This historic building, constructed in 1930, once served as consulates for several countries and was converted into a restaurant in 2001. The space is uniquely distinctive, offering a focus on refined Shanghainese cuisine, with many dishes meticulously recreated from traditional recipes, making them a rare treat. The Pu-erh Tea Braised Pork has a subtle tea fragrance amidst its rich, savory sauce, creating a unique pairing. The seasonal crab roe dishes are exceptionally fresh and highly recommended. The wine list, carefully curated by a sommelier, along with professional service, makes the dining experience even more complete.

A historical mansion once belonging to architect IM Pei's family is now home to the Shanghai flagship of this upmarket dining group. Adorned by Pei's original drawings and traditional architectural motifs in the Suzhou style, the space befits the class of the brand. The seafood-focused menu can be customised to your party's liking, delivering an array of flavours with top-notch ingredients mostly from Taizhou, such as wild-caught yellow croaker.

This oasis in the bustling city centre serves traditional Cantonese cooking and its chef is particular about every detail. The signature fried chicken with sand ginger in claypot smells and tastes divine, and every piece of meat and every condiment are diced in uniform sizes. Other specialities include barbecued supreme pork in honey sauce, and steamed minced pork with salted fish and shrimp. Ask the sommelier to pair your food with their well-curated choices from the wine cellar.

A fixture on the city’s dining scene since 2016, this brainchild of Chef Stefan Stiller is familiar to all local foodies. With counter seats enclosing an island where the chefs cook, guest gets to witness the birth of each course up close. The 10- or 12-course menu features 8 dishes that change entirely every 6-8 weeks. Diners then choose the rest from the classics or specials menu. The food is well-executed, sophisticated and original.