Hot Spot

A stunning conversion of a traditional Beijing courtyard house (siheyuan), this new outpost of the legendary spot on Shanghai's Bund gives "old China" a thoroughly contemporary twist. A striking multitude of birdcage lamps at the entrance promise diners a feast for all the senses, not just the palate.

Ambience: A series of private dining rooms on the ground floor open onto the courtyard, which features reflection pools and whitewashed corridors with tall lattice-paneled windows. The main dining room is in the basement, below the courtyard, but glass ceilings under the reflective pools allow the sunlight to stream through.

Décor: Serene white corridors and lacquered, custom-made screens give the interior a clean, modern Chinese feel.

Food: Chef Jereme Leung has infused his menu of contemporary Chinese cuisine with classic Beijing recipes, such as slow-cooked cabbage in chicken consomm? and sun-dried scallops. The tasting menu ($65 per person) includes notable dishes like soya-braised pomfret fillet terrine and Beijing pancakes filled with goose liver and pork.

Bar: In contrast to the white corridors, the cozy, stylish Black Bar is, in keeping with its name, all black. The Chinese cocktail menu includes exotic drinks like the Red Lantern, made from Mei Jiu, litchi liquor, vodka and grenadine.

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