And so we bid adieu to the Year of the Rabbit – a wild ride of high highs and low lows. Yet, the show must go on, and that means enjoying it in the way we know best – through good food and plenty of drink. Here's our A to Z recap of some of the major restaurants and bars that swung their doors wide open and bunny-hopped through into the Year of the Dragon.

8 by Anarkia

Helmed by Chef Gabo, 8 by Anarkia is a punky new concept where traditions are both respected and broken by a man who is equal parts passion and pace. 

Taking over the Monkey space just above Diner on Wulumuqi Lu, this intimate 16-seater venue showcases a mad scientist’s level of unbridled creativity, with absolutely no boundaries – it's just you and the chef, inside his kitchen, with eight of everything. 

All of the norms of fine dining are blatantly ignored, replaced by an approachable casualness, where good conversation and freedom to move about trump all.

Yet, the food quality and originality is top of the line, matching any upscale dining experience.

The menu features an eight-course dinner, with eight drink pairings based on the utmost seasonality and – really – just the whims of Gabo himself (they can change on the daily).

Expect ingenious fusion, eccentric uses of Chinese flavors and a consistent party; 8 is meant to be playful, in your face. 

It’s Gabo’s personal test lab: If you’re into white tablecloths, prearranged ordering and meticulous plating, probably give 8 a pass; if you’re into experiential dining that flushes the rulebook down the toilet, then it’s for you.

“The concept is that there is no concept,” laughs Gabo, between sips of baijiu. “It’s food. Eat it. Enjoy it. If you like it, good. If not, well come back and try it again. Or don't."

Love it or hate, it’s guaranteed to be memorable.

Read a full review here.

8 by Anarkia, 2/F, 145 Wuyuan Lu, by Wulumuqi Zhong Lu, 五原路145号2楼, 近乌鲁木齐中路.

18 by Fréderic Anton 

Exciting news for the city's gourmets – 18 by Fréderic Anton, a French gastronomic project by acclaimed five Michelin-starred Chef Fréderic Anton, opened in January 2024, in the space previously occupied by L'Atelier de Joël Robuchon in Bund 18.

It is the acclaimed chef’s maiden voyage outside of France, where he is currently in charge of three Michelin-starred Le Pré Catelan on Paris' Bois de Boulogne, one Michelin-starred Jules Verne on the second floor of the Eiffel Tower, and one Michelin-starred Jules Verne gastronomic cruise on the Seine River – the only boat to have obtained a Michelin star. 

An impressive CV, to say the least. 

Together with Executive Chef Adrien Delcourt – the trusted Robin to Chef Anton's Batman – the duo will update the menu seasonally, with Anton returning to the city quarterly, thus affording him the shiniest new seat on the ever-stretching roster of A-list chefs who have franchised their restaurants into Shanghai. 

The only dining option is a set menu (six courses for lunch and 10 for dinner) with optional wine pairings.

In terms of technique, what is presented on the plate is unquestionably flawless – in execution, presentation, and quality of ingredients – with a level of service to match.

And the setting is equally transcribed; a poster-child for a luminous French gourmet eatery. 

Read a full review here.

18 by Fréderic Anton, 3/F, 18 Zhongshan Dong Yi Lu, by Nanjing Dong Lu, 中山东一路18号3楼,近南京东路.

A, WAY

A, WAY co-founders Linhang Ren and Lauren Lee met at Yale University, where their passion for the food and beverage industry brought them together in an unexpected way – to create a fine spirited ice cream brand (luxury booze ice cream, in layman’s terms).

After launching right here in Shanghai's INS 复兴乐园, A, WAY has made a name for itself a lot more than just alcohol-infused ice cream; it’s a lifestyle brand with an experiential space flagship store.

At the A, WAY lounge, offerings encompass both familiar and novel flavor pairings, with the aim of elevating any occasion.

A, WAY adds to the neighborhood by being a destination where patrons can have an ice cream and wine after work, pregame before heading upstairs to one of the seven nightclubs or other F&B establishments in the complex, or have a quiet place to relax.

Since launching, A, WAY has already partnered with luxury brands, high-end hotels, boutique airlines, and more, becoming one of the hottest new products to come out of the city.

Read a full review here.

A, WAY, F101, 109 Yandang Lu, by Nanchang Lu, 雁荡路109号F101室, 近南昌路.

Air by Ounce

Located on Fuxing Lu, Air by Ounce is a coffee and tap cocktail hangout focused on easy-to-understand, approachable beverages, and a sister bar to whisky legend Marley Teng's other bar, Ounce. 

Although seemingly simple – the drinks are poured from a tap and can be enjoyed within seconds of ordering – the cocktails at Air by Ounce, are complex, nuanced and purposeful.

The common thread here is that of full sensorial experience: one that removes the pressure of a complicated menu but boasts the benefit of expertly-crafted drinks that are a lighter – or airier (hence the name) – alternative to the more serious cocktails served at Ounce. 

With such wallet-friendly drinks, and no reason to ever wait for a glass refresher, Air by Ounce is an ideal spot for a casual catchup, a low-key date, or a pre- or post-bar hangout (it’s open until 4am most days). 

The ambiance, regardless of the time of day, compliments said experience that arrives in your glass.

Read a full review here.

Air by Ounce, 559 Fuxing Lu, by Ruijin Er Lu 复兴路559号，近瑞金二路.

Alors 

Alors is a modern Chinese wine bistro just down Gate 1 in Tianzifang, backed by wine expert Franklin Chiang (Next Bottle), chef Bingjia and designer Ting Ting.

The trio all previously studied in France, and have built a connection between French and Chinese cuisines, wine and culture, right here in Shanghai.

The wine program is 100% French, with 70% natural wines and 30% conventional wines (plus no shortage of champagne, of course).

While Alors is undoubtedly a wine bar, the food is truly the highlight, with Zhejiang native Chef Bingjia the star of the show.

Alors is a neighborhood hangout, designed to be a place you can revisit time and again, which is why the menu is purposefully kept small and changes every few weeks.

Dishes are ephemeral, highlighting Chinese ingredients prepared and presented using French techniques, encouraging repeat visits to see what chef Bingjia is up to next.

Read a full review here.

Alors, 120-1-1, Bldg 3, Lane 200, Taikang Lu (Gate 1 Tianzifang), by Jianguo Lu 泰康路200弄3号楼120号-1-1室（田子坊1号门,直走,右手边).

Anokhi 

Anokhi is a contemporary Indian restaurant, the brain child of owner and chef Jibin Arjunan, and the posh older sister restaurant to his casual Indian and Middle Eastern eatery, Khan Chacha.

Meaning 'Unique' in Hindi, Jibin’s goal is for every aspect of the restaurant to be a new form of discovery for guests – be it the whimsical take on classic Indian dishes, the colorful room accents, or the modern music.

