• Shanghai Elegance Meets Cantonese Tradition

    SEASONAL SPECIALS BY CHEF EDMOND IP

    Showcasing Shanghai Plus’s refined approach to regional Chinese cuisine, the new summer dishes offer a balance of comfort and elegance. From delicate double-boiled soups to bold seafood signatures and nourishing vegetable-forward plates, each creation is a tribute to the season’s finest ingredients.

    • Hot and Sour Soup (HK$228 per person) with fish maw, sea cucumber, and conpoy
    • Braised Winter Melon Soup (HK$128 per person) with crab meat and conpoy
    • Sautéed Local Lobster (HK$328) with in-house chilli bean sauce, sweet rice wine, and deep-fried bun
    • Simmered Mandarin Fish Fillets (HK$388) in sour broth with pickled cabbage
    • Sautéed Codfish Fillets (HK$328) in Kung Pao sauce with osmanthus
    • Stir-Fried Green Peas (HK$288) with 9-year dried lily bulbs, fresh yellow fungus, and foxnuts
    • Noodles in Soup with Chicken (HK$148 per bowl)
    • Silken Tofu Flower in Ginger Soup (HK$108 per bowl)

    NEW CANTONESE SEASONAL SPECIALS BY CHEF EDMOND IP

    Reflecting Chef Edmond Ip’s deep-rooted Cantonese heritage, these new dishes revisit beloved classics with a contemporary edge. Emphasising slow-cooked broths, wok-fried flavours, and premium ingredients, the selection pays homage to the soulful essence of Cantonese cooking.

    • Double-Boiled Floral Winter Melon Soup (HK$168 per person)
    • Double-Boiled Silken Tofu Flower Chicken Soup (HK$268 per person) with matsutake mushroom in whole coconut
    • Steamed Chinese Pomfret (Market Price) with 25-year Xinhui dried tangerine peel in black bean sauce (2 days advance order required)
    • Stewed South African Fresh Abalone in Claypot (HK$388) with chicken, ginger, and green onion
    • Crispy Cantonese Chicken (HK$598 whole / HK$308 half)
    • Braised Tiger Prawns (HK$488) with rice sheets, eggplant, and string beans in clay pot
    • Fried Rice Vermicelli (HK$298) with crab meat and egg
    • Fried Rice Sizzler (HK$288) with foie gras, Wagyu beef, and French beans
    • Fried Pork Ribs (HK$288) with aged dried tangerine peel in balsamic vinegar sauce (signature dish)
    • Sautéed Crystal Tiger Prawns (HK$298 per person) with in-house chilli bean sauce and sweet rice wine
    • Crispy Pigeon (HK$168 per piece) with pigeon egg (signature dish)

    Shanghai Plus invites guests to discover the evolution of Chinese cuisine – a reflection of past and present on one table.