Tracked on 2 lists across 2 authorities.
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 reimagines Chaozhou classics with sophistication and finesse. Braised fish maw with 30-year-aged dried radish is one of his proud creations – the lingering aromas of the radish lend the dish extra depth of flavour. Both the wine list and tea menu are packed with excellent choices.
Chao Shang Chao (Chaoyang) appears on 2 of the lists Mouga tracks — ranked or rated on 1, and written up on 1 more. Here's the full trail, dated and linked to each source.
