Shanghai's Finest
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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, all guests get to feel the vibrant vibe up close.

The story of 102 House started in a home in Foshan, Guangdong. The head chef has been cooking professionally since 2003, specialising in intricate traditional recipes.

The third restaurant under the aegis of chef Umberto Bombana stars a glitzy cocktail bar and jaw-dropping balcony views, without forgetting an equally eye-catching glazed wine cellar with amazing selections.

This establishment nestles in an adjacent century-old building within the Bvlgari Hotel, featuring private dining rooms inspired by luxury jewelry design. The kitchen demonstrates solid technique, spot-on precision and refinement in classic Cantonese dishes.

This is the place to go for handmade dim sum and affordable classic Cantonese fare. With over 40 years of experience, Chef Mak from Hong Kong cooks up all-time favourites as well as painstaking recipes that you don't come by every day.

Chef Zambrino, who once worked at Da Vittorio's flagship kitchen in Brusaporto, is at the helm of this outpost. He cleverly captures the quintessence of Lombard traditions while adding a creative new spin courtesy of local Chinese ingredients.

This oasis in the bustling city centre serves traditional Cantonese cooking, and its chef is particular about every detail.

Once the property of IM Pei's family, this historical mansion is now home to the Shanghai flagship of this upmarket dining group. Adorned with Pei's original drawings and architectural motifs in the Suzhou style, the space befits the class of the brand.

A Chaoshan native, the chef sources items from his hometown, such as teal and sun-dried shrimps. There are just five private rooms in this villa, requiring advance reservations for dining.

The dining room exudes old-Shanghai flair, with bare cement bricks, terrazzo flooring and murals of women in qipao. The chef brings over two decades of experience, offering a refined menu showcasing dim sum, barbecued meats, and seasonal offerings.

A household name among hairy crab lovers, this restaurant runs its own farm to ensure quality and a stable supply. Their crabs have flavoursome flesh, with their shells brimming with creamy yellow roe.

Most customers come for the signature roast duck, boasting wonderfully crispy skin and succulent meat, served with steamed buns. Try also their braised sea cucumber with scallion.

It's no great surprise that foie gras is the speciality here. It comes in different preparations, so try the 'Trilogy' if you want to sample various types.

All 15 private rooms in the historical villa boast old Shanghai flair, but the food is both traditional and creative. The establishment offers two set menus focusing on Shanghainese classics and seasonal offerings.

The dining room in a heritage mansion circa 1920s is furnished in a retro style with a terrace and several private rooms. Unlike its two sisters, the original Fu focuses on home-style Shanghainese cooking, including some multi-step labour-intensive recipes.

A beautiful tiled entrance, wood panelling and striking light fittings are just some of the original features of this 1920s townhouse.

The dining room design references Van Gogh's Almond Blossom with teal cushions and brass accents. Peking duck is still the signature here - 45-day-old birds, or 22-day-old ducklings are grilled to perfection and carved tableside.

Stunning vistas of the Pudong skyline, crystal chandeliers and semi-circular leather booths impart style and a sense of grandeur. The menu here, as at the Dubai and Beijing outlets, comprises creations supervised by celebrity chef Niko Romito and underpinned by well-honed skills to reflect seasonality.

Next to the iconic Oriental Pearl Tower, this elegant dining room is perched on an upper floor of a sky-scraping hotel, commanding panoramic views of the Huangpu River and Pudong skyline. The menu covers much ground in Cantonese cuisine, including rare imported ingredients.

Known locally and internationally since its inception in 1862, this is the oldest Shanghainese restaurant in the city. The venue relocated to its current location in 1997 and now spans multiple floors, specializing in classic regional recipes.

An appealing, remodelled Shanghai villa - part of the Capella Hotel - is the setting for this outpost from the famed French chef. Start with an aperitif at the chic bar before taking a table overlooking the central courtyard.

This branch of the chain is always packed with diners craving good quality Cantonese cuisine. At lunch, customers arrive in large numbers for expertly prepared dim sum and soups.

Despite expansion all over Asia, this chain's quality control is strictly imposed to ensure all dim sum, roast meats and double-boiled soups achieve the same high standard.

The dimly lit space in a century-old building on the Bund feels mysterious and theatrical. The vibe is matched by a season-driven menu divided into acts, like a play.

With its own herb garden, and the latest catch shipped daily from Weihai and Bohai Sea, this eatery promises food that is as fresh as it gets. The chef tailors recipes seasonally based on ingredient properties.

The first Asian outpost of this French restaurant in Burgundy commands 180-degree views of The Bund. The chef pairs traditional Burgundy recipes with local ingredients including Yunnan mushrooms and green Sichuan pepper.

The venue strives to create a market atmosphere and features imported seafood prepared in various ways.

This airy restaurant with chic retro decor, near Hongqiao airport, is a veritable haven for weary travellers. As well as cooking up the same classics as the namesake sister branch in Hong Kong, the experienced Shanghainese chef imbues Cantonese dim sum with unique Shanghainese touches.

Antique furniture and oil paintings complement the refurbished century-old mansion, whose all-white interior exudes modern European charm. The head chef brings over 30 years of culinary experience, with specializations in Peking duck and regional Jiangzhe dishes.

Moose has three Shanghai branches, all run by the same team. This Pudong one is geared towards the general public, with a Huaiyang-centric menu featuring some painstakingly made delicacies.

Featuring sustainable satoyama cuisine that connects diners with nature, this outpost of its Tokyo namesake serves a seasonal set menu built on Japanese traditions finessed by Western techniques.

The young chef is committed to creating Chinese-rooted cuisine finessed by modern techniques and marked by bold, peppery notes. The chef offers a 'blind box' option where diners draw a card and receive a surprise dish.

This multi-storey marvel in a historical mansion exudes understated luxury. Chef Fai creates culinary gems that entice with pretty plating and precise execution.

The chef cleverly uses Chinese produce in modern French fare. Meat starters and novel creations abound in the a la carte menu.

Dim yellow lights, 1930s memorabilia, golden oldies performed by singers dressed in qipao... but, surprisingly, the ambiance doesn't steal the show. It's the first-rate Shanghainese fare at bargain prices that keeps the place packed.

This branch of the Hong Kong-based chain features two spacious dining rooms connected by a kitchen with live fish tanks and glass wine cellar. The establishment showcases technical skill in traditional Cantonese dishes, offering 30+ kinds of dim sum at lunchtime.

The Beijing brand famous for Peking duck chose this prestigious address on the Bund for their first Shanghai outpost. The establishment features a wine cellar tunnel and roasts 45-day-old ducks over jujube wood.

Sole opened its doors in 2023 with an all-Cantonese kitchen team. The head chef's glorious career spans 20-plus years and he excels at Cantonese classics - dim sum, Cantonese barbecue, seafood, double-boiled soups and stir-fries.

Helmed by chef Tony Su, the kitchen specialises in Cantonese classics, alongside seasonal dishes. The signature offering features crispy skin lacquered chicken with tender, succulent flesh.

The establishment features the highest ranking chef responsible for wok-fried dishes with remarkable wok-frying skills. A single prix-fixe menu is presented omakase-style in an intimate chef's table setting.

This establishment is celebrated for crab xiaolongbao and draws consistent queues. They serve over 20 varieties - crabmeat, roe, tomalley or combinations thereof - with plump fillings enrobed in translucent skin.

The seafood stall by the entrance lets diners make their own choices from items shipped directly from Taizhou that day.

This flagship restaurant of The Peninsula, though decorated in the style of 1930s Shanghai, serves an unmistakably Cantonese menu with an abundance of excellent choices. The kitchen masters authentic Cantonese flavours underpinned by culinary traditions and classical skills.

The swanky room overlooking the Pudong skyline and Huangpu River boasts marble walls and exquisite chandeliers. The menu features Ningbo classics, as well as novel dishes made with ingredients from all over China.

Shanghainese are no strangers to Ningbo cuisine and they know what they like! This restaurant with bags of old Shanghai charm serves wild-caught seafood shipped daily from Ningbo then meticulously prepared to highlight its natural flavours.

After renovation, the restaurant reopened in an elegant space styled to evoke Jiangnan's water towns, divided into zones by perforated screens mimicking Suzhou's gardens. Jiangzhe classics are given a refined, creative spin.

This circa 1930 building was the British Consulate before it underwent a three-year makeover. Its historic character is paired with a menu of traditional Shanghainese dishes, including many heritage recipes rarely found elsewhere.

Open until 2am, this restaurant specialising in regional dishes from the Cantonese city of Zhanjiang is a popular choice for a late-night supper.

Yue Hai Tang is the brainchild of an experienced chef who has worked in some of the most prestigious kitchens of Shanghai. His team rustles up a wickedly enticing Cantonese barbecue.

In Hongqiao district, near a train station and airport, this restaurant is a popular choice among travellers. The head chef is a Shanghai native, who respects traditions, while exploring other Chinese regional flavours.