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NOMFLUENCE A SHANGHAI FOOD AND DRINK BLOG
NOMFLUENCE A SHANGHAI FOOD AND DRINK BLOG
  • Directory
    • Restaurants
      • Recommended
      • Hip & Trending
      • Shanghainese
      • Michelin Starred
      • French
    • Bars
    • Bakeries & Pastry
  • Restaurant Booking
  • Restaurant Reviews
    • Fine Dining
    • Chinese
  • Bar Reviews
  • Guides
    • Xiao Long Bao in Shanghai
    • Hairy Crab in Shanghai
    • Michelin Starred Restaurants in Shanghai
    • Shanghai Breakfast & Street Food
    • Best Steakhouses in Shanghai
    • Best Peking Duck in Shanghai
    • Ice Cream in Shanghai
  • About
    • About
    • Contact Me

Browsing Tag

Changning

22 posts
Lawry's The Prime Rib opens a restaurant in Shanghai. Photo by Rachel Gouk @ Nomfluence.

Famed Steakhouse Lawry’s The Prime Rib Opens in Shanghai

Dining institution and famed steakhouse Lawry’s The Prime Rib opens Changning district, Shanghai. Standing rib roast enthusiasts, look out!
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Steak and seafood at The Cannery

Catch The Wave! The Cannery’s Surf & Turf Special

The Cannery has a surf & turf promo all March long: 500g of M5 rib-eye with a seafood of choice for only ¥398!
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Tang, a pre-drinks and after hours underground bar in Shanghai sporting Ming-style day beds. Photo by Rachel Gouk @ Nomfluence

3 Underground Bars in Shanghai: Tang, Cave, Hole In The Wall

Three super under-the-radar bars catering to Shanghai’s subculture. An after-hours place with beds, one for metal heads, and one for open mic nights.
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FOTY is a mono-product bakery in Shanghai that specializes in the kouign amann. Photo by Rachel Gouk @ Nomfluence.

FOTY, A Mono-Product Bakery Devoted to Kouign Amann

FOTY (From Oven To You) is a mono-product bakery in Shanghai that specializes in Kouign Amann, a beloved pastry from Brittany, France.
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Shanghai’s The Cannery Powers Up West Coast Spirit with Craft Beer

Beloved Shanghai restaurant and bar The Cannery beefs up their menu of West Coast eats, adds craft beer from Beer Barrel founder Erik Liang.
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Whisk(e)y Wednesdays with Prime Rib at The Cannery

Celebrate hump day at The Cannery. Buy a bottle of whiskey and get a 500g platter of prime rib, plus free sliders during happy hour.
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Michelin 3-Star Taian Table Shanghai: 40 Menus To Date

Taian Table is a Michelin three-star restaurant in Shanghai founded by acclaimed chef Stefan Stiller. My #1 recommendation for fine dining.
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Pur'aisin is a natural wine bar in Shanghai that serves Yunnan food

PuR’aisin Pairs Natural Wines With Yunnan Food

PuR’aisin is a natural wine bar in Changning that serves Yunnan food. It’s a cozy neighborhood spot that’s also dog-friendly.
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Pirata, a solid Spanish restaurant for tapas and paella in Shanghai. Photo by Rachel Gouk @ Nomfluence

Fan Favorite Spanish Restaurant Pirata For Tapas & Paella in Shanghai

Pirata is a Spanish restaurant and tapas bar by Chef Ling Huang. It is a fan favorite of many seeking tapas and paella in Shanghai.
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A Guide To The Beer Lady, Shanghai’s Largest Bottle Shop

​If you’ve somehow never heard of The Beer Lady, you’re missing out on a crucial bit of Shanghai history. Here’s a beginner’s guide to navigating the behemoth that is The Beer Lady.
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Posts pagination

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nomfluence

Rachel Gouk | Writing about food & drink since 2011

🧧Happy Chinese New Year 新年快乐🧧 🪭马年大吉🪭 ♦️龙含宝珠招百福♦️ 🧧Happy Chinese New Year 新年快乐🧧

🪭马年大吉🪭
♦️龙含宝珠招百福♦️
♦️马踏祥云纳千财♦️

🎇Wishing everyone a galloping year of prosperity! May the Year of the Horse bring blessings, wealth, and good health! 大家马上发财!🐎

#happychinesenewyear #新年快乐
Four hands at The Peninsula Shanghai — Taylan Yüce Four hands at The Peninsula Shanghai — Taylan Yücel of Gallada, The Peninsula Istanbul joins Eugenio Cannoni @chef_eugeniocannoni of Sir Elly’s, The Peninsula Shanghai.

