Sinovison.

                        2. re: Steve R
                          windycity Mar 3, 2010 11:31 AM

                          I went to the New New Yeah Shanghai Deluxe (=Old Shanghai Deluxe) for lunch and didn't recognize the waitstaff either. Apparently both the new Sichuan place and the place that used to be Mr Tang's are owned by the same people.

                          What I have yet to determine is if both are under new management or if the old guy is still there. On the food at Old Shanghai, I want to go one or two more times before I give my assessment.

                      2. scoopG Feb 14, 2010 04:16 AM

                        Yesterday, the New Yeah Shanghai was open at 50 Bayard - SE corner of Mott and Bayard. It might be a bit confusing because the old signage is still up for the former place but New Yeah signs are on the windows.

                        7 Replies
                        1. re: scoopG
                          buttertart Feb 14, 2010 06:05 AM

                          Thanks for letting us know, now my husband can relax, knowing he won't be deprived of Yeah next time he wants to go there!

                          1. re: scoopG
                            Steve R Feb 15, 2010 03:35 PM

                            Stopped by today. It's on the corner of Mott & Bayard, just as stated above (where Mr. Tang's used to be). But it's not 50 Bayard.... I didnt look at the actual address but it's more like 71 Bayard (odd side of street, several doors from their old 65 Bayard going up in address #s). A group of us are probably eating there later this week and will report back... they arent serving a N.Year special "banquet" menu, which is fine by me. Hopefully, the kitchen is still good.

                            Edited to add: I looked up the old Mr. Tang's address and it was 50 Mott. That's probably what's been confusing folks.... the entrance is probably legally on Mott and not Bayard. Either way, corner of Mott and Bayard.

                            1. re: Steve R
                              buttertart Feb 16, 2010 05:12 AM

                              Good to know, I had wondered if it was the Mr Tang's space - a bigger place for them then. Look forward to hearing from you on the food.

                              1. re: buttertart
                                Steve R Feb 18, 2010 05:47 PM

                                Well, maybe they need time to get themselves together. Unfortunately, that's as optimistic as I get on this. Eight of us had dinner there tonite. They had spiffy uniforms, red tablecloths, a manager in white shirt and tie, but very mediocre food. As usual, we overordered to get a good overview (and because we eat waaay too much). Pea shoot tiny buns and pork tiny buns were very good (8/order). The casings were too thick but it didnt negatively affect the taste. The tongue and tripe app. was also good. Dont ask why we ordered a szechuan dish here, but it was good so leave us alone. Not Spicy and Tasty good, but good. On the mains, our orders of fish wrapped in seaweed (we got 2 orders) got us very flavorful thick longish "dumplings" of white meat fish fried in a seaweed batter. A major hit, with or without the dipping in salt that came with it. The pork belly w/ preserved veggies was mediocre. Tasty but dull. The cuttlefish that were salt baked were ehh. The duck was tasty enough at the meaty parts but there werent too many meaty pieces and the skin was greasy and without much crispness. The crab special was not special... only one or two pieces of good meaty pieces and a lot of very dried out shells, overdone. As the duck and crab were on the specials list, this is not a good sign. A special mushroom dish contained very nice mushrooms in a thoroughly nondescript sauce. Too bad... good potential there. I cant remember what else there was. There were basically no sauces served on the side, except for that for the dim sum buns (vinegar, soy, ginger) and the creativity/skill of a chef was not really there. Dishes were basically dry and lifeless.

                                I dont like writing off a place with a good reputation based on one visit, especially when the one visit is during a holiday and just after they've moved and have a much larger space and new kitchen. So I wont pronounce this place dead to me. Oh... the cost, with beers, tax and large tip was only $30pp. So, it's not like it's a major risk eating there. But I'll let some of the rest of you take the next shots. Let's hope it's better.

                              2. re: Steve R
                                Chandavkl Feb 16, 2010 09:58 PM

                                Gee, if I knew it was closing I should have stopped by Mr. Tang. Of course there's a reason why I never thought about it while it was there.

                                1. re: Chandavkl
                                  buttertart Feb 17, 2010 10:12 AM

                                  You seem to get to New York a lot - I thought you were an Angeleno, am I wrong?

                                  1. re: buttertart
                                    Chandavkl Feb 18, 2010 09:12 AM

                                    You are correct, but I'm in New York a few times a year on business and spend my spare time exploring NY Chinatown.

