Taian Table
餐厅
官网城市餐厅榜单
Songjiang 最佳餐厅
120 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。
米其林星级 51
Da Vittorio 上海
意大利菜
官网Amazing Chinese Cuisine (Changning)
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!
福和慧
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.
TripAdvisor 评论样本 · 4.3/5 · 65 条
福和慧作为米其林二星素食餐厅，整体评分较高。食物方面，多数食客赞赏其精致呈现、创意搭配及茶酒服务，但部分评论指出口味过于强烈或平淡，且上菜节奏有时过快。环境以极简主义和私密性著称，提供宁静的用餐氛围。服务普遍受到认可，包括多语言支持和细致关怀。然而，价值感存在分歧，有观点认为价格偏高或性价比不足，尽管食材与体验独特。总体而言，这是一家注重感官体验与精神放松的高端素食场所，适合追求创新料理与静谧环境的食客，但对口味接受度因人而异。
适合追求极致素食体验、喜爱极简环境与创意料理的食客。
吉品轩
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.
T'ang Court
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.
官网Tou Zao
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.
The House of Rong
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.
官网喜粤8号
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.
TripAdvisor 评论样本 · 3.6/5 · 87 条
喜粤8号（黄浦）拥有两星米其林认证，食客评价呈现两极分化。正面反馈集中于菜品美味、性价比高及环境整洁；部分顾客认为其是体验米其林的实惠之选。负面评价则批评食物质量平庸、服务冷漠且效率低下，甚至被指不如食堂。用餐需提前预约，周末预订截止较早，现场排队可能耗时。整体而言，该餐厅在保持清洁和提供地道粤菜方面有一定基础，但服务稳定性和菜品精致度存在争议，适合对价格敏感且能接受潜在服务波动的食客。
适合追求性价比且能容忍服务波动的食客，务必提前预约。
Bao Li Xuan
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.
官网御宝轩
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.
TripAdvisor 评论样本 · 4.1/5 · 100 条
Imperial Treasure Fine Chinese Cuisine（粤菜、上海菜）在TripAdvisor上平均评分为4.1/5。食物质量是主要亮点，北京烤鸭和点心备受好评，但部分食客认为其未达到米其林二星水准，且偶有食材或汤品问题。服务评价两极分化：正面反馈称专业且英语流利，负面反馈则指出态度冷淡、语言障碍及布草更换不及时。环境方面，餐厅位于高层建筑内，装修典雅、光线充足且噪音控制良好，但无窗且部分区域有厨房异味。整体而言，适合追求特定菜品和安静环境的特殊场合用餐，但对服务细节和星级匹配度期望较高的顾客可能会感到失望。
适合注重菜品特色（如北京烤鸭）且偏好安静环境的特殊场合用餐者。
102 House
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.
8½ Otto e Mezzo Bombana
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.
TripAdvisor 评论样本 · 4.6/5 · 80 条
8 ½ Otto e Mezzo Bombana 位于澳门氹仔，以高品质意大利菜和卓越服务著称。多数评论赞赏其精致菜肴、新鲜食材及温馨氛围，特别提及自制恰巴塔面包和优质葡萄酒。员工如经理 Cathy 和厨师 Marino D’Antonio 获高度认可。然而，部分负面评价指出服务失误（如服务员 Chloe 处理柠檬雪葩不当）、食物质量波动（如蟹肉过熟）及上菜节奏问题。整体评分 4.6/5，适合追求正宗意大利风味与细致服务的食客，但个别体验可能因服务人员而异。
适合重视正宗意大利美食与细致服务的食客，建议提前预订并关注具体服务人员表现。
莱美露滋
法餐
官网悦海堂(金融街店)
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)
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.
明阁（香港康得思酒店）
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.
