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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Blingbling美食推介✨📍中環 🫖尚海薈✨ 匠心精緻高質上海菜 💠💠💠💠💠💠💠💠 最近見瑞安中心陸續有餐廳進駐，恰巧公司又近，所以就同同事過黎試下☺️ 去到門口已經好驚喜，職員非常有禮貌而且笑容可掬，好有善🧡 職員仲問埋我地點樣稱呼，有種賓至如歸既感覺！中午時間唔算多人，就算無訂位即時安排都座位🫖 職員好友善咁向我地介紹菜式，點菜後好快上菜，而且食物好夠熱，質素都好高！☺️ 不過我地眼濶肚窄，兩個人叫得太多，食到好飽啊~ ☺️ 甜品唯有留返下次先試 💠 炸銀絲卷 $45炸銀絲卷外脆內軟，外皮金黃酥脆，入面嘅饅頭部分又軟綿綿，炸得岩岩好！點埋煉奶一齊食，甜而不膩，口感層次更加豐富，令人食到停唔到口😋💠 砂鍋雲吞雞（半隻） $308雲吞雞嘅湯底鮮甜得嚟又唔會太油膩，雲吞好足料而且好滑，雞肉配搭秘製既豆瓣醬一齊食，好好味~ ☺️ 職員會係傍邊幫客人分好一碗碗再上菜~ 見客人飲完會主動問想唔想添飲，非常貼心🧡💠 遠年陳皮意大利黑醋骨 $268遠年陳皮意大利黑醋骨好精緻！陳皮嘅甘香同黑醋嘅酸甜完美融合，帶出獨特嘅風味，令人食到停唔到口😋排骨煮得好軟同入味，每一啖都充滿濃郁嘅醋香，味道好有層次🧡 職員果然無介紹錯！💠 奶油津白 $128津白煮得岩岩好，保持到爽口，又完全吸收咗奶油嘅香濃☺️ 奶油汁香滑得嚟唔會太膩，同津白嘅清甜完美結合！🥢餐廳環境：💎💎💎💎💎/5 服務質素：🌸🌸🌸🌸🌸/5 食物味道：😋😋😋😋😋/5 性價比：💰💰💰💰💰/5 尚海薈📍灣仔港灣道6-8號瑞安中心2樓201號舖
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真係要揀就燻魚同蝦仁比較好，但以同樣價位嚟講 比唔上浙江軒 夜上海，都算幾失望，整個感覺係唔夠精緻，味道都唔夠細緻，相對嚟講味道偏重，同埋唔算好傳統嘅上海菜味道，講唔出原因，口味偏向廣東化，有機會部份人會覺得幾岩食。特別係點心類，小籠包都做得麻麻地，入面啲汁肉味唔夠夠濃，生煎包唔夠脆(相對街頭米芝蓮個生煎包而言)不過有機會我自己要求比較高，感覺直頭同翡翠 樂天差唔多貨色，我估如果係嗌大菜比較好？但好大機會冇下一次，因為經濟唔好嘅情況，我都會揀返食一啲不嬲食開都好食嘅同樣價位餐廳，因為呢個價位既餐廳依家book位都好易。
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母親節同屋企人慶祝，最啱食中菜。最近朋友介紹呢間新開嘅上海菜，裝修高雅，菜式精緻，預咗咗同媽媽嚟試下！呢到菜式選擇好多，我哋點咗幾款點心、前菜、湯羹、主菜、主食及甜品。招牌小籠包：皮薄汁多，每粒都大大隻好飽滿，肉餡鮮甜，必食！香煎韭菜餡餅：外層煎到金黃，韭菜內餡味道香濃，食落口感豐富！蘿蔔千絲酥餅：外酥內嫩，絲絲金黃層次分明，每啖都食到蘿蔔絲，清甜味美。油燜筍：直立擺盤相當特別，油燜筍鮮嫩爽口，值得一試話梅醉鴿：乳鴿擺盤精嫩美觀，鴿肉緊實彈牙。話梅同花雕好香濃，而且好入味，酸酸甜甜好開胃。腌篤鮮：湯頭濃郁，食材新鮮，以火腿提鮮，咸香味十足！遠年陳皮意大利黑醋骨：外層香脆，酸甜適中，遠年陳皮意大利黑醋非常濃香！排骨食落啖啖肉，非常美味！欖菜肉碎乾煸四季豆：肉碎香濃，攬菜味道獨特，同四季豆好夾。鱔糊湯拉麵：鱔糊好滑嫩，加埋韭菜，超正！拉麵麵質有彈性，同鱔糊撈埋食，相當出色！豆沙鍋餅：外脆內軟，豆沙蓉好細膩，甜而不膩，好食！整體食飯質素都好有水準，值得一試！
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母親節同屋企人去咗灣仔新開高質上海菜餐廳慶祝，由我發辦揀食物，環境舒適座位闊落，當晚大家都好滿意啊！酥炸臭豆腐台灣版食得多 香港版加上係餐廳內食真係第一次一上枱就有陣臭豆腐香 超怕隔離枱側目臭豆腐外脆內軟 就咁食都好夠味蘸埋甜醬辣醬就好港味呢！遠年陳皮意大利黑醋骨黑醋骨食得多 用上意大利黑醋再加陳皮炮製都係第一次 屋企人一致讚好質素好高黑醋做到焦糖化外脆之餘 仲有少少拔絲最勁係擺咗一段時間仲好脆 師傅功架了得蘿蔔千絲酥餅外面酥餅做到剛好好鬆 蘿蔔絲竟然有兩色兩款蘿蔔嘅腍度一樣同埋好甜呢！招牌小籠包內裡都有幾多湯汁 皮薄餡適中不過就無其他點心咁驚艷炸銀絲卷外酥內鬆軟 一啲都唔乾 蘸埋煉奶好正香煎韭菜餡餅幾驚喜係內餡除咗豬肉同韭菜仲有蝦食落無咁單調 餡餅兩邊煎得金黃 韭菜味好香四喜烤麩烤麩好入味帶些微五香味 幾鍾意四喜中爽口嘅荀粒雞絲粉皮麻醬濃郁而粉皮好滑 配埋爽脆青瓜條平衡膩感醃篤鮮好傳統經典嘅上海菜湯品 用咗醃咸肉同五花腩肉去熬煮至乳白色 個湯味道好鮮 飲完好暖胃值得一讚係冬菇浸得好透口感好好上海手拉粗炒本身諗住平平無奇 點知原來麵條係手工製食落好煙韌 愈嚼愈有米香 調味又剛好唔會過咸鐘意煙韌麵條一定唔好錯過奶油津白好creamy嘅奶油包裹住尚有脆度嘅津白好順滑又吸咗入口 奶香奶香的豆沙鍋餅鍋餅好脆 豆沙好綿密又滑 而且唔會好甜呢父親節可以帶喜歡上海菜嘅爸爸再去食下啊！
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