Tucked away in a remodeled lane house in Jing’an is Salt-Less (淡盐), a creative vegetarian restaurant in Shanghai serving up some pretty inventive plant-based dishes.

Chef Amanda, who is also a nutritionist, crafts a menu that blends Western and Chinese inspired dishes, using mushrooms, tofu, and plant-based substitutes. Dishes like the “chicken” burger, Shanghai-style “crab” noodles, and furu (fermented tofu) and parmesan pasta focus on bold flavors rather than just meat replacement. A signature dish is the Wellington, made with portobello mushroom, cheese, salted egg yolk, pumpkin, and spinach, which requires pre-order. The food is pretty good to convert die-hard meat lovers like myself. Not only is it a refreshing take on vegetarian cooking, but its affordable too.

Dog-friendly indoors.

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