TripAdvisor 评论样本 · 4.0/5 · 80 条
明阁（Ming Court）位于香港旺角朗豪坊酒店内，提供精致的粤菜体验。食物质量总体受到好评，如蜜汁叉烧、松茸竹笙清汤及酥炸酿蟹盖等菜品被赞鲜美或酥脆。部分食客认为其具有现代中式美学氛围，舒适且适合家庭聚餐。然而，服务存在波动，有员工表现友好，但也有顾客遭遇态度粗鲁或结账错误等问题。关于性价比，意见两极分化：有人觉得物有所值，但亦有评论指出价格偏高，尤其对于点心午餐而言，且近期有声音质疑其是否仍符合高端标准。
适合追求精致粤菜风味且能接受价格波动的家庭或商务聚餐。
鹿园
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.
福1039
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.
TripAdvisor 评论样本 · 4.3/5 · 100 条
Fu 1039位于历史建筑内，提供正宗本帮菜。红烧肉、熏鱼和甜酸鱼广受好评，部分食客认为口味传统或具现代改良。环境方面，老洋房装潢与户外花园营造怀旧氛围，但空间略显空旷。服务总体友好，但存在个别员工英语能力不足及态度生硬的情况。关于价值，多数顾客认为价格合理且性价比高，但也有观点指出分量较大或价格偏高。整体而言，这是一家适合体验上海历史风貌与传统美食的餐厅，尽管在服务和空间布局上存在一定争议。
适合希望在上海历史建筑中体验地道本帮菜风味的游客。
福1015
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.
人和馆
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.
福1088
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.
TripAdvisor 评论样本 · 4.1/5 · 88 条
Fu 1088位于上海历史建筑内，提供正宗本帮菜。多数评论称赞其食物品质上乘，如醉蟹、熏鱼和蟹粉多士等菜品令人惊喜，服务标准较高且部分员工英语流利。然而，负面反馈指出餐厅氛围有时显得昏暗或陈旧，私人包间服务存在疏漏，如上菜节奏混乱及需自助倒酒。此外，最低消费门槛（约400元/人）及茶水费用引发争议，部分食客认为性价比不高，整体体验因期望值过高而略显落差。
适合追求地道本帮美食且能接受历史建筑独特氛围与潜在服务波动的食客。
Huaiyang Delights (Jingan)
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.
Gastro Esthetics at DaDong
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.
官网大董(上海国金中心商场店)
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.
官网Lei Garden (Xuhui)
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.
官网SOLE di SICILIA 意大利主题餐厅
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.
Yong Fu (Huangpu)
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
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.
le Comptoir de Pierre Gagnaire
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.
TripAdvisor 评论样本 · 4.7/5 · 80 条
上海丽思卡尔顿内的le Comptoir de Pierre Gagnaire提供当代法式料理，整体评分较高。食物质量普遍受赞誉，如M9菲力、龙虾及精致甜点，但偶有牛肉未熟或口味平淡的反馈。服务总体友好且专业，能灵活应对迟到等状况，但部分顾客认为晚餐节奏需优化。环境优雅但有时嘈杂，有评论指出室内过冷或有异味。价值方面争议较大，多数认为物有所值，但也有声音批评价格高昂且性价比低，甚至质疑菜品水准。
适合追求精致法式体验且对价格不敏感的食客，建议提前预订并关注个人口味偏好。
Obscura
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.
官网屋有鲜
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.
Fabula
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.
Lu Style (Huangpu)
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.
家全七福(浦东店)
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.
官网Xin Rong Ji (West Nanjing Road)
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.
官网Narisawa
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.
官网Vivant by Johnny Pham
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.
官网Lao Zheng Xing
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.
Cheng Long Hang (Huangpu)
(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.
遇外滩
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.
晟永興 (上海外滩店）
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.
Il Ristorante - Niko Romito
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.
官网三号黄浦会 Canton Table
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.
官网凌泷阁
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.
官网金轩
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.
