Restaurants in Shànghǎi
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Blue Frog
There are seven Frogs around Shànghǎi, and their mix of burgers, sports TV and four-hour happy hours (4-8pm) mean they’re perennially popular. On Tuesday nights drinks are Y25, but if you can down all 100 of the shots they list, then you’ll get a free one every day for life and your name on their wall of fame.
reviewed
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A
Dishuidong
Named after a cave at Mao Zedong's birthplace, this Hunan eatery's low-key rustic charms are matched by an invigorating menu. Xiāngcài (Hunan cuisine) is all about searing spice, but don't reach for the dry ice yet, dishes are quite tame. The spicy bean curd (麻辣豆腐; around Y18) hits the mark; flesh out the meal with the Stewed Pork in Sauce of Chairman Mao's Style (毛公红烧肉; Y28).
reviewed
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B
Element Fresh
Perennially popular, Element Fresh hits the spot with its tempting selection of healthy salads, pasta dishes (Western and Asian) and hefty sandwiches. Vegetarians may well faint with excitement at the roasted eggplant on ciabatta bread or the Italian tofu sandwich smothered in pesto. Then there are the imaginative smoothies (from Y22), big breakfasts (Y38–68), coffee and after-work cocktails.
reviewed
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1221
No one has a bad thing to say about this smart expat favourite and rightly so, as it has never let its standards dip over the years. Meat dishes start at Y42 for the beef and dough strips (yóutiáo), and the plentiful eel, shrimp and squid dishes are around twice that. Other tempting fare includes the roast duck (Y108) and braised pork (Y68). The pan-fried sticky rice and sweet bean paste (from the dim-sum menu) makes a good dessert. It’s also worth ordering the eight-fragrance tea just to watch it served spectacularly out of 60cm-long spouts. Reserve.
reviewed
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D
Always Café
What draws the regulars here are the excellent value set-lunch specials with coffee (11am to 5pm), and the buy-one-get-one-free happy hour (5pm to 8pm). The food is a mix of Asian and Western, from Indonesian nasi goreng (fried rice) and Shànghǎi-style eel to bacon cheeseburgers and pasta. It’s a friendly place with chequered tablecloths and an old parquet floor which, along with the wi-fi access, makes it an easy place to while away an afternoon or evening. Fans of afternoon tea can find it here (Y48 for two).
reviewed
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E
Guyi Hunan Restaurant
Shànghǎi’s foodies divide into those who back this place to the hilt and others who prefer the more laid-back charms of Dī Shuǐ Dòng. The classy atmosphere is equalled by the comprehensive menu, which includes great huŏguō (hotpots; Y48–68) featuring beef, chicken, crab or frog and, once again, those delectable cumin ribs. No reservations; come prepared to wait.
reviewed
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F
Jade On 36
Foie gras lollipops, strawberry-cola spaghetti, a lemon tart that's a hollowed-out lemon with a sorbet-like filling - the food here is as extraordinary as the ornate setting (courtesy of Adam Tihany, the world's leading restaurant designer) and views.
It's simultaneously Shanghai's wackiest and most exclusive dining experience; take your pick from one of the four set menus (there are no other options) and prepare to be astonished.
reviewed
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Lynn
Newfangled dim sum and Shanghai-meets-Cantonese cuisine in a splendidly stylish setting. Adventurous standouts mix with traditional dishes: look for eggplant with minced pork, chicken with sesame pockets and deep-fried ribs with honey and garlic. Sundays bring an all-you-can-eat brunch for Y78. Reserve a table.
reviewed
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Indian Kitchen
One of Shànghǎi’s growing number of Indian restaurants, this is a popular place, especially with expat Brits yearning for a taste of their national cuisine. All the classics are on the menu, from kormas to vindaloos and they deliver too. The set lunch, which isn’t available at weekends, is a good deal.
reviewed
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I
Jean Georges
Divine palate-pleasers (beef tenderloin in a miso-red-wine sauce, crab with mango and cumin crisps) are the order of the day at the Manhattan chef’s sensuous Shanghai outpost. It’s divided into casual and formal (set dinner only, Y538) dining rooms at night. Reserve.
