Great ambience for a date. Beautiful setting. Great service. I wanted to pop open a bottle of red…read moreand they gave us a very generous pour for all 3 girls. My friends didn't like it and they didn't even charge us. It was 3 full glasses so more for me:) 4 dishes ended up to be around $20+usd per person. The food tasted great. We got a veggie dish, drunken shrimp, tea duck, and xioalongbao for a great price. It is also conveniently located below red mr ktv

I came here with my gf for Sunday AYCE brunch, I think it was something like $138 per person (plus…read moreor minus). Their service was excellent. Food was delicious as well. We ordered a wide variety of Shanghai dishes. I particularly enjoyed the dishes with edemanme beans. Xiaolongbao was also excellent. Their red bean pancake dessert was one of the best I've had. It was dark, but ambience was nice and not loud like most other Chinese restaurants.

If you are near here, eat here!…read more We were the only westerners in the restaurant, which gives a good hint about local quality. The menu had a LOT of items, each numbered and with short descriptions in English. Everything was, as you'd expect, served family style. We had the hot and sour soup, some veggie dumplings, shredded beef with vegetables, shrimp in chili sauce, all served with tea. Each was fantastic! Seriously. Not good. Not great. Fantastic! There was enough soup for four, which magically disappeared from our table for two. We cleaned every plate, and not because the servings were anything short of generous. The service was also great, while a bit hovering as they seemed worried about how we might handle everything. For one, I was happy they noticed us struggling while making a mess trying to shell the shrimp, bringing us a knife and fork (and extra wet-wipes). Interesting to me, this was the first time we each had two sets of chopsticks. Thankfully, the internet quickly taught us that one set was for serving ourselves from the community plates, and the other for eating. Don't use the eating pair for serving or the serving pair for eating -- it is bad form, especially with COVID being so huge here. Note: they are happy to bring serving spoons, forks and knives if you ask (or appear hopeless). My other mistake, in addition to the shrimp peeling fiasco, was not tipping. When I saw the 10% service fee, and knowing tipping is totally optional and not expected in Hong Kong (and most of SE Asia), I still should have left a bit more, especially considering how helpful they were.

Very good restaurant, I like roast duck very much, it is very delicious and clean, all are cooked…read moreby the chef, the ingredients are very fresh, I brought my children to eat there, the children like it very much, the price is very cheap, and by using FlashGet Kids Parental Control App, I don't have to worry about the children running away, I can see the children's location in real time. Overall, it is a very good experience.

Its Michelin star is well deserved. Although we didn't go during the proper season (for its famous…read morecrab), it was still an amazing meal. The pan fried dumplings were perfect and bursted with flavour and juice inside. The salted egg yolk prawns were cooked to perfection. The rice was sticky and infused with that crab flavour. The roast chicken was some of best I've had in Hong Kong. Highly recommend a visit here. Taste: **** Service: *** Ambiance: *** ------------------------------ LIU YUAN PAVILION 3/F The Broadway, 54-62 Lockhart Road, Wan Chai ------------------------------

When I arrived the host asked if I had a reservation, which I did not. I researched ahead of time…read moreand unless you can call in, the restaurant does not take online reservations or through any type of app. We were rudely treated from start to finish. If you are going to talk negatively, do it in the kitchen and not while you're standing right next to my table. Don't talk in Cantonese thinking we cannot understand. Just because you were Michelin recognized doesn't mean you can be pretentious and rude while at best serving mediocre food.

During COVID era the family opted a private room to celebrate birthdays. We had small dishes like…read morefried crispy eel, Chinese buns with preserved ham, fried tofu, fried rice cake, we are also in the tail end of crab roe season so the noodles were delicious. Food came out too fast since the place was not busy with COVID resurgence at this time. We had to ask them not to bring it out so quickly so we can enjoy our email.

This place sells Zhejiang style food and it's quite delicious. Lots of unique dishes that I've…read morenever tried before. We were able to make a dinner reservation the day of on a weekday. Ordered a bunch of dishes to share. baby shrimp - tastes great with the accompanying sauce Egg whites faux crabs - interesting dish. egg white that is made to somehow have the same consistency as crab. Steamed stinky tofu - not as stinky as normal fried tofu but similar taste albeit much softer when you bite into it Braised beef - beef is so tender and they cut it into bite size pieces for us XLB - great consistency with plenty of juice and a thin, chewy skin. Pan Fried buns - not much juice inside at all. salted pork and steamed cabbage - the salted pork tasted like prosciutto and the steamed cabbage helps balance out the flavor Overall, I really liked this restaurant. Lots of uncommon Zhejiang style dishes to try here which really widened my appreciation for chinese food.

