Taian Table
Restaurant
WebsiteCity dining guide
Best restaurants in Jiading
120 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
Michelin-starred 54
Da Vittorio 上海
Italian
WebsiteAmazing 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!
Fu He Hui
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 review sample · 4.3/5 · 65 reviews
Fu He Hui, a two-Michelin-star vegetarian restaurant, receives high ratings for its refined presentation and creative culinary approach. Guests frequently praise the delicate flavors, thoughtful tea and wine pairings, and the minimalist, serene atmosphere that offers a sense of escape. Service is generally attentive, with multilingual support available. However, opinions on food quality vary; some find the flavors too intense or bland, while others appreciate the subtlety. Value is a mixed point, with some considering the cost high relative to satisfaction, despite the unique experience. Meal pacing can also be rapid. This establishment suits diners seeking an immersive, artistic vegetarian journey in a quiet, private setting, particularly those open to unconventional flavor profiles and minimalist aesthetics.
Ideal for diners seeking an immersive minimalist aesthetic and creative vegetarian cuisine.
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.
WebsiteT'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.
WebsiteJi Pin Court
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.
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.
Website8 ½ 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.
WebsiteImperial Treasure Fine Chinese Cuisine
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 review sample · 4.1/5 · 80 reviews
Imperial Treasure Fine Chinese Cuisine holds a 4.1/5 average rating on TripAdvisor. Food quality is a primary strength, with Peking duck and dim sum receiving praise, though some reviewers feel it does not justify its two Michelin stars, citing occasional inconsistencies. Service is polarizing; while some find it professional and English-speaking, others report indifferent attitudes, language barriers, and poor linen changes. The ambiance features an elegant, bright interior in a high-rise building with good noise control, but lacks windows and occasionally suffers from kitchen odors. Overall, it suits diners seeking specific dishes and a quiet setting for special occasions, but may disappoint those expecting flawless service or strict adherence to Michelin standards.
Suitable for diners prioritizing signature dishes like Peking duck and a quiet atmosphere for special occasions.
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.
Canton 8 (Huangpu)
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 review sample · 3.6/5 · 80 reviews
Canton 8 (Huangpu) holds two Michelin stars, with reviews showing polarized opinions. Positive feedback highlights delicious food, good value, and clean surroundings, making it an affordable option for some. Conversely, negative reviews criticize mediocre food quality, rude and slow service, and a lackluster dining experience compared to its rating. Reservations are mandatory, with limited availability on weekends. While the restaurant offers authentic Cantonese cuisine in a tidy setting, inconsistencies in service and food execution remain significant concerns. It suits budget-conscious diners willing to risk variable service levels.
Suitable for budget-conscious diners tolerating service variability; reserve in advance.
Maison Lameloise
French
WebsiteZhou 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.
Ming Court (Minhang)
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 review sample · 4.0/5 · 80 reviews
Ming Court, located within the Cordis Hotel in Mong Kok, offers refined Cantonese cuisine. Food quality is generally praised, with dishes like barbecue pork, mushroom soup, and stuffed crab shells highlighted for their flavor and texture. The ambiance features a modern Chinese aesthetic, providing a comfortable setting suitable for family gatherings. However, service experiences vary significantly; while some staff are noted as friendly and professional, others have reported rude behavior and billing errors. Value perceptions are mixed. Some diners find the experience worthwhile, whereas others consider it expensive, particularly for dim sum lunches, with recent reviews questioning if it maintains its previous high standards.
Suitable for families or business dinners seeking refined Cantonese flavors and tolerating variable service and pricing.
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.
WebsiteYue Hai Tang
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.
Fu 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 review sample · 4.2/5 · 80 reviews
Located in a historic building, Fu 1039 serves authentic Shanghainese cuisine. Dishes like braised pork, smoked fish, and sweet and sour fish receive high praise for their traditional flavor or modern twists. The ambiance reflects a nostalgic old villa style with a garden, though some find the interior space too cavernous. Service is generally friendly, but issues arise regarding limited English proficiency among staff and occasional rudeness. Value perceptions vary; many consider the prices reasonable and portions generous, while others find them expensive. It is a solid choice for experiencing local history and food, despite minor inconsistencies in service and atmosphere.