The impressive open kitchen focuses on flame-licked meats – a Josper oven, yakitori grill and tandoor oven are just a few of the cooking options on hand.

Hailing from the southern state of Kerala himself, Jibin created Anokhi’s menu to offer an overrepresentation of South Indian food compared to the rest of the market, with at least 40% of the dishes sporting the coconut and spice-laden curries of the south. 

While most Indian restaurants involve larger portions and heavy curries, Anokhi is more about Indian style 'tapas' that fit the lounge vibes; diners can work their way through the menu, adding in complimentary and contrasting flavors as they while away the hours, drink in hand. 

Read a full review here.

Anokhi, 3/F, 277 Wuxing Lu, by Jianguo Lu,  徐家汇吴兴路277号 3楼, 近建国路.

Bar Blanc

Chase White (founder-owner of OFTB 反调 alcohol brand and all-round industry legend) has opened his first independently owned cocktail and coffee bar, Bar Blanc on Julu Lu.

Currently in the process of a rebrand from Shimmer, Blanc, meaning ‘white’ in French (that just so happens to be Chase’s last name), represents the idea of restrained simplicity – the ethos of his nine-cocktail, monthly-rotating menu. 

Don’t expect to find rotovap infusions or molecular gastronomy garnishes; instead, the menu centers around the concept of 'five or less' – keeping only necessary ingredients that maintain a balanced sip, rooted in the classics. 

The menu is really an opportunity for seasoned barman Chase to flex his mixologist muscles, and in the world of cocktail artistry, White is a bodybuilder. 

With such an impressive CV of accoladed venues under his belt, it’s about time he set sail on his own, sharing his cocktail expertise with the Paris of the East, allowing it to speak for itself, in verses of sips, slurps, and sculls.

Prepare to be – and remain – equally inebriated and intrigued from the moment you walk through the door.

Read a full review here.

Bar Blanc, 542 Julu Lu, by Shanxi Nan Lu, 巨鹿路542号, 近陕西南路.

Bottega 

Making the leap from Beijing, Neapolitan pizza and pasta joint Bottega landed on Xiangyang Lu in the old Beef & Liberty spot in the KWah Center with a bang.

Co-owners and brothers Paolo and Daniele Salvo man the kitchen and the wine / restaurant floor, respectively, with co-partners Nana Shinohara as the chairman and David Connolly running creative.

After successfully opening Bottega to the pizza loving masses in Beijing in 2014, the team has got this recipe down to a science.

As one would expect from a Napoli restaurant, pizza is the star of the show – and not just by local standards; Bottega has received a slew of accolades over the years from international culinary authorities.

The space is loud: bold lighting; in-your-face retro colors; disco balls; glowing 1950s-themed ‘advert’ posters for Italian F&B brands; a brightly lit open kitchen featuring a racecar red Stefano Ferrara pizza oven; an entire wall homage to ‘The King’ Diego Maradona, who put Naples on the football map; and an illuminated DJ booth.

But the focal point is the lustrous bar, a could-be backdrop for a Campari and Aperol commercial. It’s prideful, demonstrative, frenetic and borderline excessive.

We love it. 

Read a full review here.

Bottega, 1/F, 101B, K.WAH CENTRE, 108 Xiangyang Bei Lu, by Huaihai Zhong Lu 襄阳北路108号101B嘉华中心1楼, 近淮海中路.

Candor  

After a three-year historic preservation hiatus (further drawn out by COVID complications – you know the drill) vaudeville theater and cabaret lounge Candor is back, baby! 

Situated in the heritage building Lyceum Theater on Maoming Lu – Shanghai’s oldest performance theater – enthusiasts of burlesque / cabaret / drag / classical dance / contemporary dance / multi-media theater / multi-genre theater performance (and more!) now have a new home. 

They have also added a snack and dinner menu – courtesy of Andrew Moo (Yaya’s, Le Daily) – plus a face-lifted cocktail and punch bowl selection – curated by Alex Mill. 

Image courtesy of Candor

The third floor is where the magic happens: a dinner theater show space replete with a central back-lit stage, seating for 80 across two-seater tables and VIP booths, and a side bar with all manner of poles to hang on, swings to leap from, and counters to dance on.

Read a full review here.

Candor, 2/F, Lyceum Theatre, 57 Maoming Nan Lu, by Changle Lu, 茂名南路57号,近长乐路.

Coco Crew 

The team behind Bottega (see above) launched a second concept – Coco Crew – conveniently located right in front of the Neapolitan pizza and pasta joint, street adjacent with a sun-soaked patio.

As the name suggests, this spot is all about the detox and retox… with coconuts. Think healthy coconut water-based bevvies and coffee drinks by day, and creative coconut cocktails by night.

The concept is brought to you by Peter Kwok, previously of one of Beijing’s premier cocktail bars: Black Moth.

In addition to drinks, there’s also tropical island flavor-inspired desserts, all crafted in house by Jacopo Bruni. 

In a city that boasts more coffee shops than anywhere else in the globe, this is a refreshing (pun intended) alternative – one with a focused theme that isn’t just whipping up the wackiest ingredients to score those coveted five-star Dianping reviews and wanghong snaps of cups full of more sugar than coffee. 

Read a full review here.

Coco Crew, 1/F, 101B, K.WAH CENTRE, 108 Xiangyang Bei Lu, by Huaihai Zhong Lu 襄阳北路108号101B嘉华中心1楼, 近淮海中路.

Collectif

With a menu centered around the 24 solar periods of the traditional Chinese calendar, Collectif is an amalgamation – or collection, hence the name – of ingredients, recipes and memories gathered by co-owners and chefs Shane Wang (previously at INUA in Tokyo, Jean Georges, Seul&Seul) and Malik Sie (previously Chef de Cuisine at Bloom) throughout their China and global travels. 

After studying and working around the world, the two have returned to Shanghai, empowered to honor the ingredients of their childhood (in Zhejiang and Taiwan) while also re-working lesser known flavors into a fine dining setting. 

As a classically-trained French chef, Wang draws on her 'toolbox' of both French and Chinese cooking techniques to complete a dish, allowing diners to simultaneously indulge in both the familiar and peculiar in ingenious forms.

Expect to find curious ingredients like pungent Zhejiang Pinghu zaodan (糟蛋) – or koji-preserved egg; grassy jiuxiang caotao (酒香草头); flame-scorched Dalian Wagyu flank steak; barnyard funky Chinese toon shoots; jujube sponge cake; and custardy tofu pudding.

The venue currently offers a prix fixe seasonal menu (that covers 16 courses) for RMB648, with an option to add on three glasses of wine for RMB268 or five drinks for RMB588 – three wines and two bespoke cocktails, showcasing their newly launched Chinese tea-inspired cocktail menu.

Read a full review here.

Collectif, D-101, 850 Xikang Lu, by Xinfeng Lu, 西康路850号 D-101室, 近新丰路.

