A recap of the past year’s new restaurant openings in Shanghai featured on Nomfluence, plus my favorite/most memorable meals of the year.
New Restaurants in Shanghai 2024
Of the standout openings of 2024, a few truly captured my attention.
TING, the pastry-inspired restaurant from chef Frederic Jaros, proves that fine dining can be fun. Drawing inspiration from his pastry background and childhood memories, the menu is creative with a touch of whimsy. The ravioli and pigeon dishes were highlights from the inaugural menu. I’m hoping it continues to balance its playful charm with top-notch quality.
In addition, the downstairs bakery, VERIE Bakehouse, also by Jaros and his team, is worth a mention for its exceptional viennoiseries that are pure buttery joy.
As for comfort food, there’s plenty.
In the sandwich department, Sub Standard and Totino Panino really knocked it out of the park. Goodman’s smash burgers are the real deal, satisfying that craving for a no-nonsense burger. La Fu You offers a solid Sichuan experience, with their spicy fried intestine dish standing out.
Cilan serves up absurdly juicy roasted chicken and does a clever and delicious fusion twist with their Agnolotti with Xinjiang Morels, while Wuli delivers comforting Korean fare. And for some satisfying soba noodles, Tokyo Ichimi hits the spot.
As for new bar of the year, my vote goes to Pony Up.
Favorite Meals of 2024
Of course, the year wasn’t just about new places. It was also about rediscovering gems and enjoying memorable meals at familiar spots.
Familiar Favorites
Villa Le Bec remains timeless. Dining in this historic villa, with its magnificent atmosphere, is always a special experience. Chef Nicolas Le Bec’s French classics, like truffle pasta and pâté en croûte, continue to impress with their perfection, honed over years of dedication. It’s the kind of place that never lets you down.
Sage is another favorite that continues to evolve. Their tasting menu keeps pushing boundaries, and their new dishes delivers that comforting, down-to-earth vibe that makes it so enjoyable. It is both creative and comforting — no easy feat.
Chef Francesco Bonvini’s debut menu at Cellar To Table also left a strong impression. His fusion take on tagliolini with Ningbo clams, ginger, rice wine, and basil oil became an instant signature, and for good reason — it’s light yet packed with flavor.
Cuivre has become my go-to for comfort and hospitality. Whether it’s the classic goat cheese salad, seasonal specials like tartiflette and andouillette, or a hearty gourmet burger, it never disappoints. I’ve eaten there more times than I can count this year.
High Yaki The Sea has edged ahead of the original High Yaki in my book, but that’s mostly because I’m a big fan of Chef Carlos Sotomayor, and The Sea is usually where he is most days. He consistently delivers on flavor, consistency, and the kind of comforting dishes that keep you coming back for more.
Malaysian Cuisine Receives Attention
There are always so many new and exciting places to explore, but I’m really glad I revisited OHA Eatery. They’ve been ambitious with their seasonal menus, each one exploring a new region. The latest, inspired by Kuching, Malaysia, was a standout, showcasing their incredible talent, passion for creativity, and curiosity. It’s a gem that deserves more recognition — definitely worth a visit.
A few guest chef menus really stood out this year, and call me biased, but they’re both Malaysians. Chef Addison Liew from MULU in Beijing and Chef Johnson Wong from GEN in Penang (Malaysia) both delivered exceptional and unique dining experiences.
Chef Addison’s Malaysian pop-up at the Waldorf Astoria Shanghai was a treat I’m incredibly grateful to have experienced. His modern take on Nanyang cuisine elevated familiar, comforting flavors into refined fine dining. The standout dish for me was the Assam laksa — a complex, flavorful broth rich with layers of citrus, tanginess, and seafood that felt both comforting and sophisticated.
Chef Johnson, meanwhile, impressed as part of a six-hands dinner at ROWT. His deep knowledge of Malaysian ingredients is something to be admired. As the Michelin Guide rightly notes, he’s “championing local produce,” using ingredients like buah kulim (jungle garlic) and tempoyak (fermented durian) in a fine dining context. As a fellow Malaysian, it was an eye-opening experience to taste these ingredients reimagined in such an elegant way.
Fine Dining in Shanghai
ROWT itself also made a strong impression. Chef Sean Yue, blending Cantonese cuisine with French technique and a touch of Japanese influence, created a menu that felt both familiar and innovative.
Next, there’s Taian Table, where I tried Menu 48, their final seasonal menu of the year. The experience was seamless, with some of the most memorable courses I’ve had there to date. Executive Chef Christiaan Stoop’s influence from his time in India really shone through, particularly in the Frog Pakora — an exciting twist on a classic, made with okra, parsley, garam masala, and tamarind. Other unforgettable dishes included the Lumina Lamb Saddle, smoked cuttlefish in a tom yum-inspired broth, and more.
Watching Taian Table evolve over the years has been a pleasure. It’s a restaurant that’s always fresh, pushes creativity, and is unafraid to borrow and learn from different culinary traditions. I’m excited to see what changes are coming in the year ahead — kudos to Stefan Stiller and the team!
The chef’s table at 8 1/2 Otto e Mezzo BOMBANA is another experience I’ll never forget. Dining inside the kitchen, right in the heart of the action, is exhilarating — but the real highlight was tasting Executive Chef Nicoló Rotella’s cuisine for the first time. His signature raviolo, filled with Sicilian almond and leek, was beautifully presented, and the gently steamed lobster wrapped in dessert chives and served with savoy cabbage and star anise lobster sauce was a showstopper. Stay tuned for a full article on this unforgettable meal.
