At the renowned Wan Chai’s Shui On Centre, Hong Kong’s Shanghai Plus will be hosting a special three night featuring an eight hand collaboration dinner. This unique dining experience fuses four regional Chinese cuisines: Huaiyang, Cantonese, Chiu Chow and Sichuan.
This cuisine concept is fueled by four chefs that all arrive from Chao Shang Chao, The Blooms of Yue and Ming Court Wan Chai, alongside Shanghai Plus’ own team. As each chef brings experience and expertise to the forefront of the menu, visitors will get a chance to enjoy dishes from Executive Chef Poon Chun Chiu of the hosting venue, Shanghai Plus, working alongside Executive Chef Cheung Yat Fung from Beijing’s Three-MICHELIN-Starred Chao Shang Chao, Chef He Zhujun of Shanghai’s One-MICHELIN-Starred The Blooms of Yue, and Culinary Director Chef Tsang Chiu King of Ming Court Wan Chai.
Guests will enjoy an exclusive menu fueled by layered flavors and textures surrounded by history and heritage. The experience has a price tag of $2,388 HKD (plus 10% subject to service charge) per guest, which delivers a nine-course tasting menu. The gastronomic journey starts by showcasing Chef Poon’s elegant appetizers, including marinated mantis shrimps in sake and Hua Diao wine sauce, before transitioning to rich, collaborative mains. After the appetizers, the journey moves on to standouts such as Chef Tsang’s braised lobster with pepper cream lobster sauce, Chef He’s Sichuan-style Wagyu beef and braised giant yellow croaker with pickled long beans and Chef Cheung’s innovative stuffed pigeon leg paired with assorted seafood in a spicy sauce. Rounding out the experience is Chef Poon’s steamed soup dumplings, honey-glazed Chinese ham and a comforting Inaniwa udon, followed by a duo of salted egg yolk lava balls and Pandan glutinous rice roll for dessert.
Enjoy More Look At The Shanghai Plus Gastronomic Experience Below!
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