(Nice to see a familiar face back in Shanghai! @cheftaylanyucel )

A little Silk Road-inspired, and a bit of an ode to each chef’s home of Turkey and Italy. 

Most memorable were the dry-aged hamachi, served with preserved lemon jam, parmesan foam, and stewed white beans, and the lamb, richly spiced, grilled over charcoal and served like a kebab with a hummus side. 

The koji-marinated cauliflower proved to be creative, coupled with Turkish buffalo mozzarella to elevate the humble vegetable. You can’t fault the M9 beef tenderloin — it’s as perfect as beef gets, but I really enjoyed the bone marrow and kumquat “butter” and pickled persimmon as accompaniments.

Baklava was, of course, the perfect end. 

Also — I didn’t know you could dine in the kitchen at Sir Elly’s. (Only for special occasions *hint hint* for exclusive dinner seekers.)

#michelinstar #chefsoninstagram #finedininglovers #shanghailife #foodreels
Aventure. A remarkable modern Chinese restaurant m Aventure. A remarkable modern Chinese restaurant making waves in the southern coastal city of Xiamen.

Executive Chef Esther Hou and Tea Master Rita have poured their heritage and hearts into every aspect of Aventure. The cuisine is built on a foundation of Fujian ingredients and traditions, enhanced by the Esther’s Sichuan roots and fine dining training. 

Rita, who hails from Xiamen’s Gulangyu Island, brings her expertise in tea to the fray, sourcing leaves from across China, and innovating with temperature, infusions, and even the starchy water from boiling rice.

The result is a creative dialogue between tradition and expression, delivered through a visually striking tasting menu.

Highlights:

Iconic Xiamen staples like shacha noodles, oyster omelets, and blood cockles appear on the menu, but with a 180-degree twist from their original street food forms. 

Esther’s roots show in a pig’s brain course, transforming the usually gritty texture into something smooth, much like foie gras, before being molded back into its brain form. A daring approach for a daring dish. She also spoke fondly of the five-spice pork roll, a complete reinvention of the fried street snack, making it with tuna toro, five spice, and buffalo mozzarella gelée. 

Another comforting standout was the fish congee, a dish that was simple and profound — a rich broth of yellowfin tuna, clams, fish maw, and Dalian rice, topped with delicate yellow croaker.

On teas, it was one of the last that really stuck with me. A Sichuan-Tibet dark tea that had been combined with boiled rice water (like the top watery layer of congee). Is it a tea or a soup, now? Either way, the roasted tea aroma + velvety texture was great. Definitely the coolest tea pairing I’ve experienced.

〰️〰️〰️〰️〰️
🔘 Aventure. @aventure_amoy 
📍 13-106 Xiahe Road 厦禾路13-106号 | Xiamen 厦门
📞 18144134025
〰️〰️〰️〰️〰️

#modernchinese #finedininglovers #chinafood #chefsofinstagram #finedining
Hulu Sushi — one of the few omakase restaurant in Hulu Sushi — one of the few omakase restaurant in Shanghai I keep coming back to. 

Another excellent omakase meal! Thank you Liu-San!

〰️〰️〰️〰️〰️
🔘 Hulu Sushi @hulu_sushi_ 
📍 110 Xingfu Road (inside Pirata) 幸福路110号101单元
📞 13501689458
〰️〰️〰️〰️〰️

#omakase #shanghaifoodie #shanghaieats #sushibar #shanghairestaurant
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