Shanghai's Culinary Renaissance: Where Tradition Meets Avant-Garde

[The New Shanghai Palate]At Ultraviolet by Paul Pairet, diners experience "psycho-taste" - dishes that change flavor based on accompanying sounds and visuals. Just 5km away, 100-year-old De Xing Guan still serves perfect xiaolongbao using technique

The Michelin Rebellion: How Young Shanghainese Chefs Are Redefining Local Cuisine

[The Dining Revolution]At 28, Vivian Wu represents Shanghai's culinary vanguard. Her Xuhui-district bistro "Wū Sōng" (Black Pine) serves deconstructed lion's head meatballs with molecular black vinegar spheres - a dish that earned her a Michelin