Tin Heung Lau
4 expert reviews
“Come for the vegetarian goose, the freshwater shrimp stir-fried with Longjing tea leaves, then come back for hairy crab when it's season.”
– Time Out
Lonely Planet
"It’s famous for its crab dishes during hairy crab season (October to February), and the fragrance of its smoked yellow croaker...is the stuff of urban legend."
Full review
Travel + Leisure
"Smoked yellow croaker, an unremarkable, bottom-dwelling creature that, in the hands of the Tin Heung Lau staff, emerges as the most tender, smokiest piece of fish."
Full review
Rough Guide
"Unpretentious but expensive Shanghainese restaurant, whose signature dish is beggars’ chicken (a head; you’ll need to order in advance), baked in a clay casing which is smashed open at the table."
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Not signed in English – look for the gold writing over the doorway.
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