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The hottest restaurants and bars in Shanghai this month

The new restaurants, menus and relaunches keep coming

Photograph: courtesy Hu Hu Tang
As we bid farewell to a hot and sticky summer, fresh new restaurants, menus and relaunches from some familiar names keep on rolling in. A wanghong noodle joint from Taipei, contemporary hotpot and tiki drinks that'll keep the summertime vibes alive – here are the hottest places to check out this month in Shanghai.

Hu Hu Tang

One floor below modern Chinese kitchen Dao Jiang Hu is owner Betty Ng's latest project, contemporary hotpot spot Hu Hu Tang. Its MSG-free, collagen-rich broths bubbling away furiously on tables laden with carefully sourced Yunnan mushrooms, wagyu beef and handmade dumplings may have you saying 'bye-di-lao' to your normal hotpot routine without a second thought.

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50 Taian LuOnline booking

KiKi Noodles

Noodle brand from Taipei KiKi Noodles has opened its first Mainland branch, dishing out bowls of its signature dandan mian in Hong Kong Plaza. Noodle flavours largely draw on Sichuan influences, but in Shanghai, you can find speciality editions like crab egg gravy noodles, made in collaboration with celebrity gourmet Howard Cai, or yangchun longevity noodles.

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283 Huaihai Zhong Lu

Birds of Paradise

The latest venture from bartender Yao Lu and chef Austin Hu (both behind Union Trading Company), Birds of Paradise is filling a tiki-sized hole in Shanghai's heart. With a strong cocktail and grub game, the team sets its delicious interpretation of tiki standards alongside the bar's own creations.

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98 Yanping Lu

Sui Tang Li

After a quiet summer break for a kitchen refurb, The Middle House's excellent modern Chinese spot is back with a new line-up of dishes. Inspirations come from across the region – mushrooms from Di Qing, Yunnan baked in paper alongside tender cod, steamed marble goby fish with silken Japanese tofu in green pepper sauce and a delicate riff on scallion oil noodles with crab and an onsen egg.

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366 Shimenyi Lu
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BOR

 At BOR, the boundary between kitchen and airy, contemporary dining room has dissolved. Chef Kasper Pedersen (previously Pelikan) takes an unfussy, unpretentious approach in the kitchen, stressing that here he’s cooking what he loves to eat over a particular cuisine. Still, there’s a Nordic twang and simplicity to everything on the menu. Uncomplicated but not unsophisticated, BOR is the kind of neighbourhood spot that could easily turn into a weekly affair. 

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322 Anfu Lu
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Peking Inn

The focus at Peking Inn is on chunbing (spring pancakes), a hearty Northern Chinese concept comprised of thin pancakes and an assortment of home-style dishes to wrap in them. Beyond chunbing, you can tuck into other very solid, standard Northern Chinese and home-style fare: platters of sweet and sour pork, dry-fried string beans, grilled beef with cumin and onions or Kung Pao chicken.

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Line 259 Jiashan Lu
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PHÉNIX Eatery & Bar

Taking up the helm after Michael Wilson's departure, chef Pierrick Maire is slowly rolling out his new menu at The PuLi's one-Michelin star restaurant. Dishes are heavy on old school luxury (read: foie gras and caviar) which Maire folds into plates like seared foie gras with cherries and candied almonds or sea urchin with vanilla-celery Bavarian cream, apple gelée and a spoonful of caviar.

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1 Changde LuOnline booking

Curfew

Curfew, a new cocktail lounge, has opened in the Howard Johnson building on Fenyang Lu. Cocktails err on the sweet side and are whipped up by Taiwanese bartender Brian Lu, who does spins on classics like the Paloma with red pepper or a Cuba Libre injected with winter melon syrup and espresso. A short menu of food offers salads, pizza, pasta and an intriguing dish called Tequila Tomato Clams.

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1 Fenyang Lu

Chuckville

A town could always use more brisket. The team from now-shuttered Bulldog BBQ has opened a new, larger space – fitted out with TVs for sports and a huge terrace – at Laoximen. There's popcorn chicken, buffalo wings and blooming onions to start before sinking your teeth into Texas-style smoked meats like brisket and pulled pork or honey-glazed ham and pull-apart beef ribs (available weekends only).

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38 Yancheng Lu

The Tandoor

Not many Shanghai eateries can claim a legacy of even five, let alone 25 years. Opened first in 1994, fine dining Indian restaurant The Tandoor in the Jinjiang Hotel re-launched this summer with upmarket décor and a menu of classic Northern Indian dishes from along the Silk Road. Standouts include saffron-perfumed yoghurt cheese patties called dahi ke kebab and sumptuous black lentil dal makhni.

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59 Maoming Nan LuOnline booking

Stone Brewing Tap Room Shanghai

Ch-ch-changes over on Yuyuan Lu: the California craft beer brand's Shanghai taproom has done a serious revamp of its food menu. Signatures like its oxtail grilled cheese, mac and cheese and 'angry' wings remain, but added into the mix are a few lighter options like yellowfin tuna poke nachos and veggie tacos with chimichurri sauce juxtaposed against a gut-busting blue cheese-stuffed burger and deluxe pastrami Reuben on marble rye.

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1107 Yuyuan LuOnline booking

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