Shanghai is returning to its regular rhythm, with everyone fresh from the Golden Week break.
Before it turns heinously cold, get your crew together to check out these autumn openings and events.
What’s on the menu? Melt-in-your-mouth Uruguayan beef, build-your-own brunch, fluffy focaccia, Chinese wine, contemporary Californian cuisine, and more.
Scroll down for the dishes and deets. ⬇️
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JUJU BBQ has us hooked on quality meat and affordable drinks
📍 1107 Yuyuan Road (previously The Cannery), Changning
⏰ Daily, 5 PM - 12 midnight
☎️ 021-5276-0599
Where there’s Luis Xiao, there’s good beef, and where there’s good beef, there’s good barbecue.
So the question isn’t why did Xiao team up with seasoned restaurateur Mark Klingspon to revive JUJU Korean BBQ, but why didn’t it happen sooner?
Despite opening its doors recently, JUJU BBQ and Ganbei Joint already looks right at home in The Cannery’s former space on Yuyuan Lu, Jing’an. Good Korean BBQ doesn’t require trekking all the way to Koreatown, Minhang anymore.
The old octopus tank is gone, but the former Bund legend retains its predecessor’s bangin’ atmosphere, thanks in no small part to its equally bangin’ tunes.
To call Mark a mere “music lover” would be like calling M5 Wagyu “just beef.”
The restaurateur curated JUJU’s playlist with as much gusto as a pitmaster obsessing over the perfect sear — which brings us to the food...
Like any self-respecting Korean BBQ lovers, we started with Soju Bombs, accidentally skipped the banchan (which arrived later), and dove face-first into the lightly sweet, refreshing beef tartare and its polar opposite: the Buldak Chicken (choose between ‘Fire’ and ‘Nuclear’ levels of spice).
Class was then in session for a lesson in beef anatomy, as Luis schooled us on the differences between short rib, skirt, smoky chuck, and more.
Chimichurri, Canadian-inspired poutine and churros make unlikely cameos on the menu — a nod to Luis and Mark’s respective roots.
The best eateries are often an extension of the personalities behind them, and JUJU has passion project written all over it. We’re already itching for phase two, which promises American-style karaoke and arcade games.
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New Crave Brunch & Bistro sees dual ‘day vs. dusk’ concept
📍 Plaza 66 Mall, Phase III, 1266 West Nanjing Road, Jing’an
⏰ Brunch: 8 AM - 4 PM | Bistro: 5 - 10 PM
☎️ 135-1213-7612
The Crave universe has expanded, and naturally, quality pastries and wine are part of its constellation.
The third passion project (following Crave Café & Wine Bar and Crave Bakery & Coffee) by restaurateurs Holly and Yannick just opened in Phase III of Plaza 66 Mall.
As its name implies, brunch is built into its DNA. Dianping reviewers mostly wax lyrical about the build-your-own brunch plate, but we’re here to tell you not to sleep on the evening menu.
A quiet Saturday evening saw us sampling honey wine from Yunnan, a lipsmacking Chicken Liver ‘Tiramisu’ dusted with cacao powder, and a moreish Sour Cream Dill Lettuce Salad.
Other inventive eats you’ll find on the evening menu include a Leek & Eel Terrine, Fried Eggplant with Caramel Fish Sauce, and Tomato Rigatoni with Fried Fish.
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BIKBAG focaccia lab caters to carb and caffeine-holics
📍 65-1 Maoming North Road, Jing’an
⏰ Daily, 7 AM - 8 PM
📕 Follow ‘bikbag彼格食袋’ on XHS
Turning heads with its bright blue facade on Maoming Lu, BIKBAG bills itself as a “Chinese focaccia bar,” but offers little explanation as to what makes it distinctly “Chinese.” Are even sandwich spots jumping on the Chinamaxxing bandwagon?
That said, the sandwiches and Single Origin Espresso (SOE) coffee are solid, and the service is friendly, so we’re not complaining.
Coo over the cute miniature models of sandwiches on the menu, then slide into a cosy booth-style seat indoors or make a beeline for the al fresco patio out back.
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Wolfgang Puck and son cook side-by-side in Shanghai
📍 Spago Shanghai, 21/F, The St. Regis on the Bund, Shanghai, 538 Zhongshan East Road, Huangpu
☎️ +86 21 5368 8889
⏰ 6 PM onwards
🎟️ From ¥ 1,080 per pax | ¥ 1,880 per pax with wine pairing
As part of their whirlwind ‘Generational Tasting Tour,’ celebrity chef Wolfgang Puck and his son Byron Lazaroff-Puck will be presenting a four-hands dinner at Spago Shanghai at The St. Regis on the Bund, Shanghai.
“Cooking with Byron has been one of the most meaningful parts of this tour for me,” commented Wolfgang Puck.
“Shanghai has such an exciting food culture, and I’m very happy to bring the tour here.”
Diners can expect delicious things from both father and son, as the menu is split evenly between dishes labelled ‘WP tradition’ (Wolfgang Puck tradition) and ‘BLP innovation’ (Byron Lazaroff-Puck innovation).
See the menu above and reserve your spots for the one-night-only dinner on Tuesday, October 13, 2026.
And in case you missed it, watch our review of Spago Shanghai below:
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CRUSH Wine Festival goes citywide in 2026
🗓️ October 16 - November 15, 2026
📍 Various venues
🎟️ Wine dinner: ¥ 599 for 2 pax or ¥ 1,299 for 4 pax | Heim party: ¥ 88 (includes a glass of wine) | Green Station market: Free entry but ¥ 98 (early bird) for free-flow wine between 2 - 8 PM
✳️ Visit ‘socialsupplyshanghai’ for further details
Keeping Shanghai well-fed and watered (or wined) since 2016, Social Supply Shanghai is back with its annual wine event CRUSH.
Instead of limiting itself to a single venue, CRUSH is going city-wide, giving you reasons to explore new spots in town.
Your month of wine appreciation begins this weekend: find out why Ningxia wines are kind of a big deal at a Silver Heights wine dinner at Le Zink; sip more wine at Heim as DJ Solma spins deep techno and UK bass; and ‘wine down’ with fantastic weather at a semi-outdoor market at Green Station, Huangpu.
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Images courtesy of the respective restaurants or taken by Time Out Shanghai. This article is not to be replicated without prior consent.