Moose’s original Changning location operates out of a century-old villa, which sets the tone immediately: discreet, traditional, and very much geared toward private dining. Most of the seating is tucked away in private rooms on the upper floors, making this a go-to for business dinners, family banquets, celebration meals. It's also got a row of Michelin plaques up, if you're into that kind of thing. The kitchen is rooted in Huaiyang cuisine, led by a head chef with more than 30 years in Jiangsu kitchens. This is not a place chasing trends or reinvention. The food is precise, measured, and intentionally conservative, leaning on technique rather than spectacle. The one dish that consistently earns its reputation is the crispy white teat fish with scallions -- delicate, fragrant, and as restrained as the room it’s served in. Prices land in the upper-mid range for high-end Shanghainese dining. Most mains sit between 80-200rmb, with a typical spend of at least 250-300rmb per person, climbing much higher if you’re ordering premium seafood or locking in a private room.