Shanghai Jinli S Hotel -Xinhua Road Jiaotong University Branch

Chinese

Exuding Zen-inspired serenity, the rooms reflect a philosophy that veganism isn’t just about the food, but is a way of life. Only set menus are served and they change every season to make use of the best local ingredients. Masterfully crafted and plated courses include some authentically recreated recipes from the past. Tea is also closely related to Zen so do order from the extensive tea menu to complement the dishes.

Vegetarian

All 15 private rooms in the historical villa boast old Shanghai flair, but the food is both traditional and creative. One set menu focuses on Shanghainese classics; the other features seasonal favourites. Specialities include sautéed river shrimps with crabmeat and crab roe. For dessert, classic palates will relish the minced date cake or cashew seaweed puff pastry, whereas neophiles might like to try the soy ice cream with a deep-fried dough stick.

Restaurant

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.

The dining room in a heritage mansion circa 1920s is furnished in a retro style with a terrace and several private rooms. Unlike its two sisters, the original Fu focuses on home-style Shanghainese cooking, including some multi-step labour-intensive recipes. River fish is one of its strong suits, especially river eels prepared in a myriad of ways. Try also oil-blanched river shrimps that are bouncy in texture and loaded with umami.