17 May '12, 9am

A new high-end Shanghainese restaurant opens in Hung Hom

While the restaurant offers traditional Shanghainese cuisine, the kitchen will be headed by the Japanese chef Miki Imagawa, who prides himself on serving the authentic tastes of Shanghai while presenting the dishes as visual pieces of art. His signature dishes include Kyushu chilled crab in Chinese wine and stir-fried sliced abalone.

Full article: http://www.asiatatlerdining.com/hong-kong/dining-news/1.h...

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