Video
7-min walk from Exit B1, Exhibition Centre Station
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Telephone
28862818
56424348 (WhatsApp)
Introduction
Welcome to Shanghai Plus, where the rich cultural traditions of Shanghai converge with Cantonese inspirations. Under the culinary direction of Hong Kong-born chef Edmond Ip, our menu takes you on a gastronomic journey, tantalising your taste buds with classic delicacies and innovative creations. With nearly two decades of experience in renowned kitchens, Chef Edmond crafts each dish masterfully to honour its roots, while offering a fresh and contemporary exploration of China’s vibrant regional flavours.
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Opening Hours
Today
11:30 - 15:00
17:30 - 22:30
Mon - Sun
11:30 - 15:00
17:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
About
Hearing that a new Shanghai restaurant had just opened at Shui On Centre in Wanchai, we came on the Ching Ming holiday night to try it out. It was on the 3/F of the renovated mall, taking over the whole floor.Seated at a table facing the window looking out to HKCEC, the design of the restaurant was neat and pleasant, with plenty of space between tables, good lightings, and some modern arts decorating the walls. There were some VIP rooms at the back for larger groups.We order the Dinner Set Hu Pai 滬派 ($1,088 each), starting with four appetizers. The Braised Eggplant in Soy Bean Paste 醬燒茄子 was my favourite, soft with nice flavours. The Chilled Crystal Ham 水晶肴肉 was somehow different in taste than what we would expect, not having sufficient sourness. The Sweet and Sour Pork Ribs 糖醋小排骨 were decent, while the Smoked Pomfret with Osmanthus 桂花煙燻鯧魚 was quite good.Next was Braised Fish Maw Soup with Yellow Eels and Black Fungus 花膠黃鱔羹. The thick soup had an abundance of ingredients, with the black fungus giving a crunchy texture in contrast to the soft eel and fish maw. It was served with chrysanthemum and lemongrass to add fragrance to the soup. Delicious and filling.For the main course, we both liked the Sautéed Crystal Tiger Prawn 玻璃蝦球伴尚海乾燒汁. The prawn was flavourful and crunchy, sitting on top of a turnip slice with a cavity stuffed with some baby spinach, finishing with House-made Chilli Bean Sauce with Sweet Rice Wine. The sauce had the perfect balance of spiciness, giving a nice stimulus to the palate but not masking the delicate flavours of the prawn or vegetables. No wonder it was their signature.Next was Stir-fried Angus Beef Tenderloin 老干媽鮮菌炒安格斯牛柳粒. The beef was flavourful and not over-cooked, with the black bean chilli sauce adding nice savoury and spiciness. Together with some fresh mushrooms, peas and bell peppers, it was nicely presented and good in taste as well.The Stir-fried Choy Sum with Salted Pork 鹹肉炒菜心 might seem the simplest dish but was easy to get wrong. While I liked the salted pork which had added savoury taste to the sweet vegetable, the choy sum was a bit too greasy, with the excessive oil affecting the enjoyment.A premium twist was the 6-head Whole Abalone and Noodles 原隻6頭鮑魚蔥油拌麵. It was another of my favourites, with the noodles nicely done, good in texture, and flavourful from the spring onion oil. The abalone was tender and could be cut easily with a knife, deep in umami delicacies.Dessert was House-made Black Sesame Rice Dumplings 自家製湯丸. The dumplings were very good, soft and delicious with the black sesame fillings appropriate in sweetness. The sweet soup was prepared with the rice lees and osmanthus, fragrant but a bit too sweet. If the soup could dial down a bit on sugar it would be fantastic.Service was good, with the staff friendly and attentive, though they could help to introduce the dishes and perhaps engage customers more proactively. The bill on the night, after a 15% Brilliant F&B discount, was $2,120. It was reasonable and with a bit of fine-tuning it would be a nice place to enjoy Shanghai cuisine, and I would like to return to try some of their other dishes in future.
