The modern décor resplendent with wood and natural surfaces combines with the view over the harbour to create a dining experience that’s very much out of the ordinary.
Mixing a few Cantonese dishes with traditional Shanghainese cuisine might not work for some, but at Shanghai Xian Nan Guo Cuisine the balance sits harmoniously. Tan Tan noodles in spicy soup with minced meat offer simple, uncomplicated Shanghainese fare. For something more elaborate, the Shanghai-style marinated duck offers a depth of flavours. The jelly fish head with scallion and sesame oil has balance. Stir-fried river shrimps offer Shanghai’s heritage on a plate. Sesame oil seems to be one of the restaurant's signatures. It features heavily in the mixed vegetable salad with special dressing, as well as on some of the sauces for the dumplings. Dumplings such as Eyebrow puff with shredded pork, and steam dumplings stuffed with sticky rice, reflect these specialites typical to the region. Seasonal prices are offered on steamed herring, abalone sea cucumber and shark’s fin if you are looking for more festive fare.
From New Zealand Sauvignon Blancs to an Australian D’Arenberg Love Grass red and even stretching to a 1998 Margaux, you will find a wine to match the occasion, dish and budget.
The service is excellent, if at times a little overbearing.
Depends if you order expensive seasonal seafood. Dinner for two, excluding drinks, will set you back about $600.