20 Standout Dishes Transforming Shanghai's Dining Scene
With an ever-changing F&B scene in Shanghai, you're never short of exciting dishes to indulge in. From spectacular starters to decadent desserts, here are some of Shanghai's standout dishes that you need to try.
Popcorn Chicken Waffle @ Daimon Bistro
Address: 6/F, 5 on the Bund, 5 Zhongshan Dong Yi Lu
Tel: 021 5383 2031
Hours: Sunday to Thursday, 6pm - 12am; Friday to Saturday, 6am - 2am
How Much: RMB 108
For some high-end Cantonese fusion with a gorgeous view of the Bund, Daimon Bistro is the place to be. Daimon Bistro’s menu is eclectic without being too cluttered, and they have many classics that they've made some tasty adjustments to.
Their standout fusion dish is the Popcorn Chicken Waffle which combines Southern American comfort food with Hong Kong egglette waffles and spicy, mala Sichuan peppercorns. This is a three-way Inception level of fusion. The perfectly fried crispy chicken could rival Louisiana’s best, and the fluffy Hong Kong egglette matches up with some we’ve had in Hong Kong. The Canadian maple syrup is spiced with Sichuan peppercorns, so you get the perfect sweet and spicy combination in each bite.
Smoked Wine Ice Cream @ Blackbird
Photo credit: Rachel Gouk
Address: Building 8, Columbia Circle, 1262 Yan’an Xi Lu
Tel: 187 0199 0479
Hours: Sunday to Thursday, 11am - 1am; Friday to Saturday, 11am - 2am
How Much: RMB 69
Chef Blake Thornley is the master behind the avant-garde menu and a true mad scientist at heart. Imaginative, gritty, and hilariously forward in the best way possible, chef Blake combines his previous experience conducting lab work with his love for food to create inventive dishes that you won’t see on any other menu in town.
The Baked Dark Chocolate at Blackbird is a sinful treat of baked chocolate, malt jelly, and milk chocolate malt crumble. The velvety layers are accompanied by a serving of smoked red wine ice cream (actually made of butter and not cream) - which steals the show for its unusual smokiness and deep, lingering red wine flavor.
Steamed Egg Uni @ UMI
Address: 3/F, Room L321 & L401, TaiKoo Hui, 288 Shimen Yi Lu, near Nanjing Xi Lu
Tel: 021 5220 3082
Hours: Daily, 5:30pm - 1am
How Much: RMB 118
Everything about UMI is gorgeous and the well-selected soundtrack, that leans towards 60s soul tunes, makes it easy to stay for a long time. The menu is made for grazing and sharing with drinks making this a perfect place for catching up with your coolest friends or your sexiest dates.
This fun take on chawanmushi whereby the egg is flavored delicately with soy, dash and mirin and then steamed to tenderness. It is so soft that it straddles the line between custard and sauce and the interesting addition of lime cream brings it into hollandaise territory. The sea urchin is barely needed yet much appreciated.
Tuna Tartare @ UMI
Address: 3/F, Room L321 & L401, TaiKoo Hui, 288 Shimen Yi Lu
Tel: 021 5220 3082
Hours: Daily, 5:30pm - 1am
How Much: RMB 128
The tuna tartare, while big on flavor, is all about the wondrously smooth feel only possible because the tuna is that fresh and the staff that dedicated to chopping. Add a nice soy, sesame, and wasabi dressing and everything melds to the silken tuna. Crunchy tapioca is both pretty and provides needed crunch.
Black Coffee & Sesame Ice-cream @ UMI
Address: 3/F, Room L321&L401, TaiKoo Hui, 288 Shimen Yi Lu
Tel: 021 5220 3082
Hours: Daily, 5:30pm - 1am
How Much: RMB 88
You are going to want to save room for dessert. Black sesame, coffee and caramel aren’t a combination that you see often, but it works so very well. Even though the sesame and coffee are both bitter, they are in different, complementary ways that keep this from being too sweet.
