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Tucked in a gray-brick back lane of Xintiandi, a restored early-20th-century neighborhood turned leisure hub, T8has a hypnotic interior of lacquered elm woods, lattice screens and Asian artifacts, and one of the city’s most accomplished New World wine lists. Last year’s addition to the five-year-old place was raffish Hong Kong–Australian chef Patrick Dang, whose modern Asian-accented dishes, cooked in a central show kitchen, have lent the place new life. We loved: Sichuan high pie, a pastry disk filled with slow-braised, sliced lamb shank.

We Loved

Sichuan high pie, a pastry disk filled with slow-braised, sliced lamb shank.

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