On the corner of Xiangyang Bei Rd and Julu Rd in the French Concession, recently opened restaurant Brasserie La Fourchette hopes to provide an authentic yet accessible culinary experience that will appeal to expat and Chinese patrons alike. The restaurant ...[ read full review ]
Across from the Science and Technology museum, a short distance from century park, runs a small canal that might or might not be part of the Huangpu. Surrounded on both sides by parks, trees and greenery, this area seems a ...[ read full review ]
Hotel Pravo is the latest hotel to sprout up amidst Shanghai's evergreen property forest. Located north of the Bund, just across the SuZhou Creek from the famous promenade, the property contains 86 rooms in six different styles, with views from ...[ read full review ]
Residents of Shanghai are not easily impressed and many would say that there's not much in the way of new restaurants with something different or interesting on offer - enter Lingo Bistrot.
Tucked away in Ciro's Plaza, near People's Square, it's ...[ read full review ]
"If it ain't broke, don't fix it." Originally, this idiom may have applied to politics but it's a phrase that has strong reverberations in the restaurant business - and, after all, isn't the restaurant business full of the same intrigue ...[ read full review ]
Understated charm is not often associated with the shiny, new and overtly glossy Shanghai of 2011. Nevertheless, as many of you will have noticed, something unusual is happening on SiNan Road. Renovating a huge area of the former French Concession ...[ read full review ]
While a restaurant's name can inspire visions of culinary greatness, they are all too often dispelled on first bite. The Oxford English Dictionary defines "grand" as "magnificent and imposing in appearance, size, or style". Does the Waldorf Astoria's Grand Brasserie ...[ read full review ]
Le Petit Franck started out (for the briefest of whiles) as Ferg & Sons, decorated with a vague nod to the Jazz-era bars of New York and Chicago. Apparently, this approach just wasn't to the taste of the owner or ...[ read full review ]
Fossette A Cheeky Glass of Wine
Wine bottles line the interior; chalk boards blare out the daily deals; the total number of seats hits about 60: Fossette has cozy wine bar written all over it.
French for "dimple", Fossette is a cheeky little operation that intends to ...[ read full review ]
Moules The Mussels from Brussels
When a restaurant takes its name from a foodstuff, it's pretty much guaranteed that the moniker contains a subtle hint towards the house specialty. It will come as no surprise, therefore, that Moules - which is French for "mussels" - ...[ read full review ]
Interview: Michael Chen, Owner of Cheers Wine Cellars
What induced you to make wine your profession?
There are really two reasons: it was my hobby before and it's also a better career. I was working in electronics but I feel the service industry is growing more. China is production ...[ read full review ]
It's almost inconceivable that the building Cheers Wine Cellars inhabits is a relatively new building, but it is. Thanks largely to the machinations of co-owner Jane Chen, the site has been made to look like a traditional house from the ...[ 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 ]
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 ]
Mardi Gras A Mardi Gras of Flavors
Newly opened Mardi Gras is a gorgeous if eclectic space. It is a traditional French restaurant housed in an 80-year-old Spanish villa renovated in a distinctly Japanese style, including a sunken bar upstairs. The effect could be confusing, yet somehow ...[ read full review ]
The French-trained German chef of Lounge 842 excels at seafood. While some of the other items on the menu are deserving of a stern reprimand, the kitchen has a very competent grasp of its fish. Highest on the list of ...[ read full review ]
Interview: Eduardo Vargas, Restaurateur and Chef at Balthazar
We've just seen you open three new venues. What goes through your mind when you create new concepts?
What I usually do is find the spaces and evaluate, so it always depends on the clientele and the area. In the case ...[ read full review ]
The latest restaurant in the Eduardo Vargas menagerie is Balthazar, a brasserie based around the concept that cold weather food is always a hit. Located in an old renovated house at the edge of Tianzifang, Vargas' restaurant consists of dark ...[ read full review ]
Le Saleya's warm interior, composed of washed dark red and orange walls with Mediterranean décor, is an inviting sight. The intimate atmosphere inside seats about twenty, though the additional tables on the terrace are ideal for weekend brunches in warmer ...[ read full review ]
Stepping out of the elevator on the fourth floor of the Lan Club building, a pure, fresh mix of black and white décor greets the eye, accessorized with Baccarat chandeliers and 504 butterflies - one of which is worth RMB1,000,000 ...[ read full review ]
Interview: Jean Georges, Celebrity Chef and Restaurateur
You've been coming to Shanghai for many years. What is the most interesting change you have noticed?
Everything. I first came to Shanghai about eight years ago at the very beginning of the restaurant project. I went to the market and ...[ read full review ]
Graffiti Graffiti Makes Its Mark
Veteran Shanghai restaurateur Alexandre Daune recently closed the doors on his petite restaurant 570, and transformed it into Graffiti. The new candy-colored seats, white walls and pumping sound system reflect a less formal approach to dining than Daune's Le Saleya ...[ read full review ]
Mardi Gras A Mardi Gras of Flavors
Newly opened Mardi Gras is a gorgeous if eclectic space. It is a traditional French restaurant housed in an 80-year-old Spanish villa renovated in a distinctly Japanese style, including a sunken bar upstairs. The effect could be confusing, yet somehow ...[ read full review ]
Interview: Lam Ming Kin, Head Chef at Nougatine and Jean Georges in Three on the Bund
It must be very competitive to work at a Jean Georges establishment, did you have to fight cleaver and skillet for the job?
It definitely wasn't easy. The problem was I had no experience or training in cuisine, other than what ...[ read full review ]
Nougatine A Fine French Pairing
Nougatine and Jean Georges make an impressive coupling. Celebrated French chef Jean Georges Vongerichten paired up the two distinctive restaurants at his signature New York eaterie, and last year added the more casual, bistro-styled Nougatine concept to his Jean Georges ...[ read full review ]
The latest restaurant creation by Chef Paul Pairet, Mr. and Mrs. Bund is a massive undertaking and probably one of the most obnoxious yet, amazing creations to enter the Shanghai dining scene.Chef Paul has a reputation for the dramatic. In ...[ read full review ]
This recent addition to the Shanghai dining scene has opened its doors on Middle HuaiHai Rd in the heart of the former French Concession. Its ambition is to be a place where friends and family can gather to relax and ...[ read full review ]
Pulling up to D.G.B., the new upscale French restaurant just outside the city center, I knew it was going to be a magical evening. The restaurant glowed from across the pond as we approached, zip-zagging across the light lined ...[ read full review ]
Stepping aboard the nautically decorated French restaurant, La Crêperie, we set sail for a three-hour voyage of discovery that would take us all the way to peninsular Brittany. The variety of dishes and, importantly, alcohol had us taken aback. All ...[ read full review ]
The softly lit art deco interior of Le Cygne reminded me of an elegant Shanghai I'd seen in history books. We opened the meal with appetizers of Foie Gras with Au Chocolat Daikon Confit and Balsamic Reduction (138RMB) and Pork ...[ read full review ]
