上海外滩拾光酒店

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.

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.

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 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.

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.

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.

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