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8
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Restaurant: New Shanghai
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, http://www.foodwisehk.gov.hk/en/food-wise-Eateries.php

9-min walk from Exit A1, Wan Chai MTR Station continue reading
Telephone
25827332
Introduction
A brand new Shanghai restaurant in HKCEC, provide a wide variety of stir-fried dishes as well as dimsums. continue reading
Good For
Business Dining
Group Dining
Additional Information
Some vegetarian dishes available daily
Opening Hours
Today
12:00 - 15:00
18:30 - 22:30
Mon - Sat
12:00 - 15:00
18:30 - 22:30
Sun
11:00 - 15:00
18:30 - 22:30
Public Holiday
11:00 - 15:00
18:30 - 22:30
Payment Method
Visa Master AE Cash
Number of Seats
198
Other Info
Alcoholic Drinks
Parking
10% Service Charge
Signature Dishes
即拉拉面 寧波一字骨 稻草扎肉配蝴蝶餅 龍須桂魚絲 醬香脆蘿蔔
Review (74)
新春川滬局 Featured Review
Level4 2018-04-11
1561 views
新春期間少不免跟不同的朋友慶祝,而今次就選了位於會議展覽中心的「新滬坊」 。 雖然並非第一次到訪,但每次都有新菜色,真的令人期望。 就算是平日的中午時段,幾間廂房都滿了客,就連大堂都有八九成客人,看來懂門路的人不少。 餐單由朋友決定,自己倒樂得清閒。 滬坊小碟 習慣了由淡至濃地品嚐,以免影響了味覺。 麻辣口水雞 肉質細嫩,入口一陣辛香,麻而不辣,醬汁調教得相當好,有驚喜。 舟山海蜇頭 首選海蜇,非常爽脆彈,香油起了畫龍點睛的作用,令海蜇更加吸引。 無錫脆鱔 小巧的一段,香甜又脆卜卜。 黑松露燻蛋 蛋黃呈溜心的狀態,火喉掌握得相當準,未放入口已傳來陣陣煙燻的香氣,個人覺得,就算不加上黑松露,都是一道上佳的菜色。 清燉獅子頭 肉質鬆軟而味香,湯底清甜,尤其是娃娃菜煮至入口即化的感覺,肯花時間的菜色,自然有水準。 蜜汁火方 蝴蝶包造型維肖維妙,火腿澆上桂花蜜糖,咸甜夾雜,相當可口,再加上炸得香脆的腐皮,幾種不同口感同時在口中出現,很喜歡這種感覺。 酸菜桂花魚 魚肉煮得略為過火,肉質有些少結實,但酸菜非常惹味,增加了不少分數,湯底滲透出陣陣魚香,非常出色。 香辣花椒蟹 入口陣陣辛勁,辣味完全逼入蟹肉之內,食得辣先好叫,實在很有川菜的風味,最啱配杯冰凍啤酒。 清炒芥蘭苗 取用中間最翠綠幼嫩的一段,食落清甜無渣,超正。 清湯小籠包 即搓即蒸,充滿了肉香,夾起來毫無穿破,有水準。 擔擔湯拉麵 個人偏好帶嚼勁的麵條,但咬起來有點淋,相信是泡浸在湯內太久了,單論湯底是充滿了麻香,又有醉花生粒,增添了口感。 薏米腰果露湯丸 質感幼細香滑,舀一下,碗底有薏米,多了一份袪濕的功用,加上芝麻湯丸,很到位的甜品。 蜀式黃豆餅 餡料份量啱啱好,甜而不膩。 開開心心又過了一個中午,希望大家新一年飲和食德,身體健康。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-03-27
1036 views
I love Shanghai dishes as well as Sichuan dishes.Never would I have thought New Shanghai would be serving some Sichuan dishes but until the end of April.While I was waiting for others to arrive, started with the barley water which was warm and soothing.The syrup is served on the side.For appetizers, had the chicken