ZHome-Count luxury apartment

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.

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.

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.

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.

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.

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.

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