Shanghainese restaurant with a Western twist
There is a saying in the Shanghai dialect which describes the situation of having the same ingredients boiled in a different soup, or put in English, old wine in a new bottle.
The saying may have a negative connotation, but it best describes Lesheng, the first Shanghainese fine-cuisine restaurant — positively.
Lesheng is named after David Laris, the Aussie-Greek star chef in the metropolis.
Housed in a two-story long and narrow space among a string of cafes, bakeries and Western-style eateries in the French Concession, the restaurant is elegant and nostalgic in its decor. Its interior reminds guests of the bedroom of a well-off Shanghainese woman in the 1930’s.
The restaurant blends the contemporary style of Western dining and genuine flavors of traditional Shanghainese cuisine.
The fresh marinated cucumber is a good starter for the scorching summer, featuring an appetite-whetting sourness. The old-fashioned smoked fish is served hot, skin crispy and flesh juicy. It’s best eaten with the accompanying sweet rich sauce.
It is believed that the benchmark to judge
old-fashioned smoked fish, Shanghai-style dandan noodles.
From left: Crab meat xiaolongbao,