[Industry Nights]: Shahla Salih

Late night dumpling dives, instant noodles, chocolate pudding and other high-calorie pursuits...

[Cook It]: Beef Wellington

English upper-crust dining by, of all people, a French chef. Christophe Lerouy of La Table...

...And Osteria Turns 3

Just across the street from Masse there's another birthday going on tonight at Osteria. That...

Restaurant Review of the Week

This week, another underwhelmed customer at Cuivre. Is the bloom off the rose? Vue gets slammed...

Fulton Re-Placed

The banner was unfurled this morning over the former home of Fulton Place. It's official. The new...

This Sunday: Brunch & Art at the Westin

This Sunday, you can make up for your brunch debauchery with some culture. The Westin Bund Center...

[Radar]: Restaurant-Ecole Institut Paul Bocuse

SmartShanghai visits the new culinary school by legendary chef Paul Bocuse. Eating in the...

Interview: The Alchemist's New Blood

The Alchemist's Chris Peart and Yao Lu on everything that's wrong with day-glow cocktails, Alizé...

The Big List: Thanksgiving Dinners

Where to feed your face, get a tryptophan buzz, and commemorate Puritans and Indians having...

Restaurant Review of the Week

This week, mouth parties abound at Aux Jardins Massenet. Bocado and Chowhaus disappoint. Mr....

Vedas to Vacate the Premises

After seven years on Jianguo Lu, Vedas will soon be no more. Come month's end, the popular Indian...

Coming Soon from el Willy: Bikini

His new Bund 22 location keeps getting pushed back, so in the meantime, Willy Trullas Moreno will...

Haiku Turns 5

Five years. That's a long time in restaurant years. And Shanghai sushi fave Haiku by Hatsune...

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This Looks Awesome: Roberto Voerzio Barolo Dinner

Forgive me as I unleash my inner wine geek, but this looks like a pretty awesome evening. Next...