7 Days Inn Shanghai Daning International Yanchang Road Metro Station

Italian

The young chef is committed to creating Chinese-rooted cuisine finessed by modern techniques and marked by bold, peppery notes. His fish dish in a fiery and sour Sichuan peppercorn sauce packs a punch. Those who relish the thrill of the unknown should try the ‘blind box’ option – you draw a card and the chef makes a surprise dish on the spot. On top of its well-curated wine list, Chinese tea pairing also offers an elevated dining experience.

Stunning vistas of the Pudong skyline, crystal chandeliers and semi-circular leather booths impart style and a sense of grandeur. The menu here, as at the Dubai and Beijing outlets, comprises creations supervised by celebrity chef Niko Romito and underpinned by well-honed skills to reflect seasonality. Handmade pasta is the must-try – the lobster linguine bursts with seafood umami. Be sure to save room for the creamy gelato di ricotta di bufala.

The third restaurant under the aegis of chef Umberto Bombana stars a glitzy cocktail bar and jaw-dropping balcony views, without forgetting an equally eye-catching glazed wine cellar with amazing selections, both by the glass and the bottle. Globally sourced ingredients and modern techniques result in elegant Italian flavours. The lunch set menus are great value, but for a full-on experience, go for the truffle feast or the 8-course tasting menu.

Nestling in an adjacent century-old building and appointed with six private rooms inspired by Bvlgari jewellery, this restaurant of Bvlgari Hotel blends the elegance of historic Shanghai with modern twists. Under the stewardship of chef Fu, solid technique, spot-on precision and refinement mark Cantonese classics like roasted suckling pig that boasts bubbly, crispy, fat-free skin, served with eponymous lotus leaf buns.

Since it opened in 2022, this noodle shop has made a name for itself with authentic Shanghainese noodles, served either in soup or tossed in sauces. Toppings are cooked to order for maximum freshness. The most popular choice is deboned crucian carp noodle soup – the flavourful, milky broth works its magic with the silky fish. Also try tossed noodles with a diced clam topping that imparts seafood umami to the sweet soy seasoning.

This restaurant of the Singaporean group sports a black colour scheme and drips in crystal decorations, both of which befit the well-crafted dim sum, barbecued meat and seafood repertory. Helmed by an experienced Hong Kong chef, specialities like scrambled ‘osmanthus’ egg with crabmeat, roasted chicken stuffed with glutinous rice and claypot diced chicken with tofu and salted fish all exhibit finesse and refinement. Walnut sweet soup is also very popular.