Shanghai Plus

Wan Chai is hardly short of Cantonese restaurants, but Shanghai Plus offers something more layered: a kitchen that bridges the sweetness and depth of Shanghai cooking with the clarity and restraint of Cantonese technique. At the helm is chef Edmond Ip, whose decades in Hong Kong kitchens show in the way each dish is balanced rather than embellished. The menu moves comfortably between the two traditions. Mantis shrimps marinated in fragrant hua diao wine arrive chilled and glossy, their sweetness deepened by the mellow rice spirit. Fried pork ribs, a Shanghai classic, are sharpened with aged dried tangerine peel, bringing a lift of citrus to the caramelised glaze. The dining room reflects the same cross-cultural thinking, with soft tones and elegant lines that nod to Shanghai’s cosmopolitan heritage. The overall effect is refined without feeling formal, a restaurant designed for both celebratory banquets and lingering dinners.

Tatler Tip

The menu is extensive, so the set menus are the smartest way to start, they guide you through the kitchen’s Shanghai-meets-Cantonese signatures without the guesswork.