What stemmed from the difficulties of importing goods, talent, and capital from abroad during the pandemic made space for a blossoming dining movement that exemplifies what Shanghai, as a city, is all about. Before the pandemic, Western ingredients, at times, were placed on a pedestal, whereas during COVID years, kitchen teams were forced to look inward at what was available in their own backyard.

This period of closed borders allowed for more young Chinese chefs to take center stage whilst shining a spotlight on the flavors they grew up with. And what evolved from this time has set Shanghai on a trajectory towards the rise of a “nouveau Chinese cuisine.” This contemporary Chinese dining movement is all about honoring local products over imported ones, and the melding of legacy Chinese heritage dishes coupled with international influence – a culinary movement that epitomizes Shanghai’s unparalleled gastronomic landscape.

The focus of these venues is not to be another 'modern Chinese' restaurant, where the aim is to make food more appealing to Western palates, insinuating that Chinese cuisine – as is – isn’t good enough. It’s the opposite – showcasing how memorable and distinct authentic regional Chinese cooking is while probing undervalued local tastes that are as equally diverse and promising as those that get "exported" outside of the country.

We commend these restaurants for exploring what Chinese cuisine can be. The teams aren't trying to reinvent or alter what Chinese gastronomy, at its core, is; instead, they are serving up a plate of nostalgia in a way that is most appealing to the Shanghai masses.

In Part I of this series, we take a look at seven fine dining establishments leading the charge, while Part II will dive deeper into the rise of bistro and casualization of this same culinary crusade.

Yong Fu

High-end Ningbo cuisine is reimagined at Yong Fu, particularly focusing on fresh-caught, wild seafood from the East China Sea. This one Michelin-starred venue opened in 2021, but is part of an Asia-wide restaurant group dating back to 2011 made up of nearly 50 total restaurants.

Executive Chef and Ningbo-native Xu Kunlei perfected his craft in prestigious establishments across the Yangtze River Delta before introducing Chinese cuisine at the China embassy in Oman in 2000. Drawing on his deep understanding of Ningbo cuisine, his culinary ethos centers around preserving and innovating traditional Ningbo dishes, contributing to Yong Fu’s reputation as one of Shanghai’s most acclaimed Ningbo cuisine restaurants.

The restaurant’s focus, shipped-in-daily seafood from Ningbo, is fastidiously prepared to accentuate its natural flavors while showcasing seasonality at its finest. Think swimmer crab marinated in aged Shaoxing wine with ginger and soy sauce, beef tripe in fiery chili oil, smoked stone frog legs, pan-seared Zhangzidao scallops with local fermented soybean paste, and fried Wagyu beef with aged tangerine peel and tart raspberries.

Recognized for its impeccable white-gloved, Yong Fu stands as the poster child  for elegantly reinterpreting Ningbo gastronomic traditions. 
Yong Fu, 56F, East Tower, Raffles City The Bund, 1089 Dongdaming Lu, 东大名路1089号北外滩来福士东楼56楼

Ling Long

Humble and soft-spoken, executive chef and partner Jason Liu, has more than ten years of culinary experience under his belt. After cutting his teeth at Taipei's Café Bellini Dunnan, Paris 1930, and at Bistro 3 as the chef and owner, he opened Ling Long Beijing in 2019 and eventually Ling Long Shanghai in March 2023.

READ MORE: Modern Chinese Ling Long Making Waves at The Waldorf Astoria

At Ling Long Shanghai, there are white tablecloths, avant-garde Chinese art-decorated walls in crimson and onyx hues, and gloved service, yet it diverges from the modern Chinese fine dining trend in that the meal follows a whimsical path, leading guests further down the (white) rabbit hole. The level of tongue-in-cheek eccentrics build throughout, resulting in each course more imaginative than the last.

The ever-changing set menu orbits the concept of “umami” – or xian in Chinese. The aim is to re-create a cross-China journey over the multi-course meal, pulling inspiration from regional tastes. A cohesively designed experience that is at once nostalgic and ingenious, the menu weaves through moreish morsels like slow-cooked winter melon surrounded by a moat of unctuous chicken broth (made of an entire blended chicken – bones, skin, fat, and all – speckled with bottarga; fermented black garlic purée anchoring plump Huzhou duck breast to the plate puffed with chicharron-like skin; and a Michelin-quality burger with Shandong Wagyu, chef Liu’s signature fermented oyster sauce, and lotus root nestled inside a plush polished rice and soy milk bun, a riff on his recent collaboration with Shake Shack.
Ling Long, 2 Zhongshan Dong Yi Lu 中山东一路2号外滩华尔道夫酒店

Meet the Bund

In both venue aesthetic and menu design, Meet the Bund’s concept hones in on the idea of concurrently upholding tradition while striving for innovation. This translates to a modern interpretation of customary Fujian elements – be it anything from signature plates rooted in archetypal regional dishes to brick red décor representing the indigenous Minnan houses of southern Fujian juxtaposed against a sprawling view across Shanghai’s iconic skyline.

READ MORE: Meet the Bund, Shanghai: Rediscovering the Roots of Fujian Cuisine

As one of China’s eight culinary traditions, Fujian cuisine accentuates rather than disguises the bona fide flavors of key proteins and produce. Famed for being simultaneously light yet layered in flavor, Meet the Bund aims to propel this coastal region’s cultural heritage onto the world stage.

The venue’s signature dish – Buddha Jumps Over the Wall – embodies the restaurant’s ethos of ‘developing sustainably’ by replacing the outdated use of shark’s fin with a collagen rich medley of fish maw and Australian sea cucumber to achieve the same coveted result – a soup as clear as tea yet as slickly viscous as the original.

