Are you looking for dining inspiration? We've got you covered with this roundup of the best-rated restaurants, casual eateries and cafés that we've reviewed this year... so far. 

And don't forget to let us know your favorites in the 2018 That's Shanghai Food & Drink Awards. Voting is open now.

Happy eating!

Restaurants

Apollo

Image courtesy of Apollo

Located on one of the most picturesque, tree-lined streets in town, Apollo is an exciting new additon to the Shanghai dining scene. Chef Frederik Rasmussen combines his Nordic background with Latin American cooking experience for a creative, chef-driven collection of small sharing plates. The drinks are also rooted in South America with cocktails featuring pisco, dark rum, mezcal and tequila. 

Standout Dish: pork neck with pineapple and chili (above); mini chestnut tart

See a listing for Apollo

Ben Zhen

Image by Betty Richardson/That's

Ben Zhen is an upgraded version of wildly popular Ben Lai in Hubin Dao mall. Like the original, Ben Zhen cooks classics, such as bullfrog with ginger and peppers and Zigong-style dishes, a branch of Sichuan cuisine from a city of the same name. If you are one of the masochists that can't get enough of the lip burning, tongue-numbing raging heat (like us), you will love it here. 

Standout Dish: mapo tofu (above far right; dry noodles with chili sauce (above front)

See a listing for Ben Zhen

Bird

Image by Cristina Ng/That's

Bird is the natural culmination of Camden Hauge’s experience hosting events such Shanghai Supperclub and FEAST Food Festival and running her popular café, Egg. The reason these concepts work so well is her uncanny ability to assemble a team of passionate experts.

This holds true at Bird where Le Cordon Bleu, Shanghai-trained chef and former surgeon, Chef Chris Zhu, is sending small bites out of the open kitchen with absolute precision. Making every trip special is a menu that changes monthly bringing a bit of that Superclub vibe to the table. 

Standout dish: lamb tacos (above) if they are available; cheese specials

See listing for Bird

Lou Shang Hot Pot

Image by Betty Richardson/That's

This Cantonese-style hot pot has acheived such viral popularity that to even entertain the idea of eating here without a reservation, you must queue three hours. Considering that Lou Shang, with its Pepto-Bismol-colored tablecloths and cobbled together decor, is neither beautiful nor good value (an extraordinary price of RMB600 per head), this is unusual.

The signature hot pot broth is the reason they wait: corn yellow and thick and creamy as tonkatsu ramen, it's made from chicken, abalone and fish maw (swim bladder) plus an entire steamed chicken snipped into pieces. It tastes like the most intense chicken soup imaginable, with the texture of satin.

Standout dish: anything boiled in that liquid gold stock (above)

See listings for Lou Shang Hot Pot

The Pine at Ruijin

Image by Cristina Ng/That's

Light & Salt's most recent venture is a highly ambitious fine-dining restaurant on the sprawling grounds of the InternContinental Shanghai Ruijin. Executive Johnston Teo's innovative dishes incorporate multiple techniques with the heavy use of Asian flavors. While courses land with varying degrees of success, we would risk disappointment time and again or a taste of Teo's lobster rice with XO sauce. The sweet crustacean with umami-laden sauce and scallion rice is Asian comfort food at its absolute best.

Standout dish: lobster rice with XO sauce (above)

See listing for The Pine at Ruijin

RAC Bar

Image by Betty Richardson/That's

Like a phoenix risen from the ashes, proprietor Simon Briens picked up the pieces of Franck Pécol's fallen empire (Far West, Grains, Rachel's and WIYF) and incorporated them into RAC. Most notably, Far West’s menu lives on in the form of its signature Breton-style galettes (savory buckwheat pancakes) and sweet crêpes, along with the handsome oak communal tables that contribute to the carefully curated retro ambiance – a favorite of social media savvy diners. 

Standout dish: 'Far West' galette (above); eggs en cocotte with potato purée

See listing for RAC Bar

Together

Image by Cristina Ng/That's

Shanghai F&B all stars Bina Yu (former head chef at CHI-Q) and Kim Melvin (head pastry chef at The Commune Social along with Neri&Hu and Unlisted Collection came together to create a venue that showcases Yu's kitchen talents to full effect. Dishes at Together are Korean-French sharing plates with desserts by Melvin: ice cream and a rustic collection of cakes laid out on a central table. Since opening this has become one of the hottest reservations in town with diners spilling onto the lovely street-level terrace. 

Standout dish: tournedos pork with pepperoncini sauce

See listing for Together

Yakitori Torishou

Image by Betty Richardson/That's

In a city littered with delicious yakitori-ya, informal charcoal barbecue restaurants, what sets Torishou apart is a focus on 'nose to tail' dining. This trendy place has a reputation for 'rare parts' (read: things the chicken only has one of.) These delicacies tend to sell out early so make sure you book an extra early reservation – essential for the privilege of eating a grilled chicken anus. Other unique offerings include chicken sashimi and chochin, or, chicken ovaries, complete with dangling pre-formed yolks. 

Standout dish: tsukune: minced chicken meatball with egg yolk dip; chicken ovaries, five-layer pork belly with scallions (above back)

See listing for Yakitori Torishou

Cafes and Casual Eateries

The Flow Café by VCLEANSE

Image by Cristina Ng/That's

On days you need a plant-based break from the other restaurants on this list, premium cold-pressed juice purveyor VCLEANSE has got your back. Everything except the factory-produced juices is freshly made onsite, making this an easy place to get your fill of vegetables, fruits and whole grains in the form of toasts, salads, bowls and smoothies containing more nutritious ingredients than we can count.

Standout dish: Japanese or Middle Eastern avocado toasts

View listing for The Flow Café by VCLEANSE

MBD

Image by Dominic Ngai/That's

The Japanese are known for their precision. So when someone from the Land of the Rising Sun decides to work in the pastry kitchen – a part of the culinary world that requires intense meticulousness and attention to detail – you know something good will likely come out of it.

At the helm of Huashan Lu’s MBD (Magnificent Bread Destination) is Kobe-born baker Hiroaki Homma, who has been honing his craft for more than a decade in his home country and Shanghai. Petite in size compared to similar boulangeries around town – with just a handful seats inside and out – MBD’s more of a grab-and-go type of place that can easily satisfy the carb cravings of nearby residents.From the flaky croissants and pain au chocolat to the soft, spice-forward mini cinnamon rolls, MBD strikes all the right notes at a bargain price.

Standout dish: croissants; cinnamon rolls (both above)

See listing for MBD

Tartine

Image by Emma Li for That's

They had us at all day brunch. This cute Jianguo Xi Lu cafe serves up fresh and wholesome treats inspired by the famous San Francisco bakery of the same name, Melbourne’s café culture, and raw desserts from New York. Open-faced sandwiches (tartines in French) are the core offerings at the cafe, while some other brunch items and baked goods complete the menu.

Tartines are served on rye bread from La Boulangerie by Le Comptoir de Pierre Gagnaire and the generous toppings make for a satisfying brunch, at any time. Don't skip the raw cakes, both the raspberry dream and vanilla cheesecake are convincing stand-ins for less virtuous treats.

Standout dish: salmon beetroot tartine (above front)

[Cover image courtesy Apollo]

See listing for Tartine

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