Best restaurants in Chongming

Taian Table

★★★ Michelin¥¥¥¥Innovative

Restaurant

Da Vittorio 上海

★★ MichelinBlack Pearl 2◆¥¥¥¥Italian

Italian

8 ½ Otto e Mezzo Bombana

★★ MichelinBlack Pearl 2◆¥¥¥¥Italian

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.

102 House

★★ MichelinWorld's 50 Best #40Black Pearl 2◆¥¥¥¥Cantonese

The story of 102 House started in a home in Foshan, Guangdong. The head chef has been cooking professionally since 2003, specialising in intricate traditional recipes. For diners to experience the quintessence of classic Cantonese banquets, various set menus are available. Items change seasonally, but the signature sweet and sour pork is a mainstay. Another standout, for its lotus fragrance and fruity sweetness, is the double-boiled duck soup with lychee.

Imperial Treasure Fine Chinese Cuisine

★★ MichelinBlack Pearl 2◆¥¥¥Cantonese

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.

Bao Li Xuan

★★ Michelin¥¥¥¥Cantonese

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.

The House of Rong

★★ Michelin¥¥¥¥Taizhou

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.

Tou Zao

★★ Michelin¥¥¥¥Cantonese

Tou Zao is the highest ranking chef responsible for wok-fried dishes in a kitchen. The chef is justly proud of his deft control of heat, remarkable wok-frying skills and wok hei that are the hallmarks of his culinary score. The single prix-fixe menu is served omakase style and in a chef’s table setting for an intimate experience. Specific dishes spin with the seasons, but signatures like crispy chicken and spring rolls are firm fixtures all year round.

Canton 8 (Huangpu)

★★ Michelin¥¥Cantonese

This is the place to go for handmade dim sum and affordable classic Cantonese fare. With over 40 years of experience, Chef Mak from Hong Kong cooks up all-time favourites as well as painstaking recipes that you don't come by every day. Old-fashioned shrimp toast is coated in whisked egg and deep-fried until crispy. Deeply flavourful slow-boiled soups are made with top-notch ingredients. Ask servers about the varieties available that day.

T'ang Court

★★ Michelin¥¥¥¥Cantonese

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.

Ji Pin Court

★★ MichelinBlack Pearl 2◆¥¥¥Cantonese

This oasis in the bustling city centre serves traditional Cantonese cooking, and its chef is particular about every detail. The signature fried chicken with sand ginger in claypot smells and tastes divine, and every piece of meat and condiment is diced in uniform sizes. Tea-smoked pigeon seduces with juicy flesh and smoky depth from pu erh tea leaves. Ask the sommelier to pair your food with wine from their well-curated selection.

Fu He Hui

★★ MichelinWorld's 50 Best #19Black Pearl 2◆¥¥¥¥Vegetarian

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.

Amazing Chinese Cuisine (Changning)

★★ Michelin¥¥¥¥Chao Zhou

A Chaoshan native, the chef sources items from his hometown, such as teal and sun-dried shrimps. Must-try classics include steamed fourfinger threadfin served chilled. Seasonal offerings embrace produce picked at the peak of its flavour. In summer, try the braised fish maw with chanterelles in a dried seafood broth, slow cooked for 5 hours and drizzled with balsamic vinegar. There are just five private rooms in this villa, so reservations are a must!

Maison Lameloise

★ MichelinBlack Pearl 2◆¥¥¥¥French Contemporary

French

Yong Fu (Hongkou)

★ Michelin¥¥¥¥Ningbo

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.

Yi Long Court

★ Michelin¥¥¥¥Cantonese

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.

Yong Yi Ting

★ Michelin¥¥¥Jiangzhe

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.

Moose (Pudong)

★ Michelin¥¥¥Jiangzhe

Moose has three Shanghai branches, all run by the same team. This Pudong one is geared towards the general public, with a Huaiyang-centric menu featuring some painstakingly made delicacies. From Anhui province, the head chef champions the pagoda version of braised pork belly in brown sauce, which shows exquisite knife work. The sautéed river shrimps are a light but umami-loaded option. Ask servers about the seasonal menu and catch of the day.

Lei Garden (Pudong)

★ Michelin¥¥¥Cantonese

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.

Jin Xuan

★ Michelin¥¥¥¥Cantonese

Next to the iconic Oriental Pearl Tower, this elegant dining room is perched on an upper floor of a sky-scraping hotel, commanding panoramic views of the Huangpu River and Pudong skyline. The menu covers much ground in Cantonese cuisine, including rare imported ingredients from Australian black cod to New Zealand lobster. The dim sum platter features an assortment of three crowd pleasers. The well-curated wine list has excellent choices by the glass.

Ling Long

★ MichelinWorld's 50 Best #36¥¥¥¥Innovative

The dimly lit space in a century-old building on the Bund feels mysterious and theatrical. The vibe is matched by a season-driven menu divided into acts, like a play. Neo-Chinese creations are finessed by European techniques, and presented in whimsical and ceremonious ways. For a fine dining take on the classic beef in oyster sauce, beef from Shandong is marinated then deep-fried and grilled. Creative wine pairing options add to the fun.

