With reference to the Huai river and Yangzhou, Huaiyang cuisine combines the culinary insights of cities including Yangzhou, Suzhou and Shanghai. Emphasizing on freshness and originality of flavours, Huaiyang cuisine uses traditional techniques which includes double-boiling, stewing and marinating in rice wine. Led by chef Chen Xiaohe and chef Luen Wa-wang, 10 Shanghai brings this traditional cuisine to Hong Kong with a nod towards the Shanghainese golden era. The menu features traditional Huaiyang signatures including aged Shaoxing Huadiao-brined chicken, mudcrab sautéed with brown bean sauce, braised chicken and shrimp dumplings in chicken consommé, and a Huaiyang style double-boiled stuffed duck. For a night of good food and golden era glamour, how can anyone refuse?
Shop 101, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, Hong Kong
T: 2338 5500