HUS London

“I'm not from Shanghai, but a city an hour away by train. Think Cambridge to London. The selection of dishes here are rare even within China if you go out the Yangtze River Delta. The ones I tried are authentic, in flavour and in presentation. It may not be the typical bombastic fare you see from Szechuan, and for sure people will complain about the portion. But it is how we eat back home. I actually really appreciate how the portions and prices are scaled to let me taste more dishes. It's actually very typical for noodle shops in "greater Shanghai" where small plates are served that work as toppings to the noodle.”

“Fabulous dining experience, elegant Shanghai food made me feel very Shanghainized, I’m no more a Chouwhydid afterward. Love from huangpu river.”

“The food there was really dedicated - I have never tried so many dishes with such innovative and tasty ideas, particularly the lychee prawn balls - beautiful both taste and look. The beef rib was quite a big portion, so if you have already ordered a lot, be careful it may overload your stomach. 😉 However, the stir-fried crab with rice cakes didn’t taste like Shanghainese. （蟹炒年糕口味好淡，少了些浓油赤酱）”

“I’ve had their takeaways before, but this was my first time dining in and it was worth it. The interior is beautifully decorated and the atmosphere is warm and inviting. Their concept of serving Shanghainese dishes in a tapas style format is especially creative, given how Chinese food is often associated with larger, family style portions. You can tell they put a lot of thought into the menu, which I understand they update each season. We ordered several dishes to share. The braised wheat gluten was surprisingly appetising, the sweet and sour pork ribs were a classic done well, and the steamed egg custard was incredibly soft and smooth—the sesame oil really lifted the flavour. The fried shrimp balls were a standout and something I’d definitely order again. I also had the stir fried beef with chili pepper; the beef was tender and the flavour nicely layered, making it a very satisfying dish. The shrimp with tangerine peel from their seasonal menu was another pleasant surprise, with a bright, fragrant flavour that worked beautifully. We also had the Shanghai sausage and veggie rice, which remained as reliable and tasty as ever. Overall, it was a great dining experience and a perfect spot for anyone wanting to explore Shanghainese cuisine in a fresh, modern way.”

“Indeed a very interesting concept to serve Shanghainese cuisine in tapas style. All dishes came in smaller sizes which allowed us to try out quite a few different dishes at once. We enjoyed all the dishes we ordered especially the sweet and sour pork ribs. The restaurant also has got a good selection of traditional Shanghainese pastries / desserts as well which turned out to the highlight of the meal. They heated the plates before serving the dishes which we found it to be a very nice touch as you normally won’t expect this unless you are at a fine dining restaurant.”