These pan-fried dumplings have earned Liu Yuan Pavilion widespread acclaim. The bottom is pan-fried until the wrapper turns golden and crispy, while the pleated top steams. The pork filling is juicy and seasoned with ginger and scallion. Multiple reviews emphasize that locals specifically order these — get the texture and crispy-tender contrast right and everything else becomes secondary.
Tips from diners
Order these as your first course — they're best eaten immediately when the base is still crackling.
Crab soup dumplings are a Shanghainese icon. Liu Yuan's version uses real crab roe (not imitation) mixed with the pork filling, and the wrapper is thin enough that the broth inside is visible. Eat with a soup spoon to catch the broth when you bite in.
Tips from diners
Use a soup spoon and eat in two bites — bite once to let the broth flow into the spoon, then eat the wrapper and filling.
This simple dish is a measure of a restaurant's skill. The wontons are wrapped tightly and the filling tastes of fresh shrimp and pork, not filler. The broth is clear, clean-tasting, and deeply savory — evidence of hours of careful simmering.
Tips from diners
This is one of the cheapest dishes and one of the best — order it as a side or light lunch.
During crab season (October-December), this becomes Liu Yuan's most sought-after dish. The noodles are slippery and delicate, the broth coats them in umami from the roe, and the shredded crab meat adds sweetness and texture. This dish represents Shanghainese cooking at its most luxurious.
Tips from diners
Only available October through December during hairy crab season. Book in advance as this dish drives reservations.
This is a pre-order-only specialty — call ahead to reserve. The chicken is brined, tea-smoked, then chilled and cut into pieces. It's aromatic and tender, with a silky texture. The ginger-scallion sauce on the side provides brightness and heat.
Tips from diners
Call the restaurant a day in advance to reserve this. It's worth the planning — reviewers specifically seek it out.
Liu Yuan Pavilion, located on the third floor of The Broadway in Wan Chai, is a Michelin-starred Shanghainese restaurant that draws a devoted clientele for its authentic dishes and understated elegance. The restaurant is particularly renowned for its hairy crab dishes during seasonal peak (October to December), and its pan-fried pork buns are consistently cited as among Hong Kong's best. The dining room reflects both contemporary design and classic touches that honor Shanghai's culinary heritage.
Book at least 2-3 days in advance, especially for dinner and weekends. The restaurant is small and popular with regulars.
Lunch (12:00-15:00) is quieter than dinner and offers many of the same signature dishes at the same prices — a good time to experience the restaurant less crowded.
If visiting October-December, mention you want hairy crab dishes when you book. The kitchen will reserve ingredients for you.
Page last updated: