Complete List of Restaurants in the 2025 Shanghai Michelin Guide and Culinary Recommendations

Last night, while scrolling through my phone, I looked up and it was already 1:30 AM; the list had just been released. Before my brain could catch up, I quickly set alarms for reservations at Tai’anmen and Ultraviolet, and then took a screenshot of the 145 restaurants. The next morning, armed with an empty stomach and a nearly maxed-out credit card, I dashed to seven eateries, ranging from a 30 RMB noodle shop to a 6K RMB experience at UV. Here’s my hot-off-the-press “what to avoid + what to try” all at once. First up, here’s a pic of the “Fu He Hui” Zen-style appetizer I grabbed—looks amazing:

Let’s Talk About How I Managed to “Eat at 7 Places in One Day” Without a Hitch

1. Reservations: I locked in my spots at UV and Tai’anmen 60 days in advance; the other five were snagged via same-day calls. The trick is to call at 11:30 AM and 5:30 PM—people often cancel last minute.
2. Route: I took Metro Line 2 → Line 10 → Line 1, essentially linking Huangpu and Jing’an in a “food challenge” path with no more than 800 meters of walking.
3. Stomach Capacity: I only ordered the signature dishes and the smallest portions. If I felt satisfied, I’d stop and brought my own takeout containers—no forcing myself to finish.
4. Payment: I carried two cards; one for pre-authorization to avoid exceeding limits, and I also had 300 RMB cash because some old noodle shops only accept cash.

Three Stars: After Eating Here, All I Can Say is “Priced for the Experience”

• Tai’anmen: Still dreaming about that “sea urchin ice cream toast”—the cold-warm-savory-sweet combo hit all the notes. I silently booked my birthday dinner here for next year.
• Ultraviolet by Paul Pairet: 20 courses + 20 different scenes. The “forest bread” stood out to me, served with dry ice that enveloped our ankles; it had white tea mousse inside, and taking a bite felt like immersing my tongue in morning mist. My wallet instantly felt 6K lighter, but the experience was totally worth it.

Two Stars: I’m Not Surprised by Fu He Hui’s Upgrade

I arrived at 11:50 AM, and there were only eight seats. I had the “truffle tofu + black vinegar pearls,” the bean aroma mixed with truffle just made my mouth happy for a while. The table next to me had a Shanghai auntie who said, “This vegetarian dish is as pricey as meat, but I'm totally okay with it.”

At Yi Ling Er Xiaoguan, I slurped every drop of their black truffle lobster soup noodles; the broth was sticky and rich, and they were generous with the lobster brains. At Xi Yue No. 8, the shrimp dumpling skins were so thin you could see the whole shrimp inside; I counted—three prawns in one dumpling. Doesn’t the owner worry about going out of business?

One Star: Out of the 41, I Chose 3 New Places and Had No Regrets

• Mei Da Dong: The roasted duck skin dipped in sugar was as crispy as the fried pork cracklings I used to sneak as a kid, and the sea cucumber in scallion sauce was rich enough that I wanted to take some home for my rice.
• Jing Xuan: The fried stuffed crab shell was bursting with filling, and a hint of basil took away the fishy taste while enhancing the flavor.
• Wu You Xian: Pure crab soup dumplings for 18 RMB each—sip the soup first through the straw, then dip in Zhenjiang vinegar; I instantly felt like I was in old Shanghai.

Bib Gourmand: Average 50 RMB, and I Was Leaning on the Walls to Leave

• Lao Di Fang Noodle Shop: Pickled mustard fish noodles + smoked fish, all for 28 RMB. The noodles were hand-pulled, and you could hear the “crunch” when you bite into them.
• Cong Cai Guan: The retired chef served the dishes himself; the devil fish smoked with sweetness that warmed my heart, and they were generous with the shrimp meat and roe, averaging 45 each.
• Shi She: Spanish seafood rice plus roasted pumpkin—people at the next table even asked if they could buy just the crispy rice from the bottom; average was 68 RMB.

The New Dark Horse: After Eating Here, I Texted My Friends to Go Tomorrow

• Narisawa: Forest bread + white tea/citrus, the bread made from local black rye, and the citrus from Chongming—it was so ‘local’ to the core.
• Wang Lu: Jiangxi cuisine, stewed turtles with fish bladder, the sauce so rich; the turtle meat was so bouncy it felt like it was doing squats on my tongue.
• Lü Bo Lang: A century-old restaurant, crab roe soup dumplings for 28 RMB a basket, with the squirrel fish drizzled with sauce right in front of you; the “sizzle” sound made everyone whip out their phones first.

Restaurant Map by Cuisine, I’ve Got You Covered

Finally, Here Are 5 Tested Tips to Save You a Whole Bag of Money

1. One-star restaurants’ lunch sets are the best deal, it’s about 30% cheaper than ordering à la carte.
2. Cancellations at UV and Tai’anmen are extremely low, so if you want a spot, it’s best to book as early as possible.
3. Old Di Fang noodle shop has the longest Bib Gourmand line; go during the 14:30–16:30 slot, and they’ll still make fresh noodles.
4. Lü Bo Lang has performance art in the evenings; if you book, note “by the stage.” The food price stays the same, but the experience skyrockets.
5. Use a one-day metro ticket (18 RMB) for back and forth between Huangpu and Jing’an; it saves you at least 100 RMB compared to taxis.

I’ve tasted everything on the list for you, and now it’s your turn to hand over your stomach to Shanghai!