It’s been one hell of a year to say the least, particularly for those of us based in China. We’ve seen ‘The Tweeter in Chief’ launch (and then halt) a trade war between the world’s two leading economic powers, Fan Bingbing disappear and then reappear (with a major fine to pay) and another record-breaking Singles’ Day haul for Alibaba. To wrap up 2018, our editorial team has put together a list of the year’s most unforgettable viral stories, recounting major occurrences that defined the worlds of sports, tech, arts, fashion and food. Here’s to another year of eclectic, weird and wonderful life in China, we wouldn’t have it any other way. 

We've eaten our way through 44 reviews this year – some of them meh, some of them amazing – all with the point of shining a light on restaurants really worth going to. That makes this article one of our favorites from the whole year. Hope you like 'em as much as we did. 

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

Blackbird

Image by Cristina Ng/That's 

As one of Shanghai’s latest and most ambitious lifestyle hubs, Columbia Circle, was the site of a substantial number of 2018's new openings. At Blackbird, patrons are perched along the glossy red bar enjoying drinks from tech-savvy mixologists utilizing sound waves and siphons to concentrate flavors, while Executive Chef Blake Thornley fills the design-forward dining area with snacks and shareable plates. Everything is good, but we tend to go heavy on the cocktails and appetizers as that's where the surprises are. If you are sick of the same old same old, you’ll want to check Blackbird out, stat. 

Standout dish: whipped duck liver with smoked eel, pig ears, soy mint (above), smoked red wine ice cream

See listing for Blackbird

Chez Jojo

Image by Cristina Ng/That's 

Chez Jojo draws inspiration from rural drinking establishments called guinguette. In fact, the restaurant’s name is an homage to the original Chez Jojo in the Loire Valley. These lively spots are known as great places to enjoy an unpretentious meal with plenty of affordable wine and we could all certainly use more spots like that in Shanghai.

Standout dish: hand-cut steak tartare (above); escargot

See listing for Chez Jojo

Fogo

Image by Cristina Ng/That's 

Fogo is situated on the top floor of a heritage building that also houses Jazz at Lincoln Center, across from The Shanghai EDITION hotel and just 100 meters away from the Huangpu riverfront. Despite their upmarket address, these guys are taking a page out of The Captain’s playbook by providing mid-range prices in a neighborhood that needs more options. 

The cuisine has a European backbone with inspiration from Africa, Asia and the Americas. Chef Pancho Quinones’ experience of working with the Adria brothers (of el Bulli fame) explains the inclusion of spherical olives, one of the world’s most famous molecular dishes. We’ve never had Adria’s original version, but this intense rush of briny flavor bursting through in liquid form is a real treat.

Standout dish: red mullet aquachile (above); spherical olives 

See listing for Fogo

Hulu Sushi

Image by Cristina Ng/That's

In Shanghai, sushi is readily available in all price ranges from the cheap and cheerful all-you-can-eat fare to the high quality (read: expensive) omakase sushi experience. This year we sadly lost one of the best realizations of this form – the well-respected Sushi Oyama. 

Luckily, Hulu Sushi entered the omakase game will before that happened with a six-seater in Columbia Circle run by a former employee (and by some accounts, the best student) of Chef Oyama. Chef Liu spent seven years working at Sushi Oyama before striking out on his own. In contrast to other restaurants of this caliber, prices here are set at a cool RMB680 per person.

Standout dish: N/A (seasonal menu, chef's choice only)

See listing for Hulu Sushi

Latin Woo

Image by Dominic Ngai/That's 

A beloved darling of Shanghai’s fickle-hearted diners, Asian-inspired tapas purveyor Pirata has recently opened a new branch next to Columbia Circle’s #instafamous swimming pool. Each night, Chef Ling Huang and her team continue to pump out fan favorites like foie gras toasts and spicy clams with Thai basil to a devoted following. During the day, however, this restaurant transforms into Latin Woo, where hearty sandwiches and lunch dishes with a Latin American spin are served. 

