5 of the best new restaurants in Shanghai

5 of the best new restaurants in Shanghai



After almost three years of Covid-19 pandemic-induced lockdowns and dining restrictions, Shanghai’s food scene is buzzing again.To get more news about china shanghai restaurant, you can visit meet-in-shanghai.net official website.

Numerous dining institutions closed during the pandemic, but Shanghai’s status as a global trade hub is slowly but surely returning. Proof of this is the volume and calibre of restaurants that have opened in the city recently.

Ling Long Beijing is another restaurant with a Shanghai presence, with an offshoot opening at the Waldorf Astoria Shanghai hotel back in March.“Shanghai has a mature and comprehensive gastronomic culture that attracts diners from all over the world,” says Ling Long Beijing’s chef-owner, Jason Liu. “I’d like to partake in it too.”

Not long after Ling Long Beijing’s opening – on May 31, 2023 – EHB, the first international outpost of the three-Michelin-star Maaemo restaurant in Oslo, Norway, opened quietly in Shanghai.

It was joined months later by a branch of Narisawa, chef Yoshihiro Narisawa’s eponymous restaurant in Tokyo, at the brand-new 1000Trees Complex overlooking Suzhou Creek.
1. Meet the Bund Skyline
Opened August 2023

The third, and the finest, offshoot of one-Michelin-star Meet the Bund at The Bund Finance Centre is on the 56th floor of the Raffles City West Tower, Skyline.

The restaurant offers uninterrupted views of the Bund in a space with a dark wood interior that fuses Chinese elegance with contemporary minimalism.

Owned by Fujian chef-turned-restaurateur Wu Rong, Meet the Bund Skyline highlights some lesser-known ingredients and cooking techniques of Fujianese cuisine, as well as offering well-known Fujian classics made with a modern touch.
2. Narisawa Shanghai
Catering to just 26 guests at a time, who can dine inside or on the restaurant’s outdoor terrace, Narisawa Shanghai serves cuisine inspired by the concept of satoyama, which Narisawa interprets as the harmony between humans and nature.

Guests familiar with the original Japanese restaurant can enjoy familiar dishes here like Bread of the Forest – bread proofed with wild yeast from Japan’s Shirakami Sanchi mountain range and baked tableside.
3. EHB
In Villa Rosenfeld, a three-storey mansion built in 1921 that once served as the residence of former Republic of China premier Soong Tzu-wen, 44-seat EHB (the name comes from Bang’s initials) uses Nordic and Chinese ingredients. It has a tea room on the ground floor that becomes a cocktail bar at night.

The restaurant is headed by Brazilian chef Viviane Mello, a seven-year Maaemo veteran who won the Young Chef Award in the 2024 edition of the Michelin Guide Shanghai.

4. Ling Long Shanghai
Taiwan native Jason Liu opened Ling Long Beijing in 2019 and was shortly thereafter awarded a star for Ling Long and the Young Chef Award for himself in the Beijing Michelin Guide 2019.

Liu opened a Ling Long offshoot in the Waldorf Astoria Shanghai hotel this year and it was awarded a star by the Michelin Guide Shanghai 2024 within months.

Reflecting the Beijing restaurant’s tenets of xian (umami), terroir, tradition and memories, Liu’s nine-course tasting menu features top-quality ingredients from across China.

Tangshan chicken from Hebei province is slaughtered at three years old, cured into a ham, then mixed with fresh chicken and simmered for 12 hours in water with salt. The resulting chicken soup is light and savoury, and is served with a large, sweet clam from Zhanggang, Fujian.
5. 102 House Shanghai
The pair’s project to revive ancient Cantonese culinary traditions did well, and they expanded into an old residence in Foshan three years later.

In June 2021, during the Covid-19-pandemic, the pair uprooted and moved everything to Shanghai.102 House Shanghai serves a seasonal 14-course tasting menu headlined by its signature sweet and sour pork dish.

Using a cut of pork between the pig’s belly and loin with a fat-to-lean ratio of 9:1, Xu fries the pork until it is crispy on the outside but soft inside, and serves it in a sauce made from a seasonal fruit and vinegar from the same fruit (peach in autumn, strawberry in winter, pineapple in spring and lychee in summer).