Canton 8 (Huangpu)

This is the place to go for quality dim sum and classic Cantonese fare at affordable prices. Under the experienced Chef Mak from Hong Kong, the menu has been slightly revamped. Rest assured that quintessential all-time favourites such as double-boiled soups, stir-fries and seafood dishes are still served. The signature char siu pork entices with its appetising colour, springy texture and robust flavours. Save room for the exquisite desserts.

Two Michelin stars in a relatively informal room, with the kitchen staying close to Cantonese fundamentals rather than theatrical plating. The draw is consistency across dim sum, soups and seafood, anchored by char siu that functions like a house signature.

Char siu pork is the centrepiece, built on caramelised roast aromatics and a bouncy, juicy cut. Dim sum leans hard on fresh shrimp and pork, especially in dumplings and buns. Double-boiled soups bring Chinese herbs and slow extraction, while the main plates keep a seafood bias, cooked cleanly and served without heavy sauce.

Cantonese dining that majors in dim sum and classic, high-skill staples, with a menu built around double-boiled soups, stir-fries and seafood, plus a strong dessert finish. The signature char siu is a constant, prized for lacquered colour, spring and deep savour.