Best Shanghainese in Hong Kong (2026)

Shanghainese food in Hong Kong is comfort cooking with pedigree — rich, slightly sweet, and built around dishes the city has adopted as its own. The headliner is the soup dumpling, and our list gives you serious options: Din Tai Fung, the global name that made xiao long bao famous far beyond Shanghai, alongside specialists like Cheung Hing Kee. But the category runs deeper than dumplings. Five of our seven picks hold Michelin stars — Liu Yuan Pavilion, Xin Rong Ji, Ye Shanghai, Yong Fu, and Zhejiang Heen — covering the Jiangnan repertoire from refined Ningbo seafood to the drunken chicken and braised pork that define the cuisine's soul. This is food for sharing: order the dumplings, then the cold appetisers, then something braised, and let the meal build. Prices span from Din Tai Fung's accessible mid-range to the starred rooms' fine-dining tariffs. Our suggestion: start with the dumpling specialists to learn the baseline, then work up to the starred rooms for the full repertoire. Few cuisines reward repeat visits like this one — there's always another dish to master.