The story
Perched on the fifth floor of No. 5 Bund in Shanghai, Sheng Yong Xing frames Beijing cuisine against the Huangpu River and Lujiazui skyline. The restaurant occupies a space where historic waterfront architecture meets modern development, establishing a setting that reflects the city's evolution. The kitchen operates under the guiding concept of "Duck and Wine, a Tribute to Flavour," prioritizing authentic ingredient expression over theatrical presentation. This focus on precision and respect for tradition secured the venue one diamond from the Black Pearl Restaurant Guide. Chefs maintain strict control over cooking temperatures, ensuring that every technique enhances the natural quality of produce and proteins.
The Jujube Wood Roast Duck follows ancient roasting methods, utilizing premium jujube wood to generate a crisp exterior enclosing tender meat. Guests can also experience the Caviar Roast Duck, which layers black caviar onto the traditional preparation to fuse Eastern and Western flavors. Both dishes demonstrate how the kitchen balances heritage techniques with bold innovation while preserving the core character of the roast duck. The menu uses these signature preparations to anchor the dining experience around a singular protein treated with deep culinary attention.
A dedicated team of sommeliers manages an extensive cellar curated to explore pairing solutions specifically for Chinese dishes. The wine list encourages diners to look beyond conventional matches, highlighting complex interactions between varietals and the savory depth of Beijing cooking. This structured approach expands the tasting dimensions of the cuisine, connecting global selections with local flavor profiles. Service unfolds within a room defined by panoramic river views, allowing the landscape to serve as a constant presence throughout the meal.
Recognition
Details