TripAdvisor 评论样本 · 4.7/5 · 101 条
金轩中餐厅位于丽思卡尔顿53层，以浦江及外滩景观和雅致中式装潢著称。多数食客赞赏其地道精致的粤菜，如招牌金丝脆麦龙虾球和烤鸭，食材新鲜且摆盘考究。服务普遍受到好评，员工如Perla、Mily等被形容为贴心周到，能妥善处理突发状况并营造温馨氛围。然而，部分评论指出服务存在人员年轻经验不足的问题，个别菜品口味平淡。另有负面反馈批评食物分量少、价格高昂，性价比低，甚至提及用餐环境中的不适细节，认为其表现未达米其林标准预期。
适合追求江景体验和精致粤菜的旅客，但建议对性价比有合理预期。
利苑
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.
官网Moose (Pudong)
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.
雍颐庭
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.
TripAdvisor 评论样本 · 4.9/5 · 80 条
雍颐庭（Yong Yi Ting）位于上海浦东文华东方酒店，主打精致江浙菜，获米其林一星认证。基于80条点评（均分4.9），食客普遍赞赏其食物品质与服务。推荐菜品包括红烧肉、扬州炒饭、深炸平鱼及鸽肉，部分顾客特别提及燕窝汤的故事与侍酒服务。餐厅氛围宁静优雅，融合中式古典韵味，适合商务或家庭聚餐。少数负面评价指出个别菜肴表现平平、上菜节奏需优化，以及白葡萄酒温度控制不当。整体而言，其食材处理细腻，环境清幽，是体验江南风味的优质选择。
适合追求精致江浙风味与宁静用餐环境的商务人士及家庭聚餐。
逸龙阁中餐厅半岛酒店
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.
官网永富茶餐厅
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.
必比登推介 33
坛·四川料理
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.
宁海食府
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.
157 Shi Fang
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 Lakeside Veggie
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.
The Taste of Huzhou
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.
Yu Ge Zhanjiang (Jingan)
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.
Xiao Tao Mian Guan
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.
Ou Yue Zun Xian
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.
Jingmei Wuxi Noodles (Yanping Road)
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.
Easeful Cuisine (Jingan)
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)
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.
Lan Xin (Jinxian Road)
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.
Chun
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.
Blossom
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.
TripAdvisor 评论样本 · 3.8/5 · 80 条
Blossom位于Haverhill，拥有悠久历史，被部分食客视为当地地标。综合80条评价（均分3.8/5），食物质量是核心争议点：正面评价称赞其新鲜、口味地道及自助餐选择丰富；负面反馈则指出菜品温度不足、食材不新鲜甚至出现卫生问题。服务方面，员工普遍被认为友好热情，但偶有账单错误和出餐节奏不均的情况。环境整洁且经过翻新，氛围文明，停车便利。价值感两极分化，多数认为分量足性价比高，但也有批评价格与体验不符。
适合寻求传统中式餐饮体验和宽敞环境的家庭或团体，但建议对食品安全和细节保持谨慎。
茂隆餐厅
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.
老渝味火锅
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.
Ho Hung Kee
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.
老第坊
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.
荣小馆
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.
Rongjia Noodles Soup with Yellow Croaker (Jingan)
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.
Cong's Kitchen
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.
Qiao Ai Lai Lai Xiao Long (Huangpu)
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.
A Yong Mian Guan (Dongshufang Road)
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.
扬州饭店(黄浦店)
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.
上海绿波廊(豫园路店)
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.
TripAdvisor 评论样本 · 3.9/5 · 80 条
陆伯祥位于豫园商圈，环境古雅，氛围浓郁，是游客休憩的热门选择。食物呈现精致，部分点心如酥皮糕点备受好评，但正餐口味评价两极，有评论认为其平庸或不如预期。服务方面，员工态度总体友好且尝试提供英语协助，但存在上菜节奏不均及个别冷淡的情况。整体而言，该店适合追求传统氛围和拍照打卡的游客，若对菜品口味有极高要求或介意排队等候，需谨慎考虑。
适合注重环境氛围与拍照体验的游客，对菜品口味期望值不宜过高。
南翔馒头店(南京西路)
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.