Chinese Comfort Food
Xibo / Ren He Guan
Finally, a quick shout-out to Xibo, Ren He Guan, and Lotus Eatery. These three continue to deliver consistently excellent, no-nonsense comfort food. And sometimes that’s exactly what you need!
New Restaurants & Bars in Shanghai 2024
Without further ado, the following is a summary of all the new openings covered on Nomfluence this past year:
Babar — Wine bar and restaurant on Donghu Lu serving up French-Asian fusion dishes and a fantastic selection of wines by the glass.
Bela Fiesta — Casual Filipino restaurant within M50, dishing up classics of sinigang, adobo, dinuguan, and sisig.
Bottega 2 — Second location of Neapolitan pizza masters Bottega.
Canfa — Upmarket Cantonese-French fusion restaurant.
Cila — Contemporary Chinese restaurant and wine bar inspired by northwestern Chinese cuisine.
Cilan — Contemporary Chinese restaurant serving cuisine from Western China with a modern twist.
FuXing Bakery — Bakery and bistro at INS within Fuxing Park. Fresh baked pastries and breads, all-day brunch and bistro fare.
Goodman — Smash burger diner that also does a myriad of other burgers and sandwiches.
Han Kim Nam — Authentic Korean comfort food at 1000 Trees mall. Stews, fried chicken, and grilled meats.
Ichi Roll — Sushi bar counter specializing in hand rolls. Affordable and satisfying.
La Fu You — Casual Sichuan eatery that delivers on flavor and spice.
Lawry’s The Prime Rib — Prime rib steakhouse of Beverly Hills fame. Standing rib roasts carved table side with classic American sides.
Les Halles — A French deli / restaurant from the people behind Chez Jojo. Ready-to-eat French-inclined foods, traditional pates, cold cuts, dry-aged steaks, and house-cased sausages.
Madina — Casual Moroccan restaurant dishing up tagines, hearty soups, and Moroccan-inspired pastries.
Malaya 19th — Casual Malaysian eatery serving up classics of Nasi Lemak, Rendang, and curries.
Mona — All-day dining restaurant at Fotografiska museum. Western with a contemporary Asian twist, both comforting and creative.
NABI — Upmarket creative Korean restaurant by chef Tom Ryu, formerly of Jeju Izakaya. Seasonal set menu with fine ingredients served in fine dining fashion.
NAMU — Contemporary Korean restaurant by chef-operators Dean, Shin, and Jass, all formerly of Jeju Izakaya. Seasonal set menu that’s creative and unstuffy.
NEWA — Casual Nepalese restaurant in Jing’an that spotlights Newari ethnic minority cuisine.
Ortensia — French fine dining with an Asian twist via Paris, where they have a Michelin one-star.
Parlay — American restaurant and sports bar Parlay takes over Bubba’s. Smoked meats, killer sandwiches and burgers, and elevated pub grub.
Pastificio Momenti — Momenti does a rebrand to focus on fresh made pasta and scores a big win. Delicious pastas from comforting to decadent for under ¥120.
+PINK — Casual regional Vietnamese food from the people behind Saigon Mama. Tasty and affordable!
Promise — Nordic fine dining by Swedish chef Jim Löfdahl, chef-founder of Embla, Hong Kong. Expect contemporary Nordic cuisine with a flair for the dramatic.
ROWT — Contemporary Chinese fine dining led by chef Sean Yue. Cantonese as a base cuisine with French techniques. Creative, inventive, and fresh.
Smokin’ Hog — Delivery turned brick-and-mortar American-style barbecue. Smoked meats galore, as well as burgers, sandwiches, tacos, and brunch.
Sub Standard — Hole-in-the-wall sandwich and pizza shop led by chef Jason Oakley. Fresh baked rolls for simple but excellent sandwiches.
Terrakota — Mediterranean cuisine in a vibrant and stylish venue in Jing’an. Fabulous vibes, creative chef specials, and an enjoyable brunch.
TING by Frederic Jaros — Pastry-inspired fine dining by Frederic Jaros. Experiential dining that’s fun and inventive.
Tokyo Ichimi — A standing soba noodle shop. Excellent bowls of soba (and udon) with tempura toppings.
Totino Panino — The gold standard for Italian-style sandwiches in Shanghai. Fat stacked ciabatta paninis and homey Italian food. (Relocated to Shankang Li.)
Trine — Upmarket French bistro food.
VERIE Bakehouse — Fabulous French pastries and cakes. Crispy and buttery viennoiseries that will rock your world.
WULI — Elevated Korean comfort food in a chic dining space by chef Tom Ryu of Nabi. Satisfaction guaranteed without breaking the bank.
YONE — Rebrand of The Shanghai EDITION’s Japanese restaurant in partnership with SG Group. Modern Japanese with a twist.
ZUP Pizza Bar — Tavern-style pizza mavens reopens on Shaanxi Bei Lu. Not just thin crust pizzas, but also thick crusts, burgers, and sandwiches.
Barules — The second coming of Barules. Taiwanese bartender Sam Kuan revives this epic cocktail bar with new and improved menu. Classic and signature cocktails, as well as a gigantic custom cocktail selection.
COA — New location of agave spirit forward bar via Hong Kong (50 Best bar).
Hanok — Korean bar and restaurant from the people behind KBBQ spot Fafu. Draft seltlzers, signature cocktails, and Korean bar grub.
Pony Up — Excellent cocktail bar by bartender Dre Yang. Solid cocktails and a tasty bar bites menu.
Swirl — A “winetails” cocktail bar from the SG Group. Japanese-inspired bar food.
