A taste of summer and a bite of chocolate

Top venues for delicious summer treats

Summer delights at Canton Table

Canton Table, Three on the Bund’s Cantonese newly renovated Cantonese concept, has launched a new summer menu crafted by chef Eason Man, featuring the season’s best produces and bright flavors.

The poached luffa with black fungus and squash in scallop (198 yuan/US$29.9) is a dish that puts summer on a plate. This seasonal vegetable not only highlights a unique umami flavor, but also has heat clearing properties, pairing it with the silky scallop is definitely a win-win.

For entres, the pan-fried ginger chicken (138 yuan), sautéed M5 beef with mushroom and water chestnut (198 yuan) both celebrate the flavors of home cooking with high quality ingredients and tried and tested cooking techniques.

Canton Table's dim sum menu is also worth checking out. A special dish is the fried shrimp dumpling that's quite different from the traditional steamed dish.

Man has more than 30 years of knowledge and experience of traditional Cantonese cuisine, bringing diners in Shanghai both home-style cooking and sophisticated delicacies.

The restaurant’s Chinese wine inspired cocktails are worth to try, like “Drifting Dream” which combines Chinese yellow wine with ginger, red date, lychee and tangerine to create a warm and spicy sensation.

Canton Table also offers tea pairings with its dishes.

Address: 3 The Bund, 3 Zhongshan Rd E1

Tel: 6323-3355

Ti Gong

Poached luffa with black fungus and squash in scallop

Li Anlan / SHINE

Pan-fried ginger chicken (left) and sautéed M5 beef with mushroom and water chestnut (right)

A chocolaty afternoon tea

Following guest chef Laurent Moreno's recent chocolate dinner collaboration with W Shanghai — The Bund’s culinary director Matthew Woolford and executive pastry chef Sam Zhu, a chocolate themed afternoon tea will take you on a degustation journey to rediscover chocolate at W Hotel.

Partnering with CabosseChocolate, the tea set refresh combines both sweet and savory creations with chocolate.

The fish n' chips features marinated sardines, horseradish and beetroot, using white chocolate to balance the flavors, while the pulled pork soft taco has shaves of bitter chocolate.

On the sweet side, the boiled egg is a white chocolate dessert with coconut and mango, and the choc shot adds a hint of Sichuan pepper to the milk chocolate and truffle.

The do-it-yourself Pocky adds more fun to the experience.

Address: 66 Lushun Rd

Tel: 2286-9999

Ti Gong

Chocolate-themed afternoon tea refresh at W Hotel.

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