In a city as established and fast-moving as Shanghai, restaurants are often moved forward by what is new and what is trending. Menus are expected to change quickly, and conversations must stay ahead of the moment. Only a select few earn the privilege of lasting – of being chosen again and again. Sui Tang Li is among them.
This restaurant doesn’t rely on exclusivity or high price tags. The atmosphere is refined but unpretentious, and the food is consistently strong, with just enough evolution to stay interesting.
Whether hosting business dinners or enjoying casual gatherings, Sui Tang Li creates a balance not many restaurants can achieve. For Shanghai’s savvy diners, it isn’t just somewhere to eat fancy but a place worth returning to.
A six-time Black Pearl Diamond recipient and a regular honoree in the Michelin Guide, Sui Tang Li shows Shanghai at its best, inclusive, open and boundary-pushing. It honors the city’s culinary heritage while embracing modern influences, blending local culture with a global outlook.
Elevated private dining experience
That extends to Sui Tang Li’s newest addition. The private dining rooms bring depth rather than scale. Together with the relaxed main dining room on the second floor and the private event space on the third, they form a cohesive three-tier layout – each space with its own mood, yet all united by a warmth that invites guests to linger and connect.
Designed by Australian studio Mitchell & Eades, the rooms get inspiration from Shanghai, a city that continuously navigates between the East and the West, tradition and modernity.
The intimate space balances intimacy with occasion. Warm wood floors, soft lighting, and a gently curved ceiling create an inviting entry. Down the corridor, rippled glass lets in natural light on one side, while the open kitchen on the other allows diners to glimpse the chefs at work, integrating the act of cooking into the life of the space.
Each of the four themed rooms has its own personality. The Warm Brown is cozy and approachable, while the Fresh White and Jade Green alternate between openness and order.
In addition, the Rosy Purple topped with a suspended dome, adds subtle drama and mirrors Shanghai’s contemporary spirit. None of the rooms overwhelm visually, and they offer comfort instead, encouraging guests to feel and explore.
“We wanted them to feel less like restaurant spaces and more like corners of an elevated private residence, filled with beauty and the occasional unexpected delight,” said Olivier Dumonceaux, General Manager of Upper House Shanghai.
A table from Shandong to Shanghai
If the space draws you in, it’s the food that keeps you coming back. At the helm is Chef Jian Ye, a Shanghainese native whose cooking speaks fluent the city, yet never feels confined by it.
Over the past two years, he has traveled across China, from rural markets to coastal fishing towns, absorbing regional ingredients and local flavors, then translating them into his own contemporary Shanghainese cuisine.
This season, his journey takes him to East China’s Shandong province, developing a menu that feels surprising but seamless. Dishes such as Dalian seafood paired with Shanghai-style spicy pork, and Shanghainese siu mai reimagined with Jiaozhou cabbage, are not fusion food, but organic creations – much like Shanghai itself, a city constantly absorbing, adapting, and reinventing – much like Shanghai itself, a city constantly absorbing, adapting, and reinventing.
Chef Ye’s creative approach is closely shaped by his personal history. His childhood fascination with model-making has sharpened a rational and disciplined approach to think. Prior to joining Sui Tang Li, he was trained at Jin Sha at the Four Seasons Hotel Hangzhou and at the Michelin-starred Yong Yi Ting in Shanghai, building a solid technical base alongside an international perspective.
The experiences have evolved into a culinary language that blends precision with a sense of playfulness. Whether expressed through the Happy egg or Iberian ham xiaolongbao, each creation carries a personal touch.
For Chef Ye, ingredients form the foundation, while inspiration remains in motion. Flavors from across regions enter the kitchen, evolving into an approachable yet ingenious interpretation of Shanghainese cuisine.
A new era, Upper House
Sui Tang Li is also part of a broader brand evolution. In October 2025, The House Collective was rebranded as UPPER HOUSE, signaling a commitment to transformation.
The term Upper speaks to an ongoing pursuit of excellence, and House reinforces a belief that spaces should feel personal, lived-in, and human.
With locations in Hong Kong, Shanghai, and Chengdu, and expansion into cities including Shenzhen and Xi’an, each UPPER HOUSE is designated by the local context instead of following a template.
Within this core value, the addition of private dining rooms feels entirely natural – not a showy upgrade, but a thoughtful development aligned with how people dine today.