Although it can be a little hard to find within Hutchison House, it is a great restaurant and our…read morefriends' favourite! We did order the hairy/Shanghainese crab which they didn't list as a separate item & to be honest it was just so so. The other dishes were much better: Tianjin cabbage & the spicy chicken, the minced lamb with sesame pockets were all delicious! The Shanghai dumplings were also excellent. While they do a large range of spicy food, it isn't too spicy. Service is good and they have a good selection of Western wines also.

up two escalators and across from Lawry's. Maxim group, classic shanghainese cuisine and pretty…read moregood.

An old name in the Shanghainese Cuisine, this "Snow Garden" as it was known, has been in the…read moreforefront of Shanghainese dishes in HK for many many years! With the family's new generation taking over, the name has been changed to "Lao Xue Yuen" meaning Old Snow Garden. The decor is a tribute to the old Shanghai glory days in the 30's. If they play music that is of the era, you can imagine yourself transported back in time! Highlight of our meal, Pickled Pig's Trotters in Wine, Stir-fried Eel with Chives, Braised Shandong Cabbage with Ginhua Ham!! These are all done with a high degree of culinary skills, and I will be visiting this restaurant during my next visit to Hong Kong!

Review #300 is dedicated to a very special dish - The Drunken Squab…read more "Drunken" poultry is a famous Shanghainese delicacy that is often served as a cold appetizer. Drunken chicken is the most popular dish and is readily available even in the US, especially in areas like the SGV. Drunken squab is a lot more difficult to find in the US. Heck... just any good and fresh (not frozen) squab is hard enough to find in the US. Despite its name, this dish won't make you drunk, as the proper way of preparing it is to boil the wine first before using it as a marinade so that all the alcohol is evaporated, and the wine is properly reduced. Also, boiling the wine with some coarse sea salt and spices greatly enhances its flavor. The drunken squab here at Wu Kong was the best one that I have ever had. Period. The squab itself was fresh and the meat was flavorful. It was perfectly cooked so that the meat was tender. It was marinated perfectly so that the wine enhanced the natural flavor of the meat rather than overwhelming it. The wine was high quality premium stuff - very smooth and gentle to the palate -- and it was reduced properly to produce a rich flavor. This is a squab lover's dream come true. Before I forget... Everything else that we ordered were good. XLB's - They had the largest juice pockets of any XLB's that I've ever had. Each one contained at least one to two large soup spoonfuls of juices. The best way to eat them is to wait for it to cool down a bit (so you won't burn your tongue) and eat it in one bite. If you must take more than one bite, eat it over a small bowl so you won't lose those yummy and precious juices. Fried Dumplings - Also very very juicy. Be careful when you bite into it so that the juices don't squirt out. Scallion Pancakes - They were quite unique and were shaped like a donut rather than the thin pancake style generally found in the US. They were absolutely yummy, pan-fried to golden brown on the outside, moist and slightly chewy inside. Amazing. Cold Noodles - A great idea on a hot summer day! It was beautifully presented with 3 types of shredded meat on top and came with a nice setting of sauces, which included chili paste, a sweet soy sauce, peanut sauce, sesame oil, etc. Shanghainese Chili Stir Fry - Sweet and mildly spicy hot, this could be served with noodles, steamed rice, steamed buns (man tow) or scallion pancakes. Absolutely yummy and authentically Shanghainese! This place is quite expensive ($$$) but I assure you that it's worth every penny. If you decide to open up your wallet and spoil yourself with some of the best Shanghainese cuisine in the World, then this is the place. A solid 5-star experience, even by Hong Kong's high standard of Asian cuisine.

This is one of my favorite Chinese restaurant in Hong Kong. Spacious seating and fabulous…read moreShanghainese and Peking food. Very decent place for gatherings and groups. *Peking duck - it takes them about 45 mins to roast one so suggest you call them ahead of time to tell them to start roasting before you arrive. Great "gamey" taste with most of the fat "roasted away". The pancake is of the dry and thin type ... much better than what you will find at Peking Garden and a little bit less authentic compared to those in spring deer restaurant in TST. *Hairy crab set dinner - very very delicious. Every dish is covered with a lot of 蟹粉！ *Fried rice with egg white, conpoy and Chinese kale - delicate and balanced. Just the right amount of everything. they peeled off the "skin" of the Chinese kale so everything feels good and chewable in your mouth!!! Another good thing is that getting table reservation s quite easy.

