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102 House

Shanghai

Ancient Cantonese culinary traditions revived with passion

Going up in the world: 102 House was originally opened in 2006 by chef-owner Xu Jingye as a small private kitchen in Foshan, Guangdong – but in 2021, after years of building a cult following through word-of-mouth recommendations, the restaurant upped sticks to a location worthy of its stellar reputation: the fifth floor of the House of Roosevelt Building on Shanghai's most famous waterfront promenade, the Bund.

Ancient traditions, preserved: Chef Jingye is dedicated to reviving Cantonese banquet cuisine – a formal, multi-course style of cooking historically served at weddings and other grand celebrations – and refining it to appeal to the modern palate. Seasonality lies at the heart of his philosophy, so his menus constantly evolve to showcase ingredients at their peak.

What can I expect? Sweet-and-sour pork is one of Jingye's signature dishes and a mainstay of the 102 House menu. Of course, this being an eatery with a seasonal focus, the sauce changes throughout the year: it's made with pineapple in spring, lychee in summer, peach in autumn and strawberry in winter. Guests can also enjoy steamed dim sum and dumplings, meat courses like roast duck and braised pork belly, and double-boiled soups, slow cooked to draw out rich flavours from Chinese herbs, chicken and fish.

An intimate affair: With just a few tables in the main dining area and three private rooms, 102 House exudes understated elegance, blending refined decorative touches like crystal chandeliers and linen tablecloths with subtle nods to Cantonese heritage. The best part? Large windows frame twinkling views of the Huangpu River and the Bund skyline, throwing the restaurant's serene interior into stark contrast with the vibrant city beyond.

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