JI Hotel Shanghai World Expo Yaohua Road

餐厅

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.

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.

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.

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.

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.

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.