上海静安昆仑大酒店

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.

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.

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.

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.

中餐

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.

餐厅