Eat by Diner  

Beloved Shanghai legend Austin Hu’s final remaining venue, Diner, has been rebranded as Qie Ve by Diner – or Eat by Diner, as it means in the Shanghainese dialect – now helmed by Chef Gabo (of 8 by Anarkia, located in the same building). 

Remaining true to its classic American diner roots – think elevated comfort food like meatloaf, breakfast sandwiches, pancakes, burgers, French toast, and loaded 'disco fries’ – the lineup of dishes sees that same concept, but through a modern metropolis lens. 

American diners in cultural melting pot cities like New York, LA and Chicago no longer cut it with the standard stack of pancakes, instead opting for a mishmash cuisine that represents the diverse culinary makeup of these cities.

In true Gabo fashion, the first menu iteration is just that and then some.

Think salmon toast with a wave of ikura roe cascading down the volcano-shaped mountain of seafood; chipotle BBQ meats; Shanghainese hongshaorou-marinated pork ribs; a zero-to-60 gluttonous smash burger; carbonara Tonkatsu; and Baijiu marinated fried chicken atop a HK bubble waffle croissant... to name just a few.  

Read a full review here.

Eat by Diner, 145 Wuyuan Lu, by Wulumuqi Zhong Lu, 五原路145号, 近乌鲁木齐中路.

Goose Island Tap Room

After opening their Jiashan Lu taproom in March, Chicago-native beer brand Goose Island's expansion is underway, with the opening of a venue on Yanping Lu: Goose Island Taproom.

This 60-seater, all-American beer hall offers up 14 beers on tap (a mix of flagship brews and seasonal releases) plus live sports viewing, and a roster of American bar snacks – hot dogs, burgers, chicken wings, pizzas, nachos, and the like. 

From crushable lagers to tropical hazies, from roasty porters to hop-forward IPAs, Goose Island brews run the gambit on flavor, pouring out something for everyone. 

Goose Island Taproom, Unit 98-2, 97-4, Yanping Lu, by Wuding Lu, 延平路98号, 近武定路.

Guloo Burger  

Opening its doors in mid-May on Beijing Xi Lu, fast casual hamburger joint Guloo Burger can fit 7-10 people at counter space that perimeters the venue.

The kitchen is open, so you can watch (and smell) your meat frying, all while listening to hip hop in this overly bright spot.

Fine for a quick lunch; not necessarily a place to bring a date (the focus is clearly waimai). 

Guloo Burger made it a point to tell us that all of their meat is certified US beef, and they even have these nifty US beef-branded toothpicks that you can stick in your burger to flaunt it. 

And the meat quality is solid, presented in smash burger form and griddle-charred on a flattop, a slice of gooey cheddar on each patty gluing the lettuce, tomato, housemade pickles and 'guloo sauce' – a homemade ketchup of sorts – together inside a stellar brioche bun. 

Shoutout to those buns, y’all!

Like all good buns of the world, you just wanna wrap your hands around them and squeeze. 10/10. 

They also offer americanos, homemade sodas and lemonade, and a breakfast sandwich and americano deal that is worth getting out of bed for. 

Don't foret the free flow homemade spicy daikon pickles (seasoned with a hint of huajiao pepper), and homemade sweet pickles.

Read a full review here. 

Guloo Burger, 1124-3 Beijing Xi Lu, by Shaanxi Bei Lu, 北京西路1124-3号, 近陕西北路.

HALO

Like falling face (and stomach) first into a futuristic fantasy videogame, HALO is an immersive, multi-sensory dining experience that challenges the concept of what a traditional restaurant can be.

It’s a whole sci-fi space odyssey meets cyberpunk art vibe.

Image courtesy of HALO

The aim is to provide guests with an immersive performance using multi sensorial high-end technology, paired with equally imaginative food and drink, "like a less intimate, more approachable version of world-renowned Ultraviolet," says the HALO team.

Curated by Chef Steven Dong – who cut his teeth at the likes of Le Meridian, Marriott, and other Accor Group hotels – the Western-leaning set and a la carte menu are presented whimsically to fit the light and audio show surroundings. 

Read a full review here. 

HALO, 7/F, 683 Yunjin Lu, by Longqi Lu, 云锦路683号西岸凤巢7楼, 近 龙启路.

Ichi Roll 

Opening just next door to sister restaurant Sake Ichi Oden (酒一关东煮酒场), Ichi Roll is a casual alternative to the high-end sushi and omakase houses – serving maki-style hand rolls and sashimi in a pleasantly bright and contemporary setting.

So, while the two venues are inherently distinct – a classic retro soup and sipper hangout and a straightforward, modern sushi roll spot – together they form a symbiotic relationship that belongs on a backstreet of Osaka’s trendiest neighborhood, each enhancing the offerings of the other, while simultaneously sharing a wall.

While a lot of everyday sushi houses find their home in a shopping mall with minimal vibe, a lack of a cohesive concept and questionable value, Ichi Roll is the antithesis to that trend.

It’s an approachable, fast-casual place where diners can enjoy a modest meal made with high quality seafood at affordable prices, all with the backdrop of 90s and early 2000s gangster rap – a genius pairing. 

Read a full review here. 

Ichi Roll, 35 Shanxi Nan Lu, by Jinxian Lu, 陕西南路35号, 近进贤路.

INT.

Neo bistro and wine bar INT. soft opened this past April behind Mikkeller in Jing'an.

As the high-end version of the Interval series (INT. is short for Interval) – owned by Hong Kong's Twins Kitchen group (孖人厨房) – INT. is the first of its kind, bringing to Shanghai Chinese flavors and Cantonese cooking techniques, coupled with Italian undertones (plus natural wines).

The 23-item menu sees a myriad of cooking techniques that span East to West – from Western-style sous-vide, charcoal grilling, pickling and customary Cantonese broth-making – to pay tribute to the almost fully locally-sourced roster of ingredients.

Their first venture outside of Hong Kong sees masterminds Joshua Ng and Chef Sean Bai draw on experiences from a four-hands collaboration between Ng and Chef Danny Yip of Hong Kong’s The Chairman’s (#23 on World’s 50 Best Restaurants 2022, #5 on Asia’s 50 Best Restaurants 2022).

The two worked for weeks, combining Italian and Cantonese flavors to build Asian-infused dishes, and the collaboration event served as a jumping off point for the entire menu that can now be found at INT., right here in Jing’an. 

While the venue is branded as having “Italian DNA” that aligns with the rest of the Interval restaurants in Hong Kong, we didn’t totally feel that part; it’s more novel Chinese fusion, heavier on the Chinese than the fusion. Less of a menu issue, more of a branding issue.

Read a full review here.

INT., Room 114, Bldg. 9, No. 60, Lane 273 Jiaozhou Lu, by Wuding Lu, 胶州路273弄60号114室, 近武定路.

