It may have been around since 2004 but this restaurant feels modern and cosy after a makeover in 2017. The owner believes in the motto ‘innovation while respecting tradition’ and champions a new spin on Shanghainese classics using ingenious creativity. His signature crispy roast chicken with Périgord truffle that imitates Nakhi cooking needs pre-ordering. Steamed hairy crabs marinated in Maotai liquor and herbs for 48 hours exude intoxicating aromas.