The Shanghai Restaurant Group opened its third eatery (below) in Taikoo Place earlier this month, two months after launching a restaurant at South Horizons, Ap Lei Chau (tel: 2626 0881). Behind the restaurant is former actor Ng Kong and his friends, who opened the group's original eatery at Plaza Hollywood, Diamond Hill (tel: 2626 9989), last year after being shown the delights of Shanghainese cuisine by chef Frankie Wong Fong-kei. As its name suggests, Shanghai Restaurant serves dishes from the 'Paris of the East', with occasional forays into the cuisines of Sichuan and Beijing. Wong, the executive chef, insists the signature deep-fried chicken with scallion sauce ($88/half) is made only with fresh chicken flavoured with herbs. The spicy yellow wine sauce for the fried prawns with chilli (right; $118) is served separately, ensuring the prawns stay crispy. Another signature dish is the home-style fried rice ($68), made with salted egg yolk, fresh scallops, shrimp, crab roe, conpoy (dried scallops) and pine nuts. Also featured is the pan-fried small yellow croaker with spicy salt ($18 each), sliced chicken Sichuan style ($68) with chillies imported from Hangzhou, and fried Australian scallops in Sichuan spicy sauce with broccoli ($118). For dessert, Wong recommends the souffle with ice cream ($36 for three). The latest Shanghai Restaurant is at 1/F Restaurant, Cambridge House, Taikoo Place, 979 King's Road, Quarry Bay, tel: 2284 4899.