One of many Japanese restaurants on this strip of Guyang Lu. This one specializes in stewed dishes, and also contains a shochu bar.

Opened: Jan 27.

Look: Striving to reflect the “bold, energetic spirit of the new Shanghai,”  yè shanghai Pudong is a sleeker, more modern complement to its sister restaurant in Xintiandi with views its first Shanghai location can’t boast. Lacquered bamboo walls provide a nice backdrop to the modern dining room furnished in a funky palette of orange, purple, black and white. Food: Shanghainese dishes, as well as a sprinkling of other Chinese cuisine, with a distinctive contemporary twist. Dim sum is Executive Chef Ge Xiane’s forte, proven with delights such as the delicate curried pork puff pastries. Sauteed minced chicken with pine nuts in sesame pastry pockets was one of our favorite mains – a perfect combination of crunchy and soft, salty and sweet. If you like tang ren, we recommend the black sesame creme brulee with roasted peanut ice-cream. Delicious.

People: Pudong business lunchers, out-of-towners and their hosts, Shanghainese food lovers looking for an elegant alternative.

Bill: Around ¥300 for two, with no drinks.

While Texans love their bbq, it remains to be seen whether Shanghai’s glitterati will follow suit. Slow-cooked meat (it takes up to 14 hours) and steamed veggies don’t exactly conjure up images of home cooking – at least not here in China. But Yeeha, which smartly aligns itself with Yao’s Restaurant and Bar in Houston (they share an investor, as well as a morethan- healthy dose of Yao and Houston Rockets memorabilia), should have a fighting chance. The waitstaff is courteous and attentive, the decor conveys a down-home rustic charm, and the food is unfussy: the shrimp lettuce wraps and mashed potatoes were especially tasty. As for the meat, well, those expecting tongue-scalding temperatures will be disappointed. But if tender, piquant pork is what you’re looking for, then by all means, dig in. Who couldn’t use a gentle ribbing from time to time?