With a new restaurant seeming to open every other day, it's hard to lure in the lunchtime crowd, particularly in an area packed with cheap Chinese and Western-style restaurants. Y Cork, arising just a month ago, is still on the ...[ read full review ]
Newly opened Fulton Place definitely falls on the British side of the European culinary opportunities that one may find in Shanghai. Some may speak of British cuisine's less-than-stellar reputation but don't let such a hackneyed misconception dissuade you from what ...[ read full review ]
I am feeling deliciously evil this morning thinking about the South Bund. Located a 15-minute walk from the line 4 NanPu Bridge Station, the area is expanding at a rapid rate - with a little extra boost from droves of ...[ read full review ]
Interview: Lyeen Lau, General Manager of Y Cork Wine Bar & Restaurant
What made you choose Italian and French fusion food?
I chose the food to complement the wines. Y Cork is first and foremost a wine bar. There are quite a few wine bars in Shanghai but I saw a real opportunity ...[ read full review ]
As a writer, I am basically required - at some point in my week - to go to a café and look thoughtful, moody and/or busy. It's part of the job. Seriously, right under "ability to smoke and drink."
When I ...[ read full review ]
Maison Pourcel by the Pourcel twins is utterly and completely French. From the sixth floor's bar and tapas to the eighth floor's dining hall, every brick, every waiter, every sound oozes French fine dining. Indeed, the Pourcel brothers, who were ...[ read full review ]
After years of waiting for Cotton Ding to follow her popular Cotton's bars with a restaurant - and after numerous denials that she would ever even consider opening up another venue - the proprietress has finally succumbed to the clamoring ...[ read full review ]
The House of Li Bai, located on the third floor of the new XY-One complex, aims to please its clientele. Currently in its soft opening, the menu features a smattering of Sichuanese, Shanghainese and "expat-friendly" Chinese food. However, the heaviest ...[ read full review ]
Located on a picturesque, pedestrian-friendly walkway on HongMei Road, Delight Food almost camouflages into the façade of European breweries that line the path. While the recent renewal of the Belgian establishment boasts brasserie status, the décor and fare are more ...[ read full review ]
I swear, every time I toddle down to the TaiKang Road area, there's something new for me to gawk at. With DaPu Bridge's line 9 station finally ready for business (not sure why, but they were having some trouble cracking ...[ read full review ]
Someone noted to me recently that my columns have been very down on PuDong; they thought that my problems with the concrete and the difficulty of finding places to eat within walking distance were just looking at the surface of ...[ read full review ]
House of Flour Flour Power Conjures Bold Brasserie
Since the first House of Flour (hoF) opened five years ago in ZhangJiang High-tech Park, Owner Brian Tan has been working on a slow but steady spree of new projects, expanding his brand's appeal. While the popular SiNan Road store ...[ read full review ]
Artisanship is a core component of truly great food. That, at least, is an integral part of Villa du Lac's ethos. Featuring a huge mix of Chinese elements, its especial focus is HuaiYang Cuisine - one of the core concepts ...[ read full review ]
David Laris seems to be hurtling through his to-do list, leaving a trail of new restaurants in his wake, as if a tribe of ravenous beasts are close on his heels, ready to devour him at the first sign of ...[ read full review ]
Kervan Turk Caravanserai for the Weary Traveler
Kervan Turk started life in the mind of Resa Sun as a Turkish ice cream parlor. Fortunately for all lovers of meat-filled platters and Mediterranean-style refreshers, she just couldn't find a space that seemed right for that particular business, so ...[ read full review ]
Metro Bites: LongYang’s Sparkless Experience
In the last couple of months, I've found myself - on at least 20 different occasions - around the LongYang Road metro station.
The Maglev is one reason obviously; part of me is addicted to that odd dropping sensation you get ...[ read full review ]
Interview: Resa Sun, Proprietor of Kervan Turk
Why did you choose the name "Kervan"?
It's actually Turkish for "caravan". This restaurant is meant to be a friendly place, where people can relax, rest and eat. A lot of our regular customers have actually contributed things to the décor, ...[ read full review ]
Interview: Betty Ng Proprietor of Ginger and Dao Jiang Hu
Where did the restaurant's unusual name come from?From a conversation with my friends. We were discussing how to name this Japanese restaurant and a friend, who is Shanghainese, said: "Don't dao jiang hu with me" [similar to the English idiom ...[ read full review ]
I recently ran into a small dining problem. A girl, who I didn't know, got in touch through a friend. "I've just arrived in Shanghai and I love it," she perkily exclaimed. "Johnny Do-Good said you were here also. I'd ...[ read full review ]
Golden Thai, located in MinHang District, is one of those diamonds in the rough that are unfortunately entrenched in a mire of other eateries and hidden behind generic "faux Thai hut" façades. Based on the bottom floor of a massive ...[ read full review ]
Dao Jiang Hu In Praise of Corrected Assumptions
When people in Japan go home at the end of the day, they pull out a stool and flip on the conveyor belt, from which they pick out small dishes of moving hamachi sashimi and California roll, or perhaps a ...[ read full review ]
Open for a month, The Apartment is on the third floor of a converted apartment complex on YongFu Road. British owner Rob Pollard has been in the bar industry for about 15 years and, during his travels, especially admired ...[ read full review ]
Stoyan Atsarov has lived in China for over ten years, five of which he spent in Wuhan teaching football. After moving to Shanghai five years ago, he has now achieved a life-long dream by opening Vitosha, the first Bulgarian restaurant ...[ read full review ]
Schlepping out to the PuDong New Area Library, I took the metro (of course) - and I'm glad I brought my iPod, as it took about 30 minutes on line 7 to get to JinXiu Road from the city center. ...[ read full review ]
Does anyone else wonder why so much time and money was spent on making the JingAn Temple steeple taller and shinier than it already was? Whatever the reason, the builders have accomplished at least this much, and now that the ...[ read full review ]
Interview: Feng JianWen Proprietor of Southern Barbarian
Your first Southern Barbarian is now a well-known, popular restaurant for Yunnan cuisine. How does your new project differ from the original?
I think we grew up. The first Southern Barbarian was just small, like a baby, and now it's grown ...[ read full review ]
With more drinks and more dishes, the second Southern Barbarian is providing customers with more to savour. Certainly, the old location has its quaint charm that still creates an irresistible draw, but the new venue has all the smartness required ...[ read full review ]
Dakota Fancy French-style Food
Sneaking out from the shadows, Monkey Lounge's owners have opened their very own restaurant along the main stretch of DongHu Road. Also lounge-like in style, it feels as if the neighboring sister establishment has leaked into the décor, with black ...[ read full review ]
Open since March, Simon's Test Kitchen is tucked away behind a set of unremarkable backstreets - not exactly a prime location, but owners Simon Cheng and Teddy Pun see this restaurant as a means to test out their dishes; a ...[ read full review ]
It's a Spanish food invasion! While the Spanish Pavilion continues to host Michelin-star chefs at the Gran Melia, Mistral has started serving up its tapas delights; El Patio and La Finca are almost ready to flourish their wares; Taska is ...[ read full review ]
