Shanghai Plus Gathers Four Elite Chefs for a Three-Night Gastronomic Exchange
The time-limited menu showcases standout innovations from Michelin-starred visiting chefs, including Sichuan-style Wagyu beef and stuffed pigeon leg.
Summary
Shanghai Plus hosts a rare eight-hands dinner in Wan Chai from June 25 – 27, 2026, uniting local culinary veterans with visiting talent.
The $2,388 HKD nine-course collaborative menu features masters from Beijing’s Three-MICHELIN-Starred Chao Shang Chao and Shanghai’s One-MICHELIN-Starred The Blooms of Yue.
This exclusive cross-regional showcase masterfully fuses traditional and contemporary Huaiyang, Cantonese, Chiu Chow and Sichuan gastronomy under one roof.
For three days only, Hong Kong‘s Shanghai Plus will host an extraordinary eight-hands collaboration dinner, uniting four acclaimed Chinese restaurants from across Shanghai, Beijing and Hong Kong.
Located at Wan Chai’s Shui On Centre, this special culinary exchange is designed to celebrate the distinct identities of four regional Chinese cuisines: Huaiyang, Cantonese, Chiu Chow and Sichuan. The concept unites chefs from Chao Shang Chao, The Blooms of Yue and Ming Court Wan Chai, alongside Shanghai Plus’ own team, creating a rare dialogue between regional traditions and contemporary interpretations. The lineup features Executive Chef Poon Chun Chiu of the hosting venue, Shanghai Plus, working alongside Executive Chef Cheung Yat Fung from Beijing’s Three-MICHELIN-Starred Chao Shang Chao, Chef He Zhujun of Shanghai’s One-MICHELIN-Starred The Blooms of Yue, and Culinary Director Chef Tsang Chiu King of Ming Court Wan Chai.
The time-limited menu is conceived as a journey through layered flavors and textures, balancing heritage and modernity. Priced at $2,388 HKD (plus 10% subject to service charge) per guest, the specially curated nine-course tasting menu is shaped by chefs from diverse generations and culinary backgrounds, bridging traditional foundations with contemporary execution.
The gastronomic journey begins with Chef Poon’s elegant appetizers, including marinated mantis shrimps in sake and Hua Diao wine sauce, before transitioning to rich, collaborative mains. Standouts include Chef Tsang’s braised lobster with pepper cream lobster sauce, Chef He’s Sichuan-style Wagyu beef and braised giant yellow croaker with pickled long beans and Chef Cheung’s innovative stuffed pigeon leg paired with assorted seafood in a spicy sauce. The evening seamlessly concludes with Chef Poon’s steamed soup dumplings, honey-glazed Chinese ham and a comforting Inaniwa udon, followed by a duo of salted egg yolk lava balls and Pandan glutinous rice roll for dessert.
Available from June 25 – 27, 2026, this rare dining event offers notable context by serving as a masterclass in regional Chinese gastronomy, gathering some of the industry’s most decorated culinary minds under one roof. While the announcement does not feature direct quotes from the founders or chefs, the conceptual framework of Shanghai Plus is vividly reflected throughout the event; much like the “+” in the restaurant’s name symbolizes an experience that goes beyond traditional boundaries, the collaboration elevates heritage dishes through refined, modern techniques.
Shanghai Plus
Shui On Centre, Shop 201, 2/F,
6-8 Harbour Rd, Wan Chai, Hong Kong
