{"id":9947,"date":"2026-02-09T13:53:57","date_gmt":"2026-02-09T05:53:57","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=9947"},"modified":"2026-02-12T17:05:30","modified_gmt":"2026-02-12T09:05:30","slug":"bistros-shanghai","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/bistros-shanghai\/","title":{"rendered":"From Bastard and Yaya\u2019s to San Bai Bei: Three Chinese Bistro Gems in Shanghai"},"content":{"rendered":"<p>Shanghai\u2019s fine dining scene is highly developed and exacting. But if you focus only on fine dining, you\u2019ll miss another deeply charming layer of the city\u2019s food culture: Chinese bistros. For many travelers from outside China, this side of Shanghai dining barely exists on the radar.<\/p>\n<p><iframe title=\"\u4e0a\u6d773\u5bb6\u4e2d\u5f0f\u5c0f\u9928\uff01\u7d55\u5c0d\u4e0d\u80fd\u932f\u904e\u7684\u5bf6\u85cf\u5c0f\u5e97\uff01\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/RJYyADH_CJs?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p><strong>Bastard | \u201cBad-Ass\u201d in Modern Chinese Form<\/strong><\/p>\n<p>Bastard is one of Shanghai\u2019s most popular bistros, and I usually describe it as a modern Chinese restaurant. Its Chinese name,Huai Dong Xi\u00a0(\u574f\u4e1c\u897f), is a very liberal translation\u2014one that already signals its attitude: a fusion of East and West that refuses to behave, embracing both traditions while self-mockingly labeling its own creativity as \u201cbad.\u201d<\/p>\n<p style=\"text-align: center;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bas.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Bastard<\/p>\n<p>Polish chef Michael Janczewski says they want to create something more provocative and bold. This is clearly not traditional Chinese food, but a contemporary expression that intentionally deviates from orthodoxy.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bas1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Chef\u00a0Michael Janczewski<\/p>\n<p>One standout is the hairy crab spring roll with Shaoxing wine sabayon. Yellow wine, a touch of vinegar, and the classic ginger-vinegar pairing are deconstructed and reassembled into a Shaoxing wine sabayon that clings perfectly to the spring roll. A final dip in rice vinegar brings the whole dish back into balance.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bas2.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>hairy crab spring roll<\/p>\n<p>This was also the first time I\u2019d had Chinese food cooked for me by a Western chef.<\/p>\n<p>Learning Chinese cuisine isn\u2019t about adding a few drops of soy sauce\u2014it requires\u00a0understanding region by region. Michael had gradually explored China, a journey that takes years.<\/p>\n<p>The shrimp wontons are another favorite. The shrimp\u00a0inside\u00a0are incredibly fresh and springy\u2014so good they barely feel like wontons, more like a complete seafood dish. It\u2019s the kind of plate that makes you mop up the sauce with noodles without thinking twice.<\/p>\n<p>The white mapo tofu is Bastard\u2019s original creation. House-fermented lantern chilies, a marrow-based broth, Sichuan peppercorns, and crispy rice come together in a dish that\u2019s spicy, aromatic, and deeply layered. It eats almost like a rich bowl of ramen\u00a0broth, with a strong, enveloping mouthfeel. This is a modern mapo tofu\u2014and one of Shanghai\u2019s true hidden dishes in my book.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bas3.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>White mapo tofu<\/p>\n<p><strong>Yaya\u2019s | Reimagining Chinese Flavors Through an Italian Lens<\/strong><\/p>\n<p>At first glance, Yaya\u2019s looks like a Sino-Italian pasta bar. In reality, it\u2019s a reinterpretation built on Italian culinary logic.\u00a0Chef Dan Li was formerly an architect in New York. He jokes that if he can build houses, making pasta shouldn\u2019t be too hard.<\/p>\n<p><div \/><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yaya.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Yaya\u2019s<\/p>\n<p>He has a clear understanding of cooking, flavor structure, rhythm, and restraint. Yaya\u2019s Italian techniques are solid from the very foundation\u2014the texture of the pasta alone stands its ground. The chef also knows exactly which Chinese flavors can be introduced, and does so without chasing novelty for its own sake.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yaya1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Chef Dan Li<\/p>\n<p>The\u00a0Orecchiette\u00a0\u201cHot Damn\u201d\u00a0takes inspiration from Yunnan\u2019s Wuliang Mountain black-bone chicken. A generous use of chilies and spices creates a very direct Chinese flavor structure, which he chooses to embed into pasta. For some Italians, this might be as unforgivable as pineapple on pizza . But the pasta itself is wonderfully\u00a0al dente, and once it absorbs the sauce, the first bite snaps you awake before layers of chili heat and aroma carry you forward, building intensity with a long, lingering finish.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yaya3.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Orecchiette\u00a0\u201cHot Damn\u201d\u00a0<\/p>\n<p>The dish of the day, however, was a duck\u00a0ragu casarecce\u00a0made with Chaoshan-style salted lemon. The salted lemon forms the backbone of the flavor\u2014balanced and elegant. Lemon aroma, the acidity of capers, and rich duck come together within a very clean framework. If this dish were served in Italy, I wouldn\u2019t find it strange at all\u2014in fact, I think it would be quite popular.