Canton Table — Restaurant in Shanghai

The evening opened with promise. The Foie Gras Paste with Black Truffle, Smoked Vegetable Roll, and Barbecued Crispy Pork were immaculately presented, each bite a clear testament to the chef’s technical prowess. The Double-Boiled Sea Whelk Soup with Bamboo Pith and Matsutake Mushroom followed, a comforting, aromatic affair executed with precision. There was not a single dish that faltered technically: from the succulent Baked French Codfish with Ginger and Scallion to the luxuriously tender Braised Abalone (20 Head), each course mirrored textbook perfection.

Yet, therein lay the paradox.

For a Michelin-starred experience, one expects not just execution, but elevation — some hint of creative daring, or a signature twist that would linger in memory long after the meal. At Canton Table, each plate felt somewhat like a greatest-hits album: familiar, expertly performed, but lacking the soul-stirring improvisations of true greatness.

Indeed, while the abalone was among the finest iterations outside dedicated abalone houses, it was no more transcendent than what one could experience at a top specialty restaurant without the Michelin anointment. The tea service, usually a quiet hallmark of refinement in such establishments, also wavered. Although the tea selection was thoughtfully curated, execution missed the mark — rose tea with red dates, a delicate brew requiring careful timing, was steeped a touch too long, rendering an unexpected bitterness. Such missteps, minor though they seem, speak volumes in Michelin’s rarefied world where every detail must gleam.

Similarly, while the ambience leaned elegant, inconsistencies in tableware — such as glasses with fading coloration — subtly dulled the experience. Small lapses that, when combined, hint at a lack of the meticulousness one hopes for at this level.

Canton Table Shanghai is a masterclass in Cantonese classics, faithfully and flawlessly rendered. But for diners seeking a transformative Michelin experience, one filled with inventive sparks and an unrelenting attention to the smallest nuances, this might feel like a technically beautiful performance that stops just short of...

Canton Table A Michelin-starred Cantonese gem where the views of the Bund are understated. The menu is a mix of Canto classics, but let’s be honest—the roast meats are the MVPs. Service? Impeccable. The dining area nails the "industrial chic meets Chinese royalty" aesthetic.

Takeaways: •The Free Range Chicken in a Copper Pot isn’t just a meal; it’s a show. You light it on fire, and suddenly you’re in the middle of an action movie—only instead of explosions, it's crispy chicken skin and tender meat that has you wondering if you’re secretly eating duck •The Barbecued Meats here deserve their own Oscars. The Barbecued Crispy Pork is a particular standout, crackling in a good way—popping and crunching in your mouth with a tenderness that could make grown men cry. •Even the Wok Fried Vegetables get some love. These aren’t the sad, wilted leftovers you get at most places. Stir-fried to perfection, where you get that perfect balance between cooked and still holding some crunch, and not a drop of oil in sight. •Their Mapo Tofu isn’t just some sidekick to the main event—it’s a full-on leading man. The inclusion of Wagyu mince elevates it to a different level. The heat builds — lingering just long enough to leave you wanting more, but never overwhelming you.

The Damage (no drinks): CNY...

I was looking for a chinese restaurant and stumbled on this quite by accident. I think we were the scruffiest pair in there after a few weeks of travelling but we were so glad we stayed. The staff were polite and gracious; the restaurant is beautiful and we ate the most delicious dim sum with regularly topped up jasmine tea. We had the shrimp and dried scallop rice which was the best fried rice I have ever had and a selection of dumplings. I think my favourite was the purple mushroom and truffle one but it was hard to choose as they were all just outstanding. The prawns were really tasty and the pork buns were slightly sweet on the outside and delicious braised pork on the inside. There was a chap making sugar work at the door - what an artist. I highly recommend this restaurant. I would dress a bit smarter if we...