marinated with spicy sauce and peanut, Jelly Fish with Spring onion oil, Deep fried eel.Smoked egg with black truffle sauce.The deep fried eel was crispy and sweet so I loved it and the Jelly fish was hard and crisp like cartilage in fragrant spring onion oil.Shanghai meatballs can be served in gravy or soup.Tried the [Doubled boiled meat ball] which was served in soup. It was surprising how good it was because it tastes much lighter than gravy and the meat seems leaner..Next was the [Honey ham] served with steamed bun.The ham was in this appetizing sweet clear gravy which had lots of osmanthus flowers.Putting the ham and crispy beancurd in the bun made it a wonderful little sandwich with a crunch.Now to the new Sichuan stars, the Poached mandarin fish with preserved vegetables which is available until the end of April.It was the best fish in preserved vegetable I have had so far because I could drink the soup which was full of flavour and the mandarin fish was silky.Also had the fried crab with assorted peppercorns and chili where you could taste those aromatic Sichuan peppercorns.Next was the Stir fried kale for a balanced dinner with veggies.The Steamed pork dumplings and Homemade noodles with minced pork and spicy peanut sauce was the last course before dessert which was really satisfying.For dessert, it was Steamed yellow bean cakes stuffed with red bean paste and double boiled milk.I was quite full but the double boiled milk was creamy and nourishing.Although, the poached fish is available until April, I secretly hope that it will be there permanently. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
川滬喜相逢! Featured Review
Level4 2018-03-11
1016 views
一別便一年四月了掛念我嗎?在我內心深處掛念你很久了!終於在這天重聚你好嗎新滬坊! 依舊熟悉的環境令內心踏實安心,這天跟眾食友同來吃開年飯,被安排座於超舒適的廂房內享用一頓精彩午餐! 先上檯是滬坊小碟,包括有惹味的麻辣口水雞、嬌嫩欲滴的黑松露燻蛋、爽口的舟山海蜇頭和甜脆的無錫脆鱔! 當中黑松露燻蛋幽香無比的煙燻香氣令人凝神,那聞到但捉不住的氣味足令人狂爪,嬌嫩欲滴的蛋黃吃下緊緊依偎著嘴巴,加上黑松露的點綴真的迷人非常。 接下來是清純的清燉獅子頭,清澈湯頭味道醇香沒帶一絲油份,獅子頭吃下也鬆軟沒鞋口,津白淋身清甜,絕對稱得上濃油赤醬上海菜中的小清泉! 隨之而來的是蜜汁火方,除了火方外還有饅頭和響鈴各一片! 火方須沒連皮帶膘但也算酥軟,而火腿的酥與響鈴的脆乃天作之合,加入甜美桂花咬下口感確令人興奮,如果火腿再多點香氣我必定更喜歡它! 新滬坊最近更推出我大愛的川菜,這條是酸菜桂花魚原條上檯好駕勢呢! 