102 House

The story of 102 House started in a residential home in Foshan, Guangdong. The kitchen is helmed by a chef with around 20 years of experience. For diners to experience the quintessence of traditional Cantonese banquets, various set menus are offered. Items change seasonally, but his signature sweet and sour pork is always available, featuring the cut between loin and belly for the perfect texture, alongside house-made fruit vinegar.

• The project began as a home kitchen in Foshan, Guangdong, before moving to Shanghai.
• Two-star Cantonese cooking focused on banquet craft, presented as seasonal set menus rather than a la carte.
• Sweet and sour pork is treated as a permanent house signature, while other dishes rotate with the season.

Signature Ingredients

• Pork cut between loin and belly, used for the sweet and sour signature.
• House-made fruit vinegar.
• Lychee, used in the double-boiled duck soup.
• Duck, double-boiled for a clear, perfumed broth.

Cantonese fine dining inside The House of Roosevelt on the Bund, built around set menus that echo classic banquet structure and shift with the seasons. The sweet and sour pork remains a signature constant, and the kitchen also serves a double-boiled duck soup scented with lychee.