I don’t often write about vegetarian restaurants. But Salt-Less in Shanghai’s Jing’an district is worth shouting about.
Despite the misdirection in its name, the food is hella tasty and has the power to convert even a committed carnivore. Don’t knock it ’til you’ve tried it.
Click here to book your table — get drinks on the house!
About Salt-Less
Salt-Less opened its doors September 2024, but I didn’t find my way there until March. I’ll be honest, it’s the kind of place a meat-eater like me approaches with cautious curiosity. But by the end of the meal, I knew it had joined the very short list of vegetarian spots in Shanghai I’d confidently recommend to my carnivorous friends.
Tucked away in a converted lane house on Jiaozhou Lu, the place has a certain quiet charm. Downstairs feels like a casual waiting area, with camping chairs for the afternoon tea crowd with pets in tow. But the real scene is upstairs: a dining room with vaulted ceilings, light teal tones, and cushioned furniture that feels more like an inviting salon than a restaurant.
Behind the menu is Chef Amanda Li. She worked in Michelin-starred restaurants and French kitchens, then later became a triple-certified nutritionist. When I spoke with her, she explained this shift was a natural evolution.
“I started thinking about what I was putting in my body, how to increase my energy and spirit,” she said. “I can’t change certain things, but I can change what I eat.” This philosophy is the soul of her menu.
New Seasonal Dishes
The menu features Chinese, Western, and fusion dishes. This isn’t an identity crisis, but rather to appease all palates. And everything is clearly labeled for dietary needs like gluten-free or containing eggs.
Let’s start with the new seasonal offerings. The Potato Onion Soup (¥68) is a forecast for the cold season, a buttery-smooth, dairy-free blend of roasted onions and potatoes. It’s served with a braided puff pastry for dipping, though, these crispy sticks do contain butter.
The Spice-Roasted Pumpkin & Chestnut Salad (¥68) combines tender pumpkin, kale, and endive in a sharp mustard vinaigrette.
Next up, the Risotto (¥108). It’s a bright, sunny dish featuring fall’s chestnuts and pumpkin, topped with gorgon fruit, a small white seed that cooks to a pleasantly chewy, gummy texture.
Signatures – Must Order
Then you have the signature dishes. The Turmeric Cauliflower (¥88), served like a steak, is paired with roasted sweet potatoes, chickpeas, and mushrooms. What ties it all together is an addictive yogurt sesame and peanut sauce with its creamy, savory punch.
Now, for the real test: the Chinese-inspired dishes, where Salt-Less gets seriously creative.
The “Eel” (¥58) features shiitake mushrooms, fried and curled to mimic the iconic Shanghainese dish, then coated in its classic sweet-savory sauce and a healthy dusting of white pepper.
Another play on a Shanghainese dish is the “Crab Roe” Noodles (¥118). It’s a clever mix of egg yolk, carrot, and mushrooms that, texturally, comes startlingly close to the real thing. Served with angel hair pasta and the necessary condiment of ginger vinegar, this is the dish for anyone with a shellfish allergy who’s ever wondered what the fuss is about.
Truly one of my favorites is the La Zi Ji (¥88), which takes its inspiration from the China’s spice capital. And despite being meatless, it does the original glorious justice.
It’s a riot of flavors and textures. Chewy sù jī (layered tofu skin), cubed tofu, mushrooms, nuts, bell peppers, and dangerously addictive (edible) crunchy chilies, all buzzing with the numb-tingle of Sichuan peppercorns.
A quick note: this is one of the few dishes that incorporates garlic, an ingredient Salt-Less generally avoids for its Buddhist clientele. Here, it’s used without apology.
Also from the Sichuan section is the Mapo Tofu / Green Curry Tofu (¥128). One half a Sichuan-inspired mapo, the other a riff on Thai green curry. Both are milder than their originals, with silken tofu and mushrooms swimming in each sauce.
You’ll want something to soak it all up. For that, I strongly recommend the Black Truffle Fried Rice (¥88). Fragrant and earthy, it’s a medley of short-grain rice, crunchy quinoa, mixed mushrooms, and peas.
Finally, dessert proves this kitchen’s range. The signature Banana Parfait (¥38) features a miso-walnut cookie base layered with black sesame custard, ripe banana, and mascarpone cream. It’s low in sugar but high in satisfaction.
Birthdays & Celebrations
For those celebrating birthdays or a special occasion, they also do a Wellington (¥428), which is suitable for 2-3 people to share. Read all about the Wellington here. Nomfluence Readers VIP discount: ¥388 for the Wellington when you book.
And for birthday cakes, the Banana Parfait is also available as a whole cake for ¥198/6” or ¥258/8”. Actually, all their desserts by the slice on the regular menu are available as whole cakes, including Tiramisu (¥228/6”, ¥288/8”), as well as Lime Cheesecake, Pumpkin Basque, and Knafeh Chocolate Cake.
To Drink
As for drinks, Salt-Less does cocktails, wines (by the glass for ¥58), teas, and fresh fruit juices.
The “Tea Trine” is a trio of drinks, each centered around a single tea base — like black tea or oolong — prepared in three unique ways. The Longjing (¥68) comes one glass each of cold brew, grape, and mango milk.
Salt-Less isn’t just a restaurant for vegetarians. It’s a serious kitchen that shows what plant-based cooking can be: clever, full-flavored, and deeply satisfying.
Note: The food menu is served all day.
Book Now
Nomfluence readers get complimentary drinks when you book via the QR code below!
- Complimentary fresh juice (apple carrot celery), Piña Colada cocktail, americano, or latte. Limited to one per person; valid for dine-in guests only.
- Wellington ¥388 (original price ¥428) (Pre-booking necessary.)
Click here to book your table.
Salt-Less (淡盐)
Click here for the venue listing.
