Modern Sichuan and Shanghai Fusion Cuisine in Central

Located in Wellington Plaza, Central, this Chinese restaurant specializes in Sichuan and Shanghai dishes that blend nostalgic and modern elements. The spacious and comfortable interior features a retro theme, and diners can enjoy stunning views of skyscrapers from the windows. 🔸 Ginseng Oolong Tea - $20/person A warm and mellow tea with hints of ginseng and floral notes. 🔸 Black Fish Roe and Scallop Pumpkin Soup - $115 Rich and creamy pumpkin soup with a touch of sweetness, egg flower, and a tender, snow-white scallop topped with fish roe for added freshness. 🔸 Sichuan Spicy Scallion Oil with Whole Japanese Scallops - $140 Two plump and meaty scallops, perfectly seared for a fragrant taste. They are tender, sweet, and infused with a subtle Sichuan spicy aroma. 🔸 Aged Huadiao Wine Drunken Abalone - $210 Three thick and chewy abalones with a springy texture, enhanced by the aromatic and refreshing Huadiao wine. 🔸 Ink Pool Braised Duck - $125 Richly layered secret braised sauce that deeply flavors the duck. The slow-cooked duck breast is tender, juicy, and not dry. 🔸 Golden Crispy Soft-Shell Crab - $250 Generous portions of golden crispy fried soft-shell crab with a strong salted egg aroma and a grainy texture. The crab is carefully prepared to remove bitterness, offering tender, juicy, and sweet meat with a hint of crab roe's umami. 🔸 Fresh Fruit Sichuan Ice Jelly - $80 Crystal-clear and elastic ice jelly with a sweet and juicy strawberry in the center, accompanied by hawthorn cake and raisins. Drizzled with syrup for extra sweetness. ------------------------------ 1935 Restaurant Address: 19/F, M88 Wellington Plaza, 2-8 Wellington Street, Central