A city with a sweeping backdrop allured with its captivating contrasts, Shanghai is the epitome of diversity and progress. The culinary scene is as ever forward-looking as the rapid high-rising metropolis. Here’s Nicole’s, W Insider of W Shanghai – The Bund, latest catch-up to what’s new in the world of gastronomy in Shanghai.

YEN

A resident favourite for both locals and visitors in W Shanghai - The Bund, YEN is a first-class speciality restaurant interpreting the diverse and sumptuous traditional Cantonese cuisine witha modern twist. Headed up by Chef Kong Khai Meng, this culinary masterpiece is a definite top contender to the well-established Chinese-Cantonese restaurants all over Shanghai. The dishes are classically uncomplicated with a few contemporary touches of the trailblazing background of Chef Kong’s background. My absolute favourite is the Crispy Mackerel Fillet served with infused smoke that utterly visually impressive yet tastes as good as it looks. 

Peacock Room

Sichuan cuisine hyped up to a higher notch with their take on fine-dining. Peacock Room is the pioneering Sichuan establishment to transfix this popular Chinese cuisine and cleverly initiate it to the white gloved world. Food is served in courses after courses... after courses. After a while, you lose count of how many dishes you’ve had yet each one skilfully done. The menu is an assortment of every dish imaginable from the every outskirts of the Chinese cookery to the ever-loved Sichuan favourites like the chuan chuan, meat and vegetable skewers in spicy and numbing broth (but done better). Some may deem Peacock Room as a rebellion to tradition, but to the open-minded – it’s a revolutionizer.

Oha Eatery

New kid on the Former French Concessions block, Oha Eatery started out as an inconspicuous coffee shop on the streets of Anfu Road and branched out to opening their obscure restaurant which you won’t ever know existed unless you know what you’re looking for. The restaurant only hosts maximum 24 seats which makes it quite a challenge to book but once you’re in – you’re in good hands with the two chefs that rock the place. The chefs hail from New Zealand and Guizhou province, thus explains the coalition of dishes served from two polarized regions that could have resulted in a colossal damage, but turn out to be a harmonious match. 

Bo Shanghai

Whilst not entirely new on the scene, Bo Shanghai recently garnered their very first Michelin star a few month ago and is certainly worth a mention. Alvin Leung, ‘Demon Chef’, finally shares his expertise to mainland China and shakes things up a bit with his ingenious take on Chinese fine-dining with a twist. This multi-course, set-menu-only restaurant takes guests on a culinary journey through the eight Chinese regional cuisines with an Italian rendition and is updated every quarter to keep the curiosity thriving. Quite an ambitious task it may seem, but head chefs De Aille and Simon Wang take up the challenge and surprise the crowd with their innovative craftsmanship evident in every dish served.

Tai’an Table

Tai’an Table has been on the radar of Shanghai’s best restaurants since 2016, however this year they started it with a bang as they celebrated their star on the Michelin Guide of 2018. Headed by Chef Stefan Stiller whose roots hail from Germany -- explains his flair on the intricate European gastronomy and his eye for detail when he plates every dish served -- not only is he incredible in the kitchen but he’s also an extraordinary man to talk to. Stefan makes it to a point to chat with every guest while dining. Back to his food… well, it’s plated to perfection and precision. He recreates his 14-course menu every month that entices you to return to see what he’ll come up with next. 

About Nicole: Nicole is the W Insider of W Shanghai – The Bund and is the go-to-person, providing access to the newest, most interesting and exclusive places of the city.

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