Our Menus
Seven chapters of Shanghai
Every dish begins with a family recipe. Menus vary slightly by country and season — your server will guide you to what's singing today.
Dumplings
The house speciality. Xiao long bao folded by hand in the live theatre — pork, crab, truffle — plus pan-fried buns with lacquered bottoms.
- ◆Classic pork xiao long bao
- ◆Crab & pork soup dumplings
- ◆Truffle xiao long bao
- ◆Pan-fried Shanghai buns
Starters
Small plates built for the middle of the table — crisp, sour, numbing and bright.
- ◆Smacked cucumber, aged vinegar
- ◆Crispy spring rolls
- ◆Drunken chicken
- ◆Sichuan wontons in chilli oil
Noodles
Pulled to order and thrown through roaring woks. Springy, glossy, unapologetic.
- ◆Shanghai fried noodles
- ◆Dan dan noodles
- ◆Longevity noodles with prawns
- ◆Scallion oil noodles
Duck & Chicken
Peking duck carved tableside, pancakes still steaming. Chicken done the Shanghai way.
- ◆Peking duck, whole or half
- ◆Crispy aromatic duck salad
- ◆Kung pao chicken
- ◆General Tso chicken
Seafood & Meat
Bubbling hot pots, sizzling beef, whole fish under a storm of ginger and scallion.
- ◆Steamed sea bass, ginger & scallion
- ◆Black pepper beef, sizzling plate
- ◆Sweet & sour prawns
- ◆Braised pork belly, dong po
Salads & Greens
Cool, sharp counterpoints — because a Shanghai table is a balanced table.
- ◆Glass noodle salad
- ◆Wok-fired morning glory
- ◆Garlic baby bok choy
- ◆Silken tofu, century egg
Drinks
Jasmine pots, hand-shaken coolers and mocktails with a Bund-side view in mind.
- ◆Signature jasmine tea
- ◆Lychee & rose cooler
- ◆Yuzu spritz
- ◆Shanghai mule (0%)
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