Just Pocket 

Just Pocket is a casual sandwich shop and eatery, centered around (as the name suggests) just pockets – warm, made-fresh-daily, Tel Aviv-style pita bread pocket sandwiches stuffed with fusion fillings.

In addition to five sandwich pocket choices, the menu – developed by owner Lin Yan and Chef Brandon Chang (Duli) – also offers colorful salads, hearty mains, veggie-focused sides, homemade juices, coffee, and an extremely affordable wine selection.

This everyday neighborhood hangout is straightforward: what you see is what you get – colorful, tasty plates, inspired by flavors from around the globe, that are equally healthy and hearty.

Read a full review here.

Just Pocket, 227 Yanping Lu, by Kangding Lu, 延平路227号, 近康定路.

Junn Izakaya

Junn Izakaya is the antidote to the chaos of the Wukang Market, a calm space in the center of the humming hubbub – a traditional Japanese izakaya.

It’s a place you go to scratch an izakaya itch, if not necessarily explore unchartered territory.

There’s comfort in receiving the expected, especially in the world of constant “wow” that is Shanghai. And Junn is just that. 

There's a dozen bar seats circling an open kitchen, where sashimi is sliced to order and cocktails are shaken; an enclosed binchotan grill, where proteins are scorched and served, alongside a wine fridge and a dry-aging rack.

And beyond that, well, there is no beyond that – it’s exactly what you picture when you think of an izakaya. 

And if your mind draws a blank, here’s a little reminder...

READ MORE:  12 Izakayas to Satisfy Your Yakitori Cravings in Shanghai

Grilled meat, fresh seafood, a handful of steaks and charred veggies cover the majority of the anticipated izakaya menu, satisfying those BBQ cravings, regardless of where you grew up. 

Read a full review here. 

Junn Izakaya, 98 Wukang Lu, by Wuyuan Lu 武康路98号, 近五原路.

Kilo

Walking through the nondescript building entrance into Wuding Lu’s newest “speakeasy-style” izakaya Kilo, it must be how Jeff Bridges’ character felt when he was transported inside the software world of a mainframe computer in the movie Tron.

Reverberating with deep bass beats, it is shadowy and mostly onyx-hued, crisscrossed with glowing crimson lighting and a pattern of exactly 1,000 squares throughout – hence the name Kilo, meaning ‘one thousand’ in Greek.

The menu is what you expect from an izakaya – primarily chicken with a handful of beef, seafood and pigeon dishes, plus veggies, snacks, sashimi and carbs. 

Surrounded by sake bottles and boasting a cocktail menu just as long as the food one, it’s no surprise that Kilo leans a bit more party.

And, when you order that ideal sake bottle, your decision informed by the in-house sake sommelier, he presents it to you accompanied by a box of one-off glasses, so you can choose whichever fits your drinking mood the most. 

Read a full review here. 

Kilo, 2/F, 595 Wuding Lu, by Xikang Lu 武定路595号2楼, 近西康路. 

La Brise 523

Chef Conrad Van Den Heever (previously of Highline, Dentree, The Nest, Bloom, Anchor & Clover Club) has opened his very own restaurant, La Brise 523 in Sinan Mansions.

The concept is a firepit-roasted proteins bistro with a modern Southeast Asian flavor-leaning menu.

The kitchen sports its own firepit, where anything that can be is roasted over open woodfire flames, tendrils of curling smoke adding a campfire aroma to the entire vicinity.

Chef Conrad’s cooking captures the places his experiences have led him thus far – at once ingenious and evocative. Expect big flavors that tie together ingredients from around the globe. 

Approachable and trendy, the restaurant feels like a place you want to hang out, regardless of time of day or day of week.

Read a full review here.  

La Brise 523,  #4-6, 523 Fuxing Lu, by Sinan Lu 复兴路523弄4-6号, 近思南路.

La Siesta

La Siesta is a tapas bar straight out of southern Spain by Isaac Ye (Tres Perros) and Chef Sergio Moreno (previously of Commune Social) – who is taking it back to his Andalusian roots, cooking the food he knows and loves. 

La Siesta isn’t a restaurant per se, but rather a casual ‘bar de tapas’ – an everyday pre-dinner hangout for an aperitivo cocktail and snack.

That’s because dinner for the Spanish takes place around 11pm, with the hours preceding that spent sipping jerez, sharing plates of tapas and catching up on the latest comings and goings with whoever happens to be passing by – the exact vibe emulated at La Siesta.

La Siesta is the bustling neighborhood tapas bar found on every street corner in Spain, just transplanted onto our very own Shanxi Bei Lu.

It’s a taste of Spanish hospitality that Shanghai’s been craving. 

Read a full review here.  

La Siesta, 600 Shanxi Bei Lu, by Xinzha Lu 陕西北路600号, 近新闸路.

La Social  

After a year-and-a-half hiatus, Latin American hotspot La Social has made a comeback, this time in the old Mosto space on Shanxi Lu, with its opening night having taken place on – what better date – December 31.

The only major change comes in the form of an added bonus Colombian comfort eats dinner menu designed by Chef Richard Caba, making it one of the only places in the city offering South Americans a taste of home.

Aside from that, it still boasts the same late-night cumbia-bolero-salsa-reggaeton-Latin pop vibes of a South American speakeasy nightclub, the "original inspiration behind La Social," according to owner Alex Molina (Moka Bros, Mosto Beijing).

Despite the new digs, La Social remains first and foremost a bar, after all, so expect to sweat through those calorific arepas while shaking that culo to everything from Shakira to Daddy Yankee to Bad Bunny into the wee hours of the morning. 

Read a full review here.  

La Social, 5/F, 90 Shaanxi Nan Lu, by Julu Lu, 陕西南路90号五楼, 近巨鹿路.

Ling Long

Ling Long, aligning with the Waldorf Astoria Shanghai on the Bund's ethos and timeless style, fits just 30 people (across eight tables and two private rooms) with one seating per day, presenting diners with an ever-changing, whimsical set menu focused around the concept of umami – or xian in Chinese – with lauded Chef Jason Liu himself the mastermind behind each and every dish. 

Chef Jason brings his Beijing experience (opening Ling Long Beijing, No. 77 restaurant on Asia’s 50 Best list) and combines it with uncommon, homegrown ingredients, Middle Kingdom tastes and a thoughtful twist.

Our first impression of Ling Long: how completely divergent it is compared with other current Chinese fine dining establishments.

Yes, there are white tablecloths, avant-garde Chinese art-decorated walls in crimson and onyx hues, and gloved service coupled with both verbal and cardstock introductions for each course.

But the meal follows a playful path that leads diners further down the (white) rabbit hole.

It is one that weaves through pairings, like flash-fried Taizhou rockfish in a lip-tingling mala Sichuan broth with spontaneously-fermented Cantillon gueuze – a union that is separate from a late-night Chengdu curbside street snack, but somehow very much a part of it.

