Canton Table

Remodelled in 2019, the room exudes old-Shanghai flair with bare cement bricks, terrazzo flooring and murals of women in qipao. The head chef honed his skills in some famous kitchens for over 20 years. His menu is short but sweet, covering the quintessence of Cantonese food – barbecue meats and dim sum among other seasonal offerings. Scrambled egg with shredded fried fish maw stands out with its interesting textures and rich aromas.

Bund-side heritage setting and view

• Canton Table sits on the 5th floor of Three on the Bund, a heritage building, blending Shikumen-inspired architecture with modern minimalism and offering a stunning view of the Bund and Shanghai skyline.

Master chef Wen Guo Xiong and his Cantonese lineage

• The kitchen is led by Master Chef Wen Guo Xiong, who has over 30 years of Cantonese cooking experience; his grandfather was the lead dim sum chef at Guangzhou's renowned Da San Yuan, and he trained across Hong Kong, the UK, Australia, and Macau, shaping a kitchen that preserves traditional Cantonese techniques.

Michelin status and a notable remodel

• Canton Table has held Michelin One Star status from 2021 to 2025, and the dining space was remodeled in 2019 to blend contemporary elegance with traditional influences, a combination noted in guides and reviews for its refined ambience.

Signature Ingredients

• Abalone: The restaurant showcases premium sea treasures, notably Braised Abalone (20 Head), as a centerpiece of Cantonese luxury. Sourced as large, high-quality specimens and slow-braised to preserve tender texture and a delicate, oceanic sweetness, abalone epitomizes the seafood-centric elegance of Canton Table.
• Matsutake Mushrooms: A highly prized aromatic fungus used in the Double-Boiled Sea Whelk Soup with Bamboo Pith and Matsutake Mushroom. Their intense earthiness cuts through the richness of seafood broths, elevating the dish with a rare, refined fragrance.
• Sea Whelk: A luxury shellfish featured in the same signature soup, valued for its briny depth and tender bite. Integral to the restaurant’s seafood-forward, Cantonese repertoire.
• Black Truffle: Employed to luxury-boost dishes such as Foie Gras Paste with Black Truffle and the Purple Mushroom and Truffle Dumplings, imparting a rich, earthy perfume and opulent character to both dim-sum and plated courses.
• Purple Mushroom: A distinctive ingredient highlighted in Purple Mushroom and Truffle Dumplings, providing visual appeal and a unique earthy note when paired with truffle for a modern Cantonese dim-sum experience.
• Dried Scallops: Used to deepen umami in dishes like Shrimp and Dried Scallop Rice, reflecting the kitchen’s emphasis on dried seafood to amplify classic Cantonese flavors.
• Salt-Baked Flambé Chicken: A signature preparation that showcases Canton Table’s mastery of refined technique; the salt-baked, flambé method yields a crisp exterior, succulent interior, and a characteristic aromatic finish that embodies the restaurant’s reinterpretation of traditional Cantonese poultry.