Led by veteran chef de cuisine Scott Bao, who honed his skills in Michelin-starred kitchens including 28 Hubin Road in Hangzhou, the 60-seat 500 Wei Hai Road offers a contemporary take on Shanghainese cuisine.
Its farm-to-table philosophy places local, seasonal produce and premium meats at the heart of the menu. The kitchen draws on the stories behind its ingredients and dishes, connecting diners with the region’s land, seasons and culinary traditions.
Signatures include Deep-fried Mandarin Fish, a reimagining of the Jiangzhe classic, and Chongming Chicken, featuring a free-range bird that is dry-cured, air-dried and flash-crisped before being finished with scallion oil, resulting in crisp skin and tender, aromatic meat. The Deep-fried Halibut, gently smoked over tea leaves and yellow rock sugar, strikes a delicate sweet-savoury balance.