By the end of the meal, you’re not even phased by the theatrics – the level of tongue-in-cheek eccentrics having built, each course goofier than the last.

So no – it’s not the “stuffy” hotel restaurant Chinese fine dining experience you’re expecting. 

Read a full review here.

Ling Long, 2 Zhongshan Dong Yi Lu, by Guangdong Lu, 中山东一路2号外滩华尔道夫酒店,近广东路.

Ma-ia-ki

Ma-ia-ki is the newest in Shanghai’s long lineup of izakayas, brought to us by the renowned Vos Families Food & Beverage Group (Vinism, SOiF,  the Warehouse, Suzie, Suzie's Garden) and located in Surpass Court on Yongjia Lu. 

The space is sleek and dark, with 16 seats circumnavigating the restaurant’s focal point – a backlit binchotan Japanese charcoal grill; one that brings more heat and less smoke, so diners can enjoy the grill master at work without smelling like they just left a bonfire.

More than just a yakitori that customarily focuses on chicken, Ma-ia-ki specializes first and foremost in yakihato, or open-fire grilled pigeon, along with more traditional skewers, sashimi, small plates and sides. 

The space is shadowy and intimate, yet they bump an upbeat playlist, encouraging guests to remain lively and continue drinking – an equally important partner to the food.

Read a full review here. 

ma-ia-ki, 1/F, Bldg 2, 570 Yongjia Lu, by Yueyang Lu 永嘉路570号2栋1楼, 近岳阳路.

Maolago Bitter 

The second location of Maolago – a sanctuary to all things Guizhou comfort food, with an emphasis on Miao cooking heritage – opened on Julu Lu, just above Pass Residence, yet another outpost from Oha Group (Oha Eatery, Dead Poet, Bar No. 3). 

READ MORE: Maolago – A Sanctuary of Guizhou Comfort Food

But this is not the customary copy-and-paste duplicate you might have been expecting. In fact, it levels up on Guizhou flavors, building on the boldly sour tastes of the region with an added layer of bitter complexity.

While the venue does offer many of the most popular items from the original Fuxing location, diners looking for bona fide Guizhou cuisine with a hit of ingenuity should make their way over to the Julu Lu spot. 

Here, herbs, spices, veggies, cured meats and the restaurant’s signature dish’s fermented master stock are sourced directly from boutique farmers and suppliers in Guizhou – and shipped every other day to Shanghai for maximum freshness and authenticity of taste. 

And Maolago is just that – a refined representation of the provincial flavors with a strong focus on honoring local ingredients.

Whimsy is definitely still a defining factor – especially in the small plates – but there is a streak of restraint that makes each dish enjoyable to a broader audience, not just those with a deep understanding of Guizhou’s vegetation ecosystem. 

Read a full review here.

Maolago, 2/F, 318 Julu Lu, by Shaanxi Nan Lu, 巨鹿路318号2号楼, 近陕西南路.

Miyaraku

A nondescript, walled entrance separates Miyaraku from the hustle and bustle of Changle Lu, the sliding door opening to reveal a Japanese oasis, seemingly a world away from the street lying just outside its borders.

Guests first enter a traditional Japanese garden, highlighting the natural landscape; flowering shrubs and evergreen plants grow amongst white gravel, a path of stones leading diners past ornamental paper umbrellas and timeworn pagoda statues into the Kyoto retreat of a venue. 

The menu is designed and curated by famed Japanese chef Kanayi Saburo and owner Quan Taishem, who offer three omakase-meets-kaiseki style set menus – for RMB980, RMB1,380, and RMB1,980 – available at both lunch and dinner time.

The minimalist Japanese design, relaxing music, and sun-soaked rooms – most of which open out into the garden – culminate in a Japanese sanctuary, one that allows diners to escape Shanghai for the humbler times of yesteryear Kyoto. 

Read a full review here.

Miyaraku, 920 Changle Lu, by Changshu Lu, 长乐路920号, 近常熟路.

Mozzarelle e Vino  

Opening in the Henghsan 8 lifestyle development, Mozzarella e Vino is a neighborhood European lounge focused on – as the name suggests – all things cheese and wine.

Behind the new spot is Dr. Cheese, a local Chinese cheese brand venturing for the first time into the restaurant space.

The company launched in 2019, and is led by Jason Chen, the previous GM of DMK – a large German dairy brand – with a focus on importing cheese from Holland. 

In short, Mozzarella e Vino is the place for cheese lovers, by cheese lovers. 

On the wine front, there are more than 100 labels to choose from, predominantly hailing from Italy and France, plus 14 wines by the glass. 

The restaurant’s bread and butter are their Charcuterie Boards (RMB128/small, RMB198/large), with preset selections of cheese, cold cuts, pickles, mixed nuts and dried fruits.

With offerings like Insigny Mimolette, Dutch Gouda and British salami, and prosciutto, it’s hard to pass these up, especially with a glass of wine in hand.

The cheese counter also displays the likes of 60 imported and local cheeses, including Brie, Manchego, Emmental and Comté – to name a few – as well as 20 different cold cut selections.

While the wall-length wine display cellar encourages diners to learn about pairings through trial (without the risk of error).

Read a full review here. 

Mozzarella e Vino, #101A, Bldg 6, 8 Hengshan Lu, by Wulumuqi Lu,  衡山路8号锦和越界6号楼101A单元，近乌鲁木齐路

Narisawa 

After years – yes years – of delays, two-Michelin-starred and consistently World's 50 Best ranked restaurant Narisawa from Tokyo finally opened up in Shanghai’s 1000 Trees this past July.

Considered ahead of its time, Narisawa Tokyo was awarded the Sustainable Restaurant Award all the way back in 2013, and a Michelin Green Star for its strong focus on environmentally conscious dining, amongst countless other accolades.

And, with Narisawa Shanghai being the only other location in the entire world outside of Tokyo – a decision to expand that took nearly two decades – this opening is kind of a big deal for the Shanghai dining scene. 

With food sustainability as his core tenet, Chef Yoshihiro Narisawa aims to gain a deeper understanding of Chinese culture's historic influence on the Japanese diet, and demonstrate his appreciation for the interconnectivity of both cuisines through his own cooking at the Shanghai location. 

Using local Chinese ingredients, imported global proteins, and a mix of modern cooking techniques built upon a Japanese backbone – a style dubbed 'The Narisawa Way' – the menu takes diners through varying altitudes of Japan’s geography to present naturalistic “satoyama cuisine” – food from the areas between the mountains and flat lands, where people live sustainably, connected directly with nature. 

So instead of a gluttonous experience spanning a dozen courses, this omakase meal (comprised of edible works of culinary art) represents a balance of nutrition, sustainably-sourced organic ingredients, respect for Mother Nature, innovative cooking methods, and – well – downright delicious flavor pairings, the likes of which Shanghai hitherto had not seen.  