Suitable for travelers seeking authentic Shanghainese cuisine in a historic setting.
Fu 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 review sample · 4.1/5 · 80 reviews
Fu 1088 is a Shanghainese restaurant housed in a historic building, praised for its high-quality traditional dishes such as drunken crab and smoked fish. Many guests appreciate the excellent service standards and staff proficiency in English. However, negative reviews highlight issues with the dim or sterile atmosphere, particularly in private rooms where service pacing can be flawed, such as delayed courses or self-service wine pouring. Value is a contentious point, with some diners citing unexpected minimum spending requirements and high tea costs as detractors from the overall experience. While the food often exceeds expectations, the ambiance and service consistency vary, leading to mixed reviews regarding the restaurant's worth.
Suitable for diners seeking authentic Shanghainese cuisine who can tolerate historic ambiance and potential service inconsistencies.
Da Dong (Xuhui)
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.
WebsiteFu 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.
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.
WebsiteGastro 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.
WebsiteHuaiyang 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.
Sole
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.
Moose (Changning)
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.
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.
Seventh Son
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.
WebsiteWu You Xian
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.
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.
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.
WebsiteXin 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.
Websitele 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.
WebsiteIl 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.
WebsiteRen He Guan (Xuhui)
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.
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.
WebsiteLao 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.
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.
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.
Ling Long
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.
WebsiteSheng Yong Xing (Huangpu)
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.
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.
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.
WebsiteYong Fu (Hongkou)
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.
Jin Xuan
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 review sample · 4.7/5 · 80 reviews
Jin Xuan, located on the 53rd floor of the Ritz-Carlton, offers stunning views of the Huangpu River and the Bund within an elegant Chinese setting. Most guests praise the authentic Cantonese cuisine, highlighting signature dishes like the Golden Crispy Wheat Lobster Balls and Peking Duck for their fresh ingredients and refined presentation. Service is generally commended for being attentive and warm, with staff adeptly handling special requests and spills. However, some reviews criticize the service for lacking experience due to young staff, while others find specific dishes bland. Negative feedback also points to poor value, citing small portions and high prices, with some feeling the overall experience fails to meet Michelin standards.
Suitable for travelers seeking river views and refined Cantonese cuisine, though reasonable expectations regarding value are advised.
Lei Garden (Pudong)
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.
WebsiteMeet the Bund (Zhongshan Dong Er Road)
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.
Yong Yi Ting
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.
WebsiteYi Long Court
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.
WebsiteMoose (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.
Xi Ding Jia Yan
This three-storey lakeside mansion is home to the first haute cuisine establishment of a nationwide dumpling chain. The kitchen and service teams deliver authentic Northeastern flavours and spot-on, friendly service. The two set menus focus respectively on abalone and sea cucumber, alongside seasonal seafood like raw marinated lobster and jellyfish, as well as the must-try sea urchin dumplings that burst with umami.
Dingshan · Jiangyan
The panoramic lake views from this light-filled space atop an office tower are lovely to behold. But they don't outshine the refined Suzhou cooking that showcases the best local produce in season. The signature Suzhou claypot rice with braised pork and green garlic features young bamboo shoots in spring and chestnuts in autumn. House-made chilli sauce with beef and dried fish adds a kick; the scorched rice at the bottom imparts smoky crispness.
Pingjiangsong
Tucked away in the Pingjiang historic quarter, this restaurant was remodelled from an ancient mansion encompassing the quintessence of classical Suzhou garden and architecture. Similarly, the season-driven menu is based heavily on Suzhou culinary traditions, enlivened by modern twists. Mantis shrimps with soft roe are dressed in fermented rice lees marinade and topped with caviar. The duck soup with ham and fox nuts presents rich flavours and deep umami.
Bib Gourmand 44
Tan
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.
