Chao Shang Chao (Chaoyang)

Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung has revamped the menu with his new takes on Chaozhou classics – dishes such as braised eel wrapped in lotus leaf with dried tangerine peel and plum sauce show precision and finesse. Besides the vast wine list, the tea menu also brims with options that will tickle your fancy.

• Hidden Location on a Forlorn Mall Floor: Chao Shang Chao is tucked away on the fourth floor of a shopping mall, with no other stores or restaurants on that level and most elevators not reaching it, making it almost invisible to walk-in customers.
• Exclusive Focus on Chaoshan (Teochew) Cuisine: The restaurant serves almost exclusively Chaoshan (Teochew) dishes, a regional cuisine from Southern China, with tasting menus and à la carte options that rarely stray from this focus.
• Hallway Display of Steeply Priced Dried Fish Maws: Upon arrival, diners are greeted by a hallway lined with high-value dried fish maws, a unique and unconventional introduction for a fine dining establishment.

• Dried Fish Maw
  Significance/Use: Displayed prominently in the restaurant’s entrance, dried fish maw is a premium ingredient in Chinese haute cuisine, often used in soups or braised dishes for its gelatinous texture and ability to absorb flavors. At Chao Shang Chao, it is likely featured in elaborate, high-end preparations.
• Eel (Braised with Lotus Leaf, Dried Tangerine Peel, and Plum Sauce)
  Significance/Use: A signature dish at Chao Shang Chao, braised eel is wrapped in lotus leaf and cooked with dried tangerine peel and plum sauce, showcasing the chef’s finesse and reinterpretation of Chaozhou classics. The combination highlights the interplay of sweet, savory, and herbal notes.
• Dried Tangerine Peel
  Significance/Use: Used in the braised eel dish, dried tangerine peel adds a subtle citrus aroma and depth, balancing the richness of the eel and complementing the plum sauce.
• Lotus Leaf
  Significance/Use: Employed as a wrapping for the braised eel, lotus leaf imparts a delicate fragrance and helps retain moisture during cooking, enhancing the dish’s texture and aroma.
• Plum Sauce
  Significance/Use: Integral to the braised eel dish, plum sauce provides a sweet and tangy counterpoint to the savory eel and herbal tangerine peel, creating a complex flavor profile.

Tasting Menu

• 6-course menu: ¥1,680 (approximately $240 USD)

A La Carte

• Braised eel wrapped in lotus leaf with dried tangerine peel and plum sauce: ¥288 (approximately $42 USD)
• Steamed crab with aged vinegar and ginger: ¥248 (approximately $36 USD)