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On November 19, 2024, Michelin unveiled its Shanghai Guide for 2025, spotlighting 145 restaurants across more than 30 cooking styles—from classic Shanghainese to cutting-edge global fusion. Ten establishments earned their first nod, underscoring the city’s relentless innovation and deep respect for tradition. This edition reflects a dynamic culinary ecosystem where heritage Xialongbao houses share billing with avant-garde tasting menus, offering both locals and visiting gourmands a comprehensive roadmap to Shanghai’s finest tables.To get more news about shanghai michelin guide, you can citynewsservice.cn official website.
Retaining its coveted Three-star status, Taian Table continues to dazzle with meticulously crafted seasonal menus and immersive service that blend Eastern sensibilities with Western techniques. Alongside Ultraviolet by Paul Pairet, these two temples of haute cuisine represent the pinnacle of gastronomic artistry in Shanghai. Notably, Taian Table also secured a prestigious MICHELIN Green Star, a new accolade celebrating restaurants that champion sustainability through ingredient sourcing, waste reduction, and eco-friendly operations2.
The Two-star roster expanded with the promotion of Fu He Hui, a vegan fine-dining sanctuary where Zen-inspired interiors and plant-centric tasting menus elevate Chinese vegetarian cuisine to new heights. Its seamless fusion of seasonal local produce with refined cooking techniques marks it as Shanghai’s ninth Two-star restaurant. This tier also includes stalwarts such as 102 House, Bao Li Xuan, and Canton 8, each distinguished by impeccable execution and a commitment to culinary excellence.
At the One-star level, five newcomers captured inspectors’ imaginations. Narisawa brought sustainable satoyama cuisine to the heart of the city with a Japanese-inspired set menu spotlighting Chinese ingredients. Zhou She in Minhang impressed with authentic Shanghainese fare punctuated by regional influences. Gastro Esthetics at DaDong fused contemporary Chinese dishes with artful design, while Sole reaffirmed Cantonese classics—from dim sum to double-boiled soups. Wu You Xian made history as Shanghai’s first One-star dim sum specialist, famed for its crab-filled xiaolongbao and inventive bun variations.
The Bib Gourmand selection, celebrating exceptional food at moderate prices, welcomed four new entries—among them Cong’s Kitchen and Lao Di Fang Mian Guan—bringing the total to 30. These value-driven spots offer an entrée to Michelin-recommended dining without the premium price tag, ensuring that everyday indulgences remain within reach for a broad spectrum of diners.
Complementing the star ratings, three individuals received Special Awards that honor outstanding talent and service. Kyle Liang of Lin Jiang Yan was crowned MICHELIN Young Chef for his inspired reimagining of Jiangsu-Zhejiang classics. Kitty Lao of Maison Lameloise earned the Sommelier Award for her masterful wine pairings and hospitality acumen. Yan Wang of Amazing Chinese Cuisine took the Service Award, recognized for elevating guest experiences through attentive, nuanced care.
Together, these distinctions paint a portrait of Shanghai’s dining scene at a moment of convergence: chefs draw on centuries of regional heritage even as they experiment with sustainability, cross-cultural techniques, and avant-garde presentation. The rise of plant-based fine dining, the elevation of dim sum into a starred category, and the growing emphasis on eco-responsibility reflect global trends refracted through Shanghai’s unique cultural prism.
For those planning their next culinary adventure, early reservations are essential—seats at Three-star temples and intimate One-star newcomers vanish quickly. Exploring the Bib Gourmand list offers a more accessible route to Michelin-approved flavors, while the Green Star and Special Award recipients reveal tomorrow’s dining paradigms. Whether you seek the zen calm of Fu He Hui’s vegan set-menu, the theatrical spectacle of Ultraviolet, or the comforting precision of Cantonese dim sum at Wu You Xian, the 2025 Guide delivers a feast for every palate and occasion.
As Shanghai hurtles toward 2025, its Michelin Guide stands not only as a ledger of excellence but also as an atlas of evolving tastes and values. In balancing reverence for culinary lineage with a bold embrace of innovation and sustainability, this edition encapsulates the city’s ongoing metamorphosis into a global gastronomic capital. Bon voyage—and bon appétit—in the boundless world of Shanghai’s finest dining.
Retaining its coveted Three-star status, Taian Table continues to dazzle with meticulously crafted seasonal menus and immersive service that blend Eastern sensibilities with Western techniques. Alongside Ultraviolet by Paul Pairet, these two temples of haute cuisine represent the pinnacle of gastronomic artistry in Shanghai. Notably, Taian Table also secured a prestigious MICHELIN Green Star, a new accolade celebrating restaurants that champion sustainability through ingredient sourcing, waste reduction, and eco-friendly operations2.
The Two-star roster expanded with the promotion of Fu He Hui, a vegan fine-dining sanctuary where Zen-inspired interiors and plant-centric tasting menus elevate Chinese vegetarian cuisine to new heights. Its seamless fusion of seasonal local produce with refined cooking techniques marks it as Shanghai’s ninth Two-star restaurant. This tier also includes stalwarts such as 102 House, Bao Li Xuan, and Canton 8, each distinguished by impeccable execution and a commitment to culinary excellence.
At the One-star level, five newcomers captured inspectors’ imaginations. Narisawa brought sustainable satoyama cuisine to the heart of the city with a Japanese-inspired set menu spotlighting Chinese ingredients. Zhou She in Minhang impressed with authentic Shanghainese fare punctuated by regional influences. Gastro Esthetics at DaDong fused contemporary Chinese dishes with artful design, while Sole reaffirmed Cantonese classics—from dim sum to double-boiled soups. Wu You Xian made history as Shanghai’s first One-star dim sum specialist, famed for its crab-filled xiaolongbao and inventive bun variations.
The Bib Gourmand selection, celebrating exceptional food at moderate prices, welcomed four new entries—among them Cong’s Kitchen and Lao Di Fang Mian Guan—bringing the total to 30. These value-driven spots offer an entrée to Michelin-recommended dining without the premium price tag, ensuring that everyday indulgences remain within reach for a broad spectrum of diners.
Complementing the star ratings, three individuals received Special Awards that honor outstanding talent and service. Kyle Liang of Lin Jiang Yan was crowned MICHELIN Young Chef for his inspired reimagining of Jiangsu-Zhejiang classics. Kitty Lao of Maison Lameloise earned the Sommelier Award for her masterful wine pairings and hospitality acumen. Yan Wang of Amazing Chinese Cuisine took the Service Award, recognized for elevating guest experiences through attentive, nuanced care.
Together, these distinctions paint a portrait of Shanghai’s dining scene at a moment of convergence: chefs draw on centuries of regional heritage even as they experiment with sustainability, cross-cultural techniques, and avant-garde presentation. The rise of plant-based fine dining, the elevation of dim sum into a starred category, and the growing emphasis on eco-responsibility reflect global trends refracted through Shanghai’s unique cultural prism.
For those planning their next culinary adventure, early reservations are essential—seats at Three-star temples and intimate One-star newcomers vanish quickly. Exploring the Bib Gourmand list offers a more accessible route to Michelin-approved flavors, while the Green Star and Special Award recipients reveal tomorrow’s dining paradigms. Whether you seek the zen calm of Fu He Hui’s vegan set-menu, the theatrical spectacle of Ultraviolet, or the comforting precision of Cantonese dim sum at Wu You Xian, the 2025 Guide delivers a feast for every palate and occasion.
As Shanghai hurtles toward 2025, its Michelin Guide stands not only as a ledger of excellence but also as an atlas of evolving tastes and values. In balancing reverence for culinary lineage with a bold embrace of innovation and sustainability, this edition encapsulates the city’s ongoing metamorphosis into a global gastronomic capital. Bon voyage—and bon appétit—in the boundless world of Shanghai’s finest dining.