TripAdvisor 评论样本 · 4.2/5 · 80 条
南翔馒头店位于豫园老街，以提供多种口味的小笼包闻名，尤其是蟹粉大汤包。多数食客认为其食物品质优良，保留了地道的上海风味，服务组织有序且员工态度良好。餐厅环境经过翻新，拥有宽敞的用餐区及可俯瞰池塘的桥梁景观，氛围独特。然而，部分评论指出排队等候时间较长，上菜节奏有时不尽如人意，且作为热门旅游景点，性价比存在争议。建议游客尽早到达以避免拥挤，并尝试其经典鲜肉小笼。
适合初次体验上海小笼包文化的游客，建议错峰前往以优化用餐体验。
Da Hu Chun (Middle Sichuan Road)
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.
豪生酒家
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.
功德林(都市路店)
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.
米泰
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.
官网He Shan Mian Jia
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.
甬府小鲜
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.
三旺炉
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.
其他榜单推荐 36
8 1/2 Otto e Mezzo Bombana Shanghai
意大利菜
TripAdvisor 评论样本 · 4.6/5 · 80 条
8 1/2 Otto e Mezzo Bombana 上海位于历史悠久的外滩源红砖建筑六楼，提供俯瞰城市景观的优雅用餐环境。多数评论称赞其食物品质卓越，特色包括黑松露、自制意面、龙虾及和牛，主厨 Nicoló 与 Rotella 的创意融合意式传统与本地食材备受认可，服务专业且亲切。然而，部分顾客认为分量偏小，性价比不高，存在过度推销现象，且对米其林星级期望与实际体验存在落差。整体而言，这是一家氛围精致但价格较高的餐厅。
适合追求精致意式料理、重视用餐氛围与服务体验，且对价格不敏感的食客。
Yongfoo Elite
中餐
福和慧
素食
Imperial Treasure Fine Chinese Cuisine
点心
甬府
餐厅
上海姥姥
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.
TripAdvisor 评论样本 · 4.1/5 · 80 条
上海餐厅（Shanghai Grandmother）拥有22年历史，以经典本帮菜闻名，如红烧肉、糖醋小排及河鲜。多数食客称赞其食材新鲜、口味地道，尤其适合家庭聚餐。然而，负面评价指出部分时段上菜缓慢、菜品温度不足，且因人气旺盛常需排队。环境方面，新址空间宽敞但风格简约，个别体验认为氛围冷淡或嘈杂。服务整体友好，但在高峰时段可能显得忙乱。尽管有观点认为性价比一般，但凭借丰富的素食选择和清晰的英文菜单，仍吸引大量本地人与游客。
适合追求地道本帮风味且能接受高峰时段排队的家庭或团体游客。
老吉士
中餐
🕐 Mo-Su 11:00-14:30, 17:00-21:30
Fu 1088
中餐
新旺茶餐厅
餐厅
光明邨大酒家
中餐
王家沙
餐厅
东泰祥
中餐
味香斋(雁荡路店)
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.
沈大成
中餐
小杨生煎(龙阳广场)
中餐
Arva
The lush green, airy room is home to a farm-to-table dining concept. The passionate chef adds a modern spin to country recipes from all over Italy. Veg grown on Arva’s own farm is paired with Italian produce and seafood from all over China in a culinary lineup packed in familiar flavours. Fresh handmade pasta stands out with silky texture and wheat aromas. Arva is nestled in a remote luxury resort, so driving there is the best option.
官网De Xing Guan (Guangdong Road)
Founded in 1878, this two-storey noodle shop is something of a local landmark thanks to its gilded sign and elaborate façade. Chefs start work at 4am, making noodles and dim sum from scratch. The ground floor serves 20 different noodle and rice dishes, including the famous three-treasure soup noodles (fried eel, fried fish and pork hock). The dining room upstairs offers more comfort and a bigger Shanghainese menu, from soups to hot dishes and dim sum.
