Shanghai cooking built around dumplings and homemade noodles. The house specialities are marked with a star on the carta: pork xiaolongbao, the soup dumplings, five to a basket at €7.80; shengjianbao, pork and vegetable buns steamed and then fried for a crisp base, four for €7.80; wontons in homemade chilli sauce; and noodles with peanut and sesame sauce. There are also xiaolongbao with truffle and pork, or beef with tomato.

The xiaolongbao come with a soy and vinegar dipping sauce. Beyond the steamer, the snacks include a cucumber salad with plum, braised bamboo shoots, crisp prawn balls, roast-duck spring rolls, Shanghai vegetable spring rolls, a scallion pancake stuffed with meat, and a pastry roll of Ibérico pork, prawns and bamboo. Wontons come dressed, in the hot homemade chilli sauce or in peanut and sesame, or in soup: vegetable and pork, pork alone, or prawn and pork in a spicy tomato broth.

The lamian are made in house. Dry, they come with peanut and sesame sauce and marinated pork, or as San Ding Mian with chicken, dried tofu and bamboo in sweet soy. In soup, there's a spicy marinated-pork version, braised beef, and a vegetable noodle soup. Zhu Bai Fan is the typical Shanghai plate of egg-fried rice with a breaded pork chop, and the pork chop also comes alone, alongside Sichuan-pepper chicken, a Buddhist-style dish of vegetables, tofu and mushrooms, and pak choi with garlic and oyster sauce. Most dishes land between €7 and €12.

Hei jin liu sha bao, steamed buns filled with a soft, creamy egg-yolk custard, work as a starter or a dessert. There's also a matcha tiramisu, sesame balls with ice cream and homemade ice cream in red bean, sesame, peanut or matcha. To drink, there are litre jugs of house drinks, passion fruit with kumquat and lime or smoked plum with osmanthus, iced Chinese teas, coconut milk and Tsingtao beer.