From everyone’s favourite xiao long bao soup dumplings to the glistening red braised pork belly dish of hong shao rou, Shanghainese cuisine is popular with Hong Kongers for its rich, sweet flavours and liberal use of soy sauce.
Hong Kong has a long history of Shanghainese immigration, and with these immigrants has come a litany of Shanghainese restaurants throughout the city. Check out Foodie’s list of the top restaurants to head to when you’re craving a taste of Shanghai.
The best Shanghainese restaurants in Hong Kong
The Merchants
The Merchants was the first sky-high restaurant to open at posh lifestyle destination FORTY-FIVE when it debuted in Central in 2023. Talented young chef Chen Tian Long displays a deft hand with fine-dining Shanghainese cuisine accented with touches from the neighbouring provinces of Jiangsu and Zhejiang. To experience the chef’s complete repertoire of fragrant flavours, we recommend The Merchant’s Table menu (HKD3,888 for 4; HKD7,888 for 8), which features signatures from the restaurant’s more than 100-dish menu.
The Merchants, 43/F, FORTY–FIVE, Gloucester Tower, LANDMARK ATRIUM, 15 Queen’s Road Central, Central, 2155 4141, book here
Liu Yuan Pavilion
A long-standing favourite of the Shanghainese expat community in Hong Kong, Liu Yuan Pavilion continues to impress with its Michelin-starred Shanghainese cuisine – even without a whiff of social media presence. When in season, hairy crab dishes like the stir-fried shredded mandarin fish with hairy crab cream (HKD550) are must-orders, whilst beloved hearty signatures include the braised pig’s knuckle in brown sauce (HKD500) and braised meatballs with vegetables in casserole (HKD220), aka lion’s head meatballs.
Liu Yuan Pavilion, 3/F, The Broadway, 54–62 Lockhart Road, Wan Chai, 2804 2000, book here
Jardin de Jade
An offshoot of the Shanghai restaurant group, Jardin de Jade is another upscale Shanghainese hit, this time with two Hong Kong Island locations. We love the restaurant’s juicy pan-fried pork buns (HKD54/3pcs), fried rice cake in Shanghai style (HKD138), and noodles with scallion and dried shrimp (HKD68) for classic eats. There’s also a branch of Jardin de Jade at the airport, perfect for a pre-flight xiao long bao (HKD78/6pcs) fix.
Jardin de Jade, Shop G3–4, G/F, Sun Hung Kai Centre, 30 Harbour Road, Wan Chai, 3528 0228
Jardin de Jade, Shop 312, 3/F, Cityplaza, 18 Taikoo Shing Road, Quarry Bay, 3168 1271
yè shanghai
Another Michelin-starred Shanghainese contender, elegant yè shanghai is a member of the Elite Concepts portfolio, a mainstay in Hong Kong for more than two decades with a graceful design inspired by the golden age of 1930s Shanghai. The restaurant’s greatest hits over the years include the heady drunken chicken (HKD118) marinated in huadiao wine, delicately flavoured stir-fried river shrimp (HKD250) dotted with edamame, and braised Shanghai cabbage with bean-curd sheets (HKD208).
yè shanghai, Shop 332, 3/F, Pacific Place, 88 Queensway, Admiralty, 2918 9833, WhatsApp 6390 0329
yè shanghai, Shop 702, 7/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2376 3322, WhatsApp 5199 3703
Yi Jia
This cool-cat restaurant located off the beaten track in Shau Kei Wan serves up both Shanghainese and Sichuan dishes that are worthy of a Michelin Bib Gourmand. In terms of our own recommendations at Yi Jia, you can’t go wrong with a spread of pan-fried pork and green chive dumplings (HKD58/5pcs), chicken with house special Chinese wine (HKD88), and deep-fried fermented bean curd (HKD80). The eatery’s bubble tea is also first-rate.
Yi Jia, Shop G04, G/F, Lime Gala, 393 Shau Kei Wan Road, Shau Kei Wan, 2865 1131, book here
Gold Garden Shanghai Cuisine
Named after the historic Geyuan Garden in Yangzhou, a bamboo-filled oasis, Gold Garden has been delighting diners with its refined Shanghainese and Huaiyang dishes since its opening in early 2022. Chef Man Fong Lam and his team utilise traditional and time-consuming Shanghainese cooking methods of braising, steaming, stewing, and slow-cooking and meticulous knife skills to craft the restaurant’s signature dishes. The chef’s steamed hilsa herring with preserved ham and fermented rice (HKD1,288/HKD2,288) is a masterpiece worth splashing out on. For simpler fare, the stewed dongpo pork belly in brown sauce is (HKD188), that lusciously fatty classic dish of pork belly braised with soy, ginger, and scallion, is a go-to.
Gold Garden Shanghai Cuisine, Shop 3202, 3/F, Gateway Arcade, Harbour City, 25 Canton Road, Tsim Sha Tsui, 2116 8328, WhatsApp 9858 9099, book here
3.6.9. Restaurant Shanghai Food
3.6.9. is one of Hong Kong’s Shanghainese originals, going strong since the mid-1960s. The no-frills spot is akin to a cha chaan teng in both decor and vibe. Go with a group of mates (if they can read the Chinese-only menu, that’s a big plus) and order a flurry of affordably priced authentic dishes, such as yellow croaker soup (HKD148), lion’s head casserole (HKD110), and shrimp crispy rice (HKD90), to fill your belly with goodness and your soul with nostalgia.
3.6.9. Restaurant Shanghai Food, G/F, 30–32 O’Brien Road, Wan Chai, 2527 8611/2527 2343
Bloom by Wang Jia Shia
An institution in Shanghai, the Wang Jia Sha restaurant brand currently counts five Bloom outlets in Hong Kong, its younger and hipper offshoot. The Shanghai cold dish platter (HKD198) is a great way to kick-start the palate, with an order of steamed Shanghai soup dumplings (HKD68/4pcs) thrown in for good measure. The Shanghai dan dan noodles (HKD88), which comes in mild and spicy versions, is a stellar rendition of this popular sesame-laced noodle dish. We can’t leave Bloom without an order of glutinous rice dumplings in ginger soup (HKD42) for a comforting sugary boost to see us out.
Bloom by Wang Jia Sha, multiple locations across Hong Kong, book here
Wu Kong Shanghai Restaurant
Old school and all the better for it, Wu Kong’s basement space in Tsim Sha Tsui dishes out traditional Shanghainese cuisine fused with the flavours of the regions surrounding Shanghai, from Hangzhou to Yangzhou. The menu is vast, so play it safe with signature plates like the sautéed shredded eel (HKD216), honey ham and crispy bean-curd sheet in bread (HKD208), braised mandarin fish in sweet-and-sour sauce (HKD238), and steamed Shanghai pork dumplings (HKD60/4pcs).
Wu Kong Shanghai Restaurant, LG/F, Alpha House, 27–33 Nathan Road, Tsim Sha Tsui, 2366 7244
10 Shanghai
Stylish 10 Shanghai has been in business for half a decade. Its design takes its cue from the charming French Concession area of Shanghai, at its peak in the 1930s. Delicate Huiyang-influenced Shanghainese cuisine is the focus of the two experienced chefs, Xiaohe Chen and Ben Luen, who lead the kitchen. The mud crab sautéed with brown bean sauce, edamame, and glutinous rice cake (HKD768), perfumed with the fragrance of aged huadiao, and equally aromatic crispy smoked chicken with tea leaves (HKD298/HKD568) are menu highlights. Taking the glamour up a notch on Friday, Saturday, and public holiday eves, the eatery hosts songstresses in qipao who bring the golden era of Shanghai to life.
10 Shanghai, Shop 101, 1/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, 2338 5500, book here
