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SHANG-HIGH Shang-High serves classic Shanghainese cuisine with the emphasis on classic flavours, creative interpretations and modern cooking techniques. Awarded a Michelin star for the last two years, it is directed by executive Chinese chef Frank Hu, who specialises in creating Chinese cuisine using international ingredients. One must-try dish is his braised beef cheek with black truff les, the supremely tender meat rendered fragrant by the thinly sliced truff les. If you’re looking for something a bit more adventurous, try the braised cuttlefish with pigeon eggs or smoked pomfret. Both are iconic Shanghainese dishes, given a modern touch by adding different ingredients. OPEN 11.30am–2.30pm and 6–10.30pm daily ADDRESS Level 6, Jumeirah Himalayas Hotel CONTACT +86 21 3858 0728; jhsrestaurants@
jumeirah.com
XINDALU Xindalu – China Kitchen is located in Hyatt on the Bund. A popular restaurant with a stylish dining environment, its dishes are made in traditional Shanghai and Zhejiang style, and prepared in the open kitchen. Here, chefs showcase their skill in making hairy crab roe dumplings and pot-sticker pork dumplings – a visual feast preceding a delicious meal. Don’t miss the signature roasted Peking duck (the chef is from Beijing), which is made using traditional ingredients and an apple-wood fired oven to roast the duck. Xindalu also regularly brings out new menus. Since
March, it has launched seasonal dishes such as the tossed toona shoots with fresh walnut, slow-boiled Yunnan chahua chicken with spring bamboo, and steamed Changjiang longjaw anchovy, which is only available in the spring so grab this chance to try the delicious freshwater fish. OPEN 11.30am–2.30pm and 5.30–10.30pm daily ADDRESS Lobby level, East Tower, 199 Huangpu Road CONTACT +86 21 6393 1234 ext 6318;
shanghaithebund.hyatt.com
AP RIL 2 0 18
YONG YI TING Shanghai and its neighbouring Jiangsu and Zhejiang provinces are known as the home of Jiangnan cuisine. Yong Yi Ting, at the Mandarin Oriental Pudong, specialises in the refined seasonal dishes of this regional food. Consultant Chef Tony Lu chooses the freshest seasonal ingredients to create such classic signature dishes as stewed “lion’s head” pork dumpling filled with crabmeat in sweet soy sauce, and yellow croaker wonton soup with salted vegetables. Yong Yi Ting is elegantly designed and offers six
CLOCKWISE FROM ABOVE:
Shang-High; Fu He Hui; Puben by Jereme Leung and Yong Yi Ting
luxurious private dining rooms, some connected to the outdoor terrace overlooking the garden. There’s also a chef ’s live-cooking table and a wine cellar storing a great selection of wines from around the world. A speciality of the restaurant is a choice of 20 precious Chinese teas to pair with your Jiangnan dim sum. OPEN 11.30am–2.30pm and 5.30–10.30pm daily ADDRESS LG1, 111 Pudong Road (S), Pudong CONTACT +86 21 2082 9978;
mandarinoriental.com
bus ine s s tr a v el ler .c om
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