reviewed
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Lost Heaven
Enlighten your tastebuds with the Dai and Miao folk cuisine from China’s remote and ethnically infused southwest. Ease into a Yunnan chicken salad with chilli and sesame, Yunnan vegetable cakes or the Dai tribe chicken with seven spices. Book ahead.
reviewed
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Baoluo Jiulou
The scorching popularity of this unpretentious venue is a sure sign of good cookin’, with much- cherished Shanghai favourites such as lemon-drizzled eel and lion’s head meatballs. There’s no English sign. Reserve ahead.
reviewed
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Bai’s Restaurant
This family-run restaurant has only a handful of tables and the food is deservedly popular, so book ahead. Try a few of Bai’s fried savoury pork ribs and tiger-skin chillies.
reviewed
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Lánxīn Cāntīng
The best Shanghainese kitchens are the hole-in-the-walls along Jinxian Rd. These aren’t design-heavy restaurants started by savvy investors or international superchefs, they’re unpretentious and family-run – the last of a dying breed. Dishes to savour include the classic hóngshāo ròu ( 红烧肉; braised pork; Y30), the delectable gānshāo chāngyú ( 干烧鲳鱼; quick-fried Pomfret fish; Y50-65) and even the xiǎopái luóbo tāng ( 小排萝卜汤; spare-rib-and-radish soup; Y20). For total immersion, order a bottle of warm huáng jiǔ ( 黄酒; traditional Chinese wine; Y30). If the wait is too long, Hǎijīnzī ( 海金滋; 240 Jinxian Rd) at the western end of …
reviewed
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Xinjiang Fengwei Restaurant
Any reservations you might have about the Fengwei’s far-flung location will dissolve the minute you walk through the door. ‘Hey man, how you doing!’ Yup, you’ve just been teleported to Kashgar. The raucous atmosphere and Uighur vibe reaches a new level once the music and dancing get going later in the night. Try the dàpánjī (small/medium/large Y35/50/70) – a spicy stew of chicken, peppers and potatoes – as well as fresh yogurt, plov (mutton pilaf; Y15), lamb kebabs (four for Y12), and naan (flat bread), and wash it all down with some Xīnjiāng black beer (Y8).
reviewed
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Nina’s Sichuan House
Nina’s is as authentic as they come, with lines out the door and few foreigners in on the secret. It also has the best English menu in Shànghǎi: the entire text appears to have been penned by the Google translation machine. The salt-fried meat (Y22) and fiery water-cooked beef (Y29) are pretty much what they claim to be (and excellent at that), but what about the ‘fish joss-stick dish dragon Jia’ (Y17) ? That’s apparently a fancy way of saying fish-flavoured eggplant. The ‘almond in the United States fry cow’ (Y88) is another winning description, but for those who can take the heat, we recommend a giant bowl of spicy black river fish (Y78).
reviewed
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Nina’s Sichuan House
Nina’s is as authentic as they come, with lines out the door and few foreigners in on the secret. It also has the best English menu in Shànghǎi: the entire text appears to have been penned by the Google translation machine. The salt-fried meat (Y22) and fiery water-cooked beef (Y29) are pretty much what they claim to be (and excellent at that), but what about the ‘fish joss-stick dish dragon Jia’ (Y17) ? That’s apparently a fancy way of saying fish-flavoured eggplant. The ‘almond in the United States fry cow’ (Y88) is another winning description, but for those who can take the heat, we recommend a giant bowl of spicy black river fish (Y78).
reviewed
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O
Nepali Kitchen
Reminisce about that Himalayan trek over a plate of Tibetan momos (meat or vegetable dumplings) or a choila (spicy chicken; Y45) amid prayer flags in this homey, lodgelike place. For a more laid-back meal, take your shoes off and recline on traditional cushions, surrounded by colourful thangkas and paper lamps. Prices are higher than the Annapurna Circuit, but then you’re not just eating dhal bhat (lentils and rice). Both the set lunch and dinner (vegies pay less than meat-eaters) are a good bet, with traditional Nepali dishes such as sekuwa (grilled beef) and sikarni (yogurt).
