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Tai Sang Flounder (Xuhui Branch)

鱼鲜 · ⭐ 4.8

4th Floor, West China Hotel, No. 1 West Huaihai Road (near Huashan Road)

Dishes

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  Nourishing Pufferfish Bowl

  Nourishing Pufferfish Bowl is made with fresh pufferfish, broth, and various vegetables cooked together. The pufferfish has a delicate texture and a fresh taste, rich in protein and nutrients.
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  Beauty Fish Bowl

  A nourishing dish made with fresh fish and medicinal ingredients like goji berries and red dates, steamed to preserve nutrients and promote beauty.
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  Double Pepper Snowflake Beef

  A dish featuring tender snowflake beef stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
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  Wagyu Upper Rib

  Wagyu ribeye is made from the most tender part of the wagyu shoulder, with fine texture and even fat distribution. Usually cooked by grilling or charcoal roasting to preserve its original flavor.
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  Yearly Abundance with Fish and Stepping High

  A symbolic dish featuring fresh fish and vegetables, steamed or braised to represent abundance and progress—ideal for festive occasions.
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  Osmanthus Wine Fermented Glutinous Rice Balls

  A traditional Chinese dessert made with glutinous rice balls, fermented wine, and osmanthus flowers, offering a soft, sweet, and aromatic experience.
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  Salted Pepper Fried Fish Bones

  A dish made by frying fish bones seasoned with salt, pepper, and spices until crispy, often served as a snack or appetizer.
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  Coconut Milk Bird's Nest

  Coconut Milk Bird's Nest is a dessert made with bird's nest, coconut milk, and sugar. The main ingredients are bird's nest, coconut milk, and sugar, cooked by stewing.
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  Fugu Fish Meatballs

  Fugu Fish Meatballs are small meatballs made primarily from fugu fish. The fugu fish meat is usually chopped and mixed with seasonings to form a meat paste, then shaped into small balls and cooked by boiling or frying.
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  Fugu Rice Bowl

  A dish featuring fresh fugu fish cooked with rice and seasonings, offering a delicate and savory flavor.
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  Fugu Vegetable Salad

  Fugu slices mixed with fresh vegetables and a special dressing, offering a refreshing taste with tender fish and crisp vegetables.
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  Oily Tofu Fish Skin

  Oily Tofu Fish Skin is a dish made with river pufferfish skin, which is deep-fried. The outer layer is crispy, and the inside is tender with a unique texture.
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  Pickled Pepper River Pufferfish Lips

  A Sichuan dish featuring river pufferfish lips marinated in pickled peppers, offering a spicy and tangy flavor with tender texture.
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  Concentrated Soup with Fish Maw and Chicken Breast

  A rich, nourishing soup made from fish maw, chicken, and ham, slow-cooked to perfection for a silky texture and deep flavor.
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  Sliced Wagyu Beef Hot Pot

  Thinly sliced wagyu beef is quickly cooked in a hot pot, resulting in tender and flavorful meat served with dipping sauce or plain.
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  Australian Wagyu Beef Sashimi

  Australian Wagyu beef sashimi is a delicacy featuring premium Australian wagyu beef sliced thin and served raw, highlighting its marbled texture and rich flavor.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Cicada Wing Fish Sashimi

  A delicate Cantonese dish featuring ultra-thin slices of fresh fish, served cold with ginger, scallions, and a savory sauce.
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  Pork Pot Stew with Taizhou Tofu

  Pork pot stew with Taizhou tofu is a dish made mainly with pork and Taizhou tofu, cooked with seasonings. Pork pieces and Taizhou tofu are slowly stewed in a clay pot, resulting in a delicious and rich soup.
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  Crispy Fried Pufferfish

  Crispy Fried Pufferfish is a delicacy made by deep-frying cleaned and processed pufferfish until golden and crunchy, offering a delicate balance of crispiness and tenderness.

Reviews

• smooth_peony
  Got the Qingjiang catfish stone pot fish and wow, the fish was so tender and the broth was super rich and fragrant — honestly tasted like it came straight from Erhai Lake. The Yunnan small pot rice noodles soaked up all that soup, lightly spicy and went perfectly with rice. The Erhai mushroom platter got thrown into the pot and the broth got even thicker and tastier, the mushroom flavor mixed with the fish soup was just perfect. Loved the whole freshly-pounded broth ritual thing too, so tangy and aromatic, really opened up my appetite. The place is bright and comfy inside, great for hanging out with friends — you can just eat and chat and totally chill out.