Standout dish: Cuban burger; medianoche sandwich (above)

See listing for Latin Woo

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 listing for Lou Shang Hot Pot

Mercado 505

Image by Cristina Ng/That's

When we think back on our initial review, after several more meals at Mercado 505, we think we might have given them five stars instead of four. This largely because of Juan Campos (RAW, Malabar) and Ferran Andreu (formerly Tomatito) coming on board later as the executive and head chefs, respectively.

Younger sibling to Mercado de Waima, this market-cum-restaurant also puts the focus on high-end jamon, full blood M7 Chilean Wagyu, Iberico pork and fresh seafood. You really can’t go wrong with sliced meats, cheeses or any of their canned goodies, but the real gems are their seasonal specials. Amidst an overwhelming fad of complicated fusion plates, the simplicity of Mercado 505’s food is a breath of fresh air. 

Standout dish: roasted Wagyu brisket salad (above); Wagyu ham and Rougie foie gras; grilled Mancheco cheese with thyme honey crust

See listing for Mercado 505

Oxalis

Image courtesy Oxalis

Oxalis is one place that we feel hasn't gotten the recognition it deserves. This solid addition to Shanghai’s French dining scene is still flying under the radar, and even though The Waterhouse at South Bund is a masterpiece of contemporary design, there’s just not much else going on in the area.

Venture out of your bubble and experience Chef Jonas Noël’s creative take on ‘bistronomy’ inspired by a 1990s culinary movement whereby chefs applied fine dining backgrounds to more casual concepts.

We are big fans of Oxalis’ deceptively simple food, and can't go too long without the impressive roasted Berkshire pork shoulder blade complemented by a lively combination of raw, cooked and pickled apple slices. They do a mean Grand Marnier soufflé, so keep an eye out for that when checking daily specials.

Standout dish: Berkshire pork shoulder blade; Grand Marnier soufflé (above)

See listing for Oxalis 

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

Shanghai Tavern

Image by Betty Richardson for That's 

Shanghai Tavern is the Eastern incarnation of Berner’s Tavern in London, Michelin-starred Chef Jason Atherton’s all-day dining, classic and classy British comfort food brasserie. Set in a large high-ceilinged dark wood and marble appointed dining room on the ground floor of The Shanghai EDITION, plush green booths line the outskirts while chairs mix with sofas in the midst. 

Heading up the kitchen is executive chef, and Shanghai stalwart Scott Melvin, who has earned himself a very loyal following due to his inventive, and downright delicious contemporary tapas over at Commune Social. At Shanghai Tavern the order of the day is British nosh, made a bit posh.

Standout dish: traditional pork pie; The Tavern Mac and Cheese; everything on the dessert cart

See listing for Shanghai Tavern

Stone Brewing Tap Room

Image courtesy Stone Brewing 

Launched in Southern California 22 years ago, Stone Brewing is a long-time favorite of craft beer diehards. The brand has come a long way since 1996, and the Shanghai tap room is their third international location opened this year. We remember the fairly recent days of tucking bottles of their signature aggressively-flavored Arrogant Bastard ale carefully in our suitcases, so we are glad that they have answered our thirsty call for more craft beer options in China. 

As you would expect, the food menu is designed to be paired with beer. In addition to typical brewpub staples like burgers and fries, they are also offering more composed dishes such as misoyaki butterfish and beef cheek tagliatelle.

Standout dish: San Diego fish tacos (above); 'Angry' wings 

See listing for Stone Brewing Tap Room

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

Luneurs 

Image by Cristina Ng/That's 

We got pretty excited when we heard two former employees of Franck Pécol were starting up a bakery and ice cream concept. In addition to former Farine manager Son Quach, Anne-Catherine Guilloux (WIYF) is on board with the ice cream recipes that launched a thousand lines. In the back, Meilleur Ouvrier de France designated baker Didier Chouet is in charge.

Start with their croissant to experience a hurricane of infinite paper-thin layers with a flaky bronzed crust that melts away upon impact. The only way to improve on this is to stuff it with ham and gooey brie cheese and serve it warm. A frangipane-laden almond croissant with a crunchy coating and toasted slices of nuts on top is also well worth the calories.

Standout dish: croissants; ice cream

See listing for Luneurs

MDB

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

Read more Shanghai Food & Drink Guides

For more 2018 Year in Review coverage, click here