先呷一口湯即時心心眼呢!湯頭鮮甜味突出非常,酸菜鹹香順喉可口到不行,好喝得一飲而盡!! 再來是更精彩的香辣花椒蟹,用上約一斤的大蟹來炮製,成品香氣撲鼻惹人垂涎! 蟹件烹至酥香剛離殼,吃下肉身紮實又鮮甜,配上火辣花椒刺激非常,很久沒這樣失禮吃到吮晒手指呢!! 激情過後回歸青蔥大地!一束清炒芥蘭苗盡顯矜貴,用上最幼嫩的菜遠啖啖鮮甜細嫩,容許我說聲浮誇嗎! 單尾是高湯小籠包、擔擔湯拉麵,前者肉汁鮮甜,後者即叫即拉麵質幼滑,完美的句號! 甜品薏米腰果露湯丸、蜀式黃豆餅,腰果露湯丸大家地吃過不少,但加入了薏米我好像第一次品嚐,香滑中多點煙韌咬口真不俗,兩顆湯丸小巧足餡軟熟又美味,而質感軟綿的蜀式黃豆餅,富豆香外還夾雜紅豆餡料的甜美,吃罷喝一口熱茶舒暢通無比呢! 這頓川滬喜相逢真的令我滿心驚喜,如您像我喜歡吃上海菜和川菜,那一定要來新滬坊飽嚐箇中之味了! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
滬之川蜀共融 Featured Review
Level6 2018-03-08
770 views
「新滬坊」是香港會議展覽中心其中一家食肆,顧名思義,「新滬坊」是嚐上海菜的中餐廳! 每次到訪「新滬坊」,其雅緻的中式佈置,總是讓眼球百看不厭! 滬坊小碟 麻辣口水雞 舟山海蜇頭 無鍚脆鱔 黑松露燻蛋 中午難得三五知己共餐,邊吃邊聊邊笑,延續新春的喜慶! 先來滬坊小碟,一看麻辣口水雞已令胃納大開,微辣的刺激度帶來了溫柔的開始!爽口帶醋香的海蜇頭,永遠奪得不同口味和年齡層的芳心。既香又脆的無鍚脆鱔又輸送出點點邪惡,最後由黑松露燻蛋的綿蜜中和了一切! 清燉獅子頭 嚐過冷盤,由清燉獅子頭暖和口腔及胃位,湯韻清怡,獅子頭鬆軟不油,要比平日獅子頭來得淡雅健康! 蜜汁火方 「新滬坊」的蜜汁火方添上桂花點綴,在柔軟、香脆和鹹甜之間,又來了一份花香! 酸菜桂花魚 潮濕的春子,胃口欠佳,除了辣,唯有川式的酸辣能令我口水狂飇。一看到酸菜桂花魚,即令食慾大增,我這辣癡同時也暗暗地為「新滬坊」的新意高興起來! 酸菜桂花魚 侍應把酸菜桂花魚分好,眼睛凝視那奶黃帶青的酸湯、鼻子在呼吸著那迷人的酸香,感覺精神一振!試了一口酸湯,不禁再來第二口、第三口、第四口,湯味酸香帶微辣、惹味而不死濃,湯底做得十分出色,再加上滋味的酸菜,這碗酸菜魚最後只剩下紅辣椒! 酸菜桂花魚 魚肉滑中帶爽,大廚灑上芝麻令香氣更盛! 香辣花椒蟹 一不離二,乘酸菜桂花魚而來的是香辣花椒蟹,那股香辣叫人欲罷不能! 香辣花椒蟹 螃蟹非常新鮮,加上無敵的走油功架,使螃蟹表層形成細薄而無負擔的焦香,又保留蟹肉多汁肉嫩的優點,一方面帶出川菜的香辣特式,另一方面又能嚐到螃蟹的鮮甜幼滑,想不到「新滬坊」大廚竟為我們帶來川菜的驚喜! 清炒芥蘭苗 芥蘭苗本已是青嫩,還將菜苗精挑細選最嫩的部位,清炒芥蘭苗入口就是無比的細嫩! 高湯小籠包 擔擔湯拉麵 主食是熱燙鮮香的高湯小籠包,還有擔擔湯拉麵! 不得不提,「新滬坊」的拉麵均是由師傅即叫即拉,麵條十分軟滑,喜愛腍滑麵條的朋友不可錯過! 薏米腰果露湯丸 蜀式黃豆餅 腰果露夠滋補,還有我喜歡皮薄餡美的芝麻湯丸,細心的大廚再入去濕的薏米,集多種功能於一身的薏米腰果露湯丸,又豈能錯過! 第一次嘗試的蜀式黃豆餅,質感軟柔,帶有黃豆的香氣,配搭小甜的紅豆餡料,口感輕鬆、感覺舒暢! 除了酸菜桂花魚和香辣花椒蟹,「新滬坊」在推廣期間,亦同時推出如辣子雞、臘肉辣腸乾豆角、漁香肉絲、巴蜀茄子和川味炒牛肉等川蜀式口味,令滬川共融、手指大動,滿足感大增! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-09-24
2707 views
感謝你送給我的禮物!紫色的小盒子,長長的,打開一看,原來是月餅,一個是松子棗蓉月,一個是雙黃純白蓮蓉月。自小就喜歡中國節日的食物,年糕,端陽糉子,中秋月餅,統統都喜歡,收到月餅,當然急不及待要先吃為快,先試松子棗蓉月,餅皮顏色烘得烏潤有光澤,餅皮薄薄的一層,棗蓉填得滿滿,中間有矜貴的松子仁,個人甚喜歡吃果仁,也會買不同的果仁在家做麵包,當中以松子仁最貴,故甚少買,以其做月餅的餡料,相當名貴,棗蓉味道濃郁,有南棗的深沉煙燻味,細啖下更可啖出棗的蜜味,加了松子仁,口感和香味皆有提升,混和烘得夠火候的餅皮,大家吃得很滋味。吻下來,豁出去!再試雙黃純白蓮蓉月!同樣是餅皮做得很薄,純白蓮蓉顏色清徹,當中的鹹蛋黃泛著豔麗的橙色和油光,嚐一小角,味道清甜,入口軟滑,白蓮蓉富蓮子香味,當吃到有鹹蛋黃部份,更是另有一番滋味,因為鹹香起沙的蛋黃與蓮蓉是絕配,使月餅更好味,沏一壺上好的中國茶,無以尚之。記得去年到美國探同學,只希望我們帶些月餅過去,相信月餅能解鄉愁。我雖然不是身處異鄉,但你在我的心靈,已泛起絲絲愛意。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)