Il Ristorante - Niko Romito

★ Michelin¥¥¥¥Italian

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.

Canton Table

★ Michelin¥¥¥Cantonese

The dining room exudes old-Shanghai flair, with bare cement bricks, terrazzo flooring and murals of women in qipao. The head chef spent over 20 years honing his skills in famous kitchens. His menu is short but sweet, covering the quintessence of Cantonese food – barbecued meats and dim sum, plus other seasonal dishes. Save room for their unmissable desserts, such as the crumbly maple leaf cookie with custard filling, which is baked to order.

Sheng Yong Xing (Huangpu)

★ Michelin¥¥¥Beijing Cuisine

The Beijing brand famous for Peking duck chose this prestigious address on the Bund for their first Shanghai outpost. Diners are greeted by a wine cellar tunnel foreshadowing the range of drinks to go with the signature bird. Each of the 45-day-old ducks roasted over jujube wood comes with a QR code that allows diners to trace its source. The views of the Bund and romantic ambiance also make for a great dining experience.

Cheng Long Hang (Huangpu)

★ Michelin¥¥¥Shanghainese

(The restaurant is temporarily closed.) A household name among hairy crab lovers, this restaurant runs its own farm to ensure quality and a stable supply. Their crabs have flavoursome flesh, with their shells brimming with creamy yellow roe. Try the array of hairy crab dishes on offer, including drunken crabs steeped in Shaoxing wine for a month. Each serving of steamed meringue on stuffed crab shell uses the meat and roe of three hairy crabs and is sinfully satisfying.

Meet the Bund (Zhongshan Dong Er Road)

★ MichelinWorld's 50 Best #50Black Pearl 2◆¥¥¥Fujian

Brass ceiling panels and chandeliers lend a touch of nostalgic elegance to the otherwise modern room. For an experience authentic, Fujianese is the mainstay of the menu, with all of the kitchen team hailing from the province. Try the umami-laden duck essence made the traditional way: a whole duck is steamed for hours and the juices collected with no water added. Check out the tea menu, which has a wealth of nice choices from Fujian.

Lao Zheng Xing

★ MichelinDianping Must-Eat¥¥Shanghainese

Known locally and internationally since its inception in 1862, Lao Zheng Xing, said to be the oldest Shanghainese restaurant in the city, is responsible for a string of what have become classic recipes. It moved to this address in 1997 and now occupies several floors. Yellow croaker fillet in wine lees sauce boasts velvety fish in a light, mildly sour glaze. Stir fried river shrimps seduce with bouncy texture, crispy shells and a briny-sweet sauce.

Vivant by Johnny Pham

★ Michelin¥¥¥¥French Contemporary

The façade may be retro, but the modern interior of this century-old building is quietly luxe. As its name suggests, Vivant takes pride in its lively atmosphere. An oversize open kitchen means every diner can witness the alchemy, as the French chef of Vietnamese descent devises a single seasonal tasting menu, plus optional add-ons. He deftly juggles Asian and French flavours, often using local ingredients alongside Vietnamese street food.

Narisawa

★ Michelin¥¥¥¥Innovative

Featuring sustainable satoyama cuisine that connects diners with nature, this outpost of its Tokyo namesake serves a seasonal set menu built on Japanese traditions finessed by Western techniques. Having worked with chef-owner Narisawa for 10+ years, the head chef uses mostly Chinese ingredients in his cooking. The iconic "Bread of the Forest" is fermented and baked tableside in a stone pot and infused with seasonal produce such as white tea or kumquat.

Xin Rong Ji (West Nanjing Road)

★ MichelinBlack Pearl 2◆¥¥¥¥Taizhou

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.

Seventh Son

★ Michelin¥¥¥Cantonese

In this branch of the Hong Kong-based chain with two spacious dining rooms connected by a kitchen, the live fish tanks and glass wine cellar make an impression. The chef's technical skill is evident in dishes that form a menu of traditional Cantonese fare ranging from dried seafood and soups to Cantonese barbecue and stir-fries. Try the sautéed "osmanthus" egg with crabmeat and shredded shrimp; at lunchtime, choose from 30+ kinds of dim sum.

Obscura

★ Michelin¥¥¥¥Innovative

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.

Fabula

★ Michelin¥¥¥¥Innovative

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.

Wu You Xian

★ Michelin¥¥Dim Sum

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.

Lu Style (Huangpu)

★ Michelin¥¥¥Shandong

With its own herb garden, and the latest catch shipped daily from Weihai and Bohai Sea, this eatery promises food that is as fresh as it gets. Well-versed in the properties of all his produce, the chef fine-tunes his recipes according to the season. The Jiaodong cold appetiser platter includes four kinds of seafood with different seasonings. The braised sea cucumber with scallion and huitlacoche presents deeply aromatic layers of briny-sweet flavours.

le Comptoir de Pierre Gagnaire

★ MichelinBlack Pearl 2◆¥¥¥¥French Contemporary

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.

Yong Fu (Huangpu)

★ MichelinLa Liste 97Black Pearl 2◆¥¥¥Ningbo

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.