Read a full review here. 

Narisawa, 7/F, 1000 Trees, 600 Moganshan Lu, by Changhua Lu, 大洋晶典7楼, 莫干山路600号, 近昌化路.

Paal

With nearly 30 years of combined bar experience between the two, Paal co-owners Crawford Su and Aya Guan are no strangers to China’s bar scene; the duo met in Guangdong, where they both grew up and started their drinks industry careers. 

Thus it's no surprise that Cantonese flavors weave their way through the menu’s nine cocktails, drawing on the two owners’ favorite dishes and Guangdong-specific ingredients from their hometown of Jiangmen.

Sweet and sour pork, salted egg yolk zongzi, and aged tangerine peel have been known to make an appearance in crystalline clear and clarified, sippable cocktail form, with drinks rotating every few months. 

Like the décor design and menu layout, 99% of what you perceive in the glass in real time has been carefully curated on an Advanced Chemistry level, employing tools like a sous vide machine, hot plates, clarification gear and a rotovap – kit that plays with the senses so your eyes see one thing but your tongue tastes something completely different.

Read a full review here.

Paal, 94 Nanchang Lu, by Nanbei Gaojia Lu, 南昌路94号, 近南北高架路.

Pado

Pado is a Korean-style bistro that centers around none other than Korea’s contribution to global alcohol: soju.

More than just a drink to get your night going, sipping, shooting and bombing soju is a culture onto itself in Korea, one that continues to evolve even today.

Started by Chef Tom Ryu, a bit of an icon in Shanghai – the humble restaurateur is famed for having his hand in many of Shanghai’s top Korean restaurants, including Genesis and previously Jeju Sagye (formerly known as Jeju Izakaya).

And now he's got two more venues underway, Nabi and Wuli, but more on that later in the alphabet.

At Pado, Chef Tom pairs all these rare sakes with his contemporary take on Korean bar food, inspired by culinary research conducted during his recent travels back home.

Read a full review here. 

Pado, #A101, 1107 Yuyuan Lu, by Fenggang Lu, 愚园路1107号A01, 近凤冈路.

PIИK OYSTER 

The timeless Shakespearean quote "the world is your oyster" comes to life at PIИK OYSTER, located within the Long Bar at the Waldorf Astoria Shanghai on the Bund.

Image courtesy of PIИK OYSTER

After opening this past September, the venue's coveted eight seats afford diners an opportunity to indulge in China's only oyster omakase experience, a 10-11 course exclusive degustation menu of the freshest oysters from around the world cooked in a myriad of methods.

The 'pink' in PIИK OYSTER represents the effervescent rosé champagne which threads together the many dishes on this tasting journey, while the 'oyster' symbolizes the daily, fresh bivalves that grace the hotel's bar.

The concept is for an ever-evolving menu; one that hones in on freshness and seasonality while simultaneously allowing repeat guests an updated experience on each visit. 

Read a full review here. 

PIИK OYSTER, The Long Bar, Lobby Level, Waldorf Astoria Shanghai on the Bund, 2 Zhongshan Dong Yi Lu, by Guangdong Lu, 中山东一路2号, 近广东路.

Roodoodoo

Celebrated three Michelin-starred chef Paul Pairet (Ultraviolet, Mr & Mrs Bund, Polux, Charbon) has opened a new concept in Pudong, Roodoodoo – an all-day, every day snack and bakery-centric casual dining concept in IFC Mall.

A kind of amalgamation of his other venues, the space combines a coffee shop, sandwicherie and deli, restaurant, bar and ice cream parlor – plus the new addition of a patisserie / boulangerie with baked in-house daily breads, cakes, tarts and viennoiseries (French breakfast pastries) for dine-in, delivery or takeaway. 

Pulling most from Paul Pairet's answer to a casual French café, the Shanghai institution that is Polux, Roodoodoo can be seen as an extension, with an emphasis on simple yet expertly executed, all-day snacks and sips. 

Read a full review here.

Roodoodoo, LG1-40, B1, IFC Mall, 8 Shiji Dadao, by Lujiazui Huan Lu, 世纪大道8号, 近陆家嘴环路.

Sage Gastro

Suzhou Creek’s F&B scene is on the up and up with the much anticipated opening of Sage Gastro, the first venue by Singaporean-Japanese Chef Jun Nishiyama – whose impressive pedigree includes six years at Shanghai’s top-rated restaurant, Paul Pairet’s Ultraviolet.

Located right next to Cometa – and partnering with its owners Alan Grillo and Anqi Xu – Sage is a globally-influenced gastropub that offers a refined version of bistro fare, owed to Chef Jun's fine dining background. 

Using his years' of experience and knowledge, Chef Jun pares down the fuss customarily associated with fine dining, instead delivering humble yet downright delicious morsels.

The first iteration of the menu was a condensed one – consisting of six starters, four mains, three desserts, and a few daily specials.

That was just the beginning; the goal is to have the offerings center around a tasting menu that hones in on local, seasonal and organic produce, set to launch after Chinese New Year. A la carte options will still remain.  

Read a full review here.

Sage Gastro, 1407 Nan Suzhou Lu, by Chengdu Bei Lu, 南苏州路1407号, 近成都北路.

Sake Ichi Oden

Restaurateur Henry To and business partner Michael Tao have opened not one, but two new venues in the last month, expanding their Sake-X Group Japanese-leaning foodie empire.

Riding on the coattails of the success of their Dagu Lu outpost Sake Ichi Yakitori (酒一烧鸟酒场) (that opened four years back, yet still garners quite the crowd) the duo opened Sake Ichi Oden (酒一关东煮酒场) at the beginning of November – a dimly lit, all wood-outfitted space on Shanxi Nan Lu doling out steaming bowls of Japanese comfort soup (called oden) just in time for winter.

While the conventional vegetable-based stock is on the menu, so is an unconventional chicken broth, one that repurposes the 'waste' from the group's Sake Ichi Yakitori joint into a soul-warming stew that simmers with Iberico pork bones for eight hours.

Bowlfuls are filled to the brim with diners’ choice of tofu, braised vegetables, fish cakes, seafood, and more. 

The setting is a more traditional looking izakaya, with unfinished wood, hanging paper lanterns, sake bottles lining concrete walls – and Japanese bangers from the 70s and 80s providing the beat to which employees ladle, pour, scoop and sear. 

Read a full review here. 

Sake Ichi Oden, 35 Shanxi Nan Lu, by Jinxian Lu 陕西南路35号, 近进贤路.

Second Sister

Second Sister Yunnan Restaurant is a new venue by the Azul Group, taking up residence in the old Xouk spot in 1000 Trees Mall.

The team kicked off their opening mid-September, with dishes like Lemongrass Grilled Seabass, Pu’er Braised Fish, Beef Rolls with Mint, Small Pot Rice Noodles, Xishuangbanna Bamboo Rice, and much more.