Seafood Sauce & Hokkaido Sea Urchins (Reservation Only) @ Seul & SEUL
Address: N301, 3/F, 789 Nanjing Xi Lu, near Shimen Yi Lu
Tel: 021 5299 9889
Hours: Daily, 6am-11pm
How much: RMB 550
seul&SEUL does not have a menu. No stable menu means new dishes everyday with what’s available in the market. It allows the chef to not only get the freshest ingredients, but it also gives him more creative freedom to come up with inspired dished based on what's available on the market. We thoroughly recommend making a reservation just for the Seafood Sauce and Hokkaido Sea Urchins - a beautiful dish that is packed with flavor and decorated beautifully. You'll have to make sure to reserve this dish in advance though if you really want to experience it!
Pan-fried Frog Leg @ Le Bistrot de Racine
Address: 1/F, 609 Changde Lu, near Wuding Lu
Tel: 021 5271 5067
Hours: Tuesday to Sunday, 11:30am - 12am
How much: RMB 168
Elegantly furnished, Le Bistrot de Racine is the epitome of urban escape. With beautiful summer days ahead of us, you can sit at a table in their lovely garden - offering peace and tranquility - to dine on some straight-up French classics. The Pan Fried Frog Leg is a crispy delight surrounded by celery puree, garlic cream and a fresh fennel salad that makes for a light and refreshing appetizer. Beautifully plated, this is one that will surely impress your friend, date or parents when they're looking for something that will leave a lasting impression on the tastebuds.
Classic Crab Caviar with Crustacean Jelly and Cauliflower Cream @ L’Atelier de Joël Robuchon
Address: 3/F, 18 Zhongshan Dong Yi Lu, near Nanjing Dong Lu
Tel: 021 6071 8888
Hours: Monday to Wednesday, 5:30pm - 10:30pm; Thursday to Friday, 5:30pm - 11pm; Saturday, 11:30am - 11pm; Sunday, 11:30am - 10:30pm
How much: RMB 358
With a concept that was inspired by Joël Robuchon's travels and experiences in Japan, combined with his discovery of tapas bars in Spain, L'Atelier de Joël Robuchon in Shanghai holds an interactive atmosphere that immerses guests in an unusual dining experience where gastronomy rhymes with conviviality.
This is an iconic dish of Mr. Robuchon and is based around the combination of delicate textures. A subtle lobster dish is topped with Imperial caviar and covered in a light cauliflower cream. You'll have to dig all the way to the bottom in order to fully appreciated each layer.
Egg Caviar @ Jean Georges
Address: 4/F, 3 Zhongshan Dong Yi Lu, near Guangdong Lu
Tel: 021 6321 7733
Hours: Sunday, 11:30am - 3pm, 6pm - 10:30pm; Monday, 11:30am - 2:30pm, 6pm - 10:30pm; Tuesday, 11:30am - 2:30pm, 6pm - 10:30pm; Wednesday, 11:30am - 2:30pm
How Much: RMB 388
One spoonful of this rich scrambled egg will leave you in a daze. Topped with a fluffy and creamy cloud before being finished with a dash of caviar, this dish packs a punch despite its small size. We're sure that this Jean George classic will win over any diner in a heartbeat. The caviar used is Poseidon caviar from Russian sturgeons that swim and breed int eh Qiantang River's waters. Located in the eastern part of China, Qiantang River maintains a high quality of natural environment for the sturgeons, resulting in some prime caviar!
Yunnan Edible Rose Pastry @ PuBen
Address: No. 2, 5/F, Wharf Wharehouse, 579 Waima Lu
Tel: 021 6339 1188
Hours: Monday-Friday 5pm-10pm, Saturday-Sunday 11:30am-2:30pm, 5pm-10pm
How Much: RMB 28 (3 Pastry)
For a reasonably-priced dim sum meal in a high-end setting and an incredible view of the Bund, look no further than PuBen located at the Cool Docks. Experience all the amenities of a Bund view restaurant without the break-the-bank price tag. Every dim sum item is presented with care and attention to detail so each dish is a masterful work of art.
