Fu 1015

All 10 private rooms in the historical villa boast old Shanghai flair, but the food is both traditional and creative. One set menu focuses on Shanghainese classics; the other features seasonal favourites. Specialities include sautéed river shrimps with crabmeat and crab roe. For dessert, classic palates will relish the minced date cake or cashew seaweed puff pastry, whereas neophiles might like to try the soy ice cream with a deep-fried dough stick.

What makes it distinctive

• Private room dining: Ten private rooms in a historical villa, built around group dining.
• Classic, then seasonal: Two set menus, one oriented to Shanghainese classics, the other to seasonal dishes, with a mix of tradition and contemporary technique.

Signature ingredients and dish anchors

• River shrimps, crabmeat, crab roe: A highlighted speciality, served as sautéed river shrimps with crabmeat and crab roe.
• Dates: Used in a minced date cake dessert.
• Soy, fried dough stick: A soy ice cream paired with a deep-fried dough stick.

Format

Two set menus, one built around Shanghainese classics, the other around seasonal favourites. Dining is arranged across 10 private rooms in a historical villa.