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Shanghai Club (Xingye Taigu Hui Branch)

江浙菜 · ⭐ 4.6

Shop No. 18, 4th Floor, Building 1, Hong Kong Industrial & Sun Hung Kai Centre, Xingye Taigu Hui, No. 288, Shimen 1st Road

Dishes

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  Steamed Emperor Crab with Salted Pork and Soy Sauce

  Steamed Emperor Crab with Salted Pork and Soy Sauce is a dish made with Emperor Crab, salted pork, and head soy sauce, steamed to perfection. It has a fresh and rich salty flavor.
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  Four Treasure Stewed Fish Maw Soup

  A rich and nourishing soup made by slow-cooking fish maw with abalone, scallop, ham, and chicken for a delicate, silky texture.
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  Potato Salad

  Potato salad is made by mixing boiled and diced potatoes with mayonnaise, onions, celery, and pickles. The potatoes are cooled after boiling and combined with other ingredients to create a smooth, creamy dish.
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  Beijing Roast Duck

  A classic Chinese dish featuring crispy-skinned duck served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Imperial Crab Three Ways

  Imperial crab three ways is a dish featuring imperial crab as the main ingredient, with the meat divided into three parts: one steamed to preserve its natural flavor, another made into sashimi, and the third used for stir-frying or making soup. Fresh ingredients and precise heat control highlight the crab's exquisite taste.
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  Imperial Crab Two Ways

  Snow crab two ways is a dish featuring snow crab, with the meat divided into two parts: one steamed or blanched to preserve its natural flavor, and the other stir-fried with butter and garlic for a rich taste.
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  Signature Chicken Oil and Shaoxing Wine Steamed Mandarin Fish

  Fresh mandarin fish steamed with chicken oil and Shaoxing wine, resulting in a rich, aromatic dish with tender flesh and deep umami flavor.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Shanghai Scallion Oil Chicken

  A classic Shanghai dish featuring tender chicken simmered in broth and finished with a fragrant scallion oil sauce.
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  Oil-Fried Eight Treasure Rice Cake

  A traditional Chinese dessert made by frying glutinous rice mixed with eight ingredients like red dates, lotus seeds, and walnuts, resulting in a crispy exterior and soft, sweet interior.
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  Huai'an White Braised Eel Shreds

  Huai'an White Braised Eel Shreds is a Chinese dish made with fresh eel and seasonings such as scallions and ginger, using the white braising technique. It features tender texture, clear broth, and delicious flavor.
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  Braised Pork Meatballs with Shrimp Toast

  A fusion dish featuring savory braised pork meatballs and crispy shrimp toast, combining tender meatballs with a crunchy seafood topping.
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  Crispy Snow Mountain Bun

  A fluffy, sweet bun with a crispy outer layer, often dusted with sugar or coconut for added texture and flavor.
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  Braised Mandarin Fish with Noodles Cup

  Fresh mandarin fish marinated in yellow wine and steamed, served in a delicate noodle cup for a rich, aromatic flavor.
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  Black Pepper Beef Cubes

  Black pepper beef cubes is a dish featuring beef as the main ingredient. Tender beef strips are marinated, then stir-fried with black pepper, onions, and green peppers for a flavorful dish.

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