<\/p>\n<p>After the meal, you suddenly realize you\u2019ve been standing in two worlds at once. That\u2019s exactly how Yaya\u2019s feels. The chef knows precisely where he can afford to take risks.<\/p>\n<p><strong>San Bai Bei | A Direct Hit of Ningbo Flavor<\/strong><\/p>\n<p>When you arrive at San Bai Bei and see the line outside, you know you\u2019re in the right place.<\/p>\n<p>This is a non-typical Ningbo tavern where you can bring your own wine, with food as the true focus. Mr. Han, one of the founders, says they wanted to create a relaxed, delicious space where friends, family, and colleagues can drink, chat, and reconnect.<\/p>\n<p>What truly draws me in is how unapologetically it presents the core flavors of Ningbo cuisine: drunken, fermented, pickled, moldy, funky, sauced, and fresh. Seafood is delivered daily from Ningbo and prepared very simply. Ningbo cuisine doesn\u2019t rely on complex techniques\u2014it depends entirely on ingredient quality. Freshness is the absolute prerequisite.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab.png\" alt=\"\" width=\"1080\" height=\"603\" class=\"aligncenter size-full wp-image-9956\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab.png 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab-300x168.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab-1024x572.png 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab-768x429.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab-18x10.png 18w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>The \u201ceighteen-cut\u201d crab is the best example. A whole crab chopped into pieces and dressed with sauce\u2014if the ingredients are good enough, the sweetness speaks for itself. Eating it with your hands, pairing the roe with ginger-scallion soy sauce, the flavors are rich but never cloying. It\u2019s dangerously easy to keep going.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>\u201ceighteen-cut\u201d crab<\/p>\n<p>The\u00a0black throat fish with\u00a0shrimp paste\u00a0is equally impressive. The shrimp paste is house-fermented, not overly salty, and spread over the fish before steaming. Despite the restaurant\u2019s popularity, execution remains precise\u2014the fish is tender, delivering nothing but its pure, natural flavor.<\/p>\n<p>Ningbo cuisine includes many fermented dishes\u2014moldy, pungent, even \u201cstinky\u201d, which\u00a0can be challenging.\u00a0But for those who understand them, they\u2019re deeply tied to memory.<\/p>\n<p>We ordered steamed stinky tofu with pig brain. The tofu smells off-putting, but on the palate it\u2019s smoky and eggy. The pig brain is incredibly silky, even reminiscent of soft foie gras.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bab1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>steamed stinky tofu with pig brain<\/p>\n<p>Dessert was pork lard glutinous rice with sesame\u2014like an opened Ningbo tangyuan. Simple, direct, and deeply satisfying. For me, it was the perfect ending.<\/p>\n<p>Three taverns\u00a0in\u00a0three very different directions, all successful. This is the real dining scene of Shanghai.<\/p>\n<p><iframe title=\"\u4e0a\u6d77\u9152\u5427\uff06\u5bb5\u591c\u63a8\u85a6 Best Bar &amp; Late Night Food in Shanghai\uff5c\u4e3b\u5eda\u4f86\u63a8\u85a6\uff01Chef Michael Janczewski from BASTARD\" width=\"563\" height=\"1000\" src=\"https:\/\/www.youtube.com\/embed\/RcHffztJ9ho?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p><iframe title=\"\u4e0a\u6d77\u5c0f\u9152\u9928\u3001\u70e4\u4e32\u63a8\u85a6\uff01Bistro in Shanghai\uff5cChef Dan from Yaya&#039;s\" width=\"563\" height=\"1000\" src=\"https:\/\/www.youtube.com\/embed\/LA8DFw4eGkI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhotos:\u00a0Jocelyn \u83ef\u59d0<\/p>\n<\/section>\n<section><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2854 size-large\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" width=\"744\" height=\"1024\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png 1027w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-218x300.png 218w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-744x1024.png 744w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-768x1057.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-9x12.png 9w\" sizes=\"(max-width: 744px) 100vw, 744px\" \/><\/section>","protected":false},"excerpt":{"rendered":"<p>Shanghai\u2019s fine dining scene is highly developed and exacting. But if you focus only on fine dining, you\u2019ll miss another deeply charming layer of the city\u2019s food culture: Chinese bistros. For many travelers from outside China, this side of Shanghai dining barely exists on the radar.<\/p>","protected":false},"author":3,"featured_media":9953,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[33],"class_list":["post-9947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-33"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u3010Jocelyn\u5c08\u6b04\u3011\u5f9e\u58de\u6771\u897f\u3001Yaya\u2019s \u5230\u4e09\u4f70\u676f\uff1a\u4e0a\u6d77\u4e2d\u5f0f\u5c0f\u9928\u70ba\u4f55\u706b\u71b1\uff1f - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytrip.com\/en\/bistros-shanghai\/\" 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