3 New Winter Menus to Warm Your Shanghai Soul – Part II

By Sophie Steiner, January 29, 2021

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That winter chill has set in, and there’s no escaping it until spring graces us with her presence. These next few months are going to be all about the hearty, homey dishes that keep the cold from seeping into our bones, so thankfully we’ve got a handful of new warming winter menus to get you through the iciest of months. Click here for Part I.


At Huma, the fresh, clean ingredients found in Southern Yunnan cooking are easily recognizable in every dish. Veggies and herbs are no longer an afterthought, but rather one of the main focuses. After sampling our way around the barbecue and noodle menu on our last visit (check out our full review here), we were just as excited to return for their evening menu launch. 

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The Mushroom Salad (RMB48) is a mouthwatering blend of three different kinds of Yunnan mushrooms – pickled, grilled and fried, atop arugula, frisee and endive greens, sprinkled with a rose vinaigrette. The mix of textures and refreshing flavors whet the appetite for more to come. 

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Like a Chinese spin on Myanmar’s tea leaf salad, the Fermented Pu’er with Beef Tripe (RMB52) is a blend of julienned purple carrots and radish, marinated tripe and crunchy fried broad beans tossed in a light sesame vinegar dressing. 

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Like a play on its Mexican counterpart, the Elote (RMB32) at Huma is smothered in a lightly spiced mango mayonnaise, seasoned with Jingpo chili from Yunnan and topped with finely shaved parmesan cheese. One cob can be cut into four pieces for sharing, but we doubt you’ll want to. 

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The homiest new dish that we will see ourselves coming back for time and again is the Beef Tongue and Porcini Rice (RMB65). A generous serving of cubed, tender beef tongue paired with equally meaty porcini mushrooms sits atop long grain white rice. A gooey sous vide egg ties it all together into a delicious twist on luroufan that we can really get behind. 

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

The BBQ menu has seen some upgrades too, with new dishes like roasted Pork Jowl (RMB88) served with a pickled chili dipping sauce, and Chicken Wing (RMB58) marinated in a whole milk yogurt and seasoned with hot chilies for an Indonesian spin on hot wings. 

Following Chinese New Year, Huma will update their menu again, adding in a natural wines and sake list, creating more of a bistro vibe for evening.

See a listing for Huma

Kin Urban Thai Kitchen

Kin Urban Thai Kitchen, a Northern Thai spot situated on Yongkang Lu, includes all the heavy hitters like papaya salad, khao soi and pad thai, but their winter menu now sees some updates and even more of what guests love most – curry, seafood and grilled meats. 

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The Moo Ping Marinated Pork Skewers (RMB48) served with chili vinegar dipping sauce is a prime representation of the common grilled street meats found all across Thailand. Charred and crispy, these are a perfect appetizer for kickstarting a meal.

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Next up, the Green Curry (RMB68/chicken, RMB98/shrimp) with mushrooms, chili and eggplant uses a base of homemade curry paste, made fresh each morning. The extra zing from the spice translates to an ideal winter meal, and the filling portion can easily be shared with others if you want to sample more of the menu. 

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The Thai Aromatic Mixed Seafood (RMB158) comes chock-full of monster prawns, calamari, mussels and clams in a tamarind broth seasoned with Thai basil, kefir lime, lemongrass and chili jam – a refreshing summery dish to make you forget about winter. 

 Image by Sophie Steiner/That's

For dessert, they’re keeping it authentic with Khanom Ta Ko (RMB40/3 pieces) – coconut cream custard with sago served in Pandan leaves – that you would likely find in a Thai night market.

See a listing for Kin Urban Thai Kitchen


Everyone’s favorite health-focused breakfast joint, O’Mills, is now upping their brunch game by offering all day brunch indefinitely at their Kerry Center location. (Check out our full review here.)

 Image by Sophie Steiner/That's

Along with this new brunch-centric concept, O’Mills in the Kerry Center is launching Mini Tables – savory set menu options that arrive tableside on a wooden serving board. The focus is the Danish smørrebrød, an open-faced sandwich stacked with yummy toppings paired with colorful sides. Think Nordic-style bento box, but way more Instagram-worthy.  

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The Vegetarian Mini Table (RMB98) starts with one of the main dishes that put O’Mills on the map – avocado toast. Topped with a perfectly poached egg, there is no skimping on luscious mashed avocado here. 

Another famous dish at O’Mills is their beetroot and cumin hummus, which now finds its way onto freshly baked bread. Sliced avocado, sprouts and a crispy yam chip add alternating layers of flavor and texture. 

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The Ocean Mini Table (RMB128) starts with a dill-cured salmon smørrebrød. Thick ribbons of salmon gravlax sit atop creamy dill yogurt drizzled with a bright carrot orange sauce. Thinly sliced cucumbers add extra crunch, reminding us of one of our go-to breakfast favorites: bagels and lox. 

The second open-faced toast sees a rye seed bread covered in a creamy crab meat salad, made with mayo and grapefruit pulp, and topped with cubed mango. A kick of jalapeno spice brings together this sweet and savory bite.

Image by Sophie Steiner/That's

By far the heftiest of the bunch, the Meat Lovers Mini Table (RMB138) comes with a mushroom sirloin smørrebrød – a thick layer of stewed and truffle mushrooms topped with slabs of sliced sirloin steak and flash-fried onion rings, all sitting atop fluffy sourdough bread. The slow-cooked shredded beef is comfort food at its finest, especially when topped with avocado and thin cheese crisps for extra crunch.

See a listing for O’Mills

READ MORE: 3 New Winter Menus To Warm Your Shanghai Soul Part I

[Cover image by Sophie Steiner/That's]

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