Alea

Alea is a Shanghai casual fine dining restaurant where Ningbo heritage and Chinese influences join with Western culinary technique under chefs Zee Zheng, Ricky, and Charles Tan. The menu is a convergence of personal history and fine dining technique, a vision best conveyed with the signature Sea Anemone Risotto, which substitutes Italian rice with diced Ningbo rice cake, bound in a savory sea anemone sauce. Dishes like the composite Chicken & Duck reveal their rigorous training, while the Hiramasa, buttery sashimi with seasonal stone fruit, delivers comfort with elegance: think fine dining precision scaled for family-style sharing. It’s an intimate space with just four tables in the entire dining room.

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