Where to Eat this Nov: Fine-dining Looks, Friendly Prices

If you're looking for a restaurant that has great flavor, beautiful presentation, affordable price, and right in downtown Shanghai, we've got one for you. This is a Chinese fusion restaurant - not the usual Eastern-Western concept, but a blend of different Chinese regional cuisines. The restaurant combines the delicacy and refinement of Suzhou-style cooking with the bold, exciting flavors of Sichuan, all presented with elegance. It's a rare combination, but this place manages to make it work effortlessly.

Located in the newly opened Dongtaili (东台里), in the heart of Xintiandi (still in soft opening, which means you get an early look at what's new), Fulu Chuanyang (福庐 川扬) is the spot we’re recommending today.

We had a big group and tried a lot of items on the menu. Most of them offer very unique flavor that we never tried before, and some of our favorites are the following:

Drunken Crab / 醉蟹

Since we are at the end of November, a prime crab season. It's only right to start with their drunken crab. Freshly cooked crab is marinated in Chinese yellow wine, soy sauce, aromatics, and spices, slowly cooking into a sweet-umami delicacy. It's perfect for diners who want to enjoy crab without committing to a full crab-focused meal. (9 out of 10)

Flower-Shaped Deep-Fried Fish / 菊花鱼

Inspired by Suzhou's classic squirrel fish, this dish takes a cut of fish, slice it, and deep-fries it until it blossoms into a flower shape. Finished with a sweet-and-sour sauce, its taste is extremely friendly for visitors who still prefer western flavors (9 out of 10)

Egg-White Soup / 成都蛋汤

One of the most fascinating dishes is the egg-white soup. The egg white is cooked until it puffs up into a giant, cloud-like piece (not sure how...quite impressive). Its texture is airy, smooth, and almost soufflé-like in color and texture. Because it is porous, it absorbs the broth. It's a texture that we have never experienced before. (9 out of 10)

Sichuan-Style Smoked Fish / 油酥巴浪鱼

Beautifully plated, unmistakably fish, and carrying a gentle smoky aroma with a hint of spice - this Sichuan smoked fish and its bones are fried perfectly crispy yet elegant. It's one of those dishes people either love it or hate it, but it's memorable either way. (7 out of 10)

Chicken with Pineapple / 凤梨百花鸡

A surprisingly fun standout is the chicken over crispy bread. Picture crispy chicken paired with pineapple and shrimp, layered over a crunchy piece of bread. In between is a spread of fermented tofu paste, a savory and rich tofu sauce. One bite brings a burst of textures and flavors - crispiness, juiciness, sweetness, and a savory note. It's not a combination you would imagine beforehand, but it works. (8 out of 10)

Handmade Lotus Bun / 莲花包

Their lotus bun is almost too pretty to eat. Shaped like a blooming lotus and, as far as we know, handmade, it’s delicate and eye-catching. Inside is a bean-based sweet filling that‘s aromatic and lightly sweet - the very Chinese way of doing dessert: fragrant, subtle, and not overly sweet. (8 out of 10)