Video
7-min walk from Exit B1, Exhibition Centre Station
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Telephone
28862818
56424348 (WhatsApp)
Introduction
Welcome to Shanghai Plus, where the rich cultural traditions of Shanghai converge with Cantonese inspirations. Under the culinary direction of Hong Kong-born chef Edmond Ip, our menu takes you on a gastronomic journey, tantalising your taste buds with classic delicacies and innovative creations. With nearly two decades of experience in renowned kitchens, Chef Edmond crafts each dish masterfully to honour its roots, while offering a fresh and contemporary exploration of China’s vibrant regional flavours.
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Opening Hours
Today
11:30 - 15:00
17:30 - 22:30
Mon - Sun
11:30 - 15:00
17:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
About
Hearing that a new Shanghai restaurant had just opened at Shui On Centre in Wanchai, we came on the Ching Ming holiday night to try it out. It was on the 3/F of the renovated mall, taking over the whole floor.Seated at a table facing the window looking out to HKCEC, the design of the restaurant was neat and pleasant, with plenty of space between tables, good lightings, and some modern arts decorating the walls. There were some VIP rooms at the back for larger groups.We order the Dinner Set Hu Pai 滬派 ($1,088 each), starting with four appetizers. The Braised Eggplant in Soy Bean Paste 醬燒茄子 was my favourite, soft with nice flavours. The Chilled Crystal Ham 水晶肴肉 was somehow different in taste than what we would expect, not having sufficient sourness. The Sweet and Sour Pork Ribs 糖醋小排骨 were decent, while the Smoked Pomfret with Osmanthus 桂花煙燻鯧魚 was quite good.Next was Braised Fish Maw Soup with Yellow Eels and Black Fungus 花膠黃鱔羹. The thick soup had an abundance of ingredients, with the black fungus giving a crunchy texture in contrast to the soft eel and fish maw. It was served with chrysanthemum and lemongrass to add fragrance to the soup. Delicious and filling.For the main course, we both liked the Sautéed Crystal Tiger Prawn 玻璃蝦球伴尚海乾燒汁. The prawn was flavourful and crunchy, sitting on top of a turnip slice with a cavity stuffed with some baby spinach, finishing with House-made Chilli Bean Sauce with Sweet Rice Wine. The sauce had the perfect balance of spiciness, giving a nice stimulus to the palate but not masking the delicate flavours of the prawn or vegetables. No wonder it was their signature.Next was Stir-fried Angus Beef Tenderloin 老干媽鮮菌炒安格斯牛柳粒. The beef was flavourful and not over-cooked, with the black bean chilli sauce adding nice savoury and spiciness. Together with some fresh mushrooms, peas and bell peppers, it was nicely presented and good in taste as well.The Stir-fried Choy Sum with Salted Pork 鹹肉炒菜心 might seem the simplest dish but was easy to get wrong. While I liked the salted pork which had added savoury taste to the sweet vegetable, the choy sum was a bit too greasy, with the excessive oil affecting the enjoyment.A premium twist was the 6-head Whole Abalone and Noodles 原隻6頭鮑魚蔥油拌麵. It was another of my favourites, with the noodles nicely done, good in texture, and flavourful from the spring onion oil. The abalone was tender and could be cut easily with a knife, deep in umami delicacies.Dessert was House-made Black Sesame Rice Dumplings 自家製湯丸. The dumplings were very good, soft and delicious with the black sesame fillings appropriate in sweetness. The sweet soup was prepared with the rice lees and osmanthus, fragrant but a bit too sweet. If the soup could dial down a bit on sugar it would be fantastic.Service was good, with the staff friendly and attentive, though they could help to introduce the dishes and perhaps engage customers more proactively. The bill on the night, after a 15% Brilliant F&B discount, was $2,120. It was reasonable and with a bit of fine-tuning it would be a nice place to enjoy Shanghai cuisine, and I would like to return to try some of their other dishes in future.
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We had the pleasure of dining at the newly opened Shanghai Plus in Shui On Centre Wanchai , and I couldn’t have asked for a better experience with my family! Led by the talented Chef Edmond Ip, the restaurant truly redefines the flavors of Shanghai and Cantonese cuisines. 🍽️✨We started our meal with some delightful Steamed Soup Dumplings (招牌小籠包) that burst with flavor and Pan-fried Chinese Chives Dumplings (香煎韭菜餡餅) that were perfectly crispy and aromatic. It was the ideal way to kick things off!For appetizers, the Braised Bamboo Shoots (油燜筍) were tender and delicious, while the Smoked Pomfret with Osmanthus (桂花煙燻鯧魚) added a unique floral note that completely captivated our taste buds.Next came the Double-Boiled Floral Winter Melon Soup (小海葵冬瓜湯), which was comforting and refreshing—just what we needed for a warm day!The main dishes were nothing short of spectacular. The Sautéed Crystal Tiger Prawn (玻璃蝦球) in a house-made chili bean sauce was a standout, bursting with flavor. And the Crispy Pigeon with Pigeon Egg (脆皮乳鴿) was cooked to perfection, with a golden-brown skin that had us all raving!I also loved the Fried Pork Ribs (遠年陳皮意大利黑醋骨), marinated in aged dried tangerine peel and balsamic vinegar—such a delicious twist! The Shanghai Stir-fried Handmade Thick Noodles (上海手拉粗炒) were rich and satisfying, rounding out our main course beautifully.To finish off, we indulged in the Silken Tofu Flower in Ginger Soup (薑茶水中花), It was the perfect sweet ending to our culinary adventure!Thank you, Chef Edmond Ip and the entire team at Shanghai Plus, for such an unforgettable dining experience! I can’t wait to return for more amazing flavors! 🌈🥢
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灣仔搵個好地方約朋友食晏坐得好傾到計唔易,見瑞安中心開左新野唔係好多人試下。晏晝無特別menu,我地兩個女仔主要叫點心, 有春卷,紅油抄手, 生煎包果D幾好食,份量大值呢個價錢,環境係好好,可以傾到計,職員態度著普通製服果D nice但唔醒目,著黑衫果D就串,整體未到高級食肆水平。本身都諗住encore,不過食完喉嚨渴左兩日。公平D講,其實真心香港好多高級食肆食完喉嚨都會好渴,就算浙江軒夜上海都有呢個問題,但依家多左係內地食野都完全無呢個問題,真係好感慨同擔心香港飲食業。如果浙江軒環境可以好D一定選浙江軒
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開業冇耐去食，環境非常乾淨，有房可以俾多人聚餐。店員非常之有禮貌。個筍同埋個湯都非常好味，眼瞓糖醋骨就略為苦咗少少。因為店員話係用意大利醋，所以味道會同平時有啲唔同。酒釀丸子就相對普通少少。食物同價錢比較性價比唔算10分高，但係勝在環境OK，整體嚟講唔錯。
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