Moose (Pudong)

Moose has three Shanghai branches, all run by the same team. This Pudong one is geared towards the general public, with a Huaiyang-centric menu featuring some painstakingly made delicacies. From Anhui province, the head chef champions the pagoda version of braised pork belly in brown sauce, which shows exquisite knife work. The sautéed river shrimps are a light but umami-loaded option. Ask servers about the seasonal menu and catch of the day.

• Three-branch Shanghai operation: the same team runs multiple locations, this Pudong site is positioned as the more public-facing sibling.
• Huaiyang-centric craft: painstaking classics with fine knife work, including a pagoda-style braised pork belly.
• Seasonal flexibility: servers steer guests toward a changing seasonal menu and daily seafood picks.

Signature Ingredients

• Pork belly: braised in brown sauce and shaped into a pagoda-like form, a technical signature with precision cutting.
• River shrimps: sautéed for sweetness and depth, a lighter counterpoint to heavier braises.
• Seasonal fish and seafood: rotating "catch of the day" style items that sit alongside the Huaiyang core.

Menu focus

• Huaiyang-forward Jiangzhe cooking, built for sharing and geared to a broader crowd than the flagship.
• Regular seasonal specials and "catch of the day" style dishes, worth asking about on arrival.

Dishes to look for

• Pagoda-style braised pork belly in brown sauce, a knife-work showpiece.
• Sautéed river shrimps, light, sweet and umami-heavy.