It’s finally summer. Yay!

Wrong. You’re in Shanghai, a city that turns into an armpit this time of year. Going forward, plan to spend most of your time inside as the plum rains hit and steamy humidity permeates the entire city. Next, we’ll enter sanfu – the hottest and dampest period of the Chinese calendar – hopefully surviving to tell the tale. But let’s be real, even 40+ degree weather isn’t going to stop us from indulging in these newest of menus. 

Check out Part I here. 

Maison Lameloise

They say that imitation is the highest form of flattery, but what happens when you are imitating yourself? Three Michelin Star chef Eric Pras has created a replica of his hugely successful restaurant, the new one located in Shanghai Tower with the exact same name, Maison Lameloise. When you have perfection, why change the recipe?

The overall goal of the restaurant is quite simple: create as close to identical restaurant experiences at Maison Lameloise so that whether you’re in Chagny, Burgundy or Shanghai, China the concept, atmosphere, service and quality of food are all the same. 

Chef Yann Klein has been entrusted to continue Pras’ legacy in Shanghai as his man on the ground (or in the clouds), sourcing 70% of ingredients from China, and working them into French fine dining, with an emphasis on Burgundy style.

The restaurant concentrates efforts on maintaining sustainable practices to create minimal wastage. From fried fish scales for extra crunch to deep fried eggplant skin garnish, the absolute minimum is going in the trash. 

The seasonally updated Le Grand Menu (RMB2,388) is as grand as the menu’s name suggests, with five courses, plus a selection of amuse bouche and desserts, while Le Menu Dégustation (RMB1,888) is four different courses, plus amuse bouche and desserts.

Not feeling a set menu? Opt for any of the a la carte options to build your own cohesive meal. Go big or go home, Le Grand Menu it is for us. 

The amuse bouche consists of foie gras lollipops, dipped in cocoa butter, sprinkled with roasted almond slivers and a trickle of mango jelly and passion fruit for a creamy morsel that melts like – well – cocoa butter. 

A bite-size play on mussels and frites sees a dome of mussel, pureed potato chips and whipped sour cream atop a mussel shell. 

Roasted mackerel is garnished with eggplant caviar and crispy eggplant skin, while whipped avocado pairs with a spoonful of soft water shrimp tartare and homemade cocktail sauce – a meal’s worth of flavors in individual bites. 

Sourcing fresh heart of palm from Xishuangbanna, the Caviar & Heart of Palm utilizes the main ingredient in both braised and fresh forms, along with Dalian abalone jelly, citrus ice almond milk and oil and a cover of soft marinated egg yolk, adorned with glistening spheres of Sichuan Perseus No. 3 caviar. 

An homage to the chefs’ childhood memories spent vacationing in the south of France, a Kinmedai – fished in the waters between China and Japan – is confit in oil and topped with French chili and lemon zest-seasoned fried fish scales. Braised fennel, a cheese crouton and a soaked potato are also drowned in a rich fish soup stock and a dribble of rouille – a French condiment made with mayonnaise, potato, saffron oil, garlic and spices. 

A Brittany Lobster & Tomato are cooked in a crustacean butter, alongside chanterelles and a roasted tomato purée, while a dish served on the side – that is equally in the spotlight – is an ode to Chinese lamian, with vermicelli noodles mixed with caramelized lobster claw cubes and lightly spiced bisque.

The signature dish of Maison Lameloise in Shanghai, the Porcini Tart is a thin flaky tartlette of porcini and eel, eggplant caviar and green olive, drizzled with hazelnut oil vinaigrette. 

A true standout, the Sichuan peppercorn-marinated and Yunnan honey-caramelized Duck Breast and confit duck leg contrasts shatteringly crisp skin with juicy, tender meat. A sour fig mash, beetroot purée and beetroot ravioli add color and earthiness to the plate. 

Poached rhubarb chunks alternate with almond mousse topped pillowy biscuits and crispy oat flakes, swaddled in a creamy muesli milk sauce. Other rotating sweet bites span marinated lychee and cottage cheese dribbled with a Yunnan honey rice vinegar and honey foam, apricot and white chocolate globes, dulce chocolate and salted caramel and Saint Tropez-style brioche with pastry cream and red currant jam. 

PHÉNIX eatery & bar

Located on Level 2 of The PuLi Hotel and Spa, and overlooking Jing’an Park, PHÉNIX eatery & bar features intuitive French cuisine with the finest and freshest quality ingredients – embodying simplicity and authenticity. The summer menu is all about keeping it fresh and light, while preparing for a new French head chef to join the team in the coming months. 

With just a hint of Applewood from in-house smoking, Le Saumon (RMB140) sees salty king salmon contrasted against fluffy, lightly sweetened blinis all balanced by housemade Isigny cream. Briny capers and sweet pickles complete the flavor quadfecta. 

A skillfully balanced bite of crunchy, grilled zucchini, indulgent fromage blanc, sweet black raisins, pine nuts, dill and luscious soft-boiled quail eggs culminate in La Courgette (RMB160) – the humble vegetable is anything but in this decadent rendition. 