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Blingbling美食推介✨📍中環 🫖尚海薈✨ 匠心精緻高質上海菜 💠💠💠💠💠💠💠💠 最近見瑞安中心陸續有餐廳進駐，恰巧公司又近，所以就同同事過黎試下☺️ 去到門口已經好驚喜，職員非常有禮貌而且笑容可掬，好有善🧡 職員仲問埋我地點樣稱呼，有種賓至如歸既感覺！中午時間唔算多人，就算無訂位即時安排都座位🫖 職員好友善咁向我地介紹菜式，點菜後好快上菜，而且食物好夠熱，質素都好高！☺️ 不過我地眼濶肚窄，兩個人叫得太多，食到好飽啊~ ☺️ 甜品唯有留返下次先試 💠 炸銀絲卷 $45炸銀絲卷外脆內軟，外皮金黃酥脆，入面嘅饅頭部分又軟綿綿，炸得岩岩好！點埋煉奶一齊食，甜而不膩，口感層次更加豐富，令人食到停唔到口😋💠 砂鍋雲吞雞（半隻） $308雲吞雞嘅湯底鮮甜得嚟又唔會太油膩，雲吞好足料而且好滑，雞肉配搭秘製既豆瓣醬一齊食，好好味~ ☺️ 職員會係傍邊幫客人分好一碗碗再上菜~ 見客人飲完會主動問想唔想添飲，非常貼心🧡💠 遠年陳皮意大利黑醋骨 $268遠年陳皮意大利黑醋骨好精緻！陳皮嘅甘香同黑醋嘅酸甜完美融合，帶出獨特嘅風味，令人食到停唔到口😋排骨煮得好軟同入味，每一啖都充滿濃郁嘅醋香，味道好有層次🧡 職員果然無介紹錯！💠 奶油津白 $128津白煮得岩岩好，保持到爽口，又完全吸收咗奶油嘅香濃☺️ 奶油汁香滑得嚟唔會太膩，同津白嘅清甜完美結合！🥢餐廳環境：💎💎💎💎💎/5 服務質素：🌸🌸🌸🌸🌸/5 食物味道：😋😋😋😋😋/5 性價比：💰💰💰💰💰/5 尚海薈📍灣仔港灣道6-8號瑞安中心2樓201號舖
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❝最煙靭上海粗炒! 皮脆肉嫩乳鴿🐣超水準高級上海粵菜🥢✨最適合帶長輩來飲茶☕️❞位於灣仔既 @shanghaiplus 主打傳統高級上海粵菜 佢同我上年到訪過如心酒店內既「如」中菜廳 同樣都由行政主廚 @chef_edmond 主理帶領👨🏻🍳難怪兩間既菜式風格都互相映照! 呢度環境高雅 食物質素有保證 幾岩帶長輩黎慶祝飲茶食飯! ☕️黎到呢度又可以再食到呢個放係雀巢上面既脆皮乳鴿伴鴿蛋🪹好脆皮肉質嫩滑又多汁!😍陳皮黑醋骨炸到脆口 豬肉味香濃 酸甜陳皮香十足!🐖呢度嘅上海粗炒係我食過最最最煙靭 師傅手工即日製造 每條粗幼都不一樣😳至於海鮮酸辣湯惹味又超足料 滿滿海參花膠條🌶️另外都試左幾款點款點心都相當唔錯! 最後甜品又再次食到成朵花咁既薑汁豆腐花!🌼豆沙鍋餅豆沙蓉軟滑 皮薄脆口重蛋香 一啲都唔油膩 係我食過最好食嘅豆沙鍋餅!😍🫘TIPS‼️‼️最後埋單發現原來呢度係朗廷卓逸會Brilliant by Langham旗下餐廳 會員有85折更抵食 唔係都唔緊要可以即時做會員即時有優惠!🤭✨🥢𝗪𝗵𝗮𝘁 𝘄𝗲 𝗲𝗮𝘁?▪️招牌小籠包 $66▪️香煎韭菜餡餅 $78▪️油燜筍 $108▪️桂花煙燻鯧魚 $188 ▪️海味酸辣羹 $228▪️玻璃蝦球伴尚海乾燒汁 $288 ▪️脆皮乳鴿伴鴿蛋 $168 ⭐️▪️遠年陳皮意大利黑醋骨 $388 ⭐️▪️上海手拉粗炒 $168 ⭐️▪️薑茶水中花 $108 ▪️豆沙鍋餅 $88 ⭐️꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍尚海薈灣仔港灣道6-8號瑞安中心2樓201號舖Ig: @shanghaiplus🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_灣仔🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_中菜
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一向好喜歡吃中菜，特別是上海菜。最近朋友帶我去灣仔的尚海薈吃晚餐，質素好到不得了。難怪當晚看到幾位政客包場用餐，果然好厲害呀💞。招牌小籠包，皮薄餡靚。湯包好鮮美，皮又薄又滑，真的做得好。香煎韭菜餡餅，有好多韭菜，鹹香好吃！生煎鮮肉鍋貼，一咬就爆曬汁，有驚喜又好好食。雞絲粉皮，我朋友勁喜歡吃。麻醬味好濃，夏天食就最啱！酥炸臭豆腐，臭得好過癮🤣🤣🤣，炸得又好脆。不過吃完，要漱口🤣。砂鍋雲吞雞，超級好飲。湯又滑又鮮甜，雞更有幫手去骨。欖菜肉碎乾煸四季豆，炒得好好，夠曬惹味，叫碗白飯就最夾！上海手拉粗炒，色澤夠深，賣相好吸引。豆沙鍋餅，不會太過甜，豆沙量好足夠。
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前排父親節，大家去了那裏慶祝呢😌母親節一定會大事慶祝，父親節都不可以馬虎了事。爸爸愛吃中菜，最近上網看到，原來尚海薈是酒店集團𣄃下的上海菜餐廳，一於去試試。試完發現全部都好吃，所以好想同大家推介。上海菜必備的招牌小籠包，造得非常好。皮又薄又細滑，餡又多湯又鮮美。香煎韭菜餡餅，爸爸超愛吃。強勁的韭菜香，真的不錯。生煎鮮肉鍋貼，皮脆肉嫩，都不錯的。醬燒茄子，非常入味，茄子滑滑，都幾好食。水晶肴肉功夫菜，同樣做得好好。晶瑩剔透，好漂亮。砂鍋雲吞雞大大堡，鹹鮮並重，雞超大隻，足夠幾個人分。遠年陳皮意大利黑醋骨，相當出色。外酥內脆，黑醋又解膩呢。上海手拉粗炒，惹味又彈牙，我吃了幾碗都未吃完，勁大碟。上海菜首選甜品豆沙鍋餅，都幾好食。
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