Aptly located in Central, Shanghai Garden offers haipai dishes, a cuisine that evolved in Shanghai from the city’s multicultural population, adapting ingredients and cooking techniques from elsewhere in China and French, German, British and Russian cultures. The décor is French-inspired in subtle emerald tones, plush velvet banquettes next to slatted wooden walls; wine is displayed in a glass cabinet in the dining area. One side of the dining room overlooks the atrium lobby making the space light and airy. The dishes arrive and artistic presentation seems to be a signature. The dried bean curd sheet dumplings with shredded vegetable (HK$238 for six pieces) appear from the dry ice mist, to resemble a cherry blossom tree, the dumplings perched on branches to look like blossoms. And the chilled organic cucumber (HK$78) resembles a classic Chinese painting. The smoked eggs with caviar (HK$90) is another starter that looks and tastes good. The signature barbecued duck (HK$460) is served traditionally and creatively, one is in crispy cones standing up in a bed of crispy noodles (HK$148 for six pieces). The Peking duck is very good. We enjoyed the crispiness of the deep fried yellow croaker with pine nuts in sweet and sour sauce (HK$238). The xiao long bao is pan-fried rather than steamed. We tried the Chinese-inspired cocktails with the spicy Bloody Mary using red chilli instead of Tabasco and the tangy Bellini Garden uses eight-year aged Chinese yellow liquor.