SHANGHAI PLUS PRESENTS AN ALL-CHINESE COLLABORATION WITH THE BLOOMS OF YUE, CHAO SHANG CHAO AND MING COURT WAN CHAI FROM 25–27 JUNE 2026

Four Celebrated Chinese Restaurants Across Shanghai, Beijing and Hong Kong Unite for a Three-Night Culinary Exchange Showcasing Huaiyang, Cantonese, Chiu Chow and Sichuan Cuisine

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<<27^th May 2026 – Hong Kong>> Shanghai Plus in Wan Chai Shui On Center will present a rare eight-hands collaboration dinner from 25 to 27 June 2026, bringing together four acclaimed Chinese restaurants from Hong Kong, Beijing and Shanghai for a three-night culinary exchange celebrating four regional Chinese cuisines: Huaiyang, Cantonese, Chiu Chow and Sichuan.

Hosted at Shanghai Plus in Wan Chai, Hong Kong, the collaboration will unite Executive Chef Poon Chun Chiu of Shanghai Plus, Executive Chef Cheung Yat Fung of Beijing’s Three MICHELIN-Starred Chao Shang Chao (Chaoyang), Chef He Zhujun of Shanghai’s One MICHELIN-starred The Blooms of Yue and Culinary Director Chef Tsang Chiu King of Ming Court Wan Chai.

Priced at HK$2,388 + 10% per guest, the specially curated menu will showcase the distinct identities of Shanghainese, Cantonese and Chaozhou cuisines through a collaborative tasting experience shaped by four chefs from different generations and culinary backgrounds. Brilliant by Langham members can enjoy the menu at HK$1,880 + 10% per guest.

Four Acclaimed Chefs Unite Huaiyang, Cantonese, Chiu Chow and Sichuan Culinary Traditions

The 9-course menu begins with a trio of appetisers by Chef Poon Chun Chiu, including marinated mantis shrimps in sake and Hua Diao wine sauce, smoked vegetarian rolls, and scallion soy-glazed fish maw puff, followed by his double-boiled superior soup with bird’s nest, stuffed bamboo pith and baby cabbage.

Ming Court Wan Chai’s Chef Tsang Chiu King presents braised lobster with pepper cream lobster sauce and fried thread bun, while Chef He Zhujun of The Blooms of Yue introduces braised giant yellow croaker with pickled long beans alongside Sichuan-style Wagyu beef in signature spiced sauce.

Chef Cheung Yat Fung of Chao Shang Chao contributes stuffed pigeon leg with assorted seafood in spicy sauce, before Chef Poon concludes the evening with steamed soup dumpling with prawn and honey-glazed Chinese ham with fried bean curd skin and mandarin pancakes along with an Inaniwa Udon with sea cucumber, wild mushrooms and shrimp roe.

The menu showcase concludes with Salted egg yolk lava balls and Pandan glutinous rice roll.

Shanghai Plus: Contemporary Shanghai Cuisine with Cantonese Influences

Managed by Langham Hospitality Group, Shanghai Plus celebrates the convergence of Shanghai and Cantonese culinary traditions through a contemporary lens. Led by Executive Chef Poon Chun Chiu, the restaurant draws from his more than 25 years of experience across Cantonese and Huaiyang cuisines, combining traditional Chinese culinary foundations with modern execution.

Since opening in February 2025, Shanghai Plus has quickly established itself as one of Wan Chai’s notable new Chinese dining destinations, with interiors designed by Steve Leung Design Group inspired by Chinese landscape paintings and Shanghai’s cultural heritage

Chao Shang Chao: Beijing’s Three MICHELIN-Starred Chaozhou Destination

From Beijing, Chao Shang Chao (Chaoyang) joins the collaboration as one of China’s most celebrated Chaozhou restaurants. Under Executive Chef Cheung Yat Fung, the restaurant currently holds Three MICHELIN Stars from 2024 to 2026, alongside Three Knives from The Best Chef Awards 2024.

Chef Cheung, originally from Hong Kong, first gained recognition after winning a Gold Medal at the 2015 Chinese Cuisine World Championship before going on to lead Ji Pin Court in Shanghai to MICHELIN success. At Chao Shang Chao, he has become known for elevating Chaozhou cuisine through precision and contemporary technique while preserving the cuisine’s emphasis on ingredient purity and balance.

The Blooms of Yue: Shanghai’s MICHELIN-Starred Cantonese Restaurant
Representing Shanghai is The Blooms of Yue, a contemporary Cantonese restaurant founded by Chef He Zhujun. Since opening in 2024, the restaurant has earned One MICHELIN Star from 2024 to 2026, reflecting Chef He’s refined approach to Cantonese cuisine shaped by both traditional craftsmanship and modern creativity.

With more than a decade dedicated to the Cantonese culinary arts, Chef He is known for balancing premium seasonal ingredients with contemporary technique while remaining grounded in the philosophies of traditional Chinese cooking. Prior to founding The Blooms of Yue, he led Ji Pin Court in Shanghai to one MICHELIN Star in 2019 and two MICHELIN Stars in 2020 and 2021. At The Blooms of Yue, he continues to refine a style that merges classic Cantonese foundations with broader regional influences and a more modern sensibility.

Following the success of The Blooms of Yue, the same team opened Chuan Yue Hai Tang in 2024 in Shanghai that focuses on Sichuan and Cantonese Cuisine and was recently selected as a MICHELIN Guide restaurant in 2026.

Ming Court Wan Chai: A Legacy of Refined Cantonese Cuisine

Completing the line-up is Ming Court Wan Chai, led by Culinary Director Chef Tsang Chiu King, a veteran chef with more than five decades of experience in Cantonese cuisine. Since opening in 2020, Ming Court Wan Chai has established a reputation for refined Cantonese dining rooted in tradition while incorporating modern creativity.

Chef Tsang previously led Ming Court at Cordis Hong Kong to one MICHELIN Star in 2009, followed by four consecutive years of two-star recognition. Throughout his career, he has represented Cantonese cuisine internationally across Switzerland, Australia, the United States and Mainland China, shaping a culinary philosophy that respects tradition while remaining adaptive and globally informed.

For reservations & bookings for this special event, please contact 2886 2818, email to reservation@shanghaiplus.com.hk or visit website at HERE.

<<ENDS>>

ABOUT SHANGHAI PLUS

Shanghai Plus celebrates the spirit of cultural convergence, where the rich heritage of Shanghai cuisine intertwines with Cantonese influences. Led by award-winning Executive Chef Poon Chun Chiu, who brings his expertise from prestigious Chinese kitchens across Hong Kong, the menu offers a contemporary twist on traditional dishes. Drawing inspiration from Chinese landscape paintings, the logo design integrates three core elements of “mountains”, “greenery”, and the “sea” to symbolise harmony and balance, reflecting the restaurant’s multi-faceted identity. The plus sign ‘+’ within the logo’s Chinese character for “海”  signifies an innovative culinary experience that goes beyond traditional Shanghai flavours, inviting guests to embark on a modern gastronomic journey like no other.

RESTAURANT INFORMATION – SHANGHAI PLUS

Address: Shui On Centre, Shop 201, 2/F, 6-8 Harbour Rd, Wan Chai, Hong Kong

Opening hours:

• Lunch: 11:30 – 15:00 (14:30 last order)
• Dinner: 17:30 – 22:30 (21:30 last order)

Tel:  +852 2886 2818
Email: reservation@shanghaiplus.com.hk