                            2. buttertart Feb 13, 2010 06:26 AM

                              Interesting and gratifying to see the support for Yeah here since every time I posted (always favorably, this is one of our favorite places in the city) about it a whole lot of folks invariably piled on to say how poor it was, how it had changed, etc. Here's wishing them every success in the new space (and hoping the Sichuan restaurant gets on its feet - wonder if the woman who used to help run the original Grand Sichuan on Canal and has been working at Yeah for a year or more has anything to do with this new development).

                              1. w
                                windycity Feb 12, 2010 10:08 PM

                                Sad, so sad. Why couldn't they just open Old Sichuan in the other space and leave NYSD as is?!?!?

                                I've celebrated so many birthdays and had so many brunches there. It seems like their business is decent, not sure why they want to mess with something good.

                                1. scoopG Feb 12, 2010 01:12 PM

                                  It is closed, is now called Old Sichuan (tel: 212-227-9888) and is pretty mediocre. Folks there claim Old Sichuan is run by the same owner as New Yeah Shanghai who is opening up Old Shanghai Deluxe just down the street at 50 Bayard (SE Corner of Mott & Bayard) which is now under renovation. Old Sichuan has one whole menu page devoted to "Chinese Food American Style." My Dan Dan Noodles were terrible (overcooked noodles swimming in red oil) and the Gung Bao Chicken was pretty bland, despite the addition of cucumbers. No evidence to me of the presence of any Sichuan peppercorns and it was all served lukewarm.

                                  9 Replies
                                  1. re: scoopG
                                    gutsofsteel Feb 12, 2010 01:16 PM

                                    New Yeah Shanghai Deluxe
                                    65 Bayard St.,

                                    This is the number I called today and the phone was answered.

                                    1. re: gutsofsteel
                                      scoopG Feb 12, 2010 01:27 PM

                                      Maybe they are keeping the old phone number then.

                                      Old Sichuan
                                      65 Bayard Street
                                      NY, NY 10013
                                      Tel: 212-227-9888

                                      1. re: scoopG
                                        gutsofsteel Feb 12, 2010 01:44 PM

                                        Okay I think I figured it out, just made some phone calls, finally got somebody who speaks English.

                                        65 Bayard is now Old Sichuan....they are cooking "Sichuan style" food. 50 Bayard is is apparently the Yeah Shanghai Deluxe menu...and the two places have the same owner.

                                        1. re: gutsofsteel
                                          gutsofsteel Feb 12, 2010 01:48 PM

                                          One thing I stupidly did not ask...is the Yeah Shanghai Deluxe at 50 Bayard open yet? Does anybody know?

                                          1. re: gutsofsteel
                                            scoopG Feb 12, 2010 02:11 PM

                                            No - as mentioned above that space at 50 Bayard is under renovation.

                                            1. re: scoopG
                                              gutsofsteel Feb 12, 2010 02:26 PM

                                              Any idea when they're going to open?

                                              1. re: gutsofsteel
                                                scoopG Feb 12, 2010 05:06 PM

                                                No. I'd say a couple of weeks from the look of what was going on there.

                                    2. re: scoopG
                                      buttertart Feb 12, 2010 01:18 PM

                                      Holy cow! This is terrible!

                                      1. re: scoopG
                                        buttertart Apr 5, 2010 12:59 PM

                                        scoopG - You really should give it another whirl, the dan dan mian we had last Saturday were truly excellent. Also seriously good sheng jian bao. They have printed up a new menu and have blackboard specials (most of which are on the printed menu).

                                      2. g
                                        gutsofsteel Feb 12, 2010 06:54 AM

                                        Finally got an answer on the phone...they are open, they were closed for some kind of construction (language barrier so I couldn't get the whole story) but they are open, and open every day.

                                        3 Replies
                                        1. re: gutsofsteel
                                          buttertart Feb 12, 2010 07:01 AM

                                          Yay! Thanks for getting to the bottom of it. Will probably end up there this weekend.

                                          1. re: buttertart
                                            KTinNYC Feb 12, 2010 07:54 AM

                                            You realize it's Chinese New Year this Sunday, right?

                                            1. re: KTinNYC
                                              buttertart Feb 12, 2010 08:00 AM

                                              Yes of course. Weekend includes Saturday and this Monday, though, doesn't it?

                                        2. w
                                          windycity Feb 11, 2010 06:24 PM

                                          WHAT?!?!?! I went in late January. I will be severely depressed if that place closes.

                                          1 Reply
                                          1. re: windycity
                                            buttertart Feb 12, 2010 05:29 AM

                                            My husband will be beyond that. Will pass by this weekend and report.

                                          2. buttertart Feb 11, 2010 09:45 AM

                                            God, I hope it's not a goner. We love that place.

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