Times in Shanghai: A Visitor's Guide

How this guide was made: Editor-reviewed, AI-assisted, using current web sources. Hours and details change — confirm before you go. See our editorial policy.

Why go

Times belongs to a small wave of Shanghai restaurants reworking Cantonese and Chaoshan flavors for a younger, design-conscious crowd. It’s the kind of place where a plate of char-grilled squid, brightened with a tangy Chaoshan-style radish sauce, sits comfortably next to natural wine and coffee — a sign of how fluid Shanghai’s dining scene has become between “café,” “restaurant,” and “bar.” Backed by the Shanghai OUD Group, Times is built to work at two different speeds: unhurried brunch by day, and a livelier, snack-and-drink bistro-bar once the sun goes down.

Where it is and how to get there

Times sits on Yongkang Lu, a short, café- and bar-lined lane in the former French Concession that has become one of Shanghai’s go-to strips for evening drinks and weekend brunch. The street itself is walkable end to end in a couple of minutes, packed with small storefronts, outdoor seating, and a rotating cast of bars — Times is part of that same strip. The nearest metro access is around Middle Huaihai Road / Shaanxi Road South stations (Lines 1 and 10), both within a 10–15 minute walk through the tree-lined streets of the old Concession. Taxis and ride-hail apps are the easiest option in the evening, since Yongkang Lu itself is largely pedestrian-friendly and street parking is scarce.

What to expect on the menu

The standout dish flagged by the restaurant itself is the charcoal-grilled squid served with a Chaoshan-style radish sauce — a nod to the Teochew culinary tradition that prizes clean, savory-tangy condiments alongside simply grilled seafood. Beyond that signature plate, expect the format to shift with the clock: daytime leans into brunch café territory (think coffee, egg-based plates, lighter fare for a mid-morning sit-down), while evenings pivot toward smaller, shareable “snacky” dishes designed to pair with cocktails or wine. Because the kitchen and bar programs likely evolve seasonally, treat any specific dish beyond the squid as a starting point rather than a fixed menu — check current offerings on-site or via the restaurant’s own social channels before you go.

When to go

Yongkang Lu built its reputation as a nightlife strip, so Times’ evening bar-bistro mode is likely the busiest window, particularly Thursday through Saturday nights. If you want a calmer introduction to the space, a weekday brunch sitting is the better bet — you’ll get more room to actually taste the food and take in the design without shouting over bar noise. Shanghai’s shoulder seasons (spring, around March–May, and autumn, September–November) are the most comfortable times to be walking the neighborhood generally, since summers turn hot and humid and winters can be damp and chilly.

What’s nearby

Yongkang Lu’s location in the former French Concession puts Times within easy reach of the area’s tree-lined residential streets, independent boutiques, and other café-bars worth a wander before or after your meal. It’s a reasonable walk or short ride to the shopping and dining density around Huaihai Middle Road, and to the broader grid of small lanes that define this part of Xuhui/former Concession Shanghai — worth building into a slow afternoon rather than treating as a single stop.

How to visit like a local

Yongkang Lu fills up fast on weekend evenings, so if you want a table without a wait, arrive right at opening for dinner service or opt for a weekday visit instead. Reservations are strongly advisable for evening slots — call ahead or book through whatever platform the restaurant currently uses (WeChat mini-programs and Dianping are the standard tools locally), since walk-ins on a Friday or Saturday night on this strip can mean standing room only. Payment in Shanghai is now almost entirely mobile: Alipay and WeChat Pay are the default, with cards accepted at most contemporary spots like this one, but cash is rarely necessary and tipping is not customary in Chinese restaurants or bars. The most common visitor mistake on Yongkang Lu is treating it purely as a bar-hop street and skipping the food — at Times, the kitchen is clearly part of the point, so come hungry rather than just thirsty. Since exact hours, brunch cut-off times, and reservation policy weren’t independently confirmed here, double-check them on the restaurant’s official channels shortly before you visit.