Amara Shanghai

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.

Restaurant

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.

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.

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.

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.

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.