远东酒店

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.

意大利菜

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.

(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.

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.

意大利菜

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.