Wan Yan (Changning)
Brace yourself for nostalgia aplenty: velvet tufted chairs, walls covered in vintage blue bricks, art pieces from around the world…Most ingredients are shipped from Anhui, including mouldy tofu – a speciality you can’t miss. Wine-scented fermented mandarin fish is another classic slightly adapted to suit the local palate. The Anhui-style braised pork trotter in soybean paste is cooked in a 30-year-old marinade for exceptional depth and layered flavours. On top of the à la carte menu, you can also have one tailored in advanced.
Chuan Yue Hai Tang (Changning)
Several famous chefs joined forces in this venture that offers traditional and creative Cantonese and Sichuanese fare under one roof. Flavours are nuanced and varied, making for a multi-faceted experience. Signatures include roast young duck with Sichuan pepper, a crossover between Cantonese barbecue and Sichuanese spice. Yellow croaker can be prepared in myriad ways – try it poached in claypot with aged dried radish.
Scilla
Scilla is a blue-flowered Mediterranean plant, a nod to the fact that this restaurant focuses on the region's food, but with a twist – local ingredients, especially seafood, are given the Mediterranean treatment, for a unique fusion cuisine. The signature BBQ Taizhou yellow croaker with bouillabaisse and rouille boasts crispy skin, rich broth and creamy sauce. The underground wine cellar carries some rare finds from the Mediterranean coast.
Fucheng
The archway lined in porcelain art is the prelude to a sophisticated dining experience in a swish interior with the bonus of spectacular river views. In addition to Minnan classics, the menu also features some novelty recipes with creative twists. Crispy eel is air-dried before being deep-fried and dressed in honey with three types of lemons, imparting fruity and citrusy aromas. Round off with dimpled sticky rice balls in brown sugar syrup and sesame.
官网Chaimen Hui (Pudong)
An outpost of its famed namesake in Chengdu, this place operates in a sleekly furnished space – the oversized starburst sculpture over the circular counter is definitely the focal point. The kitchen is run by a team from the parent restaurant, and their Sichuan menu showcases both classic and creative recipes. Try the torrent catfish, which is endemic to Sichuan, either in a patchouli-scented broth, or with tangy pickles in aromatic chilli oil.
官网Hang Yuen Hin
The restaurant opened in the lungs of the city and the lush greenery outside the windows works magic with the décor to make a relaxing ambiance. The chef has worked in both Guangzhou and Hong Kong, putting his know-how to good use in the authentic Cantonese dishes that are also low in salt and oil. Signature dishes include almond-crusted fried shrimp rolls, and crispy pigeon. Dim sum with family and friends is also a delight here.
官网永兴餐厅
This cozy little gem is hidden in a tiny alley and its non-descript façade makes it even harder to find. An archway, fireplace and red-brick wallpaper - reminiscent of someone’s home from a by-gone era - set the tone for the warm welcoming service. Yong Xing serves delicious home-style Chinese food at wallet-friendly prices and is hugely popular among locals. Try steamed perch with shredded ginger in Jiangdong style.
Nabi
Nabi is Korean for "butterfly", symbolising here the exciting metamorphosis of traditional Korean fare under the young chef-owner's stewardship. In the jet-coloured room, which is theatrically lit and dotted with butterfly motifs, the 17-seat counter encloses an open kitchen. Inventive techniques capture Korean flavours, in modern, meticulously plated dishes. There is just one menu and this changes from time to time.
Nan Xing Yuan
Helmed by a team of Sichuan chefs, this restaurant takes a deposit upon booking and serves only tailored menus, which diners pre-order. A typical menu builds a progression of flavours with classics such as napa cabbage in chicken consommé, and sautéed shredded pork with green chilli. Authentic dishes are meticulously prepared to showcase the 24 flavour profiles of Sichuanese cooking. Only private rooms are available, and reservations are a must.
YongFoo Élite
This circa 1930 building was the British Consulate before it underwent a three-year makeover. Its historic character is paired with a menu of traditional Shanghainese dishes, including many heritage recipes rarely found elsewhere. When in season, their decadent dishes of hairy crab roe and crabmeat picked fresh on the day are simply unmissable. No meal is complete without a starch course drenched in Shanghai flair, like xiao long bao or noodles tossed in scallion oil.
