Shanghai's growing band of high-end dim sum restaurants need little advertising, but there are still a number of places that Hong Kongers and Cantonese in the city would rather you didn't know about. South China natives highly value their Cha Siu Baau (pork bun), enjoyed while "Yum Cha-ing" with the family (drinking tea) and they are also passionate about the quality of their seafood. The dim sum, of course, must be served huo hou (cooked to perfection and at the right temperature).

One of the city's jealously guarded secrets is Lei Garden at 8 Century Road in Pudong's IFC (International Finance Center.) It is a Michelin-starred Cantonese restaurant back in its native Hong Kong and its international clientele is reflected in the fact the menu is in Chinese, Japa-nese and English.

The kitchen offers an extensive choice, from seafood and steamed dishes, to braised and stewed meats.

Its signature dishes include the Crispy Roasted Pork for 78 yuan ($12) that has a history going back 35 years in the restaurant. Chefs use only the best parts of the pig to ensure an equal proportion of fat and lean meat.

Ice is first poured onto the roast pork to achieve a crispy texture, before the meat being roasted another two times. (Its name Bing Shao San Chong Rou literally means pork and ice roasted three times).

Among the desserts, the Yang Zhi Gan Lu, a mango and pomelo sago, stands out. Popular in most Cantonese eateries, the Lei Garden version has a firm, mousse-like consistency.

The restaurants' communal dining space is decorated in neutral colors, a look that seems particularly suited for business meals. Even here, tables are partitioned by white screens. The VIP rooms can only be accessed by two private elevators. According to Lei Garden Group CEO, Taylor Pang, guests can also be offered private parking spaces within the IFC building.

"After so many years in the industry, we know what our VIPs, business guests and families want," he said. "We pay attention to every detail for maximum comfort and enjoyment."

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