Ning Hai Shi Fu
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.
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.
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.
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.
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.
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 review sample · 3.8/5 · 80 reviews
Located in Haverhill, Blossom is a long-standing local institution with an average rating of 3.8/5 from 80 reviews. Food quality is polarizing: positive reviews highlight fresh ingredients, authentic flavors, and a wide buffet selection, while negative feedback cites cold dishes, stale items, and hygiene issues. Service is generally praised for being friendly and welcoming, though occasional billing errors and inconsistent pacing are noted. The atmosphere is described as civilized and clean, with recent renovations and ample parking. Value perception varies significantly; many appreciate the generous portions and reasonable pricing, whereas others feel the cost does not match the experience. Overall, it offers a traditional dining environment with mixed reliability in food execution.
Suitable for families or groups seeking a traditional Chinese dining atmosphere, though diners should exercise caution regarding food consistency and hygiene.
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.
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.
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.
Mao Long
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.
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.
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.
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.
Yangzhou Fan Dian (Huangpu)
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.
Rong Cuisine (Huangpu)
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.
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.
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.
Mi Thai
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.
WebsiteGong De Lin (West Nanjing Road)
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.
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.
Lao Di Fang Mian Guan
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.
Hao Sheng
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.
Lu Bo Lang
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 review sample · 3.9/5 · 80 reviews
Lu Bo Lang, situated near Yuyuan Garden, offers a refined traditional atmosphere with antique decor, making it a popular spot for tourists seeking cultural ambiance. Food presentation is noted as creative and rich, with specific praise for pastries like salted egg tarts. However, main course quality receives mixed reviews, with some finding it ordinary or disappointing compared to expectations. Service is generally polite, with staff attempting to assist in English, though pacing issues and occasional coldness are reported. While the location and setting are highlights, the dining experience varies significantly. It suits visitors prioritizing atmosphere over culinary excellence.
Ideal for visitors prioritizing atmosphere and photo opportunities over exceptional culinary standards.
Yu Du Lao Wei Mian
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.
Nanxiang Steamed Bun
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.
YongFu Mini (Pudong)
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.
Wang Lu (Pudong)
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.
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.
Su Cheng Jia Yan (Ligongdi Road)
Perched on the shore of Jinji Lake, this restaurant champions a modern take on Suzhou cuisine that shows restraint in the use of oil and seasoning. Prices are reasonable considering the scenic setting and remarkable food quality. The signature lion's head meatball soup is made with Berkshire pork, longsnout catfish and water chestnuts, delivering a bouncy texture and crunch. Reservations are only accepted for private rooms and the lakeside terrace.
Oriental Chao
This restaurant in a conveniently located shopping mall serves modern Chaozhou dishes alongside live seafood from Guangdong and Cantonese barbecue dishes grilled in-house. The angled luffa with Chaozhou beef balls, fish balls and pork sausage has a bouncy texture and the sweetness of cucumber. The sachima with olive kernels is an exclusive sweet with fluffy egg-fried batter bits. The set menus are great value. Booking recommended at peak times.
Bai Sheng Ren Jia (Wuzhong)
Situated right on the Grand Canal, this restaurant, furnished in traditional Chinese style, specialises in authentic Suzhou cuisine at sensible prices. The chef’s team excels in no-frills dishes that require solid skills. Suzhou style deep-fried eel is crispy in texture, coated in a sweet and sour sauce and sprinkled with sesame. Claypot rice with Suzhou braised pork, bamboo shoot, potato and extra chopped leeks is buttery and satisfying.
Wei Ji Ao Mian Guan (East Baita Road)
This shop is famed for its Aozao noodle soup, a Kunshan speciality and designated as intangible cultural heritage. Just a stone's throw from Pingjiang historic quarter, the restaurant is clean and cosy, albeit not particularly spacious. The noodles, cooked al dente, come with your choice of one or two toppings, such as braised pork, duck or fried eel strips – the most popular and loaded with umami. The red broth is flavoursome and sweet.
