Meaning “exquisite, delicate and transparent”, Ling Long is chef Jason Liu’s tribute to Chinese culinary heritage. After honing his craft in Western kitchens, Liu turned his attention to Chinese gastronomy, developing a philosophy that brings together East and West, North and South, and tradition and modernity. At its heart is the pursuit of xian wei (umami) and a deep respect for ingredients.
Tradition is reinterpreted through a contemporary lens in signatures such as Pure Chicken Soup, made with three-year-old Tangshan chicken that is cured and dry-aged for 120 days, and Shandong Wagyu paired with an unexpected house-made Fujian oyster sauce.
The 42-seat restaurant continues the dialogue between old and new with a striking red-and-black interior inspired by Han dynasty aesthetics and contemporary artworks influenced by Chinese calligraphy.
Ling Long Shanghai holds one Michelin star and ranked No. 9 on Asia’s 50 Best Restaurants 2026.
