Times is a modern Chinese bistro-bar with Cantonese-inspired small plates and cocktails, located on Yongkang Lu. It’s the latest from Shanghai OUD Group, the same people behind Bistro 11, J.Boroski, and the newly opened Focaccia Nerds.
The space sits somewhere between a chic cafe and a late-night lounge. In the evening, warm amber lights hit the brass-burnished bar and off-white leather couches. The bar anchors the room, shelves stacked to the brim. Not quite retro, not quite modern. By day, it’s a cafe with Cantonese-inspired brunch and coffee, and a side of day drinking. By night, a snacky bistro with small plates rooted in Cantonese classics.
Modern Cantonese Small Plates
The small plates feel like considered riffs on traditional flavors. Some simply apply umami-rich sauces like satay (shacha) to quality ingredients, like the Charcoal Grilled Wagyu Hanger Steak (¥108).
Start with Assorted Pickles (¥18) to wake up the appetite, then move to the Honey & Aged Mandarin Peel Glazed Chicken Wings (¥48). These are finger-lickin’ good, coated in a sticky, mildly sweet sauce with a lemongrass-citrus aroma.
The Grilled Spear Squid (¥78) was excellent. Cooked to perfection, charred with a smoky aroma, naturally sweet, paired with a Chaoshan-style radish sauce.
I loved the Fermented Red Bean Tofu & Basil Crispy Pork (¥58). Fat riblets marinated in bright red fermented tofu, which imparts a complex, nutty umami. These are ribs meant to be gnawed on. The more you chew, the more flavor you get.
The Charcoal Grilled Aged Black Sea Bream (¥98) is simple: grilled, brushed with a tangy glaze, topped with lightly pickled vegetables, and served with a sauce not dissimilar to tartar.
I didn’t quite understand the Congee Broth with Lily Bulb & Surf Clam (¥98). The “congee broth” part threw me, it was as if someone made congee and blended it into a thick sauce. The surf clam itself was excellent: delicate and perfectly cooked.
The meal finished strong with Braised Beef Trio Rice Noodles (¥68). The beef and tendons are tender, braised in Chu Hou sauce (柱侯酱), a rich, savory fermented soybean paste that’s a cornerstone of Cantonese cooking. A petit bowl, but hearty.
Cocktails take creativity further, with ingredients like ginger flower, herbal tea, bitter gourd, and even shacha beef soup making appearances.
There are non-alcoholic options too — Berry Berry (¥88) and Nanyang Edition (¥88).
In Summary
I visited during evening hours, but since then they’ve launched a Cantonese-inspired brunch: omelet toasts with prawns or char siu, pineapple bun sandwiches, that sort of thing. Overall, the seafood dishes were the most memorable, the squid and sea bream especially, along with those riblets. I’d come back for the beef noodles too.
