Shangfang Hot pot(The bund)

When we got the menu, we wondered if the owner of the restaurant upstairs was the same as the one upstairs. But the waiter told us that it was not. The taste, dishes, environment and service were naturally compared with those of the restaurant upstairs. They were both high-end hot pot restaurants. We drank 3 bowls of chicken soup and were very satisfied. We had to pack up the black truffle clay pot rice to eat tomorrow. The advantage was that the environment was not so noisy and the space was larger. We received very good service.

Shangfang Hotpot's restaurant week is very cost-effective, unlike some restaurants that use the name of restaurant week. I ordered a dinner set for two, but I had a large appetite, so my family of three wanted to add more dishes. The waiter said that we could add more if we didn't have enough. In fact, it was enough. Every meal was very delicious. I made salt and pepper for fish 2 times, which was surprisingly amazing. I also got a milk cap drink as a registered member. In short, I was satisfied and would go there twice.

It's been too cold recently. I don't want to move or go anywhere. So when I can't think of what to eat, hotpot is the right choice. When I can't think of what to do, hotpot is the right choice. So I accidentally completed an endless cycle of hotpot and hotpot. Today at the Bund, I chose Hong Kong-style fish maw hotpot. Shangfang is a good choice. It was 10:00 noon and there were not many people. In terms of environment and layout, it feels worse than the one on Jianguo Road, but the service is still online. The ingredients are fresh, the fish maw soup is thick, and a bowl of beef offal evokes full Hong Kong-style feelings. The desserts and fruit plates are not bad either. Overall, it is still the Shangfang with a good reputation. TIPS Parking along the Bund has always been difficult, and it is a one-way street. Self-driving is not recommended

Shangfang Hotpot is undoubtedly a standout among Shanghai's fish maw and chicken hotpots. I heard there's a Bund location now, so I imagine the atmosphere will be even more cozy. Taking advantage of my friend's 14,000 yuan year-end bonus, I figured now was the right time to rip him off. Our group of six ordered every single dish, and I can imagine our hearts were bleeding. The Bund location's elegant design, with many antique cups and plates on display, feels like stepping into a museum. The signature chicken, fish maw, and shark's fin soup base is even more rich and mellow when paired with the shark's fin soup base. Start with a bowl of golden, fragrant fish maw and chicken soup, then dig into a piece of Qingyuan free-range chicken, savor the shark's fin, and fish maw—you'll feel like you're replenishing your collagen with every chew. Next, it's hot pot. The Shangfang Jishang Heniu is incredibly cozy. The pale pink Wagyu beef has a fine, even texture and melts in your mouth. The beefy aroma is complemented by a subtle milky fragrance. The bamboo clams were exceptionally fresh, and the cooked meat was springy and smooth. The Australian jade abalone was still trembling slightly when it arrived, a testament to its freshness. Although it was a bit cruel, I quietly devoured it. The chewy, springy abalone was delicious with just a little sauce. The three-color beef boat features three different beef cuts. Some prefer the marbled beef, while I prefer the Angus beef cubes. The tiger prawns are a favorite in Hong Kong hot pot. I've always found the color of the prawn tails to be beautiful. The prawns are sweet, crispy, and tender. The clay pot rice is perfect for sharing, with a small bowl per person. The fragrant preserved meat and crispy rice crust leave you feeling instantly satisfied. The mango pudding is a perfect dessert to end a meal. The mango pudding here is even more delicious than many Hong Kong dessert shops.

Shangfang Hotpot offers tender, high-quality meat. We recommend the marbled beef, which has beautifully textured meat, alternating fat and lean, and a nice thickness. A light scald and a few bites later, the meat is succulent and flavorful. The rich, golden-hued chicken broth is packed with collagen.