If spring had a flavor, it would be a combination of sweet peas, crisp asparagus spears and tart, confit tomatoes, the exact profile of Le Risotto (RMB180), built upon a base of pearled green barley. The larger grains provide a heartier, earthier chew, brightened by a drizzle of balsamic vinegar. 

A twist on a classic Daube Provençale stew, Le Lapin (RMB230) sees shredded rabbit leg stewed together with summer vegetables and topped with grilled romaine lettuce and a quenelle of ratatouille. The meat is gamey without being too strong, balanced by a caramelized onion sphere. 

Le Sandre (RMB320) Pike perch tart with black and red caviar beads and beurre blanc champagne sauce

Braised together for four hours, squid, flash-fried codfish, tiger prawns and mussels come together in the previous chef’s grandma’s recipe for La Bouillabaisse (RMB460). This homey and comforting dish starts with a chicken stock and lobster shell reduction reduced into a rich broth that soaks into the seafood and thick, toasted sourdough bread. Come hungry as this signature item serves 3-4 people. 

A caterpillar-shaped Le Cheesecake (RMB88) wriggles across a dessert plate, each orb imprinted with a dewy fresh mango and passion fruit jam, expertly balancing both tartness and cream. 

Like an ice cream-stuffed magnum version of a Ferrero Rocher, Le Sphère (RMB88) is a layered globe of chocolate and hazelnut mousse surrounded by a thin, hardened chocolate and crushed hazelnut shell. Resting on a blanket of vanilla bean ice cream coated in toasted chocolate oats, a drizzle of caramel sauce brings it all home. 

A signature of the Phenix restaurant for years, Le Vacherin (RMB88) is a puffy dome of whipped cream surrounding a refreshing strawberry sorbet. Dried strawberry slivers are interspersed with shards of yogurt meringue to make its ‘out-of-this-world’ appearance match the equally stellar flavor. 

Lizzy’s All Natural 

Shanghai’s go-to healthy eats spot, Lizzy’s All Natural, has heavily expanded their menu just in time for summer. Available at their Julu Lu location, as well as through Elema, Sherpa’s and Meituan, the full menu development is part of their ongoing endeavor to offer meal plans for those looking to slim down, bulk up and everything in between. 

First up, the ever-popular Acai Berry Bowl (RMB48) is now available in five more flavors – from Peanut Butter & Chocolate to Deep Blue Spirulina to Mint & Chocolate to Mango Pineapple, the bowls span the gamut. Pea protein is added in the base, and toppings range from sliced banana, cacao and  crunchy granola to fresh fruits, coconut shreds and chia seeds. 

Next up comes the wraps, fully plant-based spinach tortillas come in four flavors, each a filling meal on their own. The Skinny Warrior Wrap (RMB48) is stuffed to the gills with a black bean and corn meat substitute, kale, coriander, roasted sweet peppers, purple cabbage, and a piquant chipotle mayonnaise. 

The Get Glowing “Chick-Wheat” Wrap (RMB48) sports plant-based chicken strips made from wheat gluten, similar to Chinese kaofu, along with a creamy vegan basil pesto mayo and, of course, all the veggie fixings. 

Our favorite of the bunch, the Probiotic Beetroot Wrap (RMB48) allows you to taste the rainbow with roasted beetroot strips, crunchy kale, pea shoots, cucumber, jicama, mint and a light vegan mayonnaise. 

Newly launched, the Cauli-bun Burgers come in three flavor-packed varieties. Similar to the beetroot wrap, the Revitalize Beet Burger sees the same beetroot flavor, but this time in a roasted patty with zippy chipotle vegan mayo, crunchy shredded carrots and jicama, purple cabbage and homemade sweet pickles. A vegetable alternative to bread, the cauliflower buns are softer yet still hold their shape to encase together all the fresh flavors inside.

The Slim & Sleek Burger (RMB52) is an upgraded version of an everyday veggie burger with a tofu mushroom patty topped with vegan basil pesto mayo along with all the slaw-like veggie toppings – carrots, jicama and purple cabbage. 

If you’re into the cauliflower, Lizzy’s now offers two different Cauliflower Rice Bowls (RMB48) – the Teriyaki Godzilla Bowl with edamame, teriyaki cauliflower rice, roasted seasonal vegetables, tofu, purple cabbage, pickles and an Asian peanut ginger dressing – and the Miss Bombay Bowl with chickpeas, kale and curry cauliflower rice, roasted seasonal vegetables, plant-based chicken strips, shredded carrots, homemade pickles and a peanut ginger dressing drizzle. 

Every season sees the addition of new smoothies and juices for those interested in slimming down for summer through a juice cleanse or just looking for a low-cal meal replacement option. Our favorites so far include Acai Mixed Berry Lemonade, Intense Aloe Hydration with aloe, spinach and almonds and The Hangover – a green blend of spinach, lime and celery – to reboot the system after a night out on the town. 

For a sweet – guilt-free – gluten-free treat, Lizzy’s provides Coconut Yogurts (RMB24), with your choice of fruity topping, energy and protein bars, breakfast and protein oat cookies and other muffins, cookies and brownies that swap out the regular sugar, butter and flour for more balanced, healthy alternatives. Expect fun flavors like lemon & ginger, dark chocolate & dates, peanut & sea salt, spiced carrot & ginger and so, so, so many more.