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 Uighur people bring their northwest Chinese flavors to this glass-fronted restaurant. Chinese Western Muslim music sets the rowdy atmosphere inside; the singing and dancing waiters occasionally also dance with diners.
"This Bellagio is not a Las Vegas hotel, but a faux-swanky Taiwanese brasserie. There are several locations in Shanghai, and they're all open at all hours.
While there are many choices for dim sum in Shanghai, Soahc makes its mark with Yangzhou-influenced cuisine.
Although located on the second floor of the Xintiandi shopping mall, this restaurant is far from the typical food court options found in malls. Bright red poles line the entrance, and noodle crafters can be seen shaping noodles from dough in the La Mian style.
This renovated townhouse in the French Concession district provides an elegant, dimly lit backdrop for a Thai dinner. The interior is marked by teak doors, Asian hardwood floors, and a collection of Buddhist artifacts.
Chef Paul Pairet's lively, modern French restaurant offers all-day people-watching. The staff is knowledgeable and the food delicious; try the steak and foie gras.
This restaurant on the eleventh floor of Le Royal Méridien hotel offers a taste of France in the hub of Shanghai. This 50-seat location puts food before views; Chef Michael Wendling prepares dishes from the southern region of France.
Sometimes the best way to find a restaurant is look for the longest lines, and that’s the case for this street-side restaurant that specializes in shengjian baozi, steamed pork buns. A couple dollars will buy four of these thin-skinned snacks, which are partly fried and partly steamed.
French chef Jean-Georges Vongerichten incorporates his affinity for Eastern tastes into the flavors and textures of his cuisine. The first restaurant bearing his name outside America opened in 2004 on the fourth floor of Three on the Bund.
The crabmeat dumplings are available at a decadent (for Shanghai) splurge of $14 for a dozen and are thin-skinned with a deeply, sweetly crabby rich broth and meat. The place is one small room with about 30 seats, bright cafeteria lighting, linoleum floors, and a clear view into the kitchen.
Chef de cuisine Franckelie Laloum, formerly of Michelin three-starred Maison Pic and Maison Troisgros, brings his top-shelf experience to this French restaurant on the 36th floor of the Pudong Shangri-La hotel.
Table No. 1 is a pared-back, industrial-chic restaurant, stripped to its unadorned material essence.
Xiao long bao (Shanghainese soup dumplings) are the speciality. ($1)
Ubiquitous chain with English menus and solid xiao long bao. Various locations.