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.
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🔸 Ginseng Oolong Tea - $20/person
The tea has a mellow aroma with hints of ginseng and floral fragrance.
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🔸 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.
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🔸 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.
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🔸 Aged Huadiao Drunken Abalone - $210
Three thick, firm, and elastic abalones with a smoky texture, richly fragrant with Huadiao wine, fresh and clean.
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🔸 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.
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🔸 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.
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🔸 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.
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1935 1935 Restaurant
Address: 19/F, M88, Wellington Place, 2-8 Wellington Street, Central
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