Although definitive Běijīng kǎoyā (Peking duck) really needs to be flamed up within quacking distance of the Forbidden City, Shanghai’s best roast-duck experience imports all the necessary ingredients (including chefs and a special brick oven) direct from the capital. There's also excellent live seafood and crab on the menu. It has a sleek open kitchen and dark wood design.
You'll need to order the duck a few days in advance, and weekend bookings require almost a week's notice. Leave room for the Xīndàlù dessert sensation – a platter of treats, from moon cake to fruit.