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2016-11-06
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Decorated in 60s or 70s Shanghai style, the newly opened restaurant embraces a more chic and trendy vibe for the younger generation at the heart of Causeway Bay. Using all fresh ingredients, the new Wang Jia Sha branch serves all staple dishes on their menu, topping up with some innovative Chinese dim sum and delicacies. Chicken soup, cordyceps flower, wolfberry $78A Chinese clear double boiled soup that has been slow cooked for long hour until all the flavours from the chicken and cordyceps flo
Decorated in 60s or 70s Shanghai style, the newly opened restaurant embraces a more chic and trendy vibe for the younger generation at the heart of Causeway Bay.
Using all fresh ingredients, the new Wang Jia Sha branch serves all staple dishes on their menu, topping up with some innovative Chinese dim sum and delicacies.
Chicken soup, cordyceps flower, wolfberry $78A Chinese clear double boiled soup that has been slow cooked for long hour until all the flavours from the chicken and cordyceps flowers release. The soup is light yet filled with Chinese delicacies. A good bowl of soup would just be perfect for this upcoming cold winter, and soup is one of the comfort food in Chinese culture!
"Tan Tan" Noodle with Iberico pork chop $98A traditional Shanghaiese noodle with an upgrade! The nutty peanut based "Tan Tan" noodle is complimented with perfectly deep fried Iberico pork chop. The aroma from the fattiness of the chop releases through its skin and crispy batter. You may choose to enjoy the tender juicy pork chop on its own or dip it into the piping hot soup for a different dining experience!
The fresh white soft noodle is hearty, swimming in a thick bowl of slightly spicy peanut soup with some shredded pork. The soup uess the restaurant's own recipe just like any other Wang Jia Sha branches. During the grand opening promotion period, you may receive a coupon for a $100 discount upon spending $500 for your next meal!
张贴
