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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

Restaurants

303 posts

All the restaurants in Shanghai, as told by Nomfluence. For specific restaurants, click on the tags like Japanese, Sandwiches, or French to discover more venues.

Where to eat dim sum in Shanghai: Six restaurants for dim sum in Shanghai. Photo by Rachel Gouk @ Nomfluence.

Six Restaurants for Dim Sum in Shanghai

​A kaleidoscope of dim sum from Michelin-starred restaurants to fast casual chains. Here are six restaurants in Shanghai for dim sum and my favorite dishes.
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Where to eat lamb hotpot in Shanghai. Photo by Rachel Gouk @ Nomfluence.

Lamb Hotpot in Shanghai: Lao Men Kuang 老门框

Lao Men Kuang (老门框爆肚涮肉馆) is a traditional Beijing-style hotpot restaurant in Shanghai that specializes in hand-cut lamb and beef. Chopsticks at the ready!
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Ginger is a modern Asian restaurant in Shanghai.

Revisited: Ginger Modern Asian Bistro, A Shanghai Institution

An ode to Ginger, a modern Asian restaurant in Shanghai, est 2005. Curry laksa, gochujang braised short rib, and hot and sour clams.
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Where to eat unagi don in Shanghai—Japanese eel rice. Photo by Rachel Gouk @ Nomfluence

Craving: Unadon Japanese Eel Rice at Manzhong

There’s only one item on the menu at Manzhong, and it’s unagi don. Eat Japanese eel rice at this shoebox of a restaurant in downtown Shanghai.
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Oha Eatery, a restaurant in Shanghai that specializes in experimental Guizhou food.

Oha Eatery: Experimental Guizhou Food Fusion in Shanghai

Oha Eatery is a restaurant in Shanghai that specializes in experimental Guizhou food. Tree bark, “sours” and more on the new menu.
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New Brasserie in Shanghai: Vesta Blackstone Garden

Vesta Blackstone Garden is a new all-day brasserie located within the thriving Blackstone Apartments complex on Fuxing Zhong Lu, Shanghai.
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Botong Sikdang Opens in Jing’an: More Korean Grilled Pork!

Botong Sikdang is a Korean restaurant in Shanghai that specializes in grilled pork and banchan. It’s wildly popular and worth the wait. Store #2 in Jing’an.
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Yao Ji is a Chinese restaurant in Shanghai that specializes in Dongbei-style Iron Pot Stew "Tie Guo Dun". Photo by Rachel Gouk @ Nomfluence.

Chinese Food in Shanghai: Dongbei Iron Pot Stew at Yao Ji 姚稷大铁锅

Yao Ji is a Chinese restaurant in Shanghai that specializes in Dongbei-style Iron Pot Stew “Tie Guo Dun” 铁锅炖.
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Soif is a natural wine bar serving European food in Shanghai. Photo by Rachel Gouk @ Nomfluence.

SOiF Natural Wine Bar in Shanghai for European Bites and Wine

SOiF is a natural wine bar in Shanghai that serves French and European-influenced bites. A refined and comforting food menu supports the curated wine list.
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Popeyes opens in Shanghai, the first flagship in China. Photo by Rachel Gouk @ Nomfluence.

Popeyes Shanghai Opens May 15: Here’s A Preview

Popeyes Louisiana Kitchen to open its first location in China with a Shanghai flagship on Huaihai Zhong Lu. Here’s a look inside.
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nomfluence

Rachel Gouk | Writing about food & drink since 2011

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
Following the release of the latest Bangkok Michel Following the release of the latest Bangkok Michelin Guide, @restaurant_suhring was awarded three Michelin stars — making it one of only two restaurants in the city to receive the highest honor. 

I sat down with @thomas_suhring and @mathias_suhring talk about what that moment really means.

Childhood memories and family traditions, playfulness on the plate and an ode to the German hunting season, their food tells a story that carries a deep sense of home.

The Highlights: 

- Brathering - Pickled then pan-seared herring fish with kombu seaweed gel, chervil and horseradish cream. 

- Wildpastete, a dish that represents the hunting season in Germany. A work of art made with game meat of wild boar, dear, and pheasant, plus duck liver, lardo de Colonnata, black truffle, and Pistacchio. 

- Spatzle with Bavarian mountain cheese sauce, crispy onions, freshly shaved winter white truffles. 

- Butter poached turbot served with zucchini and summer squash, caviar, and clam, finished with seaweed-infused cream and vin jaune.

- Brittany blue lobster in vanilla butter with lobster bisque, hazelnut oil, rutabaga ravioli & persimmon. 

Sühring is also No. 11 on the Asia’s 50 Best.

#michelinguide #asias50best #bangkokfood #finedininglovers #chefsoninstagram
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Copyright © 2018 - 2026 Nomfluence / Rachel Gouk. Photos taken by Rachel Gouk unless otherwise specified or provided by venues. Content on this website is not to be used or replicated without prior consent.
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