Fujian-native head chef Chen Zhiping began his two decade culinary career by studying under master Fujianese chef Wu Rong. He later joined the prestigious Yanyu kitchen team in Xiamen, the only Fujianese restaurant group to receive a Michelin star in China. In 2019, he helped open Meet the Bund, an official debut of the first Fujianese fine dining restaurant in Shanghai.
Meet the Bund, S301 BFC, 600 Zhongshan Dong Er Lu, 中山东二路600号外滩金融中心(BFC)南区3楼

Amazing Chinese Cuisine

Specializing in refined Chaoshan (Teochew) fare, Amazing Chinese Cuisine was recently raised to two Michelin star status in the city’s 2026 Michelin Guide awards. Founded by Du Jianqing, a Chaoshan native himself, Amazing Chinese Cuisine highlights niche ingredients from the region, like moringa sprouts, Chiu Chow marbled beef with temporal garlic shoots, and a local rendition of trembly braised fish maw swimming in an addictingly sticky dried seafood broth, drizzled tableside with aged balsamic vinegar.

READ MORE: Michelin Guide Shanghai 2026: 51 Restaurants Receive Stars

Using Chaoshan cooking techniques, like poaching, steaming, and braising, dishes are notably light and fresh, allowing the seafood’s inherent sweetness, the produce’s nuanced vegetal notes, and the beef’s characteristic gaminess to shine. Small details mirror chef Jianqing’s meticulousness – server stations are heated so silverware arrives tableside warm to the touch; golden sea cucumber is methodically rehydrated via soaking, steaming, boiling, and cleaning over four days before being served; and even juicy Yunnan-grown blueberries are assembled in a pleated pattern, precisely stacked one by one before serving.

While chef-owner Du Jianqing masterminds four establishments, including Selection by Du, Blossom, and a second location of Amazing Chinese Cuisine, the flagship in Changning District acts as the apex of his culinary philosophy.
Amazing Chinese Cuisine, B5 Villa, 1665 Hongqiao Lu, 虹桥路1665号B5幢别墅

Fabula

Named after the last words of the Roman Emperor Augustus, “acta est fabula, plaudite” – meaning “the play is over, applaud,” Fabula made a splash in Shanghai's dining scene, scoring a coveted Michelin star after less than a year of service – no easy feat. Backed by Zee Zheng (previously of Tai’an Table, and The Modern and Le Bernadin in New York) and Charles Tam (previously of Amber), Fabula serves a Chinese-meets-European menu, leaning into Zheng’s Ningbo roots and Tam’s Guangdong upbringing.

READ MORE: Fabula: A Chef’s Table for Storytelling Through Performance Cooking

Worldly ingredients are woven together like a story with some of the most creative global methods– rice-less congee as a nod to Tam’s hometown in Guangdong, scored and seared luffa that mimics Shanghainese eel in appearance yet still boasts the freshness of summer; Shandong turbot in a sang de légumes (or "vegetable blood) sauce; and a crème fraiche stuffed brioche donut hole that explodes on impact, not unlike a xiaolongbao.

Taking a note from famed three Michelin-starred Frantzén’s book, Fabula is all about “performance cooking.” Dishes come together tableside as an interactive show for diners, allowing for a more engaging dining experience. From the personalized service to the show-like experience, visitors get a “peek behind the curtain” of fine dining, thus removing a lot of the pretension surrounding white tablecloth meals.
Fabula, 3/F, 720 Weihai Lu, 威海路720号三楼

Fu He Hui

Situated amongst the leafy plane tree-lined streets of Shanghai’s Former French Concession, Fu He Hui extends over three floors of earth tone-hued private dining rooms. With its minimalistic, zen-like aesthetic, this premium vegetarian fine dining oasis is seemingly a world away from the hustle and bustle of one of the globe’s most populated cities lying just outside its doorstep.

READ MORE: 50 Shades of Green at Fu He Hui

A crash course in the diversity of Chinese agriculture, the venue pays tribute to quality seasonal ingredients from across the country, serving meat-free creations by head chef Tony Lu. Working with regional farming communities to source produce – such as Yunnan eggplant, Guangdong daikon and Jiangxi bamboo – chef Tony artistically presents each course employing time-honored preparation methods dating back to the Ming and Qing dynasties.  

An unmissable bite, a type of pickled Chinese mustard green typically eaten with pork belly – called mei choy – is first dried, powdered, and then pressed into sheets that encase the meat-mimicking roasted porcini mushrooms. Laden with housemade cheese and a sprinkling of pistachio dust, the springy fungus leads diners to forget the dish is fully grown, rather than raised, from the earth.
Fu He Hui, 1037 Yuyuan Lu, 愚园路1037号

102 House

Having started as a private kitchen in Foshan, 102 House has since matured into a two Michelin-starred restaurant on the Bund, specializing in traditional Shunde cooking methods and Cantonese banquet cuisine. Respected chef Xu Jingye revives time-honored recipes, from delicate soups to precise stir-fries and intricate appetizers, reconceptualizing them for the modern diner.

The hyper-seasonal menu guarantees patrons are never served the same dish twice, while also following the 24 Solar Terms (节气) – a calendar divided into 24 periods used to mark the changes in microseasons, climate, and phenology that’s commonly associated with Traditional Chinese Medicine. 

Signature plates, like the sweet and sour pork – a pillar of 102 House’s the menu – ensure ingredients are always enjoyed at the height of their season, progressing from sweet strawberries in winter to fresh pineapple in spring, from juicy lychee in summer to ripe peach in autumn. In short, 102 House emphasizes technical precision over theatrics, aiming to provide a dining experience that is at once evocative and elevated.
102 House, 506 The House of Roosevelt, 27 Zhongshan Dong Yi Lu, 中山东一路27号罗斯福公馆5