Shanghai Hills&Linghu's Transit-Prime Suite-Line 2, Huamu Rd 788, Direct to Key Spots & SNIEC

Chinese

A spin-off from Yong Fu, this restaurant serves only seafood caught in the East China Sea the same day, such as Miiuy croaker and hairtail, but at a lower price point. The must-try signature '18 chops' – raw crabs marinated in spiced soy and wine – is only available from November to April. Other Ningbo favourites like Shaoxing wine chicken and grilled cabbage are also well executed. Reservations aren’t taken so arrive early to beat the crowd.

This imposing villa is home to Xin Rong Ji group's first Anhui restaurant, which is adorned with exquisite gilded wood reliefs. To ensure authenticity, most ingredients are shipped from Anhui. Made with 36-month-old birds from Wan Xi, the brine-marinated goose platter features various cuts of meat and offal – the intestine and head are especially enjoyable. The steamed wine-scented river eel with cured ham is packed with aromas and umami.

Never judge a book by its cover: despite an unprepossessing shopfront, this eatery is packed with hungry diners addicted to its goat’s meat noodle soup. The caprine is slow-cooked for hours until tender, either in water with spices or in a soy-based broth, while the goat bone soup boasts rounded sweetness and meaty flavour. Cuts like tail, trotters, tripe and intestines are also available. Sautéed goat offal with garlic provides an opportunity to taste several cuts at the same time.

With a combination of Jiangzhe motifs and modern sensibility, the space exudes understated luxury. The owner was a food supplier and is picky about freshness and quality. All dishes – à la carte, set menus or seasonal creations – centre on the freshest catch from the East China Sea and sustainable produce from Ningbo. Standouts are the deeply flavoursome swimmer crab with rice cake and the silky, umami-laden braised pomfret with fish roe.

Restaurant

Japanese