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Restaurant: 10 Shanghai
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

4-min walk from Exit F1, Causeway Bay MTR Station continue reading
Telephone
23385500
Introduction
This 7000ft. Huaiyang cuisine restaurant is in a grand decoration. It is inspired by the trend of 30-50s old Shanghai. The chef is good at slicing. And there will be live music every weekend. continue reading
Opening Hours
Today
11:30 - 15:30
18:00 - 23:30
Mon - Thu
11:30 - 15:30
18:00 - 23:30
Fri
11:30 - 15:30
18:00 - 00:00
Sat
11:30 - 17:00
18:00 - 00:00
Sun
11:30 - 17:00
18:00 - 23:30
Public Holiday
11:30 - 15:30
18:00 - 00:00
*Lunch Last Order: 14:30 Afternoon Last Order: 16:30 Dinner Last Order: Sun - Thu 22:30, Fri, Sat & PH 23:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE
Number of Seats
160
Other Info
Online Reservation
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
10% Service Charge
Spot payment
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Review (259)
Level4 2024-08-04
10484 views
今日是星期六,食客唔係太多,餐廳沒有很嘈吵,感覺舒適。百味珍饈海鮮宴$998,會員二人同行,-人免費。准揚三寶雞絲粉皮、花螺、海蝦。雞絲粉皮實在太鹹;花螺相當入味,口感清爽,仲有酒香;海蝦大大隻有少少滷水嘅味道,蝦肉爽彈,感覺新鮮。海參蟹肉迷你冬瓜盅冬瓜盅10分迷你,有少少海鮮,由於份量相當迷你,所以湯水唔多,感覺唔到海參同埋蟹肉,但味道鮮味。滬式醬油年糕龍躉球呢道菜非常唔錯,完全係濃油赤醬,年糕入味,煙靭彈牙,越吃越有味,加上爽口嘅龍躉球,再配上蔥段,味道唔錯,惹味可口。椒香脆皮乳鴿呢隻乳鴿係BB 鴿,幾迷你,乳鴿嘅皮又薄又脆,但乳鴿嘅肉唔多,但配上椒麻香,味道幾特別,而且味道更香。無錫橙香牛肋肉這牛肋肉啖啖肉,完全係無錫骨嘅無骨版,味道是甜醬油香味,口感軟滑,送飯一流。鮑魚雞粒燴飯呢個鮑汁燴飯有一隻迷你鮑魚,口感軟滑,而且燴飯口感濕潤,加上味道香濃嘅鮑魚汁,幾好食。珍酒紅豆桂花糕呢個紅豆桂花糕,我就食唔到紅豆同桂花味,但有啲似甜甜地嘅糯米糕,味道都唔錯嘅。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
十里洋場珍味大閘蟹饗宴**價錢**:每位 $998,兩位起### 前菜**淮揚四小品**:金絲小排骨、花雕醉螺、墨魚大烤、五香毛豆 感受秋風的淮揚風味,搭配花雕酒,品嚐肉嫩的小排骨和精緻的墨魚,五香毛豆更是閒聊的最佳伴侶。### 主菜**蟹粉紅燒翅** 此道菜作為大閘蟹的前菜,蟹粉濃郁,每一口都令人陶醉。**清蒸大閘蟹(四兩半至五兩)** 主角登場,外觀肥滿,蟹肉鮮甜,蟹膏滑口,吃得酣暢淋漓。若意猶未盡,可以加點,每隻 $198。其他菜式包括:- **滬式紅燒鮑魚鵝掌花菇**- **蟹粉芙蓉三鮮蟹斗**- **酥炸蟹粉蝦仁荔芋盞**- **蟹粉海參十景炒飯**- **夠薑芝麻湯丸****蟹粉芙蓉三鮮蟹斗** 以可愛的蟹形器盅上桌,內含蟹粉、海參、鮮蝦,口感豐盈。**酥炸蟹粉蝦仁荔芋盞** 份量十足,外酥內嫩,令人回味無窮。**蟹粉海參十景炒飯** 十種材料,加上複雜的味道,考驗你的味蕾。### 甜品最後的**夠薑芝麻湯丸**,為這場饗宴畫上完美的句點。其他單點大閘蟹菜式還有:- **蟹粉蝦多士** ($328/4件)- **生拆蟹粉小籠包** ($168/4件) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2024-10-04
4830 views
今日嘅菜式非常之豐富,我叫咗個套餐食,每一個菜式都非常之欣賞,特別係佢嘅點心,好似小籠包咁樣,係熱辣辣地,而且裏面仲有滿滿嘅湯汁,春卷都係好熱㗎,裏便嘅用料非常之足夠,而且佢個鱔糊仲一個特別嘅烹調方法,並唔係硬嘅軟腍腍之餘,上面再加上薑蔥,簡直就有創意,而且仲帶點薑蔥味道,非常之特別,佢嘅楊州炒飯,非常之出色,飯屋層次分明,而且仲有滿滿嘅海鮮同雞蛋,最後再加上佢嘅甜品,薑茶黑芝麻湯圓,簡直就係完美。環境非常之寬敞,而且衛生整潔乾淨,仲有獨立房間,交通非常之方便附近就已經有地鐵站同的士站啦,服務非常之好啊,而且有禮貌又親切,仲好體貼添,我極力推薦。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2024-03-25
4082 views
星期六屋企親戚齊人加有人生日,所以選擇這間又靚又好食嘅食肆. 預先訂了枱,是日星期六下午12:00 已經full 唒,都幾旺場.裝修格局high , 暗燈,有數張卡位, 多中枱,大枱少,坐得舒服. 洗手間也很干淨, 職員位位有禮,友善和服務好.👍👍食物質素好,選擇咗好多點心食, 樣樣都唔差,但真係值得推介係鮑魚糯米燒賣,爆汁牛肉餅,酥炸鳳尾魚,原桶黑豆腐花(熱),陳醋海蜇頭,梅菜燒肉餅,香蔥家常餅,全部都好好食⋯⋯ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2024-03-23
3006 views
dessert: I had the pleasure of trying their signature Mango Pomelo Sago, and it was a true delight. The sweetness of ripe mangoes combined with the tanginess of pomelo created a symphony of flavors that danced on my palate. The addition of sago pearls added a delightful texture, making every spoonful a heavenly experience. Huaiyang Sketch,:This traditional dish showcased the culinary prowess of the chefs at R-十里洋場. The tender slices of braised pork belly melted in my mouth, releasing a burst of savory flavors with every bite. The dish was expertly seasoned, with the rich aroma of soy sauce and spices infusing every morsel. Snowy Bean Paste and Banana: This innovative creation caught my eye, andI was curious to see how the flavors would come together. To my delight, it was a match made in heaven. The creamy bean paste provided a smooth and velvety base, while the sweetness of the banana added a delightful contrast. Topped with a sprinkle of snow-like shaved ice, it was a refreshing and light dessert that was the perfect ending to my meal. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)