The 20 Best Restaurants in Shanghai

One of Shanghai's most historic and beloved street-food institutions, Da Hu Chun has been serving sheng jian bao since 1932 and is considered by many locals to be the definitive version — thin-skinned, generously filled, and perfectly crisped. The queue is part of the ritual; arrive before meal times to avoid the longest waits. Cash and WeChat Pay only, and seating is communal and basic.

The Shanghai flagship of this celebrated Taizhou-cuisine group is arguably the finest regional Chinese restaurant in the city, known for pristine seafood and deeply refined Zhejiang-Jiangsu flavors. The yellow croaker soup, braised pork, and seasonal crab dishes are exceptional. Reservations are hard to come by and the bill can surprise even seasoned diners, but the quality justifies every yuan.

A tiny, much-loved spot specializing in sheng jian bao — pan-fried pork soup dumplings with a perfectly crispy bottom and juicy filling — that locals consider among the best in the city. Order at the counter, grab a plastic stool, and eat immediately while the soup is still scalding hot. Cash or WeChat Pay only, and the queue moves fast.

A tiny, no-frills counter near People's Square serving some of the best xiaolongbao in central Shanghai. The crab-and-pork soup dumplings are the ones to get. Cash-cheap, wildly popular, and prone to selling out - go early and be ready to queue.

A beloved neighborhood Shanghainese restaurant that locals trust for honest, home-style red-braised pork, lion's head meatballs, and smoked fish — the kind of food grandmothers used to make. The setting is unpretentious and the prices are fair for the quality. It can get crowded at peak hours and the English menu is limited, so come with a translation app.

A cramped, legendary Shanghainese institution on Tianping Road, cooking rich benbang classics that locals and chefs swear by. The scallion-oil braises are the stuff of legend. Tiny, always packed, and near-impossible without a reservation booked well ahead - order signatures when you book.

The gold standard of Chinese hot pot chains, Hai Di Lao is famous for its theatrical service — noodle-pulling performances, free manicures while you wait, and relentless attentiveness. The broth bases, fresh-cut meats, and house-made sesame dipping sauce are excellent. Waits can be very long on weekends, but the queue experience itself is part of the fun with free snacks and entertainment.

Chef Stefan Stiller's intimate 14-seat restaurant offers a single nightly tasting menu that blends European technique with Chinese ingredients in a deeply personal, ever-changing format. It has held two Michelin stars and consistently ranks among Asia's best restaurants. The caveat is that it books out weeks in advance and the experience demands a full evening commitment.

Lost Heaven serves the cuisine of Yunnan province — minority ethnic flavors featuring wild mushrooms, fresh herbs, and bold spices — in a stunning colonial-era building with dramatic decor inspired by Southeast Asian temples. The Yunnan ham, crossing-the-bridge noodles, and mushroom dishes are must-orders. It's popular with tourists but the food quality and atmosphere are genuinely excellent.

A beloved French Concession institution for brunch and casual dining, The Cannery is known for its excellent wood-fired cooking, house-cured meats, natural wine list, and one of Shanghai's best weekend brunches. The roast chicken, charcuterie boards, and seasonal vegetable dishes are consistently excellent. It's perpetually busy on weekends so book ahead or arrive early.

The famous shengjianbao chain born in Shanghai in 1994 - crisp-bottomed, juice-filled pan-fried pork buns. Cheap, fast, and genuinely tasty. It's grown to 140+ locations and feels commercial now, but the buns still deliver. The Huanghe Road branch faces Jia Jia for a dumpling double-header.

Paul Pairet's more accessible Bund restaurant serves modern French bistro food with a playful, indulgent spirit — the lemon tart and slow-cooked beef are legendary. Floor-to-ceiling windows offer stunning Pudong skyline views, making it a go-to for celebratory dinners. Reservations are essential and the late-night menu after 10 pm is a beloved local secret.

A singular 10-seat immersive dining experience where each course is paired with synchronized sound, light, scent, and video projections — widely considered one of the world's most avant-garde restaurants. Book months in advance via their website; the menu changes seasonally and every detail is choreographed. The caveat is the extreme price and the fact that the exact location is only revealed on the day of your reservation.

Refined Shanghainese dining in a restored 1930s Spanish-style villa, served in private rooms only. A Michelin-recognized special-occasion spot with genuine old-Shanghai cooking and elegance. Pricey with a per-person minimum, and you must book ahead - often well in advance.

A sophisticated take on classic Shanghainese cuisine set in a beautifully restored shikumen building in Xintiandi, with live jazz and an art deco aesthetic that evokes 1930s Shanghai glamour. The drunken chicken, braised pork belly, and hairy crab (in season) are standout dishes. It's somewhat touristy given the location but the food quality is genuinely high and the atmosphere is hard to beat.

A French Concession staple for over a decade, Sichuan Citizen delivers reliably excellent Sichuan food in a relaxed, plant-filled setting that attracts both expats and locals. The mapo tofu, dan dan noodles, and twice-cooked pork are consistently good. It's not the most authentic Chengdu-style Sichuan, but it's a crowd-pleasing, well-executed version that works for groups of mixed tastes.

The reliably excellent Taiwanese xiaolongbao chain, in a polished Xintiandi setting. The soup dumplings are precise, consistent, and genuinely good - just know this is a global brand, not old Shanghai. Great for a comfortable, English-friendly, air-conditioned dumpling meal.

Jean-Georges Vongerichten's Italian restaurant on the sixth floor of Three on the Bund offers rustic, ingredient-driven Italian cooking with a wood-burning oven, excellent pasta, and a lively, unpretentious atmosphere unusual for a Bund address. The pizza, house-made charcuterie, and seasonal pasta dishes are reliably excellent. The Bund views are more glimpsed than panoramic, but the food and energy make it worth the visit.

The historic 1900 xiaolongbao house at Yu Garden, a Michelin Bib Gourmand and the birthplace-namesake of Nanxiang-style soup dumplings. Iconic but very touristy, with famous long lines. The upstairs sit-down floors beat the frantic takeaway window if you want a real meal.

The Shanghai outpost of the global Cantonese fine-dining brand delivers impeccably executed dim sum and wok dishes in a moody, lattice-screened interior. The crispy duck salad and roasted silver cod with champagne and honey are standout dishes. Service is polished but the atmosphere can feel more international than local, and prices are steep.