Floris Suite Yongkang Road

Helmed by chef Tony Su, the kitchen specialises in Cantonese classics, alongside not-to-be-missed seasonal dishes. Their signature crispy skin lacquered chicken with juicy, velvety flesh is wickedly addictive. Wok-fried prawns with scallion and shrimp roe, and beggar’s purse filled with crabmeat and shrimp are also popular. The stylish hotel restaurant also offers private dining rooms that are perfect for business lunches and social dinners alike.

Dim yellow lights, 1930s memorabilia, golden oldies performed by singers dressed in qipao… but, surprisingly, the ambiance doesn't steal the show. It's the first-rate Shanghainese fare at bargain prices that keeps the place packed. One highlight of the fish-focused menu is crab, as the owner picks the best from his own farm; the crabmeat and roe on rice is a must. Fried shredded eel with water bamboo affords a nice contrast of textures.

Despite expansion all over Asia, this chain’s quality control is strictly imposed to ensure all dim sum, roast meats and double-boiled soups achieve the same high standard as that of the parent restaurant. ‘Crossing-the-bridge’ geoduck is blanched tableside in a hot seafood stock that takes six hours to make. Claypot rice with preserved meat is made to order. Seafood can be prepared to suit your tastes. Pre-ordering dishes is recommended.

This multi-storey marvel in a historical mansion exudes understated luxury. Chef Fai creates culinary gems that entice with pretty plating and precise execution. Be sure to order the juicy, deep-fried 20-day-old pigeon with crispy skin. The sautéed dried shrimps with minced pork seduces with contrasting textures and deep, mildly spicy flavours. Seafood dishes including whelk are also popular.

Restaurant

Chinese

This long-standing neighbourhood noodle shop feels airy and bright. The noodles are tossed in scallion oil or served in broth – the former being the more popular style – and come with a heap of fried spring onions. Additional toppings include the old-Shanghai favourite of briny-sweet eel with springy meat, and, whichever garnish you choose, the owner adds a spoonful of spicy ground pork (on the house). Come early to beat the peak-time queues.