The rest of the menu – created by Lijiang native and Dai minority Chef Li – centers around approachable Yunnan dishes, pulling from regional specialties and minority traditional flavors, with an emphasis on local products. 

Situated on the mall’s 5th floor, the space is split evenly between outdoor and indoor seating, with expansive, sun-soaked views over Suzhou Creek all day long.

Read a full review here. 

Second Sister Yunnan Restaurant, 开业酬宾 狂欢派对, 5/F, 1000 Trees, 600 Moganshan Lu, by Changhua Lu 大洋晶典5楼, 莫干山路600号, 近昌化路.

Sloppy Gin  

Shanghai’s most wanghong hipster donut shop – Sloppy Gin – opened along Nanchang Lu at the beginning of the 2023 and has systematically risen in the ranks since then.

After its ever-growing popularity, the pastry shop made the jump to Jing'an, along Yanping Lu, for a larger space to accommodate its growing fame.

With a name that belongs more to a dive bar, plan to arrive with low expectations, and then leave with a sugar high… plus a few extra kilos around your midsection. 

Most praised for their berliner-style donuts, the team plays around with creative fillings, like pina colada, pistachio cream with mulberry jam, and lemon 'n' sage.

READ MORE: 12 Droolworthy Donuts for a Guaranteed Dopamine Dump

There are also cinnamon rolls, bear claws, croissants, and the like. 

Sloppy Gin, 425 Yanping Lu, by Changping Lu, 延平路425号,近昌平路.

Smokey Project

An ode to the American backyard BBQ – but with Chinese nuances – Smokey Project opened in the old Fan Tang food court space on Yanping Lu just over a month ago, serving up a roster of slow-roasted brisket, ribs, BBQ sides, and the like.

The firepower comes from an Alto-Shaam Combi oven, one that took six months to get through customs. 

The oven combines convection and steam cooking through charcoal and electric means to produce the highest quality meat, monitored to the exact temperature to control consistently melt-in-your-mouth beef, regardless of Shanghai’s widely varying weather conditions. 

In short, get excited to sneak a peek at that meat.  

Read a full review here. 

Smokey Project, 98A Yanping Lu, by Xinzha Lu, 延平路98A号, 近新闸路.

So Mezze 

The newest addition to the Pasha group, So Mezze is located in the former Kesshō coffee shop spot in Shankang Li, sandwiched between Homeslice and Tap House. 

It offers mezze style Turkish-inspired ‘tapas’ – small plates made for sharing – paired with extremely affordable wine from around the globe. 

The majority of the menu is light and fresh, with Mediterranean brunch items served all day, as well as dips and other nibbles ideal for picking at with a glass of wine in hand. 

The front of the house boasts a ‘Mezze Market’ concept, with pre-prepared grab-and-go bites, dips, meats, cheeses and sweets that can be enjoyed both in the restaurant or for takeaway, like a Turkish version of an alimentari market. 

Chef Mehmet from Pasha designed the menu at So Mezze – hence many similar dishes found at both venues – with So Mezze focusing more on the starters and all-day brunch, where diners order a handful of dishes, combining complimentary and contrasting flavors from varying plates into one bite.

In the evening, plush, heavy Turkish curtains are pulled, creating a more intimate setting, ideal for private conversation coupled with more wine that flows into eventually into dancing. 

Read a full review here. 

So Mezze, Shankang Li, 358 Kangding Lu, by Shanxi Bei Lu, 康定路358号, 近陕西北路.

Sober Company

One of the most anticipated (re-)openings of the year, Sober Company is back full time.

Shanghai’s once top-rated bar (No. 5 bar on the 2021 Asia’s 50 Best Bar list), the much-celebrated venue shocked the city when it closed unexpectedly in June of 2022. But, have no fear, this year it made a celebrated comeback!

Owned by SG Club CEO and founder Shingo Gokan, the Japanese bar industry tycoon with venues in Tokyo, New York, Dubai and Shanghai (Speak Low, The Odd Couple), Sober Company originally opened in 2017 at 99 Yandang Lu, but has now reopened in INS. 

The revamped space’s biggest change comes with the addition of a first-floor sushi bar, upping the total number of concepts to four under one roof, progressing from lightest to heaviest, casual to swanky. 

There's Sober Kissa (coffee and tea cocktails-focused lounge); Sober Izakaya (the aforementioned sushi bar with global temaki); Sober Sakaba (a second-floor bistro with a more substantial menu of Western and Japanese fusion bites, as well as 10 classic cocktails with a twist – based on flavors and ingredients from different cities around Japan); and Tipsy (a hidden speakeasy that you can only enter with a special token received after drinking at each of the three previously mentioned locales). 

Read a full review here. 

Sober Company, F106, 109 Yandang Lu, by Nanchang Lu 雁荡路109号F101室, 近南昌路.

Stiller 

Before there was the Three Michelin-starred Taian Table, there was Stiller – an everyday, approachable venue, led by lauded German Chef Stefan Stiller.

The original Stiller in Shanghai had a solid run from 2008-13. It was then revived in 2021 in Guangzhou. And the beginning of the Year of the Rabbit saw a reincarnation of the original in Shanghai, this time in the heart of Xintiandi.

Stiller provides a space to play with more easy-going options compared to Taian Table. Keep that in mind during your visit, and you will still easily find value in what is being placed in front of you, especially given the location and the name above the door. 

“I am German, so why should I cook Italian or French food?” says Stefan Stiller, leisurely sipping a glass of Spätburgunder, a cool-climate German Pinot Noir. “I should cook what I know while breaking the stereotype of what German food actually means.”

So, it’s no surprise that Stiller is a far cry from your typical German restaurant – one that is customarily filled with lederhosen-clad waiters carrying heaving trays brimming with sausages and thick slabs of pork knuckle, paired with overflowing frothed mugs of beer. 

Instead, it’s all about a refreshingly contemporary take on traditional dishes at the forefront, with creative spins on tried-and-true favorites. 

Read a full review here. 

Stiller, Building. 22, 181 Taicang Lu, by Huangpi Lu, 太仓路181弄22号, 近黄陂路.

Suzie's Garden 

Adding to powerhouse restaurant group Vos Families already impressive roster of lauded wine bars (SOiF, Ottimo, LeDAiLY, theWarehouse, Suzie, ma-ia-ki), Suzie’s Garden opened this past May in a 1937 heritage building on Fumin Lu, just south of Yan’an Lu.

Wine is at the forefront of the concept, with the in-house sommelier providing suggestions from the lineup of more than 400 unique bottles, curated for pairing with the Mediterranean-leaning menu. 

Yonex Zhang, the wine mastermind behind all Vos Families venues, pulls inspiration from the wine concepts across the rest of the group: Suzie’s Burgundy and Italian fine wines; Ottimo’s new world wines; SOiF’s natty’s and boutique winery bottles; ma-ia-ki’s sparkling and sake selection... and more.

