Home Inns Shanghai Liuzhou Road Everbright Exhibition Center Branch

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.

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.

Chinese

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 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.

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.