Oriental Sense & Palate

★ Michelin¥¥¥¥Chao Zhou

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.

Sole

★ Michelin¥¥¥Cantonese

Sole opened its doors in 2023 with an all-Cantonese kitchen team. The head chef's glorious career spans 20-plus years and he excels at Cantonese classics – dim sum, Cantonese barbecue, seafood, double-boiled soups and stir-fries. The long menu also offers painstakingly made items such as deep-fried egg custard with chicken testicle. The scallop dumpling with crab roe stands out for its translucent skin, perfect pleats and rich buttery filling.

Da Dong (Xuhui)

★ Michelin¥¥¥Chinese Contemporary

Most customers come for the signature roast duck, boasting wonderfully crispy skin and succulent meat, served with steamed buns. Try also their braised sea cucumber with scallion. On top of the main menu, a seasonal one is also available, alongside new items made according to the 24 solar terms in the Chinese calendar. Come in a group to sample the variety of dishes on offer but be prepared – it’s always jam-packed after 6pm.

Lei Garden (Xuhui)

★ MichelinBlack Pearl 2◆¥¥Cantonese

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.

Gastro Esthetics at DaDong

★ Michelin¥¥¥Chinese Contemporary

The design of the room is a nod to Van Gogh's Almond Blossom; teal cushions and brass trims echo the sky blue background and pinkish flowers of the painting. Peking duck is still the signature here – 45-day-old birds, or 22-day-old ducklings are grilled to perfection and carved tableside. The crispy skin and succulent meat are simply divine. The braised sea cucumber in a gelatinous scallion sauce is another must-try. The city view is a plus.

Huaiyang Delights (Jingan)

★ Michelin¥¥¥Huaiyang

This luxuriously appointed, light-drenched room melds Chinese classicism with modern minimalism. Supervised by master chef Zhou Xiaoyan, the kitchen focuses on the light, refined qualities that characterise Huai Yang cuisine. Braised ‘lion head’ meatball in premium stock showcases meticulous knifework and precise heat control; the meatball melts in the mouth and the stock is loaded with umami. The silky salt-brined squab is another must-try.

Fu 1088

★ Michelin¥¥¥Shanghainese

A beautiful tiled entrance, wood panelling and striking light fittings are just some of the original features of this 1920s townhouse. Its 16 traditionally furnished private rooms evoke old Shanghai charm. The food is equally sophisticated: river shrimp are made to order; the smoked mackerel belly dressed in a mildly sweet glaze is crisp but juicy. No meal here is complete without the cashew praline puff pastry.

Ren He Guan (Xuhui)

★ MichelinDianping Must-Eat¥¥Shanghainese

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.

Fu 1015

★ Michelin¥¥¥¥Shanghainese

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.

Fu 1039

★ Michelin¥¥¥Shanghainese

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.

Moose (Changning)

★ Michelin¥¥¥Jiangzhe

Antique furniture and oil paintings complement the refurbished century-old mansion, whose all-white interior exudes modern European charm. The head chef has over 30 years' experience; Peking duck and Jiangzhe classics are his strong suit. His signature braised "lion's head" pork balls are prepared differently according to the season – with longsnout catfish and bird's nest from May to July, with crabmeat and roe in stock from August to October.

Ming Court (Minhang)

★ Michelin¥¥¥Cantonese

This airy restaurant with chic retro decor, near Hongqiao airport, is a veritable haven for weary travellers. As well as cooking up the same classics as the namesake sister branch in Hong Kong, the experienced Shanghainese chef imbues Cantonese dim sum with unique Shanghainese touches. Honey-glazed barbecued pork, and tofu-skin beggar's purses are both highlights. Round off your meal with pear, bamboo bird's nest and nostoc sweet soup.

Yue Hai Tang

★ Michelin¥¥¥Cantonese

Yue Hai Tang is the brainchild of an experienced chef who has worked in some of the most prestigious kitchens of Shanghai. His team, which has been with him for a long time, rustles up a wickedly enticing Cantonese barbecue. Besides the main menu, you will also see seasonal offerings and a selection of painstakingly crafted dishes, such as lobster and crab meat in pastry. The wine list boasts over 500 choices. Booking and pre-ordering dishes is recommended.

Zhou She (Minhang)

★ Michelin¥¥¥Shanghainese

In Hongqiao district, near a train station and airport, this restaurant is a popular choice among travellers. The head chef is a Shanghai native, who respects traditions, while exploring other Chinese regional flavours. His menu is heavily based on Shanghainese cuisine, with occasional Cantonese and Huaiyang dishes. Try his marinated pigeon with green Sichuan peppercorns and silky meat, and the umami-rich sautéed shredded fish with chive sprouts.

Tan

Bib GourmandBlack Pearl 2◆Dianping Must-Eat¥¥Sichuan

A ‘Tan’ is a pickling jar typically used by the Sichuanese. It may sound rustic and simple, but the restaurant set in a historic building features classic Chinese motifs tweaked with modern retro glam. The kitchen team of mostly Sichuan natives shows solid skills in signature items such as sautéed eel with Chinese patchouli that flaunts flowery aromas and fiery heat. For a sweet finale, try the soft, jiggly iced jelly in brown sugar syrup.

