Set within a century-old villa in Sinan Mansions, once home to financier Kong Xiangxi, Wu Wei Shu Shi pairs Art Deco nostalgia with restrained Chinese elegance, with rosewood windows evoking the patina of old Shanghai. Founded in 2018, the vegetarian restaurant is guided by a philosophy of “letting food be itself”, taking a minimal-intervention approach to seasonal, locally sourced ingredients.
An incense ritual centres the senses before Five Flavours arrives, bringing together the season’s most vivid colours on a single plate. The signature Termitomyces, flown in fresh from Yunnan, is served two ways: the heart prepared sashimi-style, and the cap and stem stir-fried with orchid stems.
Other highlights include Stone Pot Black Beancurd, Roasted Jiangxi Pumpkin and Zucchini with Sichuan Peppercorn Sauce. The meal concludes with Kinmen Mee Sua in Tomato Broth and Fresh Goji Berry in Coconut.
The restaurant’s accolades include a Michelin Bib Gourmand, one diamond from the Black Pearl Restaurant Guide and a place on Dianping’s Must-Eat List.