The Yunnan Edible Rose Pastry was significantly better than any flower pastry we ate during all my travels in Yunnan. Rose petal pastries can be found everywhere in Dali and Lijiang, yet PuBen’s version put them all to shame. Filled with slightly floral and sweetened rose petals, the flaky, filo-like pastry provides an excellent crisp texture, matched with the nuttiness from the layer of sesame seeds baked into the bottom.
House Specialty Black Gold Egg Custard Buns @ PuBen
Address: No. 2, 5/F, Wharf Wharehouse, 579 Waima Lu
Tel: 021 6339 1188
Hours: Monday to Friday, 5pm-10pm; Saturday to Sunday, 11:30am - 2:30pm, 5pm - 10pm
How Much: RMB 38
These custard buns gained their popularity in that they were invented for a meal shared between President Xi Jinping and former United States President, Barack Obama. Unlike regular baozi, these buns are pitch black and painted with gold accents. Take one bite, and the inside explodes with molten lava eggy custard, so sweet and rich without the cloying sugariness. The thick custard is smooth with an interesting texture, like raw cake batter before the sugar has fully dissolved. Indulge in a few of these egg custard buns, the grown-up version of licking the bowl.
The Dauphine Potato @ Oxalis
Address: The Waterhouse Hotel, The Cool Docks, 1F, 1-3 Maojiayuan Lu, near Zhongshan Nan Lu
Tel: 6080 2918
Hours: Daily. Lunch, 12pm - 2:30pm; Dinner, 6pm - 10pm
How Much: RMB 78 / piece
The Dauphine Potato is stunning; we could honestly stare at it all day with its glistening beads of dark emerald green Yunnan caviar garnishing a perfectly round sphere of fried potato. This bite is stuffed with mashed potato and a cooling homemade dill sour cream that balances the briny pop of the roe. However, there was less going on in this bite, both flavor and texture-wise so if you’re a baller on a budget and have to only choose one, go for the Chickpea Frie instead.
The Floating Island @ Oxalis
Address: The Waterhouse Hotel, The Cool Docks, 1F, 1-3 Maojiayuan Lu, near Zhongshan Nan Lu
Tel: 6080 2918
Hours: Daily. Lunch, 12pm-2:30pm; Dinner, 6pm-10pm
How Much: RMB 68
If given the option, we will almost always opt for another dish over dessert, but we're glad that we didn’t have to choose. The Floating Island is made of baked whipped egg yolk served on a vanilla crème anglais sauce with liquid caramel sauce, hazelnuts and a caramelized sugar crisp. Light, fluffy, crunchy, crispy, and creamy, this dessert really has it going on.
Almonds and Raspberry @ Taian Table
Address: Building 1, Lane 456, 161 Zhenning Lu, near Xinzha Lu
Tel: RSVP via web only
Hours: Tuesday to Saturday, 6 - 8pm
Web: www.taian-table.cn
The Raspberry and Almond dessert at Taian Table was, without a doubt, a showstopper. Arriving at the table in jaw-dropping aesthetic precision, every element of this dish looks perfectly placed. The sugar-coated almonds were super crunchy and not too sweet, the raspberries delightfully fresh and topped with an intriguing disc of jelly that, at first glance, also looked like sugar as well. Finished with a cloud of candy floss, this is one for the sweet-toothed among you!
Salmon Miso-Orange Tiradito @ Colca
Address: 199 Hengshan Lu, near Yongjia Lu
Tel: 021 5401 5366
Hours: Sunday, 11am - 3:30pm, 5:30pm - 1am; Tuesday, 11am - 3pm, 5:30pm - 1am; Wednesday, 11am - 3pm, 5:30pm - 1am; Thursday, 11am - 3pm, 5:30pm
How Much: RMB 108
Colca is the brainchild of serial restaurateur Eduardo Vargas and, here, he's cooking up some cool dishes from his heritage. Featuring a central patio, private banquet table and extensive Peruvian menu, their menu will take your tastebuds on a South American adventure. This summer, they've brought out an intriguing dish: the Salmon Miso-Orange Tiradito - a Peruvian dish featuring raw fish. This summery addition to their new menu is a combination of orange-miso sauce, avocado, cucumbers, crispy shallots and a Panca aioli. Not only will it be light and fresh for Shanghai's summer months, but a delightful array of flavors too.
