Came to Shanghai but had outstanding Cantonese food @102house_shanghai .

Originating from Foshan, the restaurant opened in Shanghai in 2021 and has allready obtained Michelin ⭐️ ⭐️ and a 40th ranking in Asia’s 50 best .

The only option is a seasonal set menu which last night ran to 21 dishes over 12 courses .

While most dishes were familiar to me and I have seen them on menus in HK or Macau , the quality of the execution was eye opening. In particular all the stir fry dishes were judged to the optimum level , with proteins and vegetables supremely tender , juicy and flavourful.

Photos attached represent some of my favourite courses .

Deep fried caul fat surrounded a jumble of oysters and mushrooms , the rough texture of the caul far wrapping gave terrific texture .

Pigeon and scallop was a stir fry combo that I haven’t encountered, the pigeon was juicy and slippery , the scallop supple and sweet .

Wok fried shrimp was served with Chinese onion and sweet peas , clean and fresh .

The Lobster with shrimp roe was one of the best examples of lobster cooking I have ever had , the meat just seperated from the shell and was juicy yet cooked thru .

Crispy chicken was deep fried but also deeply smoked for a great contrast .

Sweet and sour pork is the signature dish , the pork is pork belly and is crisp as glass, the fruit changes seasonally while it was pineapple on this occasion , other variations feature peach, ginger and strawberry.

A coral grouper was cooked with mild shrimp paste , ginger and tofu skin , fun dish to get messy with .

The final savoury course was were rice noodles in fish broth and geoduck , milky and cleansing .

Full menu in comments ..