Sinan road is quite the dining hotspot these days. Sinan Mansions aside, several little restaurants have popped up, replacing shops to give the street an updated look. Located a stone's throw from HuaHai road, directly above Shoga, is ...[ read full review ]
Interview: Andrew Gao, Owner of Casa 13 and Noodle Bar
Why did you open a bar solely for noodles?
A lot of people like noodles. If you ask Chinese people, lots of them will say that noodles are their favorite. Lots of places usually just make one type of noodle, ...[ read full review ]
As of July 31, Xuhui's not-so-hidden gem Tianzifang has just welcomed another eatery into its family of sophisticated and hip institutions. Simply named Noodle Bar, the clue is in the name. A tranquil bar tucked away in one of seemingly ...[ read full review ]
Having shut for a few months in order to rebrand, redesign and generally reboot, The BinJiang One has been reborn. Maintaining its effortless sophistication, it has built even more character into its beautiful surroundings.
The behemoth restaurant has joined - in ...[ read full review ]
Unlike some of Shanghai's venues, including many of the myriad Japanese bars and membership-only eatery Closed Door, Hidden Courtyard is obscured rather than actively concealed, secreted away on the third floor of a building on SiNan Road. Its name calls ...[ read full review ]
The Food Central Variations on a Theme of Authenticity
Initial impressions on entering The Food Central are, basically, high-end food court. Its name and the multiple stations creating pizza, sushi, steak, noodles and salads lend credit to this assumption.
However, to call it a food court really does the owners ...[ read full review ]
Shook! Shaking Up the Bund
After much ado and an inventive refit, the long-awaited renovation of the Swatch Art Peace Hotel on NanJing Road has come to its dramatic finale. Unveiled is a graceful and worthy addition to the stately elegance of the Bund architecture.
However, ...[ read full review ]
FYI: Shanghai International Literary Festival
It's that time of year again, when world-class literary talents land in Shanghai for a three-week literary feast. M on the Bund has once more put together a great guest list of 85 writers from all corners of the globe. ...[ read full review ]
Quay Starship on the HuangPu
Aptly named for its location on the banks of the HuangPu, with spectacular views of the striking Shanghai skyline up river, Quay's elevation over the water lends it both tranquility and scenic splendor. It's an entertaining and sophisticated take on ...[ read full review ]
Interview: Siobhan Gough, Executive Chef at Downstairs by David Laris
As the new chef at Downstairs, how is it stepping into someone else's shoes?
It's quite interesting. I came into an already established team, right in the middle of season change. I've worked here before, when the previous chef went on ...[ read full review ]
Having finally finished the promised renovations, Azul is desperately trying not to follow in the footsteps of its less fortunate brothers and sisters who have been closed over the past year.
Ramping up the booze, it has introduced signature pisco cocktails. ...[ 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 ]
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 ]
Shiva Lounge Dance, Drink and Discover Self-enjoyment
Shiva Lounge is not a restaurant. It is not a healthy-eating joint. It cannot be adequately defined by the term ‘bar', nor is it sufficient to call it an Indian-inspired hideout. In fact, this new venue packs so much into ...[ read full review ]
Interview: Howard Quan General Manager of Avalon
You advertise yourself as a wood grill and wine bar, but your menu is much more complicated; what is the concept behind the restaurant?
My original concept for this place was a Mediterranean wood grill, but then we got our ...[ read full review ]
Avalon Isle of Mystical Food
Avalon has the potential to become one of the best things to appear on the Shanghai dining scene this season - not a light declaration in this sea of egos, star chefs, haute cuisine imitators and expensive decorations.
While it advertises ...[ read full review ]
Though he may be bustling about the Expo site, readying restaurants in time for the grand opening, David Laris seems to have more than one pair of hands. While golf club lounges and a Future Perfect redos may be on ...[ read full review ]
FYI: Latest from the Literary Festival
Yes ladies and gentlemen, you have heard correctly. Peter Hessler, the author who gave many their first intimate look into China with his portrayal of a small town along the Yangtze, has canceled his keynote appearance in this year's Shanghai ...[ read full review ]
The name of new restaurant Bistro Blanc may fool people into dropping in for French fare, but the wary diner should know better by now than to judge a restaurant by its signage. This cozy little eatery is indeed "inspired" ...[ read full review ]
Interview: David Laris, Entrepreneur, Restaurateur and Chef at Laris
Last year you opened quite a few restaurants in Shanghai. What have you been up to lately? Anything with the Expo?
I'm doing a product for a hotel launching next week in Hong Kong, consulting for the Australian and US Pavilions, ...[ read full review ]
For a night of evening elegance and fine dining in Shanghai, Laris at Three On The Bund has been at the top of the list since opening in 2004. To keep the experience fresh and diners curious, chef and proprietor ...[ read full review ]
Interview: Gian Marco Alessi and Lawrence Zhao with Daniele Priori
Your restaurant is called Rosso, Italian for red. Why did you choose that name?
Gian Marco Alessi: The China Flag is red. In Italy we have Ferrari. Red is for blood, life. Red is the Communist Party. Red roses are a ...[ read full review ]
Jing'An Jewel of Jing'An
The Puli Hotel is slowly and quietly coming to life after a long wait spent perfecting its luxury service standards before the actual opening. Although located in the pulsing Puxi downtown, once you enter this ‘urban resort hotel' the stress ...[ read full review ]
Interview: Adam Devermann, Bar Manager at Mesa & Manifesto
Was it always your life's ambition to get people drunk?
Yes. Actually I originally studied Economics and Finance but all the way through college I worked in waiting and bartending jobs. When I arrived in China, I just continued doing so ...[ read full review ]
Mesa Restaurant New Faces and Flavors at Mesa Manifesto
Mesa Manifesto has been recruiting some of the city's top F&B talent and refreshing its seasonal menu to make this Shanghai stalwart an even more attractive spot for summertime drinking and dining. The new restaurant manager Benedict Porter comes from ...[ read full review ]
A lot of changes have been taking place at Fountain Bistro in Xintiandi over recent months, starting with the introduction of a new European-based menu and now the re-launch of its second level as an ‘Executive Floor'. Elevated from the ...[ read full review ]
Summers at Sasha's will always occupy a special place in my heart. It seems like only yesterday that I was watching the 2002 World Cup out back, while the goat grazed peacefully next door. When a younger Mr. Enjoy needed ...[ read full review ]
T8 Brand Ambassador, Bon Vivant
What makes a good wine-tasting event? For Mr. Enjoy, it's not only excellent wine - that's the sine qua non, not the nec plus ultra. A successful wine event combines delectation with education, stimulation of the mind as well as ...[ read full review ]
Sure, it may not boast the magnificent views of its neighbours higher up in the stratosphere, but if you're looking for a view, take the elevator up to the SWFC Observatory before dinner. When you're done with the view, ...[ read full review ]
