Hengyue Hui · Elegant Cantonese Cuisine (Hong Kong Plaza Store)
Cantonese cuisine · ⭐ 4.3
North Tower, Hong Kong Plaza, No. 333 Huaihai Middle Road, 3rd Floor
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at North Tower, Hong Kong Plaza, No. 333 Huaihai Middle Road, 3rd Floor. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Kung Pao Shrimp Balls, Hengyue Open-Fire Roast Goose, Steamed Pearl Perch.
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: Cantonese cuisine
- Rating: 4.3
- Address: North Tower, Hong Kong Plaza, No. 333 Huaihai Middle Road, 3rd Floor
- Popular dishes: Kung Pao Shrimp Balls, Hengyue Open-Fire Roast Goose, Steamed Pearl Perch, Stuffed and Pan-Fried Chili with Fillings, Fish Head Pot
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Dishes
Kung Pao Shrimp BallsKung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
Hengyue Open-Fire Roast GooseHengyue Open-Fire Roast Goose features a premium free-range goose marinated and roasted over an open flame, resulting in crispy skin and tender meat—a classic Cantonese roast dish.
Steamed Pearl PerchA classic Cantonese dish featuring fresh pearl perch steamed with ginger and scallions, highlighting the fish's natural freshness and delicate flavor.
Stuffed and Pan-Fried Chili with FillingsA Chinese dish featuring stuffed chili peppers pan-fried until golden, filled with seasoned meat or vegetarian mixture, offering a savory and satisfying bite.
Fish Head PotA savory dish made by slow-cooking a fish head with tofu and seasonings in a clay pot, resulting in a rich, creamy broth.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Honey-glazed Barbecue PorkHoney-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
Shunde Gong Fried RiceA Cantonese-style fried rice made with rice, eggs, shrimp, ham, and peas, stir-fried to perfection for a rich and savory flavor.
Crispy Sweet and Sour PorkA classic Cantonese dish featuring crispy fried pork tenderloin tossed in a sweet and sour sauce with bell peppers and onions.
Black Truffle Portobello Mushroom Beef CubesA fusion-style Chinese dish featuring tender beef cubes stir-fried with savory portobello mushrooms and black truffle for a rich, aromatic flavor.