The cosy, understated venue sports neutral greys with splashes of teal green. The head chef and most of the kitchen team are Shanghai natives and their uninterrupted tenure since day one ensures they know their classic repertory inside out. Check out the lineup of seasonal dishes made with Jiangzhe ingredients that are hard to come by in Beijing. The house signature, seared Aussie Angus beef cubes in peppery Shanghai-style sauce, is another must-try.