Together, this culminates in a cellar that showcases everything from classic bottles of large estates to rare finds from niche vineyards hailing from all over the globe – attracting a wider audience of wine experts and entrants alike.

Vos Families group chef Freddy Raoult is behind the European Mediterranean menu, and it is notably lighter than sister restaurant Suzie’s indulgent French selections.

Expect wine-worthy pairers like marinated seafood, FIReNACE charcoal and wood fire oven grilled proteins, a smattering of pasta and pizzas, and vegetable sides.

Read a full review here. 

Suzie's Garden, 38 Fumin Lu, by Yan'an Zhong Lu,  富民路38号, 近延安中路.

TonTon

TonTon opened in mid-September along the cafe-lined street of Yongkang Lu – a bakery and Euro bistro sandwich bar coming to us from the team behind Mavis.

Born out of a love for all things bread – after the team got into making the sourdough for Mavis – they expanded further into baked goods, and TonTon was the glorious offspring.

Downstairs is where the pastry magic happens – with the usual suspects like croissants, pain au chocolate, kouign-amann, cinnamon rolls, and – most importantly – donuts.

A lot of donuts. 

Despite their bulk, these yeasty bombolones are light as a feather inside, the majority of the weight owed to the filling, each one more spot on than the last.

Using only natural yeast in their bakery products, the dough's flavor is more complex, and it makes for easier digestibility without the "carb-crash," so you can feel a little less guilty for crushing that sugar-coated midday treat. 

TonTon, 178 Yongkang Lu, by Xiangyang Lu, 永康路178号近襄阳路.

The Upper Room

Near the Bund, on the top floor of Shamei Mansion, The Upper Room has kicked off seasonal drinks designed by Mark Lloyd and backed by the Shanghai Oud Group (J. Boroski, Bistro 11, Most Izakaya and No Filter).

A two-for-one concept, The Living Room offers diners a Western brunch, lunch and dinner menu on the first floor, while the seventh floor is all about the designer indoor bar and KOL-obsessed patio known as The Upper Room.

The outdoor bar centers on rum drinks, while the indoor bar sees travel-inspired sippers, a rotating selection of seasonal inventiveness.

A hangout for cocktail connoisseurs and TikTok power users alike, The Upper Room boasts – not so surprising – some pretty impressive drinks (they are Mark Lloyd creations after all).

Read a full review here.

The Upper Room, 7/F, 190 Beijing Dong Lu, near Sichuan Zhong Lu, 北京东路190号7楼, 四川中路.

Xouk Pudong 

From the Azul Group comes the expansion of their casual, international cuisine empire with another branch of Xouk, this time in Pudong, the first of their five brands to make it over the river.

The restaurant offers family-friendly fare in a colorful, open-air space, with room for 80 people in the dining room, plus a spacious patio out front with seating for another 20.

The menu sees a vibrant mix of both Western and Asian dishes, classics and fun fusion by Chef Eduoardo Vargas.

The newly opened location is buzzing and energetic, and for good reason; high quality ingredients coupled with value-driven prices – clocking in at less than RMB200 per person – make it a popular destination for people of all ages and walks of life.

Read a full review here.

Xouk, 82 Weifang Xi Lu, by Pucheng Lu, 潍坊西路82号, 近浦城路.

Yak & Yeti

After almost 20 years working in F&B (including 13 in Shanghai – from Italian fine dining to Bund-adjacent nightclubs), Anup Rajbhandari has made the leap into opening his own place, Yak & Yeti, bringing Shanghai a taste of his cultural heritage and upbringing in Nepal.

Yak & Yeti’s chefs hail from Nepal and Yunnan; with the Tibetan Plateau and Indian Highlands connecting the two, the restaurant’s cuisine is all about the aromatic spices, fresh herbs and hearty protein-centric mains of the Himalayan mountains. 

The lounge atmosphere gives way to Afro beats after 10pm, around the same time you realize the teapots are actually used for pouring rice wine shots.

Get ready to tear it up Everest Base Camp style, sans the altitude sickness. 

Read a full review here.

Yak & Yeti, 97 Xiangyang Lu, by Changle Lu 襄阳路97号, 近长乐路.

Yi Long x Madame Ching 

Chef Dali (or Derek) Wang (Madame Ching) – an Australian born to Hong Kong parents – is serving up his whimsical spins on the Cantonese delicacies of his childhood with his newly launched contemporary Canto menu at Yi Long on Donghu Lu.

What first opened as a luxuriously designed traditional Cantonese teahouse of sorts has continued to expand its offerings with a duo menu concept – there’s Yi Long for the purists, and Madame Ching for those who are looking to be surprised.  

And surprised is what you will be, as Chef Dali has deconstructed, dissected, and dismantled his way through conventional Cantonese cooking, bending the rules to rebuild unbridled, Frankenstein-esque recipes that combine a Cantonese flavor base with Western techniques and plating.

The shared kitchen epitomizes the symbiotic relationship between the two concepts; using the wastage from the established Cantonese side of the kitchen, Chef Dali reinterprets and repurposes flavors, resulting in unexpectedly intriguing plates.

Read a full review here.

Yi Long, 5/F, 20 Donghu Lu, by Huaihai Zhong Lu, 东湖路20号5楼, 近淮海中路.

Yuan You Tao 

Yuan You Tao (园有桃), or Where The Peaches Grow, as it's so poetically called in English – opened quietly on Xinle Lu last September. 

It is the lovechild of five partners: Chef Holly Lian (Crave Café) and Ruomi Gan (Mimilato) on menu R&D and design; Lin Zhenyi (Mimilato) on branding; Xie Shu Yu on front-of-house management; and sommelier Yannick De Brouwer (previously of RAC, Crave Café) on – well, obviously wine.

Half the team is Hunanese, while the other half attended culinary school in Paris; they decided to bridge the gap by embracing the flavors of their childhood, presenting them in a way that fits the modern lifestyle-centric Shanghai dining scene through hints of Western influence – via ingredients and cooking techniques.

The Hunan countryside offers abundant diversity – of ingredients, cooking techniques and flavor profiles. 

The aim of Yuan You Tao is to dig deeper into that local tradition, honoring the dietary customs of Xiang cuisine.

“Hunan food is a ‘countryside’ cuisine – one earmarked for its fiery, fresh heat. The spice helps workers eat more rice to fuel them for the day,” explains Ruomi, while slurping a handmade rice noodle from a chili oil fish head broth.

“We want to showcase the local xiangla (香辣) – savory spice – taste, yet in a healthier, practical form by balancing bites with pops of acid or smoked and preserved elements that are common in the mountainous areas of the province.”

Read a full review here.

Yuan You Tao (园有桃), 167 Xinle Lu, by Donghu Lu, 新乐路167号, 近东湖路.