Alila Shanghai

The seafood stall by the entrance lets diners make their own choices from the items shipped directly from Taizhou that day. Seasonality is key and that determines exactly which ingredients will be used in certain dishes. Customers can also specify how they want their seafood cooked. The restaurant communicates with every customer before their visit; consider pre-ordering signatures such as braised yellow croaker or golden deep-fried hairtail.

Restaurant

Having relocated to larger premises in the city centre, this shop famous for crab xiaolongbao still always attracts queues. They serve over 20 varieties – crabmeat, roe, tomalley or combinations thereof – with plump fillings enrobed in translucent skin, each with a different dip. The buns with premium seafood such as abalone and sea cucumber are also popular. First-timers can go for the assorted option with several varieties in one steamer.

An appealing, remodelled Shanghai villa – part of the Capella Hotel – is the setting for this outpost from the famed French chef. Start with an aperitif at the chic bar before taking a table overlooking the central courtyard. The experienced team delivers refined French classics such as Breton blue lobster salpicon. Chinese produce is used to great effect in dishes like Fujian sea bream en papillote. For a sweet finale, go for the baba au rhum.

Shanghainese are no strangers to Ningbo cuisine and they know what they like! This restaurant with bags of old Shanghai charm serves wild-caught seafood shipped daily from Ningbo then meticulously prepared to highlight its natural flavours. Portion sizes can be tailored to your party size, and the emphasis is on seasonal items, such as razor clams from Ninghai (available Mar-May). The yellow croaker roe aspic and handmade glutinous rice balls are also worth trying.

Once the property of IM Pei's family, this historical mansion is now home to the Shanghai flagship of this upmarket dining group. Adorned with Pei's original drawings and architectural motifs in the Suzhou style, the space befits the class of the brand. Book ahead and customise the all-inclusive, seafood-forward menu to your party's liking. Your maître d' ensures top-notch, detailed service. Ask the sommelier about wine or Chinese liquor pairing options.

In the attic of a wine bar, three young chefs have pooled their unique culinary perspectives in an eclectic tasting menu that never fails to surprise. Top notch ingredients, theatrical flair, East-meets-West flavours and techniques define their stellar lineup. Sourdough bread made with a years-old starter and served with Ningbo sea salt set the stage for an exciting meal. The wine list is concise, but insightfully curated. Dining by reservation only.