This summer, Causeway Bay’s 10 Shanghai is celebrating the warmer months with a brand new menu, presenting a wide selection of brand new appetisers and main courses, notably including broad beans tossed with scallion. Other menu highlights include the restaurant’s signature deep-fried smoked squabs; pan-fried shepherd’s purse and shrimp cake; stewed beef brisket with pickled cabbage and bamboo shoots; wok-fried mud crab with dark soy sauce and potatoes; and braised sea cucumber and water bamboo with dried shrimp roe. The new summer menu of dishes are available at 10 Shanghai from now until end of September 2020.