If there are two things I love in life, it's 24 hour restaurants and Shanghainese cuisine. Put…read morethose two things together and now we have Shanghai Hong Kong Noodle Shop (上海香港麵家). In addition to having a strong local following, it is also conveniently located near the F1 exit on the MTR in Causeway Bay. I am 100% in favor of any major city offering a late night Shanghainese option, let alone one that is open at all hours. While the awning looks like it would be an entrance to a proper restaurant, this is like any typical noodle shop in HK: small, cramped, and a liability for 3 or more people at a time. I love that the staff is constantly doing food prep which makes sense if they're feeding people non-stop at all hours. The smell of the cooking makes me appreciate the family business feel of the place. Overall, I like the food. It reminds me a lot of the NYC Chinatown Shanghainese scene, which is also good, but sometimes tastes like Shanghainese food if it were cooked by Canto folks. This is really not that different since it doesn't really remind me of the flavors that one would get in Shanghai (#2). That doesn't make the food worse, but it takes a slight ding on the authenticity bit. I still am enamored with the concept of this place. They offer a lot of my go-to items: salty / sweet soymilk (咸和甜豆漿), stuffed rice sticky rolls (粢飯), lion's head meatball (獅子頭), vegetable rice (菜飯), dan dan noodles (擔擔麵) and dumpling classics like soup dumplings (小籠包) and shengjian pan fried buns (生煎包). The former are frequent items for practically diners here (especially the salty soymilk with fried bread sticks), but the latter two are a tough sell for me. It's not that I don't love the meat or broth in the XLB or SJB, but that it's just a little too doughy for my tastes. I was pleasantly surprised with their mackeral noodle soup (醺魚上海麵), which was hearty and simple. I think the service pulls no punches. They're not the warmest folks, but hardly anyone is here for the service. One can only rock Canto fare for so long, so having a Shanghainese inspired spot that is open all day and night is a concept I'm happy to support. ____________ (#1) At least in Causeway Bay. (#2) Which if you're curious dear reader, is one of the foremost greatest culinary cities in the world.

I do love that they are 24x7. Asides from the soy milk and tofu pudding, we ordered veggie pork…read morewonton, pork chop tan tan noodles and the Chi Faan. The soy milk and tofu pudding were good, the rest is just ok. I would not go out of my way to eat there.

OK so maybe the people who put those Michelin restaurant guides together really do know what…read morethey're doing. This place is sublime. The service is absolutely impeccable (a rarity in Kowloon) and the Shanghai-style food is amazing (flavor and presentation). I don't have a single complaint (other than there isn't one of these restaurants close to me than a 19-hour flight)

We showed up at 6pm on a Sunday without a reservation. Fifteen minutes after seated,the place was…read morepacked with diners. Although the place was busy, but the staff was cheerful in attending our needs and taking orders. We ordered pig hoof in Chinese wine (川香麻醬豬手) - each bite of the hoof with skin was crisp and with no fatty taste; grainy beef with mushroom (香茶菇爆牛肉) - the beef was tender and soft with the right combination of mushroom; braised spinach (上湯菠菜)- very soft and no bitter taste; stewed fish fillets in rice wine sauce (糟溜魚片) - was fresh, tasty, and excellent addition of soft cloud ear; and minced chicken with pine nuts wrapped in lettuce (松子雞米生菜包)- each bite of warm chicken wrapped in the cold, crips, and fresh lettuce was just heavenly! Desserts included traditional mung bean cake (傳統綠豆糕) and mango juice with pomelo and fresh mango (楊枝甘露) - highly recommended! The above five dish menu was good for a group of five people. We left without an overwhelming feeling. The diligent staff -servers and managers, did add to an excellent dining experience!

It was so good that my son requested sheng jian bao again from this restaurants the very next day…read morefor lunch. We didn't go crazy trying to get a taste of almost all the fancy flavors though and stuck with the classic signature pork sheng jian bao. The others are worth a try but not a huge value add. I love that the skin is just thick enough to not pop when you touch, but thick enough to get that super crispy bottom. I've had enough of these things to know what I like, and to me these are the best I've had. Also, I'm glad I've finally gotten a hang of eating these things without having a soup explosion every time I bite into one. Like most of the smaller food spots around here, don't expect them to be pretty, but they make a good effort at keeping the place clean and stocking napkins for those boiling hot soup explosions.

Best sheng jian bao I've ever had, hands down. They are made onsite from scratch, and you can tell…read morethey really care about quality - the meat is so sweet and delicate. They strain away much of the fat, leaving the juices very clear and not oily at all, unlike most other places. The mala one was excellent, too. Crab one was good but not noticeably better than the original one. Atmosphere is nothing to write home about. You order at the counter and can take it to go or eat it at a counter in the back. Service was below average; the woman at the counter was quite rude. I'm accustomed to efficient, no nonsense service, but she was actively rude to me and my mother for no apparent reason. She was rude both before and after we ordered anything, as if we were bothering her by asking her whether we should order at the counter or what, and later whether the order she put on the counter was ours (speaking in Chinese both times). I really don't get it.