Restaurants in Shanghai
Shanghai restaurants offer fusion food from Chinese and Jiangnan culture. The local cuisine tends to be sweet and oily, noted for its freshness, bright colors, and original flavors. “Shanghai” means “above the sea,” and fitting, the local population loves to eat seafood, especially freshwater fishes, steamed shell fishes, stir fried shellfish and crabs. You can find the best local food at Bellagio Restaurant.
When it comes to meat, the Shanghainese demonstrate a strong preference for pork, served in a variety of ways at the best restaurants in Shanghai. The Crystal Jade restaurant serves minced pork in buns, stripped pork and slices are used in soups and stir-fries. Locals tend to enjoy food that is sweet and sour rather than spicy. Restaurants in Shanghai also serve chicken, duck, and regional specialties like deep-fried stinky tofu. Shanghai restaurants also serve plenty of organic vegetables.
Travel + Leisure lists Allure and Coconut Paradise as two of the best restaurants in Shanghai. Coconut Paradise serves an excellent Thai dinner which includes spring rolls, pad Thai varieties, ricepaper crab, and many more delicacies, and Allure is a popular French restaurant in Shanghai.
The South Beauty group manages over 40 restaurants across China, and the 881 outpost makes its home in two buildings: a 1930’s restored stone villa and a glass and wood building.
Classic Shanghainese food in a French Concession villa.
Part of the Elite Concepts group, this restaurant has sister locations in Hong Kong and Kowloon. Housed in a brick mansion in the Xintiandi district, the interior has a nostalgic vibe with mid-century decorations and traditional artwork.
On Sunday mornings, young expat families brunch on the terrace of M on the Bund, Shanghai’s first fine-dining Western-style restaurant, framed against the pink TV tower and other kitschy buildings of Pudong across the Huangpu River.
Haya Ronen plays dual roles of chef and owner at this spot in the Jing ‘an district that specializes in Israeli-influenced fare. The purple and yellow sign above the door welcomes diners, and an open, vividly-colored space sets a casual tone.
Fiery Sichuan food on a packed French Concession street.
Cuisine from the southern Hunan region is known for its smoke, spice, and rich color. This Jing’an neighborhood restaurant’s reputation precedes it, so it’s often crowded.
Japanese architect Sakea Miura designed this bunker-like restaurant, which was once a movie theater for retired government officials. Guests enter down a concrete walkway through a bamboo garden and by Shintori’s sole sign, a large white stone.
The dark, Deco-y Shanghainese restaurant serves roast duck wrapped in mantou buns, kao fu, a warm, brown, bready, tofu-like rice-gluten substance that is very comforting; and steamed fish head.