reviewed
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Azul/Viva/Vargas Grill
Peruvian restaurateur Eduardo Vargas specialises in hip fusion food with the flavours of South America prominent. Rough-hewn stone seating and shimmery gold and violet decor sets the scene at the downstairs tapas bar, Azul, where the Latin influence is to the fore thanks to the Peruvian beef tapas (Y65), prawn ceviche (marinated raw seafood) with orange sauce (Y70) and margaritas. On the 2nd floor is Viva, which is more of a restaurant, despite the couches to recline on. A new addition, the Vargas Grill, has opened on the 3rd floor. The weekend brunch here is a good deal. Reserve.
reviewed
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Xian Yue Hien
The Ding Xiang Garden, originally built for the concubine of a Qing dynasty mandarin, is now reserved for retired Communist Party cadres, so the only way you’ll get to peek behind the undulating dragon wall is to eat at this serene restaurant. Stroll past the octogenarian officials in wheelchairs reminiscing about the good old days when the Chairman was running things to sample classic Shanghainese and Cantonese dishes such as lion’s head meatballs (Y56). The seafood dishes can get very expensive here, but the real draw is the dim sum, served overlooking the lawn on mornings and afternoons. Picture menu available.
reviewed
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Ajisen
Simply hopping come meal time, this Japanese ramen chain escorts diners to the noodle dish of their choice via easy-to-use photo menus and diligent squads of staff in regulation black T-shirt and jeans. Dishes perfectly resemble their photo menu images, so two thumbs up for that. This is possibly the most popular chain in Shànghǎi, with 83 locations around town and growing. In the event you’re having trouble finding a branch, try the nearest mall. Handy outlets are located at Pǔdōng’s Superbrand Mall (8th fl), the main train station and even at Pudong International Airport.
reviewed
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Dī Shuǐ Dòng
It’s hard to imagine Mao as a restaurateur, but he may have liked this place with its unpretentious, down-home atmosphere and red-faced diners chatting it up over an increasingly raucous dinner. Along with Guyi Hunan Restaurant, Dī Shuǐ Dòng (named after a cave in the Chairman’s home village) is the discerning local’s choice for spicy Hunanese cooking. The claim to fame is the zīrán (cumin) ribs, but there’s no excuse not to sample the chicken-and-chilli clay pot or even the classic boiled frog (all Y48). Cool down with plenty of beers (Y12 a bottle) and the crowd-pleasing caramelised bananas for dessert.
reviewed
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Dī Shuǐ Dòng
It’s hard to imagine Mao as a restaurateur, but he may have liked this place with its unpretentious, down-home atmosphere and red-faced diners chatting it up over an increasingly raucous dinner. Along with Guyi Hunan Restaurant, Dī Shuǐ Dòng (named after a cave in the Chairman’s home village) is the discerning local’s choice for spicy Hunanese cooking. The claim to fame is the zīrán (cumin) ribs, but there’s no excuse not to sample the chicken-and-chilli clay pot or even the classic boiled frog (all Y48). Cool down with plenty of beers (Y12 a bottle) and the crowd-pleasing caramelised bananas for dessert.
reviewed
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Mesa
For fine dining in a casual atmosphere, Mesa is your spot. The former factory has been renovated just enough to be en vogue, but touches such as exposed steel support beams remind you to leave the tie at home. The menu appears to have roots somewhere in France, but it has since adapted to its own distinctive Australasian niche: crispy duck in an apple-fig glaze and oven-roasted sea bass with chèvre (goat’s milk cheese) risotto are among the temptations. The megapopular weekend brunches (from Y80) are kid-friendly too. Upstairs is the swish bar Manifesto. Reserve.
reviewed
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Afanti Restaurant
Discerning fans of hearty Uighur cuisine can make the trek to the northern boonies for some of the city’s best Central Asian food in a friendly and authentic environment. The delicious dàpánjī (fried chicken, peppers and potatoes; Y80), gosh gorma (fried mutton; chǎo kǎoròu in Chinese) and cumin-rubbed lamb are all praiseworthy, and don’t forget to try the homemade suān nǎi (yogurt). The restaurant is in the basement of the Tianshan Hotel, next to the Silk Rd Hotel. Look for the building with the golden domes.
reviewed
