Why come here
A place worth making time for
Michelin two stars 2026 (Shanghai) for vegetarian cuisine.
The house favourites
What to order
Point at the Chinese. Staff will understand it even where the menu has no English at all.
What it actually tastes like
Not plain food. Chinese vegetarian cooking leans hard on fermented bean pastes, pickles, mushrooms and gluten, so expect deep fermented funk and textures engineered to imitate meat. Mock-meat dishes made from wheat gluten are common, which rules it out if you avoid gluten. Tell them in advance about nut and soy issues; on a fixed menu built around soy, soy cannot be removed.
Allergens in this kitchen
soygluten/wheatsesametree nutspeanut
This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.
Before you head out
Maps, photos & reviews
Restaurants move, close and change hands. These show the live picture.