Shanghai Plus – where Shanghai meets Hong Kong, and I ate Cantonese x Shanghai dishes for the first time

May 6th 2025


Words by Aude Camus

As a French expat in Hong Kong, I’ve spent the past few years trying (and loving) to wrap my head — and my chopsticks — around the many layers of Chinese cuisine. But I’ll admit it: I still get that little jolt of panic when handed a menu the size of a novel, packed with dishes I’ve never heard of. That was exactly my first feeling at Shanghai Plus — and then I exhaled. Because here, inside the newly revamped Shui On Centre in Wan Chai North, they make it easy to dive in, even if you’re not a local food historian.

The menu is gloriously extensive (77 dishes and counting), but the sharing-style set menus are a smart way in. They’re curated, crowd-pleasing, and offer incredible value for money starting from HKD 688 for two at lunchtime and HKD 688 per person for dinner). Whether you're a seasoned diner or still learning the difference between your lion’s head and your drunken chicken, you’ll eat very well.


Let’s talk highlights. I was lucky enough to try a few of the chef’s recommended creations, and these are the ones I would order again. The Sautéed crystal tiger prawn in house-made chili bean sauce with sweet rice wine (note: needs to be ordered a day in advance) was a hit. I loved the meaty texture of the prawn and the refreshingly good sweet and sour taste of the sauce  — the kind of dish you want to mop up with a spoon, or let’s be honest, just lick off the plate.

Then came the Stewed Cantonese meatballs, a twist on Shanghai’s classic “Lion’s Head” meatballs, made with dried squid, bamboo shoots, shiitake mushrooms, and braised low and slow in a deeply savoury sauce. Think comfort food with a bit of theatre. I also loved the Shanghai stir-fried handmade thick noodles — rich, chewy, and quietly perfect. But my absolute highlight? The Silken tofu flower in ginger soup. The flavour is delicate and soothing, but what really blew me away was the artistry. The tofu is cut into impossibly fine strands using knife techniques from Huaiyang cuisine — think edible calligraphy. It’s as beautiful as it is refreshing, and the perfect way to end the meal.

The setting is elegant without being stiff, designed by Steve Leung Design Group to reflect the haipai spirit — a mix of Shanghai glamour and contemporary cool. It’s spacious (8,000 sq. ft!), with private dining rooms if you’re looking to host, but also great for a casual lunch or dinner when you want something a bit special without all the fuss.

Shanghai Plus is a celebration of cross-cultural creativity — Shanghai traditions, Cantonese techniques, and a good dose of Hong Kong flair. For someone like me, still discovering the incredible depth of Chinese food, it’s the kind of place that makes the journey less intimidating. My advice: come with a large enough group so you can try as many dishes as possible. 



Shanghai Plus
www.shanghaiplus.com.hk
Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai


 

 
This article is based on a complimentary dinner - hosted by Shanghai Plus or selected members of the media. No money has been paid to publish this review which is entirely based on the genuine opinion of its author.
 















 

 

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