Browned Butter Cake @ Apollo
Address: 201 Anfu Lu
Tel: 21 5404 0998
Hours: Monday to Friday, 11am - 12am; Saturday to Sunday, 10am - 12am
How Much: RMB 58
Dessert during lunch always feels too decadent, but skipping the Browned Butter Cake at Apollo would be a big mistake. Start with a bite of the luscious Semifreddo Muscovado (cane sugar) ice cream, a cold compliment to the deconstructed buttery cake and crunchy homemade caramel popcorn. Bites of butterscotch caramel are dotted throughout the entire dessert, bringing a salty, sweet, and creamy texture to the combination of squishy and crunchy pieces of crumbled cake. This is a well-balanced desserts in terms of both flavor and texture, and the whimsical presentation makes it memorable and worth coming back for.
Venison Salpicon @ Azul
Address: Ferguson Lane, 8/F, 378 Wukang Lu, near Tai’an Lu
Tel: 5405 2252
Hours: Monday to Friday, 12pm - 12am; Saturday, 11am - 4pm, 6pm - 11pm; Sunday, 11am - 4pm, 6pm - 11pm.
How Much: RMB 58
The Venison Salpicon came served on green banana tostones – more commonly known as plantains – a tapas-sized bite of super juicy slow-cooked venison and mashed avocado, topped with a garnish of fresh cilantro and radish for a sharp finish to this new appetizer. If left to our own devices, we could have had at least ten more of these tasty morsels before keeling over into a food coma.
Peruvian Flan @ Azul
Address: Ferguson Lane, 8/F, 378 Wukang Lu, near Tai’an Lu
Tel: 5405 2252
Hours: Monday to Friday, 12pm - 12am; Saturday, 11am - 4pm, 6pm - 11pm; Sunday, 11am - 4pm, 6pm - 11pm.
How Much: RMB 58
Chef Patron Eduardo Vargas has been serving his famous flan since he first came to Shanghai back in 2002. It's an age-old recipe from his grandmother - simple and true. Creamy and smooth, this custard dish is known citywide as a great dessert. So, if you haven't tried it yet, we recommend that you make a reservation as soon as possible! You won't regret it.
Norway Smoked Salmon Nuclear Explosion @ KK Vienna
Address: 188 Ruihong Lu, near Baoshan Lu
Tel: 6567 3707
Hours: Daily, 11am - 12am
How Much: RMB 48
Aiming to bring traditional, local, high-quality Vienna coffee and food to Shanghai, KK Vienna is a lifestyle restaurant that contributes in bringing the traditional coffee and food culture to Shanghai, but with a twist. The Norway Smoked Salmon Nuclear Explosion is a sight to behold as it arrives in plated within a glass. Comprised of salmon, salad and cherry tomatoes, it is both intriguing to the eyes as it is fresh to the palatte.
Molecular Xiaolongbao @ Bo Shanghai
Molecular Xiaolongbao
Address: 6th Floor, No.5 The Bund, 20 Guangdong Lu,
Hours: Tuesday to Sunday, 6:30pm to 11pm (last order 9pm)
Tel: 021 5383 3656
The molecular xiaolongbao creation is a famous feature of Alvin Leung’s culinary cannon, and it’s easy to see why. Resembling an egg yolk, this tiny orb gently bursts in your mouth, releasing all the subtle flavors of a perfectly cooked xiaolongbao. Alongside this is their version of Cao Fu, a small cupcake-esque finger-food with every Cao Fu flavor tied tightly into it. Lastly is a Pea Cappuccino with green apple foam, a refreshing complement to the heavy savor of the other two items.