East Coast Restaurant (Hongmei Road Branch)
Southeast Asian cuisine · ⭐ 3.7
No. 1H-1, No. 3213 Hongmei Road, Hongqiao Town (Chengjiaqiao Branch Road)
Dragon Mate tips
If you are traveling in China to visit Shanghai, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 1H-1, No. 3213 Hongmei Road, Hongqiao Town (Chengjiaqiao Branch Road). It is a Southeast Asian cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Pork Intestines, Laksa, Intestine Oyster Noodle Soup.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Southeast Asian cuisine, so check ingredients and flavors before ordering.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: Southeast Asian cuisine
- Rating: 3.7
- Address: No. 1H-1, No. 3213 Hongmei Road, Hongqiao Town (Chengjiaqiao Branch Road)
- Popular dishes: Braised Pork Intestines, Laksa, Intestine Oyster Noodle Soup, Hainan Chicken Leg Rice, Pork Liver Noodles
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Dishes
Braised Pork IntestinesStewed pork intestines is a traditional dish made primarily from pig intestines, prepared using a braising technique. Cleaned pig intestines are simmered slowly in a seasoned broth made from various spices and seasonings until fully infused with flavor, then removed, cooled, and sliced for serving.
LaksaA spicy Southeast Asian noodle soup combining coconut milk, shrimp paste, and aromatic spices.
Intestine Oyster Noodle SoupA Taiwanese specialty dish made with pork intestine, oysters, and noodles in a savory broth.
Hainan Chicken Leg RiceHainan chicken leg rice features marinated chicken legs, sliced and served over fragrant white rice, with cucumber slices, scallions, and a drizzle of special chicken oil or sauce, sometimes with chili or garlic sauce.
Pork Liver NoodlesA Chinese noodle soup featuring tender pork liver and wheat noodles, simmered in a savory broth with aromatics.
Braised Pork Bone TeaBak Kut Teh is a soup made primarily with pork bones and meat, typically using pork ribs, trotters, or spareribs, simmered with spices like star anise, cinnamon, Sichuan pepper, cardamom, and cloves. Bones are blanched to remove odor, then slow-cooked for hours to create a rich broth. Some versions add chicken or beef for enhanced flavor.
Squid BallOctopus balls are a seafood product made primarily from fresh squid. The squid meat is minced and mixed with an appropriate amount of starch, egg white, and seasonings, then shaped into balls and cooked by boiling or frying.
Radish CakeRadish cake is primarily made from white radish, supplemented with glutinous rice flour, dried shrimp, and mushrooms, then steamed after mixing. The finished product is white in color, soft and chewy in texture, with a refreshing radish aroma and the savory taste of dried shrimp.
Stir-fried Water Spinach with GarlicA simple and healthy stir-fry using fresh water spinach and garlic, commonly found in Chinese households.
Spicy Stinky TofuSpicy stinky tofu is a Sichuan dish made from fermented tofu, deep-fried until crispy and then tossed in a spicy chili sauce for bold flavor.