7Days Inn Shanghai Yichuan Road

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.

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.

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.

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.

Restaurant

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.

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.