Central Modern Sichuan Shanghai Fusion Cuisine

This Chinese restaurant is located in Wellington Place, Central, specializing in a fusion of nostalgic and modern elements of Sichuan and Shanghai dishes. The interior is spacious and comfortable, decorated with a nostalgic theme, and offers a view of the skyscrapers by the window. . 🔸 Ginseng Oolong Tea - $20/person The tea has a mellow aroma with hints of ginseng and floral fragrance. . 🔸 Black Fish Roe Scallop Pumpkin Soup - $115 The thick pumpkin soup is sweet with strands of pumpkin, accompanied by egg flower. A piece of snow-white scallop is tender and smooth, enhanced by fish roe for freshness. . 🔸 Sichuan Numbing Scallion Oil with Whole Japanese Scallops - $140 Two plump, meaty scallops are pan-fried to a fragrant crisp, with a smooth, fresh, and sweet taste, carrying a slight unique Sichuan numbing aroma. . 🔸 Aged Huadiao Drunken Abalone - $210 Three thick, firm, and elastic abalones with a smoky texture, richly fragrant with Huadiao wine, fresh and clean. . 🔸 Inkstone Pool Braised Duck - $125 The richly flavored secret braising sauce penetrates deeply, slow-cooked until even the duck breast is tender, juicy, and not dry. . 🔸 Golden Crispy Soft-Shell Crab - $250 The golden crispy fried soft-shell crab is generously portioned, exuding a strong salted egg aroma with a grainy texture. The soft-shell crab is treated to remove the gills, avoiding bitterness, and the bite is tender, juicy, and sweet. The crab meat also contains a slight fragrant crab roe. . 🔸 Fresh Fruit Sichuan Ice Jelly - $80 The crystal-clear, elastic ice jelly contains a sweet and juicy strawberry in the center, accompanied by hawthorn cake and raisins, drizzled with syrup for extra sweetness. ------------------------------ 1935 1935 Restaurant Address: 19/F, M88, Wellington Place, 2-8 Wellington Street, Central #ApplyForMayHotelTester2025 #foodphotography #FoodGuide #HongKongFood #HongKongHotspots #HongKong