Wan Tai Xing
A whitewashed two-storey building with a tiled roof is home to this reincarnation of a noodle stall founded in 1931. The delightfully ornate interior pays homage to traditional Chinese decor. Suzhou noodles are either served in a soy-based or clear broth, or tossed in sauces. There are tens of toppings to choose from – if in doubt, go for any of the popular combinations. The shrimp trio with shrimps, their roe and tomalley is too good to be missed.
A Cheng
With a red façade and a cheeky sculpture of a ‘squirrel’ mandarin fish by its door, you cannot fail but notice A Cheng. Since 1999, it has been famous not only for fish, but also Suzhou classics like sweet and sour pork ribs – tender pork in a tangy sauce with spot-on acidity. The sautéed white assortment delivers varied textures with pork tripe, chicken, bamboo shoot and shrimps, while the peppery kick brings out the umami.
Lao Chen Jia
The simple, cosy room focuses on straightforward, deftly crafted Jiangsu classics. With dad and son in the kitchen and mum in charge of the front of house, it has built a loyal fanbase over the past 30+ years thanks to warm service, good food and budget-friendly prices. The braised pork belly with vegetarian chicken in claypot is the must-try: the soy-based faux meat soaks up the drool-worthy juices of the melty pork.
Ya Ba Sheng Jian (Wenjia An)
This shop has been selling pan-fried buns for over two decades. Now with a pair of branches in town, it is a household name beloved by locals. The queue may be off-putting, but rest assured that the buns – with fluffy dough, crispy bases and soupy fillings – are well worth the wait. The pork version may be hugely popular, but the vegan buns with Indian aster and dried tofu are incredibly aromatic. Try the taro balls in osmanthus sweet soup, too.
Liu Jia You Meng Mei
This wonton shop doubles as a cultural hub for Kunqu opera lovers – the owner is a Kunqu singer and named the shop after a character he plays in The Peony Pavillion. The room is dotted with opera photos, memorabilia and sheet music written in ancient Chinese notation. As for the score, the wontons are generously stuffed with an array of fillings, such as the signature abalone and pork variety, and served in a flavourful broth drizzled in scallion oil.
Gusu Fusion
This Cantonese chef champions a fusion menu that melds Suzhou and Cantonese influences, ranging from timeless classics to painstaking heritage recipes. Nanjing-style braised goose is steeped in an aromatic marinade with over 30 types of herbs for hours. The mandarin fillet golden chrysanthemum fish is meticulously sliced and deep-fried. Everything is made to order so expect to wait. A limited number of private rooms require booking well in advance.
Tong De Xing (Jiayu Fang)
Red columns, tiled roofs and lanterns evoke the quintessence of Chinese architecture. On the menu, Suzhou noodles take centre stage, with Fengzhen-style pork noodles being a highlight (available May-Oct only). The white broth is loaded with umami and homemade wine lees impart depth and sweetness. In winter, try the braised pork noodles in a soy-based broth, and sautéed matsutake mushroom. Round off your meal with osmanthus fox nut sweet soup.
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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.
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老吉士
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光明邨大酒家
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Wei Xiang Zhai (Yandang Road)
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.
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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.
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.
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.
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.
Wenzhou Said
This restaurant entices with authentic Wenzhou fare, especially seafood from the Zhejiang coast. A banquet of cold appetisers, claypot dishes and seafood is displayed in three areas, making the ordering process interactive and fun. The must-try sautéed pounded fish and shrimp is the Chinese version of paillards in a savoury glaze with a subtle peppery kick. For a sweet finale, try fried sticky rice balls in brown sugar syrup.
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.
Hai Wei Guan (Jingan)
Behind the white façade of this two-storey building, new and old collide in a charming way. Embracing innovation while respecting tradition, the owner puts a new spin on Shanghainese classics with ingenious creativity. His signature crispy roast chicken with Périgord truffle that imitates Nakhi cooking needs to be pre-ordered. The sautéed conch with diced shrimp on a sizzling pot is wrapped in shiso leaves with crisp rice.