Maison Dong brings chef Alan’s cooking to the Bund with a new fine dining concept that blends Cantonese ingredients, French techniques, and Eastern flavors. After starting out with a more intimate private dining experience, the new space offers a more refined setting while keeping the focus on thoughtful, ingredient-driven dishes. The menu moves through delicate seafood, carefully prepared meats, and creative snacks, with highlights including a surprising wagyu tartare inspired by Cantonese flavors, fresh seafood dishes layered with sauces and seasonings, and Alan’s signature pigeon with crisp skin and juicy meat. The overall style is elegant and restrained, with subtle details in the plating, tableware, and space adding to the experience.