Wang Lu (Pudong)

Bib Gourmand¥¥Chinese

The room sports a modern Chinese vibe, dotted with framed orange scarves and table mats in matching equestrian motifs. To suit the local palate, the kitchen dials down the heat slightly, but the food still packs an authentic Jiangxi kick. Rich, flavoursome double-steamed soft-shelled tortoise with fish maw is served according to a ritual that symbolises good fortune. Jiangxi-style three-cup chicken boasts firm flesh and perfect caramelisation.

YongFu Mini (Pudong)

Bib Gourmand¥¥Ningbo

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.

He Shan Mian Jia

Bib Gourmand¥Noodles

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.

Mi Thai

Bib Gourmand¥¥Thai

In a neighbourhood well stocked with cool cafés and stylish boutiques comes this popular, pared-down Thai restaurant. It’s split between two rooms: one has an open kitchen; the other, an attractive timbered ceiling. The Thai chef keeps things fairly traditional so expect all the classics, from tom yum soup to green curry; but look out too for the deep fried shrimp patty or seafood yellow curry. The set lunch menu is great value.

Gong De Lin (West Nanjing Road)

Bib Gourmand¥¥Vegetarian

When you see that sweet and sour pork and fried shredded eel are on the menu you may doubt if the food is truly vegan but fear not – all the mock-meat and fish is made with either veggies, soy product or mushrooms. This institution of Shanghainese vegan cooking has been serving plant-based dishes in disguise since 1922. Its annexed shop now sells cake and snacks freshly made in-house, such as the tasty mugwort rice dumplings.

Da Hu Chun (Middle Sichuan Road)

Bib Gourmand¥Dim Sum

Queues for the array of pan-fried buns boasting a crisp base and juicy filling stretch down the street. In addition to the typical pork variety, try the version with shrimp, or crabmeat and roe. Their mini wontons and meat-filled Shaobing are popular, too. The original shop, now with several branches across the Magic City, opened here in 1932; it moved and subsequently returned to the same street. You can also buy uncooked dim sum to take home.

Hao Sheng

Bib Gourmand¥¥Shanghainese

The decor is not much to write home about, but authentic home-style Shanghainese fare – sautéed river shrimps, blanched pork liver – keeps the regulars coming. The drunken chicken steeped in warm Shaoxing wine has silky flesh and an intoxicating aroma. The chef doesn't offer an à la carte menu, but chooses for you according to your budget, allergies, preference and what's fresh. There are just a few tables and one private room, so book well ahead.

Yangzhou Fan Dian (Huangpu)

Bib Gourmand¥¥Huaiyang

This senior member of the Shanghai dining scene is as busy as ever, especially after a facelift in 2017 that added a private room. The dining room is decorated with paintings and wood carvings, while the floor-to-ceiling window on the second floor frames the gorgeous city views. As always, it serves authentic Huai Yang food, impeccably made and reasonably priced. Must-tries include shredded tofu in soup and braised pork balls.

Nanxiang Steamed Bun

Bib GourmandDianping Must-Eat¥Dim Sum

A household name, founded in 1900; its handmade xiao long bao with paper-thin skin and juicy pork filling still attract a constant queue at the door. Along with the regular buns, try also those with seasonal fillings, or the oversized ‘super’ buns served with a straw for sucking up the soup. Refurbished in 2018, the dining room is modern and airy. Book a private room with friends or be prepared to wait in line.

Qiao Ai Lai Lai Xiao Long (Huangpu)

Bib GourmandDianping Must-Eat¥Dim Sum

This simple little shop tucked away in a bustling alley has been packed with hungry diners ever since it opened its doors 20 years ago. The chefs are always busy in the kitchen making xiao long bao, the crab roe variety being the most popular. Brace yourself for an even bigger crowd in hairy crab season, when wontons, spring rolls and soups are generously loaded with crabmeat and roe. The classic soupy pork buns are another must-try.

Lu Bo Lang

Bib GourmandDianping Must-Eat¥¥Shanghainese

After a makeover in 2019, the room now boasts wavy silvery panels on the ceiling and recessed lights emitting a subtle green glow. Despite the update in décor, the menu stays the same so expect food that is as tasty and reasonably priced. Shanghainese dim sum is still the key draw - turnip pastry, osmanthus glutinous rice cake and ‘eyebrow’ pastry are the must-try items. Private rooms on the 2nd and 3rd floors can cater to parties of various sizes.

Cong's Kitchen

Bib Gourmand¥¥Shanghainese

Chef-owner Cong is a retiree in his 70s. Passionate about cooking, he returned to Shanghai and opened this restaurant after stints in Hong Kong. Although his food is largely Shanghainese, the menu includes his own creations in addition to the all-time classics. The sautéed river shrimps with tomalley are loaded with umami. Diners also flock here for his fish liver pâté and marinated skate fish. For dinner parties, there are seven private rooms.

Rongjia Noodles Soup with Yellow Croaker (Jingan)

Bib Gourmand¥¥Noodles

Xin Rong Ji is famous for its exclusive source of yellow croakers – this is a spin-off from the brand specialising in handmade noodles in the same rich milky fish broth, but priced a bit more wallet-friendly. The signature is obviously yellow croaker noodles, but the assorted seafood is also good. Don’t miss the Chaozhou-style marinated goose and Taizhou-style dim sum made fresh daily.

Rong Cuisine (Huangpu)

Bib Gourmand¥¥Taizhou

This spin-off of Xin Rong Ji targets a younger audience at a wallet-friendly price range. The service may not be as starched and polished as that of its sibling but is still pleasant and friendly. They share the same ingredient sources and fresh seafood dominates the menu. Seasoning tends to be light to allow authentic flavours to shout their name. Farm-style Zhejiang cooking and Taizhou style marinated food are also worth a try. Bookings accepted for private rooms only.

Ho Hung Kee

Bib Gourmand¥¥Noodles and Congee

For a noodle shop, the Chinese-inspired faux-industrial decor is lavish – brushed brass ring pendant lamps and black wrought-iron arches perforated with floral motifs. The menu is almost the same as at its Hong Kong counterparts. The must-order shrimp wonton noodle soup comes with springy noodles and crisp sweet shrimps enrobed in a translucent skin. Or try the char siu pork puff pastry with spot-on seasoning and fine noodles with a generous covering of shrimp roe.

Lao Di Fang Mian Guan

Bib Gourmand¥Noodles

In business for over 30 years, this noodle shop has recently moved to this new location. Rest assured that the menu and flavours remain the same and all noodles are served with toppings cooked à la minute. Try the toothsome cuttlefish noodles with pickled cabbage for a lovely crunch, complemented by seafood umami. Local favourites such as braised pork belly in spiced dark soy, and tofu skin-wrapped pork are also worth trying.

Mao Long

Bib GourmandDianping Must-Eat¥¥Shanghainese

Since 1989 this little gem has been serving no-frills Shanghainese home-style dishes made with the best ingredients available. Converted from a residential home, it’s a 20-seater place with five tables and is run by a mother in her 80s and her daughter – they make sure recipes passed down from grandpa are strictly followed. Seafood makes up a big part of the menu, but they are especially proud of their braised pork.

Blossom

Bib Gourmand¥¥Chao Zhou

The wood-rich and fabric upholstery of the decor leans towards Scandinavia, yet the kitchen team of mostly Chaoshan natives specialises in no-frills traditional Chaozhou dishes. One of their eight signature items, marinated pork trotter, is loaded with collagen and the marinade delivers layered aromas and sweetness. Another must-try is silver pomfret in soybean sauce that sports perfect doneness, tender flesh and savoury depth.

Yu Du Lao Wei Mian

Bib Gourmand¥Noodles

The owner hails from Zhoushan, famous for its seafood. His mother taught him how to make noodles and he started this shop over 10 years ago to bring authentic Zhoushan noodles to Shanghai. Noodle soup is typically paired with fish shipped from his hometown, such as yellow croaker braised in bean sauce or the premium deboned beltfish, available only in October and November. The delicious yellow croaker spring rolls are hugely popular.

Chun

Bib GourmandDianping Must-Eat¥Shanghainese

After a hiatus of a few years, this famous joint re-opened at the same address and former regulars flocked back for the sorely missed classics. The room has few bells and whistles to steal the spotlight from the food, and the friendly owner always makes the best recommendations. In her 60s, she still hand-picks the freshest ingredients from the market daily. Try deep-fried river shrimps, and stuffed paddy field snails, both meticulously done.

Lan Xin (Jinxian Road)

Bib Gourmand¥Shanghainese

There’s a plethora of places to eat on Jinxian Road but one worth searching out is little Lan Xin. It’s a popular place with a diverse clientele – just be ready to join the queue, which usually snakes down the street. It was once a residential home and the modest look matches with the traditional, homely style of Shanghainese food on offer. The braised pork; braised duck with brown sauce; and yellow croaker in sweet vinegar sauce are all good.

Easeful Cuisine (Jingan)

Bib Gourmand¥¥Jiangzhe

The owner-chef advocates a back-to-basics approach to home-style cooking that brings out the natural flavours of ingredients. The seafood, mostly sourced from the Zhejiang area, is always fresh and tasty. Fried to order, his boneless smoked cod boasts fine juicy flesh in a crispy crust. The brown sugar walnut rice cake is nicely charred on the outside and chewy in the middle. In addition to the cosy dining room, there are six private areas.

Yunhe Noodle (Huangpu)

Bib Gourmand¥¥Noodles, Shanghainese

This noodle shop with a subtle sign may not draw much attention from the outside, but the interior is a different world, in which neon signs and graffiti murals subvert expectations. House-made plain or spinach noodles are topped with crabmeat and crab roe or the strictly seasonal "shrimp trio" (shrimps, tomalley and roe), and both impress with utmost freshness. Side dishes such as seaweed-crusted yellow croaker and sautéed chicken gizzard are also a treat.

Jingmei Wuxi Noodles (Yanping Road)

Bib Gourmand¥Noodles

As well as noodles, this unstuffy stall serves Wuxi dishes and dim sum. Must-tries include noodle soup or scallion oil-dressed noodles with Wuxi-style pork ribs braised in soy paste – the fall-off-the-bone ribs are loaded in flavour. “Three-white” big wontons with white fish, white shrimp and whitebait filling burst with rich umami, while Sichuan pepper in the dip adds contrast. Dim sum like xiao long bao and yu lan cake are worth the wait.

Ou Yue Zun Xian

Bib Gourmand¥¥Zhejiang

The owner is a seafood vendor himself, so only the freshest catch makes it to the table. Without bells and whistles, the food is traditional Wenzhou fare that highlights natural flavours. Wild-caught marine fish, steamed and served chilled with salted potherb mustard greens and Puning soybean paste, imparts layers of flavour. A Wenzhou street-food classic, the pork wonton soup brings back childhood memories. Certain items need to be pre-ordered.

Xiao Tao Mian Guan

Bib Gourmand¥Noodles

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.

A Yong Mian Guan (Dongshufang Road)

Bib Gourmand¥Noodles

Never judge a book by its cover: despite an unprepossessing shopfront, this eatery is packed with hungry diners addicted to its goat’s meat noodle soup. The caprine is slow-cooked for hours until tender, either in water with spices or in a soy-based broth, while the goat bone soup boasts rounded sweetness and meaty flavour. Cuts like tail, trotters, tripe and intestines are also available. Sautéed goat offal with garlic provides an opportunity to taste several cuts at the same time.

Yu Ge Zhanjiang (Jingan)

Bib Gourmand¥¥Cantonese

Open until 2am, this restaurant specialising in regional dishes from the Cantonese city of Zhanjiang is a popular choice for a late-night supper. Free-range chicken shipped from the city is steamed or deep-fried for juicy flesh and intense flavour. The pan-fried white pomfret packs an umami punch and brings briny sweetness. Chinese mugwort cake is a rustic snack stuffed with a savoury or sweet filling then steamed. Pre-order dishes to avoid disappointment.

The Taste of Huzhou

Bib Gourmand¥Noodles

The chef from Huzhou focuses on noodle soup with red-braised mutton that embodies the food culture of his hometown. He champions nose-to-tail cooking and nothing goes to waste, as the bones are used to make flavoursome broth. While the most popular cuts are ribs, legs and trotters, offal, like kidney that are gelatinous and toothsome, as well as layered intestine with a lovely chew and buttery richness, also go down a treat.

The Lakeside Veggie

Bib Gourmand¥¥Vegetarian

The brand started on the banks of West Lake, Hangzhou, hence the name. This outpost near Longhua Temple is especially popular among worshippers. The room is furnished in a modern style, with a show kitchen where diners can see the chefs making dim sum. Try their matsutake soup dumplings, with three mushrooms enrobed in translucent skin. Seared tofu is loaded with smoky peppery flavours. The desserts and drinks are also popular.

157 Shi Fang

Bib Gourmand¥¥Shanghainese

This household name, famous for traditional Shanghainese dishes, now occupies a bright cosy venue in a mixed-use complex. Modern silhouettes and glitzy finishes notwithstanding, the menu is still beautifully handwritten like in the old days. The phenomenal eel claypot rice is a must – sizzling, plump, oily fish with steamed pearl rice nicely scorched on the bottom. Oil-blanched shrimps impress with remarkable wok hei and precise heat control.

Ning Hai Shi Fu

Bib Gourmand¥¥Ningbo

Since 1992, this household name has been a favourite Ningbonese seafood joint. Their first outpost in Shanghai takes up two storeys with live fish tanks and an open kitchen downstairs and the main dining room reached by a bright red staircase upstairs. Braised pomfret with sticky rice cake exemplifies the rustic charm and full-bodied flavours of Ningbo home-style cooking. Raw marinated white crab known as ’18 cuts’ is loaded with umami.

8 1/2 Otto e Mezzo Bombana Shanghai

Black Pearl 3◆

Italian

Yongfoo Elite

Black Pearl 2◆

Chinese

福和慧

Black Pearl 2◆

Vegetarian

Imperial Treasure Fine Chinese Cuisine

Black Pearl 2◆

Dim sum

甬府

Black Pearl 2◆

Restaurant

Shanghai

Black Pearl 2◆Dianping Must-Eat¥¥¥Shanghainese

Perched on the second floor of the Central Hotel is this sister restaurant to the famed hairy crab restaurant, Wang Bao He. You’ll find this speciality here in season but it’s equally known for its authentic Shanghainese cooking. Their classic dishes use quality ingredients and are prepared with care. One highlight is the house-manufactured yellow rice wine, which you can buy to take home with you, along with various other ingredients.

沈大成

Dianping Must-Eat

Chinese

Yang's Dumpling 小杨生煎

Dianping Must-Eat

Chinese

Wei Xiang Zhai (Yandang Road)

Dianping Must-Eat¥Noodles

For over 80 years customers have been flocking here for its noodles. No one seems to mind the congested, somewhat tired room – just as long as the flavour in the bowl remains unchanged. The menu is set in two frames: noodles on one side, toppings on the other. Those in the know order a bowl of noodles dressed in sesame sauce, alongside spicy chopped pork topping and beef clear broth. Chilled noodles also hit the spot in summer.

东泰祥

Dianping Must-Eatregional

Chinese

王家沙

Dianping Must-Eat

Restaurant

光明邨大酒家

Dianping Must-Eat

Chinese

Fu 1088

Dianping Must-Eat

Chinese

新旺茶餐厅

Dianping Must-Eat

Restaurant

老吉士

Dianping Must-Eat

Chinese

🕐 Mo-Su 11:00-14:30, 17:00-21:30

Les Nuages

¥¥¥¥Innovative

Sitting atop a skyscraper, this aptly named restaurant boasts high ceiling and commands breathtaking river views. Open for afternoon tea and dinner only, it serves Western classics like beef steaks dry-aged in-house. But it’s the chef’s menu melding Chinese ingredients with European techniques that truly surprises. Try deep-fried seaweed meatballs with runny crab roe and vinegar centres, and Chocolate Trio styled after Shanghainese retro snacks.

Gongxi Gongxi (Pudong)

¥¥¥Ningbo

With a combination of Jiangzhe motifs and modern sensibility, the space exudes understated luxury. The owner was a food supplier and is picky about freshness and quality. All dishes – à la carte, set menus or seasonal creations – centre on the freshest catch from the East China Sea and sustainable produce from Ningbo. Standouts are the deeply flavoursome swimmer crab with rice cake and the silky, umami-laden braised pomfret with fish roe.

Hui Ji

¥¥¥Hui Cuisine

This imposing villa is home to Xin Rong Ji group's first Anhui restaurant, which is adorned with exquisite gilded wood reliefs. To ensure authenticity, most ingredients are shipped from Anhui. Made with 36-month-old birds from Wan Xi, the brine-marinated goose platter features various cuts of meat and offal – the intestine and head are especially enjoyable. The steamed wine-scented river eel with cured ham is packed with aromas and umami.

Hong 0871

¥¥Yunnanese

From the range of fresh Yunnanese produce displayed at the entrance, it's no surprise that this restaurant specialises in that province's cooking. Start with Nuodeng ham, cured for three years, with wafer-thin rushan (dry cheese), followed by steamed or deep-fried lard-layered buns with "winter melon" pork and bean sauce filling. The mushroom feast in summer is also a highlight. The Yunnan tea flight or Yunnan fruit drinks are the perfect accompaniment.

Dining Room

¥¥¥Jiangzhe

This high-ceilinged room with full-length windows affords panoramic river views, which create a superlative backdrop to an exquisite Jiangnan feast. The chef crafts a lineup of unique signature dishes that respect tradition while embracing creativity. With silky meat and bouncy skin, poached chicken in scallion and shallot oil is garnished with French chives for layered allium flavour. Steamed line-caught belt fish with red glutinous wine lees exudes deep aromas.

Jade on 36

¥¥¥French Contemporary

Even when this longstanding restaurant gets a makeover, nothing is really able to compete with the stunning views of Huangpu and the river. With an experienced French chef at the helm, the menu ushers in some sophisticated creations; they may be deeply rooted in traditions, but they are also jazzed up by modern touches and subtle Mediterranean influences. Blue lobster can be ordered in three servings and the lunch menu offers good value.

The Yidao (East Beijing Road)

¥¥¥Huaiyang

You can tell from the name that this restaurant is serious about the national beverage – professional tea masters brew the perfect cup, using top quality loose leaves and natural spring water. As for the food, the Guangdong chef displays his skills in a predominantly Huaiyang-inspired menu with some Jiangzhe and Cantonese dishes. The classic Buddha Jumps over the Wall is reworked with head of silver carp from Qiandao Lake (two portion sizes available).

Lin Jiang Yan

¥¥¥Jiangzhe

Remodelled from a heritage building (c 1902), this restaurant is perfect for banquets and entertainment. The main area and private rooms all share the same river views. The young head chef, who used to work for a hotel in Shanghai, updates traditional Jiangzhe cooking with creative twists. Pre-order his Fukubukuro Yanduxian – tofu skin pouches stuffed with ground pork and shepherd's purse in a rich broth of cured and fresh pork with bamboo shoots.

Lin Family of One - The Bund

¥¥¥Taizhou

This upmarket dining concept nests in a shopping mall where century-old buildings are connected by a glass dome. The owner Mr Lin, a Taizhou native, has been cooking since the age of 19 and he ensures dishes are as authentic as they can be. Homestyle braised pomfret boasts a velvety texture and deep flavours, served with hand-made glutinous rice cake. Marinated tofu, and sweet potato noodles with sea anemone are also worth trying.

Shanghai Tavern

¥¥¥European Contemporary

It may be located within the contemporary backdrop of the Edition Hotel but the Shanghai Tavern celebrates a bygone era; the elegant space shows off its original 20C heritage and there are potted palms, waiters in white jackets, a champagne chariot and even a dessert trolley. The menu covers all bases from clam Rockefeller to steak from the Josper grill and even mac & cheese. Keen service and a soundtrack all add to its appeal.

Mr & Mrs Bund

¥¥¥French Contemporary

On the city's dining scene for over 10 years, Chef Pairet's brasserie never ages. Lovely service, great music, a terrific wine list and bags of French joie de vivre make dining here a real experience. In the modern space – inside a former bank dating from 1922 – diners feast on chilled seafood platters, and charbroiled steaks and seafood. Original creations such as lemon & lemon tart with a sorbet-filled whole lemon also stand out.

The Meat

¥¥¥Steakhouse

The gloriously blunt name chosen by this hotel restaurant says it all. The beef – mostly Australian, is served in a characteristic steakhouse vibe, sporting antlers and booth seating. On your way in, you will see the room where the beef is aged for 25 to 31 days. The signature dish is New York pressed steak: Aussie Tajima Wagyu sirloin smothered in melted Raclette cheese, served with bourbon whisky sauce.

Pop

¥¥¥European

Blue and white sofas work well with the wood and marble décor to exude a casual, yet elegant vibe, but it’s the breathtaking river views from the terrace that leave everyone in awe. Classic European choices abound on the menu, especially grilled meats and seafood. Try the house-made foie gras pâté, or pasta with black truffle. Pop also serves brunch every morning – so you can start your day with bacon and eggs with gorgeous vistas in the gentle morning sun.

Min He Nan Huan Xi

¥¥¥Fujian

The F&B group has been active in Fujian Province for over 30 years and its Shanghai outpost sports a classy décor. The menu features a line-up of lavish recipes, but even simple dishes like radish rice can be a highlight – long-grain rice is cooked with dried seafood, pork meat and bones for impressive sweetness and depth. Another iconic dish is layered chitterlings that delivers a gutsy mix of texture and flavour. The tea menu is worth exploring.

Kanpai Classic (Huangpu)

¥¥¥Barbecue

If anything demonstrates how international a restaurant is, it’s this: a Shanghai restaurant from a Taiwanese group, specialising in Australian Wagyu beef that also serves Japanese dishes. Premium Wagyu cuts, along with other meats and seafood, are grilled on charcoal stoves at each table. Caramelised and juicy, the thick-sliced skirt steak strikes a balance between toothsome texture and meaty flavour, with yuzu kosho to cut through the richness.

Coquille

¥¥¥French

Next to Italian trattoria Scarpetta, its younger sibling, Coquille, occupies two floors. On the seafood-focused menu, French classics come with subtle Asian twists. Signature dishes include foie gras crème brûlée and oven-roasted Dungeness crab. Finish off with coconut soufflé – golden and fluffy and with sea salt coconut ice cream on the side. Besides à la carte choices, there is a set menu for two. The beef Wellington needs to be pre-ordered.

Yong Feng Mian Guan (Huangpu)

¥Noodles

Now run by the second generation, this family-run halal noodle shop has been around since 1962. Forced to close due to urban renewal, many regretted the demise of the original venue. Recently re-opened in a new spot, the original kitchen team proudly delivers its distinctive culinary score. The signature red-braised lamb noodles are served in curry beef stock or tossed in scallion oil. Either way, order an over-easy egg so the yolk spills over the noodles.

Royal China Club

¥¥¥Cantonese

Operated by London’s Royal China Group, this Cantonese restaurant specialises in dried seafood like abalone and fish, along with other assorted seafood dishes. The quality of the seafood is good, with some of the ingredients imported from the UK, such as lobsters from Scotland. Dim sum is popular at lunch and, during Chinese festivals, handmade products like glutinous rice dumplings and mooncakes are provided.

Numata Sou

¥¥¥¥Tempura

The famed tempura institution in Osaka, Japan, opened its first overseas outpost in Shanghai. Chef Numata checks in every couple of months on Chef Sakata, his protégé for 15 years, who is in charge of the kitchen. Changing every month, the single omakase menu features 20 courses of seasonal seafood and vegetables, as well as three choices of starch – ten don, tempura chazuke and egg tempura with runny yolk on rice. Booking recommended.

Bai Rong

¥¥¥Shandong

Bai Rong – peony – is the floral emblem of Shandong Province. Naturally, this modern restaurant generously adorned with lush greenery focuses on Shandong cuisine, especially live seafood shipped from Jiaodong Peninsula. Order the Jiaodong cold seafood platter to sample sea cucumber, jellyfish, abalone and octopus all at once. Rustic recipes from rural Shandong, such as sautéed Linyi chicken with fish maw, are hard to find elsewhere.

Sui Tang Li

¥¥¥Chinese Contemporary

This modern, sun-drenched hotel restaurant is known for its host of regional dim sum with a creative twist, such as xiao long bao with marbled skin, and novelty bites made with Iberico ham and beetroot juice. The Yunnan duck tagine with Sichuan pepper boasts delicate flesh and a garlicky kick; the accompanying house-made duck dumplings are simply divine. Wine and literature lovers should check out the poetic wine list with rhyming verses.