390 Havelock Road
#01-01 King's Centre
Singapore 169662

(open in Google Maps)

Monday:
Closed

Tuesday:
12:00pm - 02:15pm
06:30pm - 10:30pm

Wednesday:
12:00pm - 02:15pm
06:30pm - 10:30pm

Thursday:
12:00pm - 02:15pm
06:30pm - 10:30pm

Friday:
12:00pm - 02:15pm
06:30pm - 10:30pm

Saturday:
12:00pm - 02:15pm
06:30pm - 10:30pm

Sunday:
12:00pm - 02:15pm
06:30pm - 10:30pm

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Reviews

From the Burpple community

This tasted very healthy though it was a fried dish. I felt there was little wok hei. One thing I liked about this were the noodles. The noodles had a great bite and were cooked al dente!

Standouts from the eight or nine course menu* (priced from S$588++ for 4 pax to S$2888++ for 10 pax) include the Grand Shanghai Fortune Pot filled with lux ingredients like abalone, sea cucumber, scallop, prawn and pork knuckle, the nourishing Double Boiled Shark Cartilage Soup with fish maw & bamboo pith, Steamed Soon Hock which melts in the mouth, and the signature Crispy Smoked Duck infused with osmanthus tea-leaf. Be sure to save space for their unique pan-fried Nian Gao, delicately sweetened with organic cane sugar. (*ingredients and dishes vary based on chosen set menu)

For reservations or enquiries about their CNY menus, please call +65 6836 6866 or email [email protected]

One person portion. Doused in sweet and sour sauce. I liked the zing of the vinegar in the sauce. Very crispy very tasty. No bones!

Grand Shanghai is now opened for Saturday lunch. This was the first time I came by after their renovation. Beautiful interiors with impeccable service and riverside views.

They usually served small side dish to each table which was $3.50. I declined it. Pls also note that tea with wet towels cost $3.80. Warm water is regarded as tea here. $3.80 for water! I declined it also.

Very buttery and flaky. Even blowing on it caused flakes to snow onto the table. The scallion oil was very fragrant. Chock full of spring onions. Smelled heavenly.

One of their signature dishes from the Shanghainese dim sum menu. These were amazing. A round ball of soft pork meat inside smothered in steaming hot broth. Very very hot so be careful. No foul porky smell. I enjoyed every scalding bite.

These were stuffed full of bouncy prawns and snow cabbage. Absolutely lovely. I had a second round of this cos it was so good.

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