There are two branches of Moose in Shanghai and both are run by the same team. This is the newer one geared more towards the mass market, but the owner-chef is often here to ensure that the food is of the same quality as the flagship. The Huai Yang-centric menu also covers some Sichuan and Hangzhou classics. In fact, one of its specialities – water-shield fish soup – is of Hangzhou origin.
- MICHELIN guide inspectors
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