Oncue is a restaurant tucked into a quiet street in Hongkou, run by Johnston Teo, formerly of Lunar on Jianguo Xi Lu. The format is intimate: limited seating, open-kitchen concept, no phone number, and reservations strictly through their WeChat Mini Program (search “oncue” to book). It leans upscale — elevated pricing, refined plating, but a quiet, composed space. Expect dishes like sea urchin, bluefin tuna, and wagyu in carefully constructed portions, followed by desserts made by an in-house pastry chef. Main dishes fall in the 288–588rmb range. It’s a spot for those seeking creative, modern plates from a chef-driven kitchen, without the Bund theatrics.