官网Xuji Seafood (Xuhui)
Since 1999, the Hunan brand has been expanding its footprint across the nation, and this multi-storey branch is its Shanghai flagship. Thanks to close ties with fishermen and farms, locally and globally, it secures sources for the best-quality and freshest seafood. Try the live scallops from the East China Sea blanched at your table in a boiling, milky sea perch stock. Xuji glass noodles in a casserole are the Hunan speciality you can't miss.
官网Trine
In astrology, "Trine" connotes balance and harmony, in line with the chef's culinary vision. Her dishes seduce with well-matched flavours, subtle creative twists and meticulous plating – think Boston lobster ravioli or cloud brioche. Boasting juicy, pinkish flesh, the jujube wood-smoked baby pigeon goes perfectly with the red wine Sichuan peppercorn sauce. The cosy space feels inviting with its warm hues, solid wood furniture and a suspended fireplace.
Dong Ping Chao
This restaurant in a century-old heritage building reinterprets Chaozhou fare with refined touches and local twists. Quality ingredients, especially seafood, are shipped from Chaoshan region twice a day to ensure freshness. Menus are tailor-made at least one day ahead. The speciality crispy-skin braised sea cucumber provides a nice contrast of texture, with a subtle hint of peanut butter in the abalone sauce.
官网Aster by Joshua Paris
The faux-industrial space boasts double-height ceilings and a contrasting colour scheme of mauve and ochre. The British chef, whose career spans nearly 20 years, enlivens classic European fare with Chinese twists. His XL Huzhou pigeon is based on the Shanghainese drunken pigeon – using French vin jaune instead of Huadiao – and exudes nuanced and rounded aromas. For the ultimate experience, pair your food with wine, cocktails, liquors or sake.
Mercado 505
Judging by its name, this restaurant on a corner strives to create the buzzing vibe of a market; judging by the blue and white stripes on its sign, it has a nautical theme. Yes and yes. Imported seafood such as live oysters, scampi, carabinero shrimp and baby eel are deftly prepared in myriad ways. The signature Spanish seafood stew loaded with umami has to be pre-ordered. You can enjoy alfresco dining on a sunny day or reserve a private room for groups.
Torikaze
Japanese minimalism meets moody modernism in this joint venture between a local F&B group and yakitori master, Yoshiteru Ikegawa. The head chef, who honed his skills under the master of the Tokyo flagship, has perfected the art of chargrilling. Capons from Shaoxing are grilled over red hot bincho charcoal which seals in the juices and imparts smokiness. Set menus offer yakitori with or without alcohol and otoshi; à la carte skewers only after 8pm.
馨源楼
A 1920s villa plays host to this Cantonese restaurant boasting plenty of old-world charm thanks to its period furniture, fireplace and Chinese artwork. It’s spread over two floors and includes a bar, a lounge, a tea room and several private rooms. The menu is mostly Cantonese with some Shanghainese dishes. Try marinated meats, roast goose, salt-baked chicken or char siu pork. Seasonal offerings, like the mushroom menu in autumn, need pre-ordering.
官网Stonesal
The classic steakhouse vibe features soft lighting, dark wood and leather booths. Quality New Zealand and Australian steaks are aged in the Himalayan salt chamber in a corner of the dining room. Top picks include Aussie prime cuts from the Rangers Valley, Aussie full-blood Wagyu tomahawk from Mayura Station, Ocean Beef ribeye from New Zealand, and the highly exclusive Aussie full-blood Wagyu beef ham aged for 10 to 12 months.
官网Legend Taste (Jingan)
The no-frills space is dotted with Pu'er tea bricks and tea cakes, blue tie-dyed tablecloths as well; the style of service is equally simple. The team use mushrooms and herbs extensively in cooking inspired by ethnic Dai tradition. Slow-cooked for at least five hours, the flavoursome beef broth warms the heart and soul. In mushroom season, don't miss dishes such as sautéed porcini and chanterelles with green chilli. Try the rice noodles with savoury tofu pudding, too.