Overview
Restaurant Views: 1,289
Awards
- MICHELIN Guide
- The World’s50 Best
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Asia`s 50 Best Restaurants 2024, #40
- Restaurant Ranking
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Restaurant Ranking 2024, #383, PRO #18.50, USER #0.00
Cuisine
Cantonese
Foodle Reviews
Dining out in Shanghai is expensive. So when I was too broke to step into another restaurant, Chef Xu kindly offered me a “home cooked” dinner … so grateful!
This sweet & sour pork definitely gives away the restaurant at which I’m dining now. 😋😋🤪🤪🥰🥰
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... More
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 .. Less
Braised #sturgeonmarrow #vesiga with turnips, girolle mushroom, and noodle #遇外滩skyline #fujiancuisine #shanghaieats #hkchef #hkig #foodblog
Soft shell turtle and its liver cooked in abalone consommé #thechairmanrestaurant x #壹零貳小館 #shanghaieats #hkchefs #hkig #foodblog #asias50best #theworlds50best #michelinstar #oadtop100
Simple yet recognisable—hallmark of great restaurants. #chairmanx102 #4handsdinner #thechairmanrestaurant #壹零貳 #shanghaieats #asias50best #theworlds50best #michelinstar #oadtop100 #hkchef #hkig #cheflife #foodblog
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Address
China, Shang Hai Shi, Huang Pu Qu, Waitan, 中山东一路27号 邮政编码: 200002
Hours
Phone
+86 21 2322 0800