This staunch Russian restaurant is the latest challenger to 1933’s singular ability to repel diners. But where huge Chinese ballrooms and racing car themes have failed, Red Square actually manages to pull off a tasty, affordable and authentic menu.
With globally recognized Russian and Ukrainian fare from borscht (RMB18 ... Read More
The newly opened Le Soleil de Provence is still finding its following, meaning that the three floors of elegantly adorned dining rooms sit nearly empty for now. But don’t let that deter you; the kitchen is helmed by Serge Alain, formerly of La Grange, and the classic French dishes ... Read More
Organic Kitchen, the popular food delivery service, has opened up their first dining space on Fuxing Xi Lu. The team has already mastered the art of delivery, so we took a trip to the new café to check out what it’s like to dine in.
The new dining spot ... Read More
Authentic is not the right word to describe David Laris’ venture into local fare, yet inauthentic would be equally wrong. The food at Le Sheng, sold using Laris’ name but helmed by Shanghainese chef Fang Chao, is best described as clean and modern Shanghainese with a firm understanding of tradition ... Read More
Across the way from a maze of old shikumen lanehouses scheduled for demolition, Wharf 1846 and Cool Docks 2 are working to establish themselves on the South Bund. But the question is: if you build it, will they come? G Waterfront, a brand new Indian spot brought to us by ... Read More
Hopeful as we were when we entered, Tiramisu is not a sigh-at-every-bite kind of restaurant. But their fairly extensive menu of pizzas, pastas and mains are simple, rustic and wholly recognizable as Italian. That may not seem like much, but it does at least keep Tiramisu out of the sizeable ... Read More
There are a gaggle of cozy new eateries on the block party that is Yongkang Lu, and this café, run by an endearing local couple and their barista friend, is one of several winners that we’ll be back for time and again.
The menu here is composed mostly of ... Read More
How do you review a restaurant with two separate dining rooms and a half-French, half-Chinese menu? Very carefully.
Hai Pai (Chinese for “Shanghai spirit”) is a restaurant split in two. One side is dressed up like a French bistro with warm, dark wood everywhere and bottles of wine lining the ... Read More
If there’s anything which clearly signals that this spot knows its Southeast Asian cuisine, it’s the table setting which is composed of just a fork and a spoon—the utensils of choice for eating the region’s soupy, saucy dishes. The Clouds, a new addition to the restaurants ... Read More
La Petite Jasmine is a latest addition to the Petite franchise, and like the four restaurants which preceded it, here is the most excruciatingly cute experience one can have eating food outside of Japan. It’s like stepping off the street into a secret fantasy world. Unlike the nook-and-cranny appeal ... Read More
Some say that the mark of a good Taiwanese restaurant is the sanbeiji (three cup chicken), and we are big fans of the way they do it at Good Old Days. For RMB68, you get a big serving of tender chicken chunks braised in a concoction of soy sauce, sesame ... Read More
Every restaurant in Shanghai has a story behind it, but this one needs more explanation than most. The Restaurant-Ecole Institut Paul Bocuse is actually a culinary and hospitality school with half its students from France, half from China and an attached restaurant. So just about everyone you meet there, from ... Read More
We’re always on the lookout for cheap sushi options, and in that respect, Miao Sushi hits the spot. This tiny shop has a couple of tables and some bar seating, but it’s a better take-out lunch option—it gets swamped a little too quickly. Miao’s menu has ... Read More
Thanks to Dashiwujie, Shanghai’s Buddhist jet set now have a place to eat. This upscale vegetarian spot was created by the team behind Vegetarian Lifestyle and is ideal for anyone who loves food or animals. With a focus on local and sustainable organic ingredients, the six-level townhouse possesses an ... Read More
If you’ve been craving a bowl of beef noodle soup, look no further than this casual eatery on Hongmei Lu. Located across from the Hongmei Lu Pedestrian Street, Canoodle serves up authentic Taiwanese cuisine in a clean Western-style restaurant with hole-in-the-wall prices minus the dirty silverware and cramped spaces ... Read More
With Sushi Raku, the Wagas Group hopes to add a Japanese hotspot to the already proven stable of restaurants in their Anfu Lu stronghold. Here they combine traditional Japanese food—made by pedigreed five-star hotel chefs who, until recently, were running their own restaurant in Hongqiao—with the contemporary, warm ... Read More
Thai food-deprived Gubei residents have reason to celebrate. This new spot serves up all the staples from pad Thai to coconut curries with piquant, savory-sweet flavors. The river bass Mandarin fish (RMB138) is refreshingly tender, but make sure you specify how hot you like it, as an overwhelming amount of ... Read More
Fiver Café is tucked away down a residential alley; its only identifying feature is a small chalkboard set up outside. But this tiny gem is worth finding. We steered away from the more substantial Fiver big breakfast (RMB38) and tuna salad sandwich (RMB35) since the kitchen seems to consist of ... Read More
With sunken tables next to a catwalk-like walkway and private rooms behind intricate floor-to-ceiling lattice screens, Dozo has all the right ingredients to attract Shanghai’s high rollers. Projections of its name swirl across chiseled stone walls and a steady stream of Korean and Japanese R&B blasts from speakers ... Read More
Set in the In Point mall, Sumo Yakiniku has a gimmicky approach to Japanese barbecue: you sit next to a full-sized sumo ring, and the TVs mounted throughout the restaurant show sumo videos. The menu is standard yakiniku fare: beef, offal, seafood, chicken, pork and vegetables served raw and self-cooked ... Read More
How Should Restaurateurs Respond to O...
By FOODIEDAVE
They've demonstrated that they can't effect changes nor respond well to criti... >>