Elong Hotel Minsheng Road subway station

French

This flagship restaurant of The Peninsula, though decorated in the style of 1930s Shanghai, serves an unmistakably Cantonese menu with an abundance of excellent choices. The kitchen masters authentic Cantonese flavours underpinned by culinary traditions and classical skills. The Cantonese barbecue never disappoints, and there is a dim sum lunch set for solo diners. The deep-fried pork dumplings entice with a blistered crust and pork-mushroom filling.

After renovation, the restaurant reopened in an elegant space styled to evoke Jiangnan's water towns, divided into zones by perforated screens mimicking Suzhou's gardens and sheer curtains with ink strokes. Jiangzhe classics are given a refined, creative spin, with signatures such as Hangzhou-style minced fish ball with green peas (pre-order only). At lunch, try dim sum such as Qiandaohu rice flour dumplings and four-colour dumplings.

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.

Italian

Reservations are a must, as this branch of the chain is always packed with diners craving good quality Cantonese cuisine. At lunchtime, customers come in droves for the expertly crafted dim sum and soups. The dinner menu offers premium dishes such as seafood and abalone. Those wishing to avoid making too much of a dent in their wallets can opt for seasonal stir-fries, casseroles or the set menus for sharing.

The swanky room overlooking the Pudong skyline and Huangpu River boasts marble walls and exquisite chandeliers. The menu features Ningbo classics, as well as novel dishes made with ingredients from all over China. Live seafood such as white crab and yellow croaker is shipped daily from the East China Sea for maximum freshness. Try stir-fried white crabmeat, sautéed